[Congressional Record (Bound Edition), Volume 158 (2012), Part 1]
[Senate]
[Page 1366]
[From the U.S. Government Publishing Office, www.gpo.gov]




                     RECOGNIZING MIYAKE RESTAURANTS

 Ms. SNOWE. Mr. President, one of the proudest American 
traditions is that of an individual who starts out on his or her own, 
takes a risk, and opens a successful business. Such entrepreneurs are 
the true drivers of our economy, creating jobs and supporting other 
small enterprises while revitalizing the areas in which they operate. 
Today I commend chef Masa Miyake of Miyake Restaurants, who has done 
exactly this in the city of Portland, ME.
  In 2007, Masa was working as a chef in New York City and living in 
Queens with his wife and two young children. He dreamt of relocating to 
a place that offered a better quality of life for his children and 
somewhere with savory seafood. Maine offered him all of these things, 
and having vacationed on Maine's coast in the past, the State reminded 
him of the beauty of his native Japan. Coincidentally, Masa actually 
grew up in Japan's Aomori Prefecture in northern Japan, Maine's sister 
state.
  When Masa opened Food Factory Miyake later that year in Portland, he 
and his wife and eventually one other person were the sole employees of 
the operation. As a small firm starting out, they did not have a liquor 
license, and initially the business was BYOB--bring your own beverage. 
But through hard work and ingenuity, Masa grew the business and built a 
respected brand, not to mention an excellent selection of authentic 
drink pairings including wine and sake.
  Today, Masa's two restaurants--the revitalized original Miyake and 
the new Pai Men Miyake noodle restaurant--employ over 38 individuals. 
Maine is well known for its first-class seafood, and is really 
beginning to make a name for itself in the trendy world of sushi and 
haute Asian-fusion cuisine, thanks in no small part to chef Masa 
Miyake.
  Further, Masa has developed his 3-acre backyard into a small farm. 
Here, Masa and his staff grow vegetables and raise livestock to 
directly supply his restaurants and other local Maine businesses, 
including Rosemont Markets, Hugo's, and the Barn on Walnut Hill. These 
include rare animals such as blue Swedish ducks, Freedom Ranger 
chickens, and guinea hens. This dynamic blend greatly enhances the rich 
culture of our State, and I congratulate Chef Miyake for his innovative 
approach to food and hope other budding entrepreneurs will follow his 
lead.
  I am proud to extend my congratulations to chef Masa Miyake not only 
for his substantial contribution to the culinary scene in Maine but 
also for recognizing and highlighting the appeal of Maine as a great 
place to raise a family and start a business. Job creators with vision 
and big ideas like Chef Miyake are exactly what Maine needs as we work 
to restore and improve the economy in our small but vibrant and 
beautiful State. I offer my best wishes for continued success to Miyake 
Restaurants and look forward to Chef Miyake's future succulent 
dishes.

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