Abstract

In Tokyo, many restaurants are blessed to open their doors, sometimes creating a buzz and sometimes becoming a "can't-reserve" restaurant. However, do you know that only 10% of all restaurants can survive for ten years? There is a big difference between those who make it past the 10-year mark and those who do not. The universal value of the series "Ten Years in Tokyo," in which we set a very high hurdle of "a restaurant in Tokyo" and "a restaurant that has been in business for ten years," and conducted interviews lasting more than two hours each time, lies here. The universal value of the series "Ten Years in Tokyo" lies here.

Author’s Information

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