In Japan, “kaizen” is the practice of continuous improvement.
Tomo Takahashi learned this principle while growing up in his family’s restaurant, and he brings it to guests at his new establishment, Saijo.
Takahashi considers kaizen to be the foundation of hospitality.
“One of the biggest lessons I have learned being in the restaurant business for 25 years is that it is important to constantly be improving,” Takahashi said.
“Whether in food quality, service or branding, maintaining a high standard is what keeps customers coming back. This has been our core principle since the founding of our company. We always ask ourselves how we can bring more joy to our guests. Instead of settling for ‘this is good enough,’ we strive for ‘this is the best.’” . . .
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Jessica Koslow 