Global Japanese Dining Growth
Japanese Restaurants Expand Globally Through Casual Eateries and Luxury Fusion Venues
Anonymous
Japanese dining is expanding through a range of formats, from contemporary casual restaurants to luxury fusion venues and growing sushi businesses. In Riyadh, KAYZŌ earned a Bib Gourmand in the inaugural MICHELIN Guide Saudi Arabia for its shareable, East-meets-West menu, open kitchen and carefully prepared rice dishes. Spain’s 99 Sushi Bar at Villa Padierna similarly blends traditional Japanese techniques with high-end creations using ingredients from Málaga, including sushi, maki and tiger prawn tempura. In Hyderabad, chef Nooresha is opening Izumi near Durgam Cheruvu, returning to the city decades after first working there and choosing a lakeside setting that recalls its former openness. In Britain, Nepali entrepreneur Chhong Norbu Sherpa has grown IRO Sushi from a small rented kitchen into a franchise network of about 30 outlets, employing roughly 200 Nepalis.
Key Points
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KAYZŌ’s name is derived from two Japanese words associated with “volcano” and “ocean,” and the restaurant is conceptually related to the premium Japanese brand Myazu while taking a more casual, lifestyle-oriented approach.
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IRO Sushi began in 2014 with only £5,000, a rented kitchen and Sherpa working another job during the day. He says the business now generates about £1 million in monthly revenue and roughly £20 million in annual turnover.
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Before establishing IRO Sushi, Chhong Norbu Sherpa spent eight months in Britain unable to find work after arriving on a Tier 4 student visa, surviving by borrowing money from friends.
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At 99 Sushi Bar, the restaurant operates only in the evening and occupies a tree-lined terrace at Villa Padierna designed for sunset views; its interior combines Victorian elements with modernist furnishings rather than following a conventional Asian-restaurant style.
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Chef Nooresha’s move into Japanese dining followed roughly two decades in the garment industry. After taking time away following her son’s birth, she returned to professional life through her interest in food and cooking.
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