The Truth About Opening A Japanese Restaurant in Singapore: Misato
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- Опубліковано 16 кві 2019
- Misato uses premium and stellar ingredients imported directly from Japan. Tony Young, the restaurant owner, talks about some of the struggles and difficulties he's faced as an F&B owner in the competitive industry of Singapore. #sp
Part 2: • Founder's life is wors...
Misato
176 Orchard Road #01-33E
The Centrepoint Singapore 238843
Review: sethlui.com/misato-ala-carte-...
Produced by: Nathaniel Lim
Edited by: Nathaniel Lim
Shot by: Nathaniel Lim and Merin Kung
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Website: sethlui.com/
Facebook: / sethluimarketing
Instagram: / sethluicious
Being a entrepreneur is a very tough thing to do. Worst part about being a entrepreneur is everyone thinks your rich because your the boss but you could be taking looses every single month and have huge debts.
I'd like to go eat there one day, someday. I sure hope his passion stays alive until then... And quality Japanese food shouldn't cost him so much of a fortune but unfortunately, we see that it does... Perhaps he should learn that by now, not all excellence comes from Japan. Japan is a very heavy importer of raw materials like timber and I would suggest that perhaps anything worth buying from Japanese cuisine is learning the skill and culinary arts unless if those ingredients are absolutely necessary to import from Japan. Otherwise, might as well set up shop in Japan itself.
High risk, high reward.
@@LaNguyenBTong you have a point
However, note that it could be possible that some of the old generation people refuse to buy Japanese because of the lack of reparations by Japan for the occupation in WW2 and the current stance of the Japanese government or so I heard, inching ever closer to military Imperialism. Taking PM Shinzo Abe's far right into consideration. The people never forget.
@@leponpon6935 Ok
Kind of dumb to punish every day people.
Also war reparations have been paid and apologies have been made. It's just the people didn't think they were genuine or enough.
And that's a whole other level of subjective.
Japanese PM might be a revisionist POS but that doesn't mean the people are.
I highly doubt your theory that people avoid Japanese food because of that. Hell, even Koreans take vacations to Japan but comfort women still demand more apologies and payments (this means that they believe the issue hasn't been resolved).
This really hurts I wish all success for this guy....high quality amazing food
me too, i really wish this guy success
He is selling some dishes at cost. No wonder he is losing money
This guy is wrong in marketing, japanese restaurant well known with michelin star chef, if u can hire michelin star chef u cannot selling in high price even ur food is have high quality standard. If u cannot hire michelin star chef at least middle grade chef.
I live in Jakarta, and ever have lunch at Pearl JW Marriot Hotel, 7 star hotel in Jakarta, and the chef suggest me to have dinner at Asuka, Japanese restaurant also located in JW Marriot, he told me that the chef is from Japan and have won a lot of japanese dishes competition and much more I dont know exactly what is was.. but I pretty interesting to try even the price is pretty expensive, maybe 500 usd per person
You wish you wish you wish.. Wish cannot make anything happen............
@Sara.C who are you to say what others should do. 🙄
Yea, it must really sucks when you pour all your heart into your work but nobody recognizes it.
RookieN08 if all people out there were rich and in freelance job, they would like to care about their own taste. Business is tough, and dream is what each person gets struggle to fight for it.
By now he is already closed the door .. what is the point he loves Japanese food when people goes to Japanese restaurant runs by Japanese .. imagine eating Chicken Kungpoo Chinese food prepared by Latino Chef !
Yeah if he’s done marketing right. Reach out to a couple UA-cam ppl that do food review he probably catch a few eye. Doesn’t matter if in the mall or a hole in the wall. Word from mouth is a powerful thing.
@@fauziahmohddinmohddin7988 when i eat at a restaurant I'm not worried of whether or not the chef's ethnicity matches the cuisine that was served. What really2 matters is the taste/portion/pricing.
What is missing? He still uses fashion design operating model in running the restaurant. In fashion design, you can be as unique as you want. You are creating one of a kind product for each of your customers. In running a restaurant you need to balance uniqueness with food cost. You are creating mass repetitive products. I guess old habits die hard.
And with Covid-19 hitting the globe I don't think the restaurant will survive.
@@fc7307 he can design special packaging for delivery.
This is a great example of a viral marketing video to drive awareness. His restaurant is full thanks to this video.
