Authentic Taste.
No Compromise.
Born and raised on the beautiful island of Tanegashima in southern Japan, founder Mitsuhiro Yashio grew up surrounded by the ocean and pristine nature.
The local culture instilled in him a deep respect for organic, honest ingredients and the power of simple, nourishing meals.
Chapter 2
Mastering the Craft in Kyoto
To truly understand Japanese culinary arts, Yashio moved to Kyoto, the traditional heart of Japan. There, he trained under Hiroki Abe, a Michelin-starred chef. This rigorous training was not just about cooking—it was about "Omotenashi" (hospitality) and the uncompromising pursuit of quality, even in the smallest details.
Chapter 3
Bringing Yachiyo to Sydney
In pursuit of bringing authentic Japanese food to the world, Yashio moved to Sydney. He successfully established and managed multiple dining venues, most notably "Yachiyo", a highly acclaimed Japanese restaurant beloved by the local community. Through these ventures, he proved that authentic, high-quality Japanese cuisine could thrive internationally.
The Vision
Make The World Better.
Introducing Otogo.
Despite his success in fine dining, Yashio noticed a gap: everyday fast food was rarely healthy, and healthy food was rarely fast. He envisioned a new standard—a Next-Generation QSR (Quick Service Restaurant).
Otogo was born from the mission to "Make the world better". By delivering additive-free, warm Japanese meals within 90 seconds, Otogo ensures that busy families, health-conscious professionals, and everyone in between can enjoy a quick, guilt-free meal.
"From Japan to Your Hands in 90 sec."