Ricky Biharie – Founder – Headchef – Host – Dishwasher – Accountant – Not Japanese – Sommelier in training
I have never chased accolades, awards, or recognition. They are not what drives me. I simply hope to become a little better than I was yesterday. My first restaurant Chef’s Table Rotterdam began in 2024. With my newest restaurant, I continue to evolve and refine my craft.
For me, omakase is an art form built on trust, emotion, and storytelling. Every course is a reflection of my journey—my heritage, my life experiences some good and some bad, the people who have shaped me, and the moments that continue to inspire me. My menu is not designed to impress anyone. It is created to express who I am.
Each ingredient is chosen with intention. Every technique serves a purpose. Every dish tells a chapter of my story, blending Japanese precision and discipline with the flavors and memories that define my roots. Inspiration comes from everywhere: travel, music, culture, nature, and the pursuit of constant refinement.
When guests sit at my table, I don’t simply want to serve dinner. I want them to experience my perspective, to feel the emotions behind every bite, and to leave with a memory that lasts far beyond the final course.
If recognition comes, I will receive it with gratitude. But it will never define my purpose. My purpose is to remain true to the art of omakase—to create honestly, to evolve relentlessly, and to let my life’s story be told through every menu I serve.