Is the queue always full of people after this video? I'm planning to check it out ! :-)
@@kennethmajorSG Yes, I waited 50min lol, book reservation then safe liao.
@@kennethmajorSG so true, he called himself authentic meanwhile serve salmon in his restaurant lmao
@@kingstonkwong9447 what's wrong with serving salmon?
@@kingstonkwong9447 I also don't like the term "authentic" but why is serving salmon "not authentic"?
The food is really good, I think the problem is that Singapore has too many Japanese food right now.
Jordy wring. People don’t know the difference between good and proper Japanese food and the shitty cheap ones. They just go for the latter. Not about too many, just too many cheap shitty ones and people with shitty tastebuds visiting them.
Trust me there’s more in HongKong
Teo Jordan I agree, there is however cheaper japanese food who you said was “cheap shitty ones” as normal working people won’t be able to afford the authentic ones all the time. The amount of this restaurants or food places is divided like our countries wealth gap.
@@Jordantzd that's how business run
To source this kind of products from japan is very expensive. And if it’s not a well branded restaurant, there’s no point. And one thing everyone dies when running a business in Singapore, RENTAL, period.
Nice guy he seems. I would suggest skip import of all your products, try and source local meat and ingredients, great way to cut cost and support the local farmers. He should also niche himself in what he offers food wise, dont offer the whole range of Japanese cuisine, just pick one aspect and go with it. Next, fancy presentations are all great and dandy, but fine dining in a shopping mall doesn't really do justice to anyone or concept. Scale down on the fanciness and start making excellent tasty food for the typical customer walking about in that shopping mall.
Let normal people enjoy your creations, too fancy will put people off thinking its a ripoff or too expensive.
Wish you all the best
It is Singapore. Everything is imported.
Wonder what is the viability of Singaporean farming even on a small scale, perhaps trying to build it into the residential or commercial spaces. That would be interesting.
Singapore farmer? You mean another ASEAN farmer?
Raditya Putra actually trying to make small farms in Singapore, possible multi level to save space.
Local farmer in Singapore. I chuckled a little reading that.
I've tried a few of the dishes featured and spent almost an hour queueing in line for this restaurant.
And it was worth it.
The food is of very good quality, and so is the presentation. (Particularly loved the miso cod presented in a "castle" shaped dish")
I would come back here again just for the stellar experience I had :)
Good luck Mr Young!
@Brabus MercedesIf leaving a good comment about a restaurant is tantamount to lying, you're a very sad sad individual :)
"Even the tables are from Japan". A good example of Overkill - spending on unecessary expenses.
Just because he is Japanophile, he expects others to be too.
Yup, its an overkill.The moment he set up this business , he knew that passion would precede profits. Because some people set up a business rely on gut feeling as well as passion. I hope the best for him and his endeavour.
He is a good chef but bad businessman.
He sounds so show off... as if only japanese things are good.
Why are y’all so negative? This is a Japanese restaurant, it’s supposed to be Japanese themed.
Guys, I’ve tried the food at Misato and I can confirm that you can feel the pride the owner takes in his food! You can see this especially from the expensive lacquerware he uses - the presentation is lovely. Food is great too. I highly recommend this place
Good chef? probably.
Good businessman? Maybe not
All in all I really hope he does become successful in future
this is so sad to hear, i love singapore and japan. 2.2m is a lot, I hope you can bounce back.
I really did not expect to see you here haha
Imagine he is lying and making 2.2 millions from you guys
Real respect to this man who was able to get back up from losing a passion and finding a new love.
The only reason it’s expensive is ‘everything 100% from Japan’.
Tableware is 110% from Japan
it definitely costed him at least 10% extra.
I wouldn't eat anything from Japan especially from the sea - Fukushima is still spewing radiation to this day.
Some people cannot accept not standard. But reality very cruel only rubbish chicken rice sell better than quality food
And his Fendi jacket
I can see how much you love the food you make, i too had a similar experience in India. I opened a restaurant because i loved food and wanted to give people high quality food at reasonable prices but due to several factors i had to close my restaurant. Closing was the hardest thing i have ever done, made me heartbroken to see my dream close down before my eyes. Now i am aspiring to become a chef and in future will be opening a self operated restaurant. Keep up the good work man, most people will not value the quality and they will look for cheap prices and quantity but there are a few who will value what you are serving and praise it.
