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J-power: How two Japanese food brands in Singapore thrive when others fail
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Mr Takaaki Takagi and his daughter, Ms Sae Takagi, at their family restaurant Tampopo, which has been in business for more than 20 years.
ST PHOTO: LIM YAOHUI
- Singapore's Japanese restaurant scene faces challenges like global tensions and rising costs, leading to closures of chains like Itacho Sushi, Kanada-Ya and high-end establishments.
- Hachi Restaurant, led by Fabian Koh, thrives by focusing on ingredient quality, supplier relationships and a team-centric approach rather than chef-centric branding.
- Tampopo, founded by Takaaki Takagi, succeeds by sourcing authentic Japanese ingredients and dishes, adapting to diner sophistication and prioritising quality over expansion with Sae Takagi in line to take over.
AI generated
SINGAPORE – Opening a casual, upscale or fine-dining Japanese restaurant used to be a no-fail proposition. Build it and diners will come.
Not any more. Diners tightening their belts in the midst of global trade and political tensions, and rising costs – now exacerbated by war in the Middle East – have affected restaurants of all stripes.
