Hey! So nice to speak with you! Can you tell our readers a little bit more about yourself? Where are you originally from and where do you live now?

Hey Michael, great to meet you too! I'm Daniel Siriban, and I'm the owner and head chef behind Roshi Experience. I've been in the culinary world for over 20 years now, but I never really set out thinking I'd end up running my own private dining company. I'm based here in Southern California, and honestly, I couldn't imagine doing this anywhere else. We serve everywhere from Malibu down to San Clemente, out to Palm Springs, and all through Orange County.

Tell us one thing you love about where you live now?

You know what I absolutely love about Southern California? The diversity of people and experiences I get to be part of every single day. One night I might be in a beachfront home in Malibu preparing an intimate omakase for a couple celebrating their anniversary, and the next day I could be in Rancho Santa Margarita creating a fun, interactive sushi experience for a family with kids who've never tried sushi before. There's this incredible mix of cultures here, and people are genuinely open to new experiences - they're not just ordering sushi, they're inviting me into their homes to create memories. Plus, having access to amazing ingredients year-round, from the fresh seafood markets in East LA to the specialty Japanese stores, means I can always source exactly what I need to make each experience special. It's like having this massive, diverse playground where I get to do what I love every day.

Tell us a little bit more about what your company does and how it started? How does it help your customers?

Roshi Experience is all about bringing authentic Japanese dining straight to people's homes - think of it as having your own personal sushi chef and the intimacy of a high-end restaurant, but in your dining room. We started back in 2020 during the pandemic when everything shut down, and honestly, it was born out of necessity but grew into something I'm incredibly passionate about. After spending years working in traditional restaurants, I realized people were craving something more personal and meaningful than just going out to eat. We create these interactive experiences where I'm not just cooking for you, I'm engaging with you, teaching you about the ingredients, sharing stories behind each dish. What we're really doing is solving that problem of "how do we celebrate something special without the hassle of reservations, crowded restaurants, or mediocre service?" Whether it's an intimate dinner for 8 or a celebration for 30 people, we bring everything - the expertise, the premium ingredients, even the beautiful presentation with our Japanese-inspired plating. It's rooted in this Japanese philosophy called Omotenashi, which is all about anticipating what someone needs before they even know they need it.

What was one feedback from a happy customer/client that you won’t forget about?

Oh man, this one still gives me chills when I think about it. I had this family in Rancho Palos Verdes - it was a grandmother's 80th birthday, and her granddaughter had booked our service because grandma had always talked about wanting to try "real" sushi but was too intimidated to go to a restaurant. When I started preparing the first course, this sweet grandmother was sitting right at the kitchen island, watching every move I made. She kept asking questions - "What's that?" "How do you cut it so perfectly?" - and I could see she was genuinely fascinated. When I handed her that first piece of nigiri, she took this tiny, careful bite, and her whole face just lit up. After the dinner, her granddaughter pulled me aside and said, "You have no idea what you just did. Grandma has been talking about this for months, but she was too scared to try it anywhere else. Tonight, you didn't just feed her - you gave her confidence." Then she told me her grandmother had already asked when I could come back because she wanted to try the salmon next time. That's when it really hit me - we're not just making sushi, we're creating these safe spaces where people can step out of their comfort zones. That feedback reminded me why I love doing this in people's homes instead of a restaurant. It's so much more personal and meaningful.

If someone wants to start a business, what's advice that will help them?

Man, if I could go back and tell myself one thing before starting Roshi Experience, it would be this: start before you think you're ready. I spent years working for other people, thinking I needed to have everything figured out first - the perfect business plan, tons of savings, all the systems in place. But honestly, COVID forced my hand, and that's when I realized you learn by doing, not by planning. The biggest game-changer for me was understanding that you're not just selling a product or service - you're solving a real problem for people. For us, it wasn't just about making good sushi; it was about creating meaningful moments when people couldn't go out to restaurants anymore. Don't try to do everything yourself from day one - I learned this the hard way. Bring in help early, even if it's just a virtual assistant or part-time bookkeeper like I did with Cheloh and Fel. Your time is better spent on what only you can do. And here's something nobody tells you: your first customers will teach you more about your business than any consultant ever could. Listen to them, adapt quickly, and don't be afraid to pivot when something isn't working.

Where do you see your company in the future?