If i ever come to Singapore again i will surely visit your establishment. Good luck brother :)
Just tried the food today and I have to say the quality of food is soooo good + great presentation. The kind people would pay around $50-$60 for. And omg the A5 wagyu is just $60+ for a very generous portion with great sauce and accompanying ingredients. But food is priced at cafe price point around $20-$30 for mains, despite all being handmade. Just want to tell the boss that I hope you are doing your accounting well to make sure you can balance profitability and the quality of food and service, cuz it is to Singaporeans' benefit to eat such authentic Japanese food with such accessibility, but if your business fold, it isn't to anyone's benefit.
But looking at the queue to get into this 30 seater, I think a lot of business was lost due to long table turnaround. People are not here for quick dinner. They are slowly savouring the artful dishes. So again, might want to price carefully.
There's his problem : Importing everything from Japan. Going local for some things doesn't hurt.
Japan then source them from China, Taiwan, Malaysia haha
togarashi u can even buy that in Singapore’s supermarket. Plus its also japanese. This guy has good knowledge regarding taste, however not really good in sourcing.
That was what i was thinking too.. don't import seafood from Japan, Malay got a bountiful volume of fish that is worth discovering. Japanese got some of the best Asian food, but most of those could be replaced by local ingredient. Tiger prawn for example are best in Thailand and Veitnam, even north of Maly.. those are the best prawns out there. EDIT: never do wagu over a coal frame.. unless it is huge with a copper grill.. sorry big no no for foodies.
He's not going for profit though, he wants to provide an authentic service and experience for locals and because he's so passionate about it he's not caring about profit but instead wants to reach out to more people so they can try his food.
Local in singapore ? 🤣😂🤣😂🤣😂
Hats off to you sir for your passion. I will most definitely find your restaurant and eat there when I find myself in singapore. Praying for you continued passion and success.
He used all the finest most pristine ingredients all the way from Japan in all his dishes... Legend...
god you are here as well
Don't shame him for being a honest business man.
go away
I could feel the guys passion and sincerity. Hopefully people will come to support his business upon seeing this video. Kudos to this channel for featuring this kind of topic. 😊
I've eaten here before and I really liked it! And after watching this video I have a greater appreciation for the amount of effort and detail that goes into making the food! I haven't been in a while but I will definitely be back.
Yeah maybe the transportation cost is killing your business.
The fact that even the sea salt was imported from Japan...completely unnecessary.
@TAN BUI, ya I did see in this video that he import sea salt from Japan. That makes me surprised.
He should have asked himself questions like, Does Japanese sea salt really enhance the taste of his dishes? And will local diners to his restaurant taste a difference between using local salt or Japanese salt?
I don’t know whether he really mean it when he said that he even import the most basic condiments, sea salt from Japan? Why would a ‘true entrepreneur’ do this without considering other aspects of the business?
@@tanbui5007 that's what they wanna keep the quality and you know people just won't appreciate his effort tho..
@@tienha3939 Yeah basically he isnt an entrepreneur. He is just a guy that likes the shit out of Japanese food.
Yeah. The salt is overdoing it. He should try to source more regional stuff.
I wish this man luck in his business and that more people go. He puts so much heart and love into his food, everything is made with care and all from Japan to maintain authenticity and high quality.
I always thought having your own food business would gain lots of money, however, after watching shows like Kitchen Nightmares, documentaries or short clips like this about struggling owners, it is a very difficult business to be I in. I wish this man the very best in his business.
this guy dont mind losing money as long as his food integrity is superior and aiming 100% customer satisfaction..
Entrepreneurs dislike that
In theory sounds good. In reality how long can you burn? Whose money are you burning? Investors? Parents? Partners? Bank loans? Monies from any other source other than your own are also a product of labour by someone else. Are we confusing entrepreneurism with socialism?
Lol.. talk easy.. no people do business for charity..
I've been here a couple of times and have been struck by (1) the really commendable quality of the food, including the presentation (2) the reasonable price and (3) the warm and professional staff. I think his challenge is the branding and location. Branding-wise, it's rather nondescript; I don't get an emotional "feel" of the restaurant just by looking at the decor, wordings, colours, etc. Location-wise, it's tucked away in a corner in Centrepoint. I wish him well, and he's obviously passionate about his craft. I'll be back for more.
his passion really shows in the way he talks about everything, mad respect!
