Articles on companies that have grown by building an impressive portfolio of restaurant concepts.
Developing a Japanese food destination in San Francisco
The 2018 class of Restaurant Hospitality's annual RH 25 looks at bold moves made by multiconcept operators — the companies that are crossing segments, shifting operations, building big or pivoting in some way. There is no ranking. These are companies to watch. See all concepts >>
HQ: San Francisco
Leadership: Kash Feng and Jackson Yu, co-owners
Systemwide sales FY2017: Not disclosed
Concepts: Nine total: Niku Steakhouse, the Butcher Shop by Niku, Udon Time, Dumpling Time, Live Sushi Bar, Live Sushi Bistro, Michelin-starred Omakase, Michelin Bib Gourmand recipient Okane, and Breakfast at Tiffany’s
A rendering of the noodle shop, Udon Time
In a 3-for-1 deal, the Omakase Restaurant Group is set to open three new Japanese-focused restaurant concepts under one roof this fall. One Henry Adams will give each restaurant its own entrance and design while also allowing diners to experience different facets of Japanese cuisine in one fluid space.
The 41-seat, fast-casual Udon Time will allow guests to completely customize their udon soup and noodles from start to finish. Where The Butcher Shop will differentiate itself by selling the highest cuts of Japanese beef, A5 Kobe and A5 Wagyu, the fine-dining, 60-seat Niku Steak House will offer an experience with kappo-style counter service where the chef will dictate the entire multi-course meal. Both will have an in-house butcher.
Next: Boka Restaurant Group
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