Inteview with Richard Reid – Brand Operations Manager
June 2025
Exploring the Culinary Mastery with Richard Raid: Inside the World of Myazu
In the refined sphere of luxury dining, Myazu stands out for its exceptional Japanese cuisine and a harmonious blend of tradition and modernity. Revered for its dedication to culinary excellence, Myazu is committed to integrating authentic Japanese culinary techniques with contemporary dining innovations.
We sat down with Richard Raid, a leading figure behind Myazu, to delve into the restaurant’s creative journey, core philosophy, and forward-thinking vision. Together, we explore how Myazu artfully redefines Japanese dining with elegance and innovation.
What is the philosophy that guides Myazu in balancing tradition and innovation?
“At Myazu,” explains the head of the restaurant, “our philosophy is rooted in respect—for both tradition and innovation.”
He elaborates, “We deeply honor the centuries-old techniques of Japanese cuisine, from precise knife skills to the delicate balance of umami flavors. Our chefs, guided by Chef Ian Pengelley, undergo extensive training to master these foundations, ensuring every dish carries the soul of authentic Japanese craftsmanship.”
He continues, “At the same time, we believe fine dining should evolve with the times. That’s why we incorporate modern techniques, artistic presentation, and global influences—complementing, not compromising, the authenticity of our dishes. Whether through contemporary plating, unique ingredient pairings, or elevated service, we aim to surprise and delight our guests while staying true to Japanese culinary roots.”
“This thoughtful blend of heritage and creativity,” he adds, “defines the Myazu experience and sets us apart in the modern Japanese dining landscape.”
What inspired the concept behind Myazu, and how does your brand embody Japanese culinary artistry?
“The inspiration for Myazu,” he shares, “came from a passion to bring the elegance, discipline, and soul of Japanese cuisine into a modern, immersive dining experience.”
He explains further, “We draw inspiration from the harmony in Japanese culture—where culinary artistry is about more than taste; it’s about balance, seasonality, and mindfulness.”
He continues, “Our environment and service reflect that philosophy—creating a space where ingredients, presentation, and hospitality echo the depth of Japanese craftsmanship. Our dishes are a tribute to precision, simplicity, and the pursuit of perfection.”
“We’ve designed our space, music, and service style to be warm and contemporary, offering an experience that feels rooted in tradition but refreshingly global.”
“Ultimately,” he concludes, “Myazu is more than a restaurant—it’s a celebration of Japanese culinary artistry, interpreted through a refined and modern lens.”
How do you select and source ingredients to ensure quality and authenticity?
“Ingredient selection is at the core of everything we do,” he says. “We are uncompromising about quality, seasonality, and authenticity.”
He explains, “We build close relationships with trusted suppliers, both locally and internationally, to secure the finest ingredients—especially those directly from Japan, such as specialty products—preserving traditional flavors.”
He adds, “We also prioritize high-quality local produce, carefully chosen to meet our standards, bringing together Japanese techniques and local ingredients.”
He emphasizes, “Each ingredient is hand-selected for freshness, purity, and character, so our chefs can treat them with respect—highlighting natural umami without overcomplicating the dish. This ensures every plate at Myazu is authentic and exceptional.”
What signature dish or experience best captures the essence of Myazu?
“One of our most iconic dishes is Chef Ian Pengelley’s Crispy Duck and Watermelon Salad,” he shares. “It’s a reflection of our culinary philosophy—combining classic Japanese techniques with a creative twist.”
He describes, “It features perfectly roasted duck, fresh herbs, and a delicate dressing that balances sweetness, acidity, and umami—for a bold yet refined bite.”
He continues, “But beyond one dish, the entire Myazu experience is what truly defines us.”
He notes, “From the moment guests arrive, they are immersed in an atmosphere where every detail—ambiance, service, presentation, and flavor—works in harmony.”
He concludes, “Our open kitchen allows diners to witness the artistry behind each plate, turning a meal into an unforgettable moment—whether it’s their first visit or a special return.”
How does your environment complement the culinary experience?
“At Myazu,” he states, “ambiance is essential to elevating the dining journey.”
He describes, “Our interiors are inspired by Japanese aesthetics—warm, natural materials, soft lighting, and a harmonious flow of space that evokes calm and refinement.”
