Siheyuan: Starting as a Chef Apprentice

Wang Jianye and his core team set foot on Japanese soil. As soon as the plane landed and they stepped out of the cabin, the prosperity of Tokyo appeared before their eyes. The streets were lined with tall buildings, cars were flowing, and pedestrians were rushing by. Wang Jianye said to the team members around him: "Tokyo looks very vibrant, and its business potential should be great. We have to investigate it carefully."

They came to Tokyo, and Wang Jianye and his team began a detailed investigation of the streets and alleys of Tokyo. They shuttled through various blocks, paying attention to the flow of people, consumer groups, and existing restaurants in different areas. In a busy block, Wang Jianye stopped and said to his team members: "The Japanese restaurant market is highly competitive, but there are also many opportunities. We have to find a suitable location that can attract enough customers and showcase the characteristics of our hotel."

Xiao Li, who is in charge of market research, responded while taking notes: "Mr. Wang, I found that young people in Tokyo are quite interested in novel food, especially dishes that combine different cultural characteristics. However, they also have high requirements for food quality and dining environment."

Wang Jianye nodded and said, "This requires us to focus on quality and environment while maintaining our own characteristics. Let's find a suitable store first."

The group continued to search and found a store in a new commercial district in Tokyo. The store was on the ground floor of an office building, surrounded by many young office workers and students, and people were constantly coming and going. Wang Jianye looked at the store and turned to his team members and said, "This is a good location. The people around it meet our target customer positioning. Next, we should consider the decoration and menu adjustments."

After returning to Mexico, Wang Jianye immediately organized a meeting for the chef team. In the meeting room, the chefs sat around the conference table. Wang Jianye stood in front and said, "This time we are going to open a restaurant in Japan, and the dishes have to be adjusted. We have to retain our original characteristics and integrate Japanese food culture. What ideas do you have? Let me know."

Chef Lao Zhao pushed his glasses and spoke first: "Boss Wang, I think we can add Japanese specialty ingredients to some dishes, such as sashimi-grade seafood, and pair them with our special sauces to create a unique taste."

Chef Zhang went on to say, "We also have Japanese wagyu beef, which is tender. We can cook it in the American barbecue style and combine it with French seasoning. It should be popular."

Wang Jianye nodded and said, "It's a good idea, but we need to pay attention to the balance of flavors and not let one style stand out too much. In addition, Japanese cuisine emphasizes refinement and presentation, so we need to work hard in this area as well. Lao Zhao, you mentioned using sashimi-grade seafood with special sauces, how do you do that specifically?"

Lao Zhao leaned forward and said, "Boss Wang, for example, our signature salad has the same original vegetable base, but with fresh sashimi-grade salmon and tuna, and then topped with a modified Mexican-style hot and sour sauce. This will keep the salad fresh while highlighting the freshness of the seafood. With the unique flavor of the hot and sour sauce, the effect should be quite good."

Wang Jianye thought for a moment and said, "It sounds good, but the hot and sour sauce should not be too strong, otherwise it will cover up the freshness of the seafood. Xiao Zhang, you mentioned American barbecue and French seasoning to make Wagyu beef. Can you tell me more about it?"

Xiao Zhang sat up straight and said, "Mr. Wang, we first grill the Wagyu beef using the American barbecue method on the grill until the surface is golden and the gravy is locked in. Then we sprinkle French vanilla seasoning evenly on the surface and serve it with a small dish of special red wine sauce. Customers can dip it in it according to their own taste. This way, it has both the smoky flavor of American barbecue and the exquisiteness of French seasoning."

Wang Jianye said: "It's a good idea, but pay attention to the tender taste of the wagyu beef itself and don't overcook it. Let's think about it, in addition to these two directions, what other dishes can be integrated and adjusted?"

Chef Xiao Li scratched his head and said, "Boss Wang, can we add some Japanese fried food, like tempura, to our burritos, and pair it with Japanese sweet and spicy sauce? It will make you feel full from the burritos, and have the crispiness of Japanese fried food, and it will also be a new taste."

Wang Jianye said: "This idea is good, but the oil control of tempura must be done well to prevent the wrap from being greasy. Try more sweet and spicy sauces or mix them to find the most suitable taste."

Another chef, Xiao Wang, said, "Mr. Wang, Japanese udon noodles are very popular. Can we combine udon noodles with Mexican meat sauce to make a new noodle dish?"

Wang Jianye looked at Xiao Wang and said, "Tell me more specifically, how do we combine them?"

Xiao Wang said: "We use the Mexican meat sauce method, mincing the beef, adding onions, tomatoes and other ingredients to stir-fry to make a rich meat sauce. Then we put the cooked udon noodles in the meat sauce and mix them well, and sprinkle some Japanese seaweed and bonito flakes to increase the Japanese flavor."