Very honest business owner who provides quality in his food. But the reality of the world is harsh, you have to make good business decision. I feel that being located in Centrepoint is already a wrong move. High rent low volume, even heartlands areas like Jurong & Tampines are better. Just my 2 cents worth
Kenny Tan problem is Big Mall refuses to take them even he had the money so his option is Centrepoint...
And you know what that means Singaporean attitude..😒
That's why Sg food no quality, owners have to resort to making shortcut because of high rental and cost.
Caped Baldy yep cheap materials + cheap labor + high markup = profit
To be in f&b business is not easy. Saturated market and competition is so strong. Have to do a good job in food quality, marketing, make right business decision. That's why now he market his restaurant through sethlui
I am gonna eat at this place because i want to support his business!! I can feel his sincerity and the food looks good too 😍
Me too if go to Singapore
I wish I had enough money to eat there
you should eat the whole menu so he can make a profit xDDD
Better check your bank account first
wah panda 😂 I might
Please keep going on and never give up on this! Your resilience is greatly admirable.
That’s right! Never give up! I see the success in you sir!
marketing!!! you guys need more marketing. take advantage of virality and social media. your food is very pretty and there's always an obsession with japanese ingredients because of the perception that those are of higher quality. all the best, will go down and try soon.
Agreed.If you look at his Facebook page. He is wasting money on making songs for no reason at all.And wasting time not advertising on newspaper/magazines and so on.
True it's all about marketing and how you market to the people, it's not just about food..
He needs a good marketing guy to bring his social media pages into focus and make people aware about his restaurant
No point doing all this wonderful food if nobody knows about it
So shit Sherlocks
Ironically, this whole video is an ad.
respect the man whose passion comes through when he talks about his food, his efforts and sacrifice. definitely going there!
The definition of
‘It ain’t much, but it’s honest work’
His never give up attitude is admiring, life is hard and you must always persevere from hardships 😍😍😍
His food legitly looks very nice, premium. Makes me want to go and eat haha. I hope his business picks up!!!! He seems very eager, sincere and takes pride in his Japanese food. My suggestion to him is to hire a good marketer ...
He's already losing money, $2.2million to date, and your solution for him is to spend even more money
@@AgakAgakEngineer Uhm, as you can see, he doesn't look like he is going to close his shop anytime soon. Which is probably why he asked SETHLUI to do a video for him.... which is also kinda marketing himself. Marketing is a good investment and a good investment might require money, but it is definitely not a waste of money.
this is why he is featured in sethlui youtube, probably working on marketing at this moment
@@kira84 exactly my point! I think at least now misato is gaining some great interests from this video.... i'm going down there tomorrow!!!
Well it's good marketing la. But no one told him to continue using actual Japanese produce.
But this one is buffet so... Obviously will have lost in money.
He needs to make his own facebook page and so on. to try and attract people.
Everything seems like high class. Meanwhile in Japan, customers go to okonomiyaki restaurants and cook them themselves.
Seems more fun to cook it yourself though. Good thing about Japan is that you'd be able to eat 2 varieties, the Hiroshima and Osaka style. In SG it's just the usual SG .ver of Osaka style.
Some chef cook for you in Hiroshima, Tokyo and Osaka. But on a teppan. Am surprised that Okonomiyaki is cooked on a pan. That kill the whole authenticity thingy.
True... maybe he setting this resto for wealthy people that don’t like cooking themself or eat street food.... but the problem the number this kind peoples only little population and if he want tourist or businessman that go to Singapore in this situation like covid 19 he will go bankrupt .... one things he forget as “chefs “ is not just about integrant ... the good and creative chefs can cook international quality dish using average integrant .....
Wish you and your restaurant all the best in the future :) I can definitely sense the passion you have and the effort you have put into this restaurant. Will come to try soon!
Great spirit man, My best wishes with you and your team. Will visit you soon 👍🏻
I recommend watching the artichoke restaurant on this same channel as well. Guy is very real and talks about how hard it is to survive in SG as a restaurant with no name
One restaurant chain selling Chinese cuisine with No Signboard has been successful till now. =))
@@minmaungmaung8129 not really, bro. Heard they are struggling as well.
its his idea that is too costly too...
