Japanese restaurants are everywhere now, yet most of them have no Japanese cook in the kitchen. Our founder has eaten his way through Japanese restaurants around the world, and the only meals that truly tasted right came from kitchens run by Japanese chefs. So we bring the restaurant itself overseas: its chefs, its recipes and its standards. The United States comes first; Australia, New Zealand, Europe and Asia follow. Planning and financing, site selection, kitchen design, licensing, company formation, visas, sourcing, hiring and marketing: one team carries it all, from the first plan to opening day and beyond. Licensed professionals in each country handle the legal, accounting and immigration filings; we set the order, choose the people and keep every step moving.
In Hawaiʻi, restaurants can also open inside our own venue.