Tokyo-born Takashi ‘Taka’ Tokushige moved to Australia in 2005, where he has honed his Itamae craftsmanship—his skills and knowledge as a sushi chef—for almost two decades. Holding a Bachelor of Food Economics from Nihon University in Tokyo, Taka furthered his studies in Hospitality Management and Commercial Cookery in Victoria. He then worked in traditional Japanese restaurants in Brisbane and owned an Izakaya restaurant in Hamilton for several years.

In 2020, Taka joined the Ghanem Group and played a key role in the launch of Boom Boom Room that year. His unwavering dedication to centuries-old Japanese cuisine is evident in every meticulously prepared dish, from delicate sashimi to artful sushi and aromatic yakitori, each delivered with Boom Boom Room’s unique flair.

Shinichiro Shimo is a Beer Sensei. Growing up in the small coastal town of Fujisawa, Shimo-san’s adventurous spirit took him around the world long before traveling alone was common in Japan. His travels led him to Australia, where he found his life’s work at Sapporo. With an obsession for precision, Shimo-san has journeyed across Australia over the past decade to impart the art of achieving the perfect Sapporo pour using the two-tap technique.