The way he talks about his business, really tells how much effort, dedication and love he had for Japan. He just want to give the best quality, he wants to show to his customer the best taste and experience in his food, that's why he put too much effort in his business. He even have a dish that doesn't profit much, but since he values the experience he wants to share with his customer he is willing to take the risk. He even told us that he suffers from depression in years, but still he continues and strive since he is so passionate in his dreams to share his love for Japanese cuisine. I know he did a bad decision, but i want to understand and support him. You can see in his eyes how dedicated he is.
Speaks like a train. Fabulous. Seems like an honest heartwarming request for support.
Worthy of supporting.
Singapore isn't a suitable country for start-up businesses, even established foreign brands can have difficulties in Singapore (eg. A&W). Because of Singapore's small market size, entrepreneurs will need to achieve at least 10% of Singapore's market share be somewhat successful. Another point that was mentioned is the difficulty in hiring Singaporeans for F&B businesses, being a highly educated country, Singaporeans are unlikely to accept below a certain wage per hour, and work in the F&B industry for the long-term.
Whereas, in markets like China, you would only need to acquire 1% of its market share to be extremely rich, its labour wages are also favourable for businesses, but entry to China's market wouldn't be easy as there're monopoly players who'll slash prices just to eliminate the competition.
With that being said, Misato's prices are fairly reasonable, I think the issue lies in its location and marketing. Point 1, location, being in Centrepoint (Orchard Road), it provides huge inconvenience for majority of Singaporeans, the bulk of Singapore's F&B market share is actually in regional centres like Jurong East and Tampines, or food-themed malls like Bedok Point, I've noticed fairly average outlets in those areas performing well simply because they're located in estates with a big population, furthermore I'm guessing the rent in Centrepoint isn't cheap, so that certainly doesn't help. The common misnomer is that a centralised location is good for businesses, which isn't always right (e.g. several businesses have failed in centralised malls like Plaza Singapura).
Point 2, it's a pre-requisite for lesser known businesses to have a strong online marketing presence (e.g. you can cook the best food in the world and still people wouldn't know your store existed without proper marketing), and target marketing is crucial, every location has its own speciality (e.g. Tiong Bahru for its hipster cafes and bars, targeting the younger crowd), sometimes it's called the "Snowball Effect", a successful type of business in a location will attract other similar businesses to that location thereby giving the place its own specialty (e.g. transformation of Bugis into a F&B paradise after mid-1980s). Thus, businesses must analyse the demographics of their potential customers and utilise the appropriate targeted marketing (e.g. majority of people patronise Orchard Road for shopping rather than food, so that's probably not the right place to open your first F&B outlet in Singapore).
Location is very important, it helps on marketing side too if u have very strategic place for ur business. Question is how to get such place in SG? Eventually, u need to put more effort in adverts (such as posting videos on youtube) convinsing people to travel to your current less strategic place, such as centerpoint.
I live in Singapore XD
Wow you really care about giving information. Hats off
Very nice analysis. I feel i should start a business with you just based on your analytical thinking and your observation skill
This is a deep explanation about the business. Tq for sharing
When I come to Singapore I'll definitely try to go to your restaurant. It looks amazing. You should be proud of the food you serve my friend.
Greetings from Thailand.
True but he mentioned popular Malls want brands. I love Rice Table at International building which is even more remote. The place is mostly packed. You seldom see Rice Table advertising but it has its followers.
ouichtan i will eat at that restaurant aswell when i go to singapore! My goal is eventually get an electric van and lives in china or japan or singapore forever and be homeless but in my van !
He is a good guy don't get me wrong, but definitely not a good business guy
how do you know,a lot succesfull business start with losing money first 5 year.
sounds like an expert and smart Alex lol..
@@latifhajjari5132 he should also build a strong marketing team
Smart Alex spotted
How do you define as not a smart business guy?
If we ever visit Singapore, will definitely come and eat at your establishment. You come across as a genuine person who is really trying his best. Just love that.
Wow will try. Share with my friends too.
Your wallet will be gone but if you are rich then you will be alright
Food there is really good.
"See, our youtube ad is working" - owner probably
J why are you so negative. He is passionate and provides good quality food. I wish him all the success. People like you are what’s wrong with society.
STOP DOING SELFIES JUST EAT THE FOOD NO NOOOOOO
I will eat in your restaurant when I come to Singapore in June. Thanks for the presentation.
