My Japanese food lovers, it’s time I talk the past achievement at previous restaurant. 

Thanks for reminding me about one persuaded chef, but he was beside of me for two years in Dubai.

I was simply bogged down knee-deep in work in 5 star hotel in Dubai around 2015. 

I had to lead as top position at international Japanese restaurant, had to create new menus for Japanese regular guests and maintain the internal conversation with foreign top management teams, all the same responsibility with the others foreign executive officers, reporting and other routine tasks also were eating up way too much of my workday. 

I guessed, why doesn't my young chef produce Japanese new dishes instead of me? 

As young chefs some of  they have a potential ability to be a meal producer.

Such a chef who manages product controlling must know Japanese kitchen operation system and some of unique chefs habits and must like the organizational work of cooking time scheduling, seasonable Japanese ingredients and Japanese styles service manners. 

I decided to set a new training program for one candidate chef that is participating in a foreign Japanese cuisine chef competition.

Such an experienced chef would do our restaurant efficiency quite a bit, with commoner traditional Japanese dishes which like served for appetizing small food at a Japanese pub restaurant. 

Because of the nature of work Japanese chef does and the demands Japanese regular guests put on us, my young chef  would have to be first-rate. 

Chef should be able to stay calm under pressure, thrive on multitasking and have a broad range of meal produce skills. 

My chef passed through for initial screening, The competition organizer teams are interested in my chef then they gave him a flight ticket for final tournament in Tokyo.

It was a great opportunity for him.

He made "Furofuki Daikon" (Simmered White Radish with Sweet Miso Sauce) recipe by his self.

and practiced managing the cooking speed and decoration beside of me. 

The result,

It was so successful that the chef received a citation from Japan Government by his Frofuki Daikon recipe and cooking skills.

The chef definitely made an edge over by him self other competitor foreign Japanese cuisine chefs.

Japanese restaurant business in Riyadh that had stopped on new outlets for a year are opening their doors again to Saudi foodies. 

On the other hand, there’s a few competition for Riyadh dining slots. 

Franchising Japanese restaurants which succeeded their branding outside of KSA like a Europe and UAE are competing with local giants for new business. 

But their newcomers spending too many budgets on advertising on social networking media and not enough time researching with local people’s preferences. 

Beautiful marketing is OK, but touching local people seems just as important to me. 

Saudi Japanese food lovers need extra emotional values at Japanese restaurant. 

Newcomers' food concept don't enough overall experience of Japanese food culture owing to less Japanese ingredients.

Because of local food supplier or supply-chains in Riyadh just haven’t shown smart performances for importing Japanese items, on the whole, they disappointed chefs with coming up with inconsistent regular items delivery.

In the latest recession, however, the Riyadh restaurant industries were hit very hard. 

Lots of local supplier jobs went down the tubes.

If the economic climate is ice-cold on the whole, it may take quite a while to find a new supplying of Japanese food opportunity in Riyadh. 

However, I still keep a stiff upper lip. 

I have to lead the restaurant, no matter how down in the dumps you feel. 

Therefore I did learn to cope.

We found a food supplier In Japan who knows about food exporting to KSA.

We got our break at long last.

One way to keep an even keel is importing Japanese food by own systems.