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Alan Sasayama joined Plan Do See in 2001 and has been an integral part of the company’s expansion. His first 5 years were spent as a restaurant service employee of the company’s venues in Kyoto. Sasayama continued to be promoted. He has held positions including Director of Restaurant Quality Control, General Manager of Plan Do See’s first US restaurants in New York City and, most recently, Director of Human Resources for the entire company. 

Sasayama’s team contributed to Plan Do See's recognition in Great Places to Work Japan (ranked 10th in 2015), Best Companies to Work For Japan by Nikkei Business (ranked 4th in 2015), and Most Popular Companies New Grads Apply Jobs For in Japan by MYNAVI (ranked 3rd in 2014).

In the spring of 2015, Sasayama relocated to the US as the Managing Director of Culture & Essence based in Los Angeles. He is tasked with driving culture and diversity programs for Plan Do See America.

Born in Kobe, Japan, Sasayama grew up playing soccer. He graduated Osaka University with a degree in Economics.



Chef Masatsugu Kubo began his career at 18 - as an Italian chef in Japan. At 20, he traveled to Italy to perfect his skills cooking the cuisine he loved in its true environment.

When he returned to Japan at 25, Chef Kubo joined Plan Do See where he has held numerous positions, working his way through the ranks, including kitchen supervisor, server and wedding planner.

In 2012, Kubo became the Chef of Ryotei Kawabun, the oldest Japanese restaurant in Nagoya, Japan with a 400-year history. Plan Do See has managed the extremely authentic and traditional restaurant since 2011.  Chef Kubo will brought authenticity and tradition of Japanese cuisine to Miami, at Azabu Miami Beach before moving on to Executive Chef of Queen Kapiolani Hotel.