Why Hong Kong? “I want to challenge myself by opening a restaurant here. The quality of the ingredients is important in Japanese food and Hong Kong has very similar ingredients in the market, so the restaurant here can have comparable quality to Japan.”
Tell us about the original Sanpi-Ryoron. “I started my restaurant concept in Tokyo 13 years ago. At that time there weren’t many restaurants where you could eat a multi-course set meal at a casual price. The concept is...
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