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Food concepting
Whether clients are launching a new restaurant, upgrading their menus, or seeking a fresh Japanese food identity, we help conceive a clear story and philosophy to serve as the foundation.
We work closely with clients to ensure the Japanese culinary identity resonates with their brand and target audience, creating a quality dining experience that leaves a lasting impression.
Food design
Menu development
We carefully develop an authentically Japanese menu which reflects the client’s food concept and appeals to regional palettes and styles of eating.
Recipe creation
Sourcing the highest quality ingredients from local suppliers, we create
recipes which align with clients’ operational capacity and overarching vision.
Stakeholder tasting
At an in-person tasting session either on-site or in London, clients taste and share feedback on each dish. Hideki refines the recipes before sharing the final menu.
Implementation
Kitchen
Our on-site training shows culinary teams how to deliver every dish
consistently and effectively. Our authentic approach focuses on Japanese culinary styles, including the art of presentation known as moritsuke. Chefs learn to appreciate and source the finest ingredients, preparing menus with meticulous care and efficiency.
Service
Front-of-house teams gain a deep understanding of the menu and learn the beverages that best enhance the food experience. Through training in omotenashi - wholehearted service - they can bring the very essence of Japanese hospitality to a contemporary setting.
Launch Support
We assist in preparing staff for both soft and grand openings, ensuring a seamless introduction. Our team attends both events, meticulously reviewing and refining processes and products to set clients up for ongoing success.
Menu review and enhancement
Our strategic annual framework helps clients maintain exceptional quality, innovation, and creativity in their menus. Through regular inspections and staff training, clients can be assured of excellence in every dish.
Seasonal menu rotations feature fresh ingredients and collaborations with local producers, bringing a freshness and artistry that’s vital to engaging and retaining a thriving customer base.
Planning, re-structuring, creative design, project work, critical path, training, recruitment, as well as the difficult task to pre-open and open a venue are right where Hideki-san excels. Paired with his financial acumen and absolute reliability, he is the ideal consultant and project lead.
Gert F Kopera, former Executive Vice President at Hakkasan Group
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