Rai Rai Ken: Serving authentic Japanese dishes with a Filipino touch

Thorough supervision, hands-on leadership, and untainted quality are the three vital aspects that have continuously made Rai Rai Ken stand on solid ground since it first opened a few years ago. It started from very humble beginnings in the late 80s—that time, owner Benjie Garcia was fresh from his kitchen experience as an assistant in a Japanese restaurant.

Hard work paid off for this God-fearing man. Presently, there are over 50 Rai Rai Ken branches distributed all over the country, and the number keeps growing. It is definitely one of the few authentic Japanese food-serving restaurants that incorporate a Filipino touch, that is, offering the unique Filipino hospitality.

In Cebu, Rai Rai Ken’s existence has been associated to the Sugbuanon way of life. This is why the company always sees to it that Sinulog is not only an anticipated festival where they could actively join but also an occasion of recharging their faith in God. Operations head for the Visayas and Mindanao regions Angel Garcia-Palmario said their company has always been a Sinulog fan, and it is only a usual scene when Rai Rai Ken plays a frontline in sponsoring events related to the festivity. In fact, they participated in the last Sinulog celebrations by sponsoring Psalmstre Enterprises when the latter joined the floats category in the grand parade.

Since Rai Rai Ken normally caters to professional consumers, the idea of putting up a dine-in place that is more enticing to children and youths and one that is a fast-food type was realized. Its sister companies—Tokyo Joe’s of SM City Cebu, which eventually became the hippies’ hangout, and Manpuko Bento of Ayala Food Center, which serves dishes hot and fast—easily gained substantial volumes of regular patrons.

Just lately, Rai Rai Ken Tabunok was opened to serve the clients coming from the southern part of Cebu. This is the only Rai Rai version that’s totally patterned to the existing lifestyle of the common populace. Real Japanese foods are cooked every minute for a reasonably affordable marked-down price.

To be on top of the competition in the food industry, the three sister companies heightened their strategies, allocating funds for renovation, enhancement of the menu, and improvement of standards.

The Rai Rai Ken group of companies also wants to prove that not all taste bud-satiating foods are rich in bad cholesterol, specifically not what they serve. For them, aside from the homey service that their teams provide to the diners, the health of their clients is what matters most. The more their patrons know they are well getting their nutritional needs from the dishes they serve, the more they will come back to the place to satisfy their picky tongues.

Rai Rai Ken is also introducing its newest Crazy Maki treat—the sushi chef’s special. Crazy Maki is an array of different Maki presentations such as Jurassic Maki, Crunchy Salmon Roll, Salmon Skin Roll with Shrimp Salad, Rainbow Roll, Super California & Crunchy Salmon, and Super California Roll, which are all served with wasabi, mayo, and tenzy sauces.