October, 2018

A new generation chef produces the contemporary Japanese food outside of Japan and then makes buzz over restaurant movement while showing gastronomic techniques.

The average cost for double the price of Authentic food in a traditional Japanese restaurant. 

Even so, many awarded restaurant titles are snapped up every year by chefs who adore it for its contemporary cuisine character.

A much broader contemporary food category will raise demand for foodies that, 

in-turn should induce chef to bring more variety of dishes, creating even more consumer demand in the long run.

Based on what I’ve seen and heard so far, my immediate answer is “No.” 

Contemporary Japanese cuisine is an outgrowth of fusion Japanese revolution, 

but for the moment its appeal is limited to the tiny minority who have enough leisure time and the income to afford it.

Contemporary Japanese cuisine is something up in the stratosphere.

Traditional Japanese food is right and healthy, Contemporary Japanese food is not.

I don’t think Traditional Japanese food and Contemporary Japanese food compete.

If anything, they’re complementary.

If you’re in remaining of Japan travel, recommend traditional Japanese restaurant food.

If you’ve got time to share in the western good company, go for the contemporary Japanese restaurant food.

As we know, the toughest competition eating into standard Japanese restaurant’s market share comes from the westernizing Japanese restaurant chains that “Izakaya” Japanese pub styles.

Do you want your sushi to add spicy mayonnaise sauce, Avocado or Beef? 

How about additional truffle sauce or fore gras? 

The cost is a trifle higher. But western people are willing to order and pay extra pennies for such mixing westernized flavor dishes.

More traditional Japanese food chains serve the standard dishes as same as in Japan and that’s that.

Now there is some Japanese cuisine for thought.

November 17, 2018

The restaurant is the pioneer of the Japanese restaurant business in the Middle East so to speak, and as spry as ever, and accommodating of many Japanese expats every day.

I was quite impressed by the meaning to exist,

The property’s plate stock was a wide variety of color, shape, and material was collected exactly before 1980.

The regular Japanese guests also love the traditional Japanese mother’s meal style so much,

like to be in a hometown that hotel management would never adapt if we could avoid it.

We could often serve traditional annual event dishes,

like an “Okuizome” (first meal) is the Japanese traditional ritual that parents perform around the 100th day after the birth of their baby.

I felt good when the Japanese guests needed and useful. 

That way, I was keen to keep older antique potteries, but it was not affected by younger people though.

It’s true that the hottest trend to watch in the Japanese restaurant market today is a Contemporary, more than real traditional.

There is a general fear that younger. Who feel at the outside of Japan with the western/middle eastern culture, may not share the older Japan citizens food ethic.

From what I gather, there’s rising demand for Contemporary Japanese cuisine or keeping

tradition on adapting westernize flavor because their taste and texture range are much in demand.

Traditional Japanese food might be a thing of the past.

The historical value may provide “name fame,” but, prestige doesn’t put additional profit in the recent restaurant industry scene in the Middle East.

October, 2018

It was a cool idea, to request that I propose to Japanese pottery artist to create our restaurant original for embodying Riyadh city.

Look, the contract of grey-blue plate and wood table. How beautiful is it!

Everything’s so different from factory productions.

I was under the impression that I couldn’t get any chance to order original Japanese pottery to a real artist.

But, In fact, I’m using the original plates in Saudi Arabia which made by a Japanese artist, and imported from Japan.

It was one of my dreams as an Executive chef of a Japanese restaurant.

But it was tough by a negative reaction to being an expensive running cost and unstable logistics system of this country.

A combination of authentic Japanese cuisine with traditional Japanese pottery is an immutable theory.

The legends of Japanese chef has been expressed it by their original plates by artist, 

But Most people thought that plate collaborating with the artist was just for another one of succeeding chefs.

I tried shrugging it off as a new generation. 

Of course, What counts in the final round, I think, is chemistry with food as well as the stunning appearances.

Now My restaurant stocking nine kinds of original artist plates 

I guess the competition of the restaurant industry in Riyadh must be very keen with artistic pottery and simple factory plate.

How can I make it stand out in the crowd?

While I size up potential guests, I’m likewise under the same kind of scrutiny- they want to see whether my restaurant is worth the right place they’re going to dine.