Seraphim was born out of a mutual desire to reach people through great dining experiences. Partners Richard Blanke and Andy Hsu share a combined experience in the hospitality industry that spans more than 65 years. They are also Christians that share a mutual desire to operate a business that is pleasing to God and provides us an opportunity to be good shepherds and promote a bigger sense of community with our team and our guests. Our unique style of Southeast Asian comfort food is a culmination of our family favorites and the best healthy, vibrant, flavorful foods that are available throughout Asia.
While most US restaurants tend to fall short in authenticity, we strive to deliver authentic, handmade, and healthy dishes that offer a wide variety of flavors and styles. The core of our menu is based on authentic Japanese style and regional Southeast Asian flavors.
Richard is a European classically trained chef and has worked for many international acclaimed chefs and restauranteurs including Wolfgang Puck, Walt Disney World, Levy Brothers, Le Pain Quotidien, Erik Kaiser Paris, and many small independent companies including Hawkers Asian Street Fare, and Breadbar. Andy grew up developing life skills and becoming a Hibachi and sushi chef in his family’s Asian restaurants. From his background in restaurants, he developed a passion for business and went on to work in real estate and hotels. Most recently Richard has been in Asia teaching at a cooking school in Taipei and owning his own artisan pizza restaurant.
While vacationing with his family in Asia last year Andy and Richard decided to combine forces to open several restaurants in the Indiana and mid-west area. Thus, Seraphim Restaurant Group was born.
We are committed to being good stewards to the earth, so sustainability sits close to our hearts. Not only do people deserve to know where their food is coming from, but they also need to know that their food is being produced and processed in a sustainable manner. Everything from Seraphim can be either composted, recycled or reused.
Sustainable practices are also reflected in our store design & material choices. Many of our locations use repurposed wood other building materials. We try to reuse as much material as possible, which includes repurposing our old and damaged materials and equipment into fixtures throughout our locations.
For us, sustainability is not a trend - it's a way of life.
The heart of our kitchen is driven by our Yamato noodle machine upon which we craft our handmade Ramen, Udon, Soba, and Rice noodles. We use our noodles to craft regional Southeast Asian soup noodles and wok noodle dishes that represent the favorite dishes from each region. We offer everything from Malaysian Curry Laksa noodles to Pad Thai and Yaki Udon.
In addition to our handmade noodles we also utilize the Kosei Charcoal Robata Grill. We use this state-of-the-art grill to create our signature yakitori, robatayaki, and Southeast Asian fusion grilled meats, seafood, and local seasonal vegetable dishes. We also offer an assortment of izakaya style small plates designed for sharing with family and friends.
From the choices of décor and our design of the open kitchen and dining room, we want all our guests to feel welcome and comfortable while enjoying the fellowship of their family and loved ones. We want to offer an oasis of great food and beverages that are world class yet affordable for everyone.
We are focused on providing exceptional quality, creative, healthy, and flavorful meals and beverages that change with the seasons and availability of all the amazing produce that is available in the Midwest.