Can anyone help me with this chili paste?

I found this Chili Paste at a Japanese Hibachi restaurant. The whole staff is from Japan so I thought I’d check in here for some help. I’ve been trying to recreate it. It’s a very textured paste, like you can feel each pepper grain. It’s very sweet, it’s like Siracha. It’s not that spicy but has that blend of spicyness and sweetness. It’s a thicker paste and is red. After storing some leftovers for a day I saw some oil build up at the top of the paste so that made me think it was a house made sautéed chili paste. Idk lmk what yall think. Feel free to ask any further questions, thanks!