He adds, “The environment is further enhanced by curated music from our in-house DJ and open kitchen views, creating energy and transparency into the culinary process.”
He emphasizes, “Every design element—from tableware to seating—reflects the balance and attention to detail inherent in Japanese culture,” and concludes, “this creates a seamless connection between space, service, and cuisine—allowing guests to fully immerse themselves in the spirit of Japanese dining.”
How do you incorporate sustainability and eco-conscious practices into your sourcing and operations?
“Sustainability is at the core of everything we do,” explains the head of Myazu. “We prioritize responsibly sourced ingredients, carefully selecting suppliers who follow ethical practices. Our commitment to sustainability extends beyond sourcing—it’s reflected in our daily operations.”
He details, “We minimize waste through efficient ingredient planning, use energy-efficient equipment, and train our staff to be mindful of eco-friendly practices—from reducing single-use plastics to conserving water and energy.”
He emphasizes, “Our goal is to deliver extraordinary food and service while actively contributing to the health of the planet and supporting local communities. Sustainability isn’t just a trend—it’s fundamental to how we operate.”
What challenges have you faced in maintaining the quality and authenticity of your cuisine, and how have you overcome them?
“Maintaining authenticity while balancing sustainability and local sourcing can be challenging,” he admits. “However, building strong relationships with trusted suppliers and focusing on seasonal ingredients helps us deliver quality and authenticity.”
He elaborates, “We continuously educate ourselves and our team about sustainable practices and ingredient integrity. Investing in high-quality local produce that aligns with our standards is key, and it allows us to honor Japanese culinary traditions while supporting the local economy.”
“Overcoming these challenges requires dedication, adaptability, and sincere respect for both tradition and the environment,” he concludes.
How do you see the future of fine dining evolving, and what role will sustainability play?
“The future of fine dining will be increasingly centered on sustainability, transparency, and personalized experiences,” he predicts. “Guests are more aware and eager to engage with brands that prioritize ethical sourcing and environmental responsibility.”
He adds, “We see a shift towards more regenerative practices—such as zero waste kitchens, innovative composting, and eco-friendly packaging—integrated seamlessly into the dining experience.”
“At Myazu,” he says, “we are committed to evolving responsibly, inspiring the industry to embrace sustainability not just as an option but as a standard.”
What upcoming menu concepts or innovations are you excited to introduce?
“We’re continuously exploring new ingredients and techniques,” he shares. “In the coming months, we’ll introduce seasonal tasting menus that highlight rare and seasonal ingredients, with a focus on purity and flavor.”
He reveals, “We’re also experimenting with more interactive dining experiences, like tableside presentations and storytelling, to deepen the connection between our cuisine and our guests.”
“Innovation at Myazu is about surprise, delight, and a commitment to craftsmanship,” he says.
How do you ensure your team maintains high standards of service and culinary excellence?
“Our team is our greatest asset,” he emphasizes. “We invest heavily in training, fostering a culture of continuous learning and passion.”
He explains, “From immersive workshops on Japanese culinary traditions to hospitality excellence programs, we empower our staff to embody our standards of quality, respect, and attentiveness.”
He concludes, “By nurturing talent and inspiring pride in our craft, we ensure every guest receives an unforgettable experience that reflects Myazu’s values.”
What does winning “Luxury Restaurant Brand of the Year” mean for your future ambitions?
“It’s an incredible honor,” he states, “and a recognition of our team’s dedication and the artistry behind every plate.”
He continues, “This award inspires us to push further—evolving our offerings, elevating our service, and expanding our reach globally. It’s a vote of confidence in our vision and a motivation to continue redefining Japanese fine dining.”
“Looking ahead,” he says, “we’re committed to innovation, sustainability, and creating extraordinary culinary moments that inspire and delight our guests for years to come.”
Myazu Jeddah –
Best Japanese Cuisine – Continent Winner
Best Luxury Unique Experience – Continent Winner
Best – Contemporary Cuisine – Global Winner
Myazu Riyadh –
Best Contemporary Cuisine – Continent Winner
Best Luxury Unique Experience – Global Winner
Website: www.myazu.com