Honestly, I'm dreaming big but staying grounded at the same time. The biggest thing I'm working toward is being able to handle multiple events in a single day without compromising quality. We've got the demand, but I need the systems and team capacity to match it. I'm talking about having multiple chef teams operating simultaneously across Southern California, each delivering that same level of Omotenashi hospitality that makes us special. What really excites me is expanding our reach while keeping it personal - maybe partnering with more luxury hotels in places like Palm Springs, or working with Airbnb hosts to offer this as an elevated amenity for their guests. I also want to develop more seasonal menus and maybe even create some signature experiences that become legendary in the private dining world. But here's the thing - no matter how big we get, I never want to lose that intimate, personal connection that makes people feel like they're not just getting a meal, but becoming part of something special. That's the heart of what we do, and that has to stay no matter where we go.

What is the biggest misconception about your industry?

You know what really gets me? People think that because we're "just making sushi," it's this simple, quick thing that anyone can do. I can't tell you how many times someone has said, "Oh, you just cut some fish and put it on rice, right?" It drives me absolutely crazy because they have no idea about the years of training, the precision, the understanding of fish quality and rice preparation that goes into every single piece. There's also this misconception that private dining is just for ultra-wealthy people - like you need to be a millionaire to afford it. Sure, we work with high-end clients, but we also do family celebrations, birthdays, anniversaries for regular folks who just want something special. When you break it down per person, especially for a group, it's often comparable to going to a nice restaurant, except you're getting a completely personalized experience in your own home. The biggest one though? People think it's all about the food. Don't get me wrong, the sushi has to be perfect, but what we're really doing is creating an experience, a memory. We're bringing theater, education, and genuine connection to your dining room. It's that whole Omotenashi philosophy - we're not just feeding you, we're anticipating what will make your evening unforgettable. That's something you just can't get from ordering takeout or even going to most restaurants.

What has been one of your biggest struggle building your business and how did you deal with it?

Man, the biggest struggle has been figuring out how to scale without losing what makes us special. When COVID hit and I started Roshi Experience, it was just me doing everything - cooking, booking, customer service, sourcing ingredients, you name it. That worked fine when we were doing a few events a month, but as demand grew, I hit this wall where I literally couldn't be everywhere at once. The real wake-up call came when I had to turn down bookings because I was already committed, or worse, when I was so stretched thin that I wasn't giving clients the attention they deserved. I realized I was becoming the bottleneck in my own business, which was terrifying because everything I'd built was so dependent on me personally. So I brought in Cheloh as a VA to handle admin work and booking, then Fel for bookkeeping and more admin work. The hardest part was training contractor chefs to deliver the same level of experience I would - because it's not just about making good sushi, it's about understanding that whole Omotenashi philosophy. What really helped was creating systems and being okay with things not being perfect right away. I had to accept that growth meant some growing pains, but the alternative was staying small forever. It's still a work in progress, but I've learned that sometimes you have to let go a little to grow a lot.

What was your favorite music artist and athlete growing up?

Growing up, my favourite music artist is Atif Aslam. I’ve always admired the way his voice carries so much emotion and how his songs connect with people across generations. As for sports, my favourite athlete has always been Imran Khan. Not just because of his cricketing achievements, but also because of his leadership, resilience, and ability to inspire.

Any shoutouts you want to make?

Oh man, absolutely! First and foremost, I have to give a huge shoutout to my team - Cheloh, my VA who keeps everything running smoothly, and Fel, who handles all the bookkeeping work that honestly used to drive me crazy. Without them, I'd still be drowning in emails and spreadsheets instead of focusing on what I love doing. My contractor chefs deserve massive recognition too - Zico, Randolph, Joshua, Lex, Milly, Victor, and Javier. These guys don't just cook; they truly understand that Omotenashi philosophy and bring that same passion for creating unforgettable experiences. They're not just working for me, they're part of the Roshi family. I also want to shout out all the specialty suppliers who make what we do possible - especially the team at International Marine Products in East LA who help me source the incredible seafood that makes our sushi shine. And honestly, every single client who's trusted us to come into their home and create something special - you guys are the reason I wake up excited to do this every day. Last but not least, shoutout to everyone who believed in this crazy idea of bringing restaurant-quality Japanese dining to people's living rooms, especially during those early COVID days when nobody knew if this would work. You took a chance on us, and that means everything.

Where can our readers learn more about you and your company?

Absolutely! The best place to start is our website at www.roshiexperience.com - that's where you can see our full menu options, check out photos from recent events, and book an experience if you're in Southern California. For the behind-the-scenes stuff and to see what we're up to day-to-day, definitely follow us on Instagram @roshiexperience. That's where I share the real moments - the setup process, client reactions, and honestly just the fun parts of what we do. You'll get a genuine feel for our vibe and the kind of experiences we create.