Wonderful restaurants inevitably become 'neverland diners', and that's okay
This week in Small Business Japan (16 Nov, 2024)
The Japanese book Neverland Diner: At that restaurant I can never go to again (Edited by Kyoichi Tsuzuki, 2021, the original title in Japanese 'Neverland Diner – 二度と行けないあの店で') is a unique 'guidebook' to vanished restaurants and bars.
It features a Ginza yakitori restaurant, only accessible when drunk, and a Saizeriya in Chiba from the 80s before it became the nationwide chain we know today, where a girl shared wine with her boyfriend after losing her virginity. In Chongqing, China, the 'Ascetic Tea House' was run by a 90-year-old woman who had lived through the Japanese bombing of the city during WWII, the founding of the People's Republic of China, and the Cultural Revolution. The tea house, a reflection of the woman herself, vanished in the tide of urban development. In 100 writers, from famous authors to dominatrix (!), share stories and memories associated with these lost culinary havens.
As you read these poignant stories, you might find yourself reminiscing about a special restaurant of your own. A restaurant you can never go to again is one that existed only in that time and place. It's a space created by the owner, together with the customers, reflecting unique tastes and a particular kind of hospitality.
This week's highlight is an interview with William Ryan, owner of an authentic Irish pub in Yoyogi, Tokyo. With the motto 'make one new regular customer every day,' he has weathered the pandemic and is now celebrating 10 years in business since opening in 2014.
Drawing on his own experience, Ryan also offers advice to foreigners hoping to open a restaurant in Japan. While delicious food and a pleasant atmosphere are essential, he emphasizes the importance of starting with a solid business plan and detailed financial projections.
Read the full article below.
Yumiko Horie
