Javier later worked at White Dog Café, which was under the Akashi Group then, where he helped with peeling potatoes and basic cutting work. He then enrolled himself at Shatec, a professional institution that trains chefs and those who want to learn more about the hospitality industry. After Shatec, Javier decided to work at other restaurants to gain more knowledge. He shares: “My dad was very supportive of the idea, and looking back, the ‘external working experiences’ have really helped influence and shape how I work in the restaurant business today.” Fifteen years and countless peeled potatoes and clean pots later, Javier has launched the Japanese bincho grill restaurant Akanoya Robatayaki under the Akashi Group. To work on this new endeavour, he has also built a brand new team with good friends and former colleagues — Brandon Teo as head chef and William Liou as general manager. With Akanoya Robatayaki, he aims to offer a modern, enhanced robatayaki experience. The new a la carte and omakase menus feature bincho-grilled dishes featuring Japanese seasonal ingredients aged in-house in Akanoya’s ageing fridge, and fermented components such as fermented black garlic or pickled seasonal vegetables. Javier shares: “With our know-how, networks in Japan and understanding of Japanese traditions and culture in this market, we have acquired enough understanding to demystify them for the non-Japanese customers. With this new experience we have created, we hope to share and cultivate a greater appreciation for this art of robatayaki.” Javier tells Options how he got to where he is today and his hopes and dreams.
Foodies on the prowl for good restaurants are sure to have heard of Akashi, known to have the longest sushi bar in Singapore with more than 100 dishes prepared with the finest ingredients imported from Japan. The restaurant is part of the Akashi Group that has been bringing authentic robatayaki experiences to Singapore since 2008.
Now, Sam Goh, one of the three founders of The Akashi Group, has proudly passed on the baton to his son Javier Goh, the second generation to take the business to a whole new level.
Javier cut his teeth in the fickle food business at the age of 16 when he started working in a restaurant. He was tasked with washing pots and pans. He recalls: “My dad, one of the three founders of Akashi Group, started me in the business at the lowest rank — washing pots and pans. I enjoyed it even though it was hard work and it was when I was fully exposed to kitchen life and action.”