Wang Jianye nodded and said, "It's an innovative idea, but the consistency of the meat sauce needs to be controlled so that the noodles are not too dry or too wet. Does anyone have any other ideas?"

We discussed some details, such as how to adjust the portion size to suit the eating habits of Japanese customers and how to make the dishes more exquisite without changing the essence of the dishes. The meeting lasted for quite a long time, and everyone kept talking and improving the dish integration plan.

Wang Jianye concluded by saying, "Today's discussion has yielded good results. Next, we will make samples based on these ideas. Remember to strike a good balance between flavors, pay attention to refinement and presentation, and strive to make fusion dishes that will satisfy Japanese customers."

The chefs all said they understood and prepared the ingredients and tools for making samples and started developing new dishes. Wang Jianye looked at the busy team of chefs and hoped that these fusion dishes would perform well in the Japanese market. He knew that there was still a lot of work to be done, such as decoration and staff training, and that it would be a lot of challenges to successfully open a restaurant in Japan.

While the chef team was busy developing new dishes, Wang Jianye organized a meeting for the decoration team. In the meeting room, the decoration team members brought design sketches and material samples to wait for Wang Jianye. Wang Jianye walked into the meeting room and said, "This time when we open a store in Japan, the decoration style is very important. The Japanese decoration style emphasizes simplicity, naturalness, and refinement. We must integrate this style into the store decoration, while retaining the original cultural elements of our hotel, so that customers will have a unique feeling as soon as they enter the store. Let's talk about our initial ideas first."

Zhang, the head of the renovation team, unfolded a design sketch and said, "Mr. Wang, we plan to use more wooden materials in the store to create a warm and natural feeling. For example, we will use wooden floors and ceiling beams to make customers feel like they are in a natural space. For wall decoration, we will hang some small paintings with Chinese, French, American and Mexican characteristics, and use Japanese framing methods to reflect cultural integration."

Wang Jianye looked at the sketch and asked, "Do you have any idea about which wood material to choose?"

Zhang pointed to some material samples and said, "Mr. Wang, we are considering using cypress and fir, which are common in Japan. These two types of wood have beautiful textures and natural fragrance. For furniture selection, we will pick some simple-style tables and chairs, paired with Mexican-style colorful cushions, which are in line with Japanese simplicity and have our own characteristics."

Wang Jianye nodded and said, "Okay, but pay attention to the quality of the wood and its environmental friendliness. Also, the color of the colored cushions should be coordinated and not too abrupt."

Team member Xiao Li added: "Mr. Wang, we also want to set up an open kitchen area in the store so that customers can see the preparation process of some dishes and increase the fun of dining. This area is designed in the Japanese open kitchen style, but the kitchen utensils are made of American-style stainless steel to reflect the combination of different cultures."

Wang Jianye said, "It's a good idea, but we need to pay attention to the hygiene and cleanliness of the open kitchen so that customers don't see the mess. In addition, the lighting design must also be considered to ensure the brightness of the kitchen operation and create a comfortable dining atmosphere." Then, Xiao Zhao, who is in charge of soft furnishings, said, "Mr. Wang, we want to put some Japanese green plants in the store, such as bamboo and pine and cypress bonsai, to add a natural atmosphere. In the corners, we can put some small ornaments with Chinese, French, American and Mexican characteristics, such as the French Eiffel Tower model, the American Statue of Liberty sculpture, and Mexican colorful masks, so that customers can feel the cultural integration from the details."

Wang Jianye thought for a moment and said, "The selection of green plants is good, but the decorations should be placed reasonably and not too crowded. Let customers inadvertently discover these little surprises, so that the store doesn't feel messy as soon as they enter."

Everyone discussed details such as the layout of the space, the location of the cashier counter, and the design of the restroom. Wang Jianye listened carefully to everyone's speech and made comments and suggestions from time to time. At the end of the meeting, Wang Jianye said: "Decoration is the first impression given to customers, so it must be done well. Everyone, according to what we discussed today, improve the design plan and give me a detailed plan as soon as possible."

The decoration team members said they would complete the task as soon as possible. After that, the decoration team was busy perfecting the design plan and communicating with suppliers about material procurement, while the chef team kept trying new dishes, adjusting the taste and presentation in the kitchen. Wang Jianye ran back and forth between the two teams to keep an eye on the progress of the work.

During the development of new dishes, Chef Lao Zhao encountered a problem. When he tried the sashimi salad he made, the Mexican hot and sour sauce was too strong, covering up the freshness of the seafood. Lao Zhao found Wang Jianye and said, "Mr. Wang, I made a salad sample as I said before, but the hot and sour sauce doesn't taste right. Please try it."

Wang Jianye took a fork and tasted the salad and said, "Indeed, the taste of the hot and sour sauce is too strong. We need to adjust the recipe, put less chili and more lemon juice to highlight the sour taste, so that the hot and sour feeling can be retained without covering up the freshness of the seafood. You can try it again."

