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We are a team of restaurant R&D professionals who truly love food, from all cultures. We have a particular affinity for Asian cuisine but our interests span across various culinary types. From ramen bar to contemporary California cuisine, we’re on a mission to create the best-in-class. How do we do this? Collaborating with the best and insanely talented chefs in the industry. They may be on TV or slicing cucumbers in the back of a kitchen, but if they have the talent and passion,
we’ll work with them. We’re on our way, see you soon at a Kaizen Dining Group portfolio restaurant.



A team of food & beverage professionals brought together to develop and operate a portfolio creative and dynamic restaurant brands.



To operate best-in-class restaurant concepts and elevating the guest experience no matter the menu and price-point.



Maintain the integrity of how certain cuisine should truly be experienced.

Embrace newest technology and make it work for us.
Discipline in making profits and create a healthy financial footprint for all partners.

Foster respectful relationships with partners to set new boundaries in the food & beverage industry.



David Lee | Founder & President

“Entrepreneurship is the relentless pursuit of opportunity without regard to resources currently controlled.” – HBS

David Lee was exposed to fine Japanese cuisine at a young age, as his father ran a highly respected Japanese restaurant for over twenty years.
David, initially pursued a career in engineering, but later in life, he would emerge as one of California’s most prominent restaurateurs as founder
of the popular Kabuki Japanese Restaurant brand, spanning four states including Arizona, Nevada, and Texas with over 1,200 employees.
David holds BS and MS degrees in mechanical engineering. While working as an engineer, his passion for the restaurant business grew so
David entered the Collins School of Hospitality Management at Cal Poly Pomona. To continue the process of his growth and development, David graduated from the OPM program at Harvard Business School.

Luis Martinez | Human Resources

Masa Kurihara | Executive Corporate Chef

“Life is too short, enjoy every moment” – Self

Born in Tokyo, Kurihara began his career at age 18, working in a French restaurant—starting as a dishwasher—while attending the prestigious Tokyo Culinary School. After graduation, Kurihara had the opportunity to work at Tokyo’s famous Imperial Hotel. In 1976, the young chef arrived in Washington, D.C. to work for the Japanese Ambassador to the United States, cooking for formal receptions and banquets. When not in the kitchen, Chef Masa enjoys golfing and trying out new restaurants in Los Angeles.

Michelle Sham | Marketing & Social Media

Jeff Lee | Vice President

“Show me the money!” – Rod Tidwell

Jeff’s career with the Company spans over a decade when he started as a store manger of the legacy Kabuki location. Jeff has extensive knowledge in restaurant operations and accounting. In addition to heading the accounting department, Jeff currently serves as the director of operations, where he leads a team of regional and store-level managers to ensure the restaurants, employees and guests are treated at an optimum level. When

Genie S. Alwaili | Graphic Design Manager

“Creativity takes courage”- Henri Matisse

Genie is a creative innovator and design expert with more than seventeen years of expertise creating impactful visual brand solutions. Earlier year, Genie has worked with the Disney Studio, Burbank California, as an In-house Graphic Artist. She pursued her career with Kabuki Japanese restaurant’s graphic design department and built experience in corporate branding, package design, publications, and comprehensive menu design. Genie is certified with Adobe Creative Suite.

Kevin Lee | Operations

Rie | BOH Operations

Anna | FOH Operations & Guest Relations