Probably need to reduce cost of the operation for the long term success. Looking at today overall economy.
Another thing about authenticity is that if the customers havn't been to Japan. The customers probably don't know what that like. Make familair and inexpensive menu for local customers and see what sales what doesn't and build up from there.
I wish you the best of luck : )
Yes man you're absolutely right.
Tried this restaurant before, it's very very good. I think they would make more profits if they had a better and more accessible from public transport location, considering how almost all japanese restaurants in SG are full during mealtimes.
so he imported almost everything from Japan, that doesnt ensure success. seems he missed the concepts a lot of chef entrepreneur rely upon... regionality and seasonality. Authentic Japanese cuisine makes efforts to highlight what is available locally and seasonally to the highest degree.
THIS
Singapore lack authenticity and given its limited space they cannot produce anything of their own. Being a city-state comes at a price. They even relying on Malaysia to provide them water.
@@luqmananuar226 No, Singapore is not relying on Malaysia to give them water. We have 4 water taps, Imported Water (Water from Malaysia), New Water, Desalinated Water(Sea water gone through the water of desalination) and Catchment Water. 4 taps and without imported water we'll still have 3 taps.
@@0614aw but 60 percent of them are from malaysia lol, the other 40 is from those 3 taps
sneakapikachu trust me, the quality in the ingredients in Japan is a MASSIVE difference. The Japanese culture is driven by perfection. Besides Italy, there is no other country in the world that strives for this level of perfection in the culinary world. For instance, Japanese rice is the absolute best. You cannot get it outside of japan. And it’s true that it’s very difficult to export things out of Japan. Go to japan, your point of view will change.
So amazing, Singaporean’s so lucky to have this restaurant
V good quality and insightful video. Well documented.
Tony, I really appreciate your story. I live in Sydney, Australia. Next time I visit SNG, you'll be on my list of restaurants to dine at.
All the best to your restaurant my friend !
Even the wood in the interior here are from the furniture from the Tokugawa Shogunate period
Never been there, but I pray and hope for the best for the restaurant!! Such a high quality one, hopefully your hard work and integrity will be paid as soon as possible!!
Great to see how he loves what he is doing. I hope the people of Singapore will soon love his food as much as he does!
I was in Singapore few months back, didn't even occur to me to try Japanese food when I was there. Will give this place a try when I'm there next time.
I admire your courage sir :)
Keep inspiring others please.
Michael Pamotongan he probably would've saved $2million if he used local ingredients and materials.
there is no courage its purely stupidity
Im a musician.some people just cant understand the word passion.i cant make that much money on music,even my mother thinks im just a trash.so i applied my viewpoint by the time he said the word AUTHENTIC.
I just admire the extra mile he took just to set his standard.
Talking about dedication! This is best of example. All the best of luck sir 💪👊
Appreciate is honesty. Will check it out next week!
can you imagine how frustrating it is to make that mochi then throw it away the very next day.
I know. They should just thrown it away in the same day instead of waiting for tomorrow.
I'll be there at 859pm for his left overs :)
He could just use an accountant..study the demand of all products and prepare them accordingly. Rather sell out due to not enough supply than throw food away
@hella cook, yes it’s frustrating but he could have make that into a marketing strategy if by certain time of the day, he couldn’t sell it.
Eg. by setting a free sampling stand with small bits of Mochi in the mall where many passers by passes through.
In this way probably he could have get people to notice his brand Misato & get them to gauge the level of quality of his Mochi dish.
tien ha or give it to hungry homeless 🤷♂️
I tried Misato once.. it was really worth it. High quality food and it was nothing like the many other boring chains. The miso was amazing. Will visit again if got the chance.
Heartly appreciate your hardwork, authenticity of food.Dont give up stay strong
This guy's passion is incredible. The food looks amazing.
This is like an advertisement for his restaurant. The crux is he lost 2 million but he's still trying to stay afloat by talking about his "everything from Japan" and the quality of his food. What has not been talked about is his prices on the menu. Once you hit a certain price point, you price yourself out of the market. A good entrepreneur is someone who can balance price with quality.
Revisiting this video, as I’ve just went there today. Actually didn’t go all the way there to try, just so happened that I passed by and remembered this video, so I gave it a try. It’s actually pretty amazing.