Lao Zhao nodded: "Okay, Mr. Wang, I'll adjust it right away."

At the same time, Chef Xiao Zhang also had difficulty making American-style grilled French-seasoned Wagyu beef. The surface of the grilled Wagyu beef was a little burnt, the internal gravy was lost, and the taste was not tender. Xiao Zhang went to Wang Jianye and said, "Mr. Wang, there is something wrong with the Wagyu beef I grilled, please take a look."

Wang Jianye went to the kitchen and looked at the roasted wagyu beef and said, "You didn't control the heat well. The grill temperature may be too high. Wagyu beef is tender and is not suitable for long-term high-temperature roasting. Lower the grill temperature, extend the roasting time, and pay attention to the color changes of the wagyu beef to ensure that the surface is golden and the internal gravy is locked. Try again."

Xiao Zhang said, "Okay, Mr. Wang, I understand."

After many attempts and adjustments, the chef team made satisfactory new dishes. Wang Jianye organized the team to taste the dishes, and everyone approved of the taste and presentation of the new dishes. Wang Jianye said: "These dishes look good now, but they still need to be tested in the market. Next, we will prepare some tasting activities and invite local residents and food lovers to taste them and collect feedback."

In terms of decoration, the decoration team completed the detailed design plan and material procurement plan. Wang Jianye carefully read the plan and made some suggestions for details. The decoration team prepared for construction as required.

During the construction, there was a practical problem. The supplier of the cypress wood that was originally planned to be used had a problem and could not supply it in sufficient quantity on time. Lao Zhang found Wang Jianye and said, "Mr. Wang, there is a problem with the supply of cypress wood. We may have to change the wood."

Wang Jianye asked: "What's going on? Are there other suitable alternative woods?"

Lao Zhang said: "The supplier had an accident and could not supply for a short time. I think it can be replaced by beech, which is also a common wood in Japan. It has beautiful texture and is more affordable."

Wang Jianye thought for a moment and said, "Okay, use beech wood, but ensure the quality and effect. Don't delay the construction progress too much. Communicate well with the supplier and arrange for the wood to arrive as soon as possible."

Lao Zhang said, "Okay, Mr. Wang, I'll take care of it right away."

As time went by, the renovation progressed, and the new dish tasting activities received a lot of positive feedback. Wang Jianye and his team were preparing intensively and orderly for the opening of the Japanese branch, hoping that the entire Wang's hotel chain would successfully gain a foothold in this unfamiliar but opportunity-filled market and open a new chapter.

During the tasting event, Wang Jianye and his team carefully recorded the feedback from the participants. A Japanese food lover said: "This sashimi salad is quite creative. If you can add some Japanese seaweed, it may be more Japanese." Wang Jianye immediately said to the chef Lao Zhao next to him: "Lao Zhao, this is a good suggestion. Consider adding seaweed to the salad to enrich the taste and flavor."

Another young office worker said, "American-style grilled French-seasoned Wagyu beef is quite special. If the red wine sauce is thinner, it may be more palatable." Wang Jianye turned to Chef Xiao Zhang and said, "Xiao Zhang, write this down and adjust the thickness of the red wine sauce."

In addition to feedback on the dishes, some people also expressed their opinions on the decoration. A lady said: "From the design sketch, the restaurant's decoration style is quite attractive. I hope the lighting can be softer to create a more cozy dining environment." Wang Jianye said to Lao Zhang from the decoration team: "Lao Zhang, adjust the lighting to make customers feel comfortable."

After the tasting, Wang Jianye organized a team meeting. He said: "We have heard the feedback from customers, which are all valuable suggestions. The dishes will be adjusted according to the suggestions. Regarding the decoration, Lao Zhang will be responsible for the lighting adjustment. In addition, the opening time is approaching, and staff training must be accelerated."

Xiao Liu, who is in charge of staff training, said: "Mr. Wang, I have prepared a preliminary training plan, including service etiquette, food knowledge and cultural differences. But how to help employees better understand and apply the service characteristics of different cultures still needs your guidance."

Wang Jianye said: "Japanese service culture emphasizes details and politeness. Employees should always smile when serving and respond to customer needs in a timely manner. Our hotel integrates multiple cultural elements. Employees must also understand the basic cultural etiquette of China, France, the United States and Mexico, and be able to communicate with customers when serving. For example, French dining etiquette is particular, American service is warm and direct, and Mexican culture is vibrant. Employees must know these."

Xiao Liu said, "Okay, Mr. Wang, I understand. I will put this in the training course so that employees can learn systematically."

In the following days, the chef team optimized the dishes, the decoration team completed the finishing work such as lighting adjustment, and the staff training was carried out in an orderly manner. The opening of the Japanese branch is getting closer and closer. (End of this chapter)