Unpacking Japan What you should know before opening a restaurant in Japan
Dec 26, 2025
Join Alan as he shares his journey from IT in Tokyo to owning Kyojin Stewhouse in Shimane. Discover the unique challenges of introducing Irish cuisine to Japanese diners and the importance of meticulous planning for restaurant success. Alan discusses his pivot to frozen food during the pandemic and the realities of running a restaurant in Japan, from licensing requirements to tight profit margins. He also highlights community support through ambitious cooking events and his future plans for sustainable growth in the food industry.
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Promote Months Before Opening
- Do promote your restaurant six to nine months before opening to build awareness and early customers.
- Do run free tastings and low-cost local ads to drive initial foot traffic and word-of-mouth.
Position Irish Food Beyond Pubs
- Irish food in Japan can be positioned outside pubs by focusing on everyday soups, stews and breads.
- Alan used Tokyo Soup Stock's model to adapt Irish comfort food for wider Japanese customers.
Educate Diners With In-Store Content
- Do create in-restaurant cultural content and explanation files in Japanese to educate customers while they wait.
- Do use walls, menus and even toilets to share short cultural nuggets and menu explanations.