I got the seafood Kaminabe set which taste pretty premium. The salmon itself has a hint of yuzu freshness. I expected the broth to be some average broth that you get at other Japanese stores but for them, the broth is actually pretty authentic, as it is cooked, you can really taste the umami or the prawns and the mushrooms and onions infused into the soup. Pretty authentic and delicious. The ingredients including the tiger prawns definitely tastes premium, not the frozen kind you get from Fairprice. So I guess the owner really meant it when he said he just wanted to serve authentic Japanese food without earning a lot of profit.
I know what he said sounds very cliche and all, but if you happen to pass by please do give it a try, as the price vs the quality that you get is pretty value for money. Portion is slightly larger, donburi is only about $15, comparable to what you get at normal restaurants like Ichiban or what but taste wise its really next level. Really hope they can continue to last.
Amazing food! I have never seen anything like it. Glad to hear you are successful now, you earned it.
Keep going sir what you love at any level it can be.
At least you did what you wanted to do some people don’t even take a first step good luck to you...!
Him: Everything is 100% imported from Japan, we also have non-profit dishes
Restaurant: has losses of 2.2 million dollars
Him: Surprised Pikachu face
I think the clearest reason comes from this line: "I thought setting up a Japanese restaurant was easy."
With his passion and knowledge, he could probably earn 6 figures as a chef at an upscale restaurant. He clearly lacks management skills.
even the water is imported from japan
@@priaberkumistipiss Direct water pipes running from Japan 100%.
@@GameFuMaster no he lacks business skills
Hahahahahahahahahahahahahshahahahahaha
Wish you well bro, but with such high cost be it rental & very high quality food source as described. Only time will tell how long your restaurant could last. God blessed
Really glad to know you're doing better sir
Ok we are going to support him and try his food...
now they are having buffet promotion.
I admire his great dedication. Plus, I would like to go to singapore just to try his dishes.
when are you going?
@@Shive1337 she isn't
You forgot you don't have money
@@nabilhacene5826 greatest 5/10 guess of all time
Wow fresh made and high quality ingredients. If it's at reasonable price I think lots of people will go for it. Food looks really good
The thing is "reasonable" from a restaurant owner's perspective at times would be to mark up prices in order to offset the import cost. That's OK with me as long as the quality is there.
I've been to this restaurant a couple of times before their video went viral, and trust me this is one of the best gems I've ever found.
Awesome, wish you best and hope people get to know your restaurant and its quality more.
I can feel you man! I've lost aud1.5mil in 18 months over in Melbourne for a bar restaurant. Same passion, same situation with you man! It brings back my struggled and tough time back then in 2014.
Whereabouts in Melbourne, mate?
@@goodputin4324 Swanston
@@CB-hx5ih Lol! You're mad to have opened it on Swanston, mate... Could have gone to either Camberwell or Richmond, aye...
6 min video. 5 minutes of promotion. only 1 min of real experience talk.
Exactly. 1 min of talk and all he shared is how much money he lost and that he it's difficult to find a mall that will take his store in.
I’m impressed about his big effort to pursuing perfection. Once traveling ban is lifted to Singapore, I would love to try out his dishes in Singapore! がんばって👍！from Japan 🇯🇵🇸🇬
Appreciate your commitment, never lose hopes , which way more expensive than money, if you have lost it today ,you might get it tmw , but I think you also have time to overcome of being failure. I am sure you’ll be doing very well in the coming days.
Sorry for the failure, it might caused from the high cost because everything imported from japan. Majority mall customer do not have the level of appreciation about where your interior come from.
Not cost effecient for business
The loses are way too much to recover back. Travelling to japan under company cost, to operate one restaurant totally not productive at all.
Keong Ng 5:28
HagendisThe issue is still that he is needlessly spending money on Making his own songs and not advertising his restaurant at all.He barely touches his facebook page.
And he tries to do too many things. Most Japanese restaurant in Japan specialize in certain item, be it ramen, soba, curry, katsudon, tempura, sushi, etc. He tries to do all these, sure will not work.
agreed perhaps he should open smaller cheaper profittable one item food restaurants seems to me that this restaurant is his high end restaurant and needs to have small simply franchise to feed everyday people...and keep tis as his high end place
XenonKirito duh. he has life and not a robot
*It's really really hard but you can keep going because it's your passion, doing something you love is better than limiting yourself.*
yeah and he is going to pay the bills with passion,and pull passion out of his ass
take your passion to the job that pays you money. don't "follow your passion" and try to make that a job.
