Sushi king’s feast of tips
A PASSION FOR CREATING QUALITY JAPANESE FOOD AND A LOVE OF CONTINUAL LEARNING ARE JUST A COUPLE OF THE KEY INGREDIENTS BEHIND CHEF YOSHIYUKI ASAKURA’S SUCCESS, WRITES JACK LAWRIE
YOSHIYUKI Asakura has cornered the market on quality Japanese dining in Cairns by opening 10 restaurants since 2005.
Mr Asakura, who aspired to be a chef since childhood, first came to Cairns in 1992 for a working holiday, and later applied for a job in the city after becoming a sushi chef apprentice in Japan in 1994.
“I grew up in Tokyo and when I went on the working holiday in Australia, I spent the first six months in Sydney before I came to Cairns,” he said.
“So when I came to Cairns, it was so different to Sydney and especially Tokyo, being smaller and more tropical.
“I fell in love with it instantly.”
In 1997, a few years after getting his apprenticeship, Mr Asakura saw a job ad in a Japanese magazine for a sushi chef position at a Japanese restaurant in Cairns.
“There was no internet at the time so I applied for the job by mail,” he said.
“I then had an interview and successfully got a position as well as a business visa and came to Cairns.”
He became a sushi chef at Cairns’ first sushi train, Sushi Express, when it opened and spent the next seven years honing his skills and learning the ropes in the Far North.
In 2005, he took that experience to the next level and opened his own restaurant, Kanpai Japanese Cuisine and Karaoke.
Shortly after that, in 2008, he opened Sushi Roll King at Sheridan Street, followed by another one at the Showgrounds Shopping Centre in 2009.
In his time in Cairns, Mr Asakura has opened and later sold a number of businesses, usually to ex-employees after the lease expired.
He sold Kanpai in 2011, the Sheridan Street Sushi Roll King in 2015 and most recently Tokyo Dumpling, opened in 2013 and sold in October last year. He currently operates two restaurants, the Showgrounds Sushi Roll King, his longest-running business, and Ramen Street opened February last year.
“When a new business idea pops up, I sell a shop to a rightful owner and open a new shop, because I know that operating many shops are very hard as well as controlling staff, keeping the quality of the food level high,” he said.
“I’m always looking for new ideas … I dine out at other restaurants regularly to see how they’re doing.
“Before COVID closed
I’M ALWAYS LOOKING FOR NEW IDEAS … I DINE OUT AT OTHER RESTAURANTS REGULARLY TO SEE HOW THEY’RE DOING.
YOSHIYUKI ASAKURA
international borders, I used to travel back to Japan regularly for inspiration … I’d usually go back three times a year.
“My passion for making and serving high quality and tasty Japanese foods has never stopped.
“I am not just keen to earn money but am also keen to enjoy the life of cooking and see people’s happiness when they are eating my meals.”
Mr Asakura also operates NQ Dumpling, a wholesale business that supplies home made noodles, ramen sauce and gyoza dumplings to 10 restaurants and takeaway outlets in the Far North.
“I believe quality ingredients are the most important step to a successful restaurant,” he said.
“Many new businesses start and close down very fast because of it. Restaurants may look nice but if they don’t taste good or have bad quality of food, I’ll maybe try them once and never go back.
“The noodles and dumplings are made in-store … customers’ health is very important so it is crucial they can tell and feel the difference of taste.
“So, our buyers share our policy and also serve great fresh meals which is why their restaurants are busy in Cairns even through this health pandemic.”
Mr Asakura’s latest venture is offering business consul
I AM NOT JUST KEEN TO EARN MONEY BUT AM ALSO KEEN TO ENJOY THE LIFE OF COOKING AND SEE PEOPLE’S HAPPINESS WHEN … ARE EATING MY MEALS
YOSHIYUKI ASAKURA
tation to new Japanese restaurateurs such as Hironobu Saito, owner of the newlyopened Ramen Nobu at Lantern Lane in Stockland
Shopping Centre.
“Every time I opened a new shop, I learned many new things,” he said.
“As I kept challenging myself to open new businesses, it built up my experience as a businessman and as a result, that lead to me becoming a consultant.
“Making regular customers is the most important task, which is why it always comes back to quality.”