YUHEI TERAOKA, Chief Sommelier
Hailing from Shibuya, Tokyo, Yuhei is a child to a popular food critic in Japan and has been blessed with amazing culinary experiences and trained in world class service etiquette, paired with a deep understanding and eloquent expression of food knowledge. This makes Yuhei a rarity among qualified sommeliers.
He started his career as a pâtissier apprentice in Queen Alice with Chef Yutaka Ishinabe, the first Iron Chef. Yuhei continued to work in Michelin-starred restaurants in Japan for 7 years before coming to Malaysia and Cilantro Restaurant & Wine Bar where as Chef Sommelier, he expanded the wine list to one of the best in the country. Yuhei then explored further as Country Manager at Vinum Fine Wine Merchants, where he was also wine buyer & investment advisor. After a stint there, Yuhei moved on to Sungei Wang Group and set up their merchant subsidiary, SW Wine Depot.
DANNY TAI, CSW, Sommelier
Do not let his age fool you. Danny is an (over)qualified sommelier who, in his early 20’s, has handled wines twice his age and beyond, with price tags of a luxury car.
Handpicked by Yuhei for his extensive knowledge on wines and solid training in F&B operations, coupled with his natural attention to detail and ‘Kikubari’ mentality to care for others, Danny is perfect to helm the frontline of Kikubari.
Danny's accolades include: Certified Specialist of Wine, US ; Diploma in Wine & Spirit Education Trust, UK and being a Finalist in Malaysia’s Best Sommelier Competition 2014.