Tony, may your passion for quality attract wealth. Thumbs up !
Wow! I can feel your strong love for Japanese food and try thank you for raising the standard of Japanese food in Singapore. Hearing your story, I can only admire your "never give up" approach and I wish you all the best in your business. Chan, Malaysia.
Even the gas thats cooking the food comes from japan 110%
Even the toilet paper in the bathroom is from Japan!
The water used in this restuarant should be from Japan 110%.
@@brettjames9088 lmao that bamboo tp isn't for everyone
You forgot the electricity and the air.
He even get hair cut from japan.
I know ur food is good, even though i have yet to try. I can really see ur love and passion for japanese cuisine.
and depression for losing money......
Good luck my friend. Will give it a try next time I’m in Singapore!
My best wishes to the owner. May you enjoy the fruit of success ASAP and hope ur employees share the same vision and passion like you
Guys, it's not that bad as you think, I went there on good friday and everything was fully booked and queue was damn long.Today I went there on sunday and lucky I came 20min before the queue open because already got so many people waiting.Then I waited for 50min before I was able to go in, finally when I got in, I ordered the food and it tasted so delicious especially the chicken katsu's curry, curry was so good.I also asked the waiter if everyday the queue is this long then she say yes, so in reality this restaurant is quite successful.
Just had a meal there. The food is really good vs most of the Japanese mediocre eateries I went, this one is exceptionally good. Maybe he needs to Budget on unnecessary stuff to actually profit. Example the furniture, maybe the sea salt can have alternatives, alternatives that are much cheaper, but can maintain the food standard.
We ordered the wagyu beef, soba and gyoza. Beef is Soo good, it actually melts in our mouths. The soba is actually handmade, it’s QQ and it’s actually on par with the Soba I had in Japan. Gyoza is also really good, the meat filling generous.
Other then that, I have to say the restaurant have bookings and a queue right now during the peak hours. It is definitely not unnoticed now. Me and my gf came at around 5 plus, there were several tables which are booked with timings.
I really wish for good things to come for his restaurant, the service is good, the standards are there.
You are now on my list. Next Visa run, Tag, you're it. I gotta get that A5! I can tell from this video that you're devoting your life to this. Thanks.
Love the passion. Hope he tides over this pandemic
Hmm, it must be expensive, everything is imported. But, good luck to you sir!
"I used to be a fashion designer, I broke my wrist then switched to be a resturanteur"
?????
He thinks he doesnt need the wrist to cook
I took the risk* not broke my wrist
He said he broke his wrist...
I dont think he necessary cooks the meals. Looks like he hire ppl. He probably just manages the restaurant.
He used his wrist to design his clothes. For the restaurant, he just hire people to cook the way he want according to secret recipe.
Definitely knows what he is talking about - the way he spoke about the dishes, it's like he was describing the back of his hand
I will definitely look you guys up when I hit Singapore.
Hi Tony young, i hope you can success in nearby future, all the best to you🙏😀
Centrepoint is a bad location for food tbh
Why so?
@@akbarwibisono2945 when it comes to food, doubt many people think of orchard. Next, rental is skyhigh consequently driving up price of your meal. Lastly although orchard isn't really a food hub for average diners, there are many high end restaurants located there. And to position yourself as a relatively high end restaurant means you are limiting yourself to potential customers who are not willing to spend $50-100 for an average family of four. And I'm lowballing on the prices by the way
@@akbarwibisono2945 Orchard is more known for their shopping areas and not their food stuff. Which is why there's a shit ton of shopping malls like areas then food ones. And majority of the food places are pretty expensive because of the rental.
I see. Thanks guys!
@@akbarwibisono2945 what's your impression when you think of centrepoint? My impression is that it is dilapidated, laid back and not attractive to the younger people. That's my impression, not trying to say that everyone thinks this way
Despite of many people said that he’s overkill, we should see the passion lays behind and support him. I will come to his restaurant and try those good foods tho. He’s basically an inventor of inspirations who brought an authentic japanese food all the way from Japan to Singapore. Salute!
All the best for your dedication & consistent quality food ..