Chef Mika Otomo’s parents founded Shimogamo in 2003, introducing one of the very few authentic Japanese restaurants to the Valley at the time. Today, Otomo runs the restaurant with her husband, chef Daisuke Itagaki, with a commitment to maintain the authenticity and culture of Japan in Arizona. Born and raised in Japan and classicly trained in Japanese culinary techniques and cuisine, Otomo will be participating in Dish Fest for her second year, excited to bring a new innovative take on her winning dish from 2024. We recently discussed her plans for the fourth annual Dish Fest on Sunday, March 9.
What are you preparing for Dish Fest?
Truffle hamachi, an A5 Wagyu roll, Hokkaido scallop ceviche and two signature cocktails – one from our Chandler location and one from our Gilbert location.
What’s the story/origin behind these dishes?
Our truffle hamachi is an adaptation of our truffle kanpachi, which was previously featured as one of PHOENIX magazine’s Best Dishes. It has been a staple on our menu for over 15 years, yet it continues to gain traction among our guests. We take great pride in sourcing premium, authentic ingredients directly from Japan. As one of the few certified retailers of Japanese A5 Wagyu in the area, we maintain strong relationships with Japanese farmers and distributors, allowing us access to exceptional Wagyu cuts that are unavailable elsewhere in the Valley.
How does Shimogamo represent authentic Japanese food/culture?
Today, my husband, chef Daisuke [Itagaki], and I carry on their legacy while integrating a modern approach to Japanese cuisine. Both of us were born in Japan and trained in Tokyo, and we remain committed to preserving authentic Japanese culinary techniques while adapting to contemporary tastes for audiences in Arizona. Our ability to maintain this authenticity comes from firsthand experience – we know what it truly tastes like there, and we are committed to sharing that with our guests.
What are you most excited for with this year’s festival?
We were overwhelmed by the incredible response last year. With more preparation, additional staff and carefully sourced ingredients, we are excited to share an even more memorable experience. Our goal is to impress guests with the most premium bites available at the festival, showcasing the flavors and craftsmanship that define Shimogamo.
