Thanks for stopping by!
I don’t mean to scare you but this isn’t your typical food newsletter.
It’s something I’ve been meaning to share for a while—real stories and lessons from building Hiroshi and Daiji Yacht Club. No sugarcoating, just the honest stuff I’ve learned while bootstrapping two high-end restaurant concepts from scratch.
If you’re in the industry, building something of your own, or just curious about the behind-the-scenes side of food and business, this might be for you.
I’ll be sharing the things I don’t post on social media—what actually worked, what didn’t, and what it took mentally, financially, and emotionally to get here.
If that sounds like your kind of thing, keep scrolling.
The Chef’s Guild
This newsletter is for you if you're any of the following:
✅ An aspiring chef trying to break into the industry
✅ A small business owner looking for real, honest insights
✅ A restaurant owner trying to grow without losing your soul
✅ Someone who’s been through a business breakup or tough rebuild
✅ Curious about how Daiji Yacht Club was born (and nearly failed)
✅ A Hiroshi guest who’s obsessed with what happens behind the scenes
✅ Someone who wants to learn how we bootstrapped high-end from scratch
✅ A creative or operator who feels stuck and needs a fresh perspective
✅ Building something quietly and want to hear from someone who's been there
✅ A foodie who loves the business side just as much as the flavors
✅ A fan of real, unpolished stories
✅ Interested in Japanese food culture, omakase, or service excellence
✅ Curious how we scaled both yacht dining and omakase at the same time
✅ Or maybe you’re just a total stranger... but something about this clicked
