Latest news with #Furuya
The Star
14-07-2025
- Business
- The Star
An authentic Japanese yakiniku experience at Kyomo, which turns 10 this year
After Japanese F&B entrepreneur Kota Furuya opened his first restaurant – a Japanese yakitori eatery called Itsumo in Kuala Lumpur – 10 years ago, he realised there was still plenty of potential in the Malaysian market. 'Every time I go back to Japan, I enjoy yakiniku. Japanese people eat yakiniku at least once or twice a month. It's like how everybody in Malaysia likes to eat nasi lemak. In Japan, for any celebration or meeting with friends, everyone wants to eat yakiniku. 'This is very standard for us there, so if we don't eat it for too long, it feels like something is missing. So I felt like it was a cultural experience that would translate well in Malaysia, because at the time, there were only a few yakiniku restaurants around,' says Furuya. That realisation was what led him to open Kyomo in 2017. In the fledgling years after opening Kyomo (previously called Shin Nihon), Furuya says his biggest hurdle was educating customers about what yakiniku actually was. Kyomo has become incredibly popular off the back of its wagyu yakiniku experience. — Kyomo 'Customers would come and say 'Okay, now what do I do?', because most people did not know what yakiniku was last time. We had to teach them how to cook the meat over the grill,' he says. The word 'yakiniku' means 'grilled meat' and typically refers to the grilling of bite-sized pieces of meat over charcoal grills. At Kyomo, the specialty is Japanese wagyu. Furuya further sets himself apart by bringing in entire cows air-flown from Japan and butchered in-house. This way, he is able to price the meat 30% to 40% cheaper than other restaurants as well as offer more cuts. In a single month, Furuya estimates that his restaurants in the Klang Valley – Kingyu, Kyomo and Asumo – go through 10 whole cows! Furuya is celebrating 10 years of running Japanese restaurants in the Klang Valley with some promotional deals. — Kyomo There are plenty of beefy options on offer at Kyomo so before heading for the big ticket items, perhaps start with something smaller, like the Wagyu Tendon Stew (RM34). Here, slices of beef tendon and off-cuts are interspersed with daikon (radish) in what proves to be a soothing, sating soup whose essence is formed out of the deep, bovine flavours laced throughout the broth. The radish offers a sweet counterpoint that cuts through the richness of the meat. It might seem like a secondary component in this configuration but this vegetable's presence is the 'wind beneath the wings' of the soup. The wagyu tendon soup makes use of beef tendon and off-cuts. Up next, look at indulging in the Kale Salad (RM30) which as its name implies, features a mountainous heap of kale, Japanese sesame dressing and cherry tomatoes. It sounds incredibly simple yet you'll appreciate the pared down freshness of this salad as a break between all the meat. The Seared Premium Wagyu Sushi (RM16 per piece) is another option for meat-lovers looking to indulge in a lightweight meat option that offers just enough seared beef to tantalise the palate without imposing the heavyweight qualities of an all-out beef feast. The kale salad makes for a refreshing vegetable offering. — ABIRAMI DURAI/The Star But if it's meat you've come to Kyomo for, then look at indulging in 400g of Modern Cut of Japan Wagyu (RM380) which features eight different cuts, like lean cut, chuck roll, sirloin tip, flank steak, top blade and chuck rib, to name a few. The meat arrives pink and glistening and all you have to do is grease the charcoal grill with the beef fat provided and then cook the slices of meat to your preferred doneness. It's a wonderfully interactive way of cooking and enjoying a meal. Of what's on offer, the lean cut has the most chew-free experience, as the meat is incredibly supple with deep, hearty carnivorous undertones. Indulge in the seared wagyu sushi. — ABIRAMI DURAI/The Star The chuck roll (the area between the ribs and backbone of the animal) is a little chewier but very buttery on the palate while the sirloin tip (a boneless lean cut from the hind of the cow) has a melt-in-the-mouth texture that engenders a sublime eating experience. The flank steak (taken from the abdominal muscles) is thicker and has an unctuous fattiness to it that gives it a natural decadence. The top blade (derived from the shoulder section) has a firmer, more sturdy mouthfeel while the chuck rib (near the rib eye) is probably the most intensely flavoured of this stellar line-up and offers a slick buttery quality. That means it practically glides down the gullet. The wagyu at Kyomo comes from cows that are brought in whole, direct from Japan. — Photos:ABIRAMI DURAI/The Star The beef is served with a choice of white rock salt from Brittany, France; Kyomo's signature sauce made from 17 ingredients; or a green onion soy sauce. All are designed to elevate your Japanese wagyu yakiniku experience and add a layer of flavour to the meat. If you'd like to contrast that superlative Japanese wagyu experience with something from the Australian wagyu family, then indulge in the Modern Cut of Australian Beef (RM76 for 200g and three different cuts). If you're after an alternative to Japanese wagyu, indulge in a selection of Australian beef instead. — ABIRAMI DURAI/The Star The beef here is marinated in a homemade sauce that is both sweet and savoury. The chuck rib is the most memorable, offering an oleaginous, fatty odyssey that is also edgier because of the marinade that laces every fibre and molecule of the meat. Round out your meal with the Pickled Plum Rice (RM19) which features rice, pickled plums, fried small whitefish and perilla leaves. It's a bowl of rice that surprises from the get-go, offering astringency and salty, fishy notes that translate to complete and total bewitchment. Pickled plums, whitefish and perilla leaves are tossed alongside rice in what proves to be an intensely memorable rice bowl. Having been in the business for a decade now, Kuruya cannot help but feel proud. To celebrate 10 years in a notoriously difficult industry, his holding company Oiishi Innovations Group is running a 10-day fun-filled giveaway from July 14 to July 23. Diners dining at any of the group's restaurants – Itsumo, Kyomo, Kingyu, Asumo and Minamo – will have a chance to roll a dice after their meal. If you roll a '1', then you will win a free meal (the equivalent of what you have spent) on their next visit to any restaurant in the group. Yakiniku involves grilling meat and other ingredients over a charcoal fire. The odds of landing on the number '1' are one in six. Based on this and the average total spend at his restaurants, Furuya is expecting to give away up to RM250,000 worth of free meals during this 10-day period. 'In Malaysia, restaurants do anniversary promotions where they offer 10% or 20% off meals. So we wanted to do something different and we thought of an idea that is very popular in Japan, where lucky customers get a free meal. 'People remember when they get a free meal so I wanted to give this experience to Malaysian diners too. I also want to give back to local diners because they have supported all my Japanese restaurants,' says Furuya. Address: 26 Jalan 24/70a, Desa Sri Hartamas, 50480 Kuala Lumpur Open Monday to Friday: 5pm to 11pm; Saturday to Sunday: 12pm to 11pm
Mint
07-07-2025
- Business
- Mint
Japanese Bank Finds Novel Way to Attract Talent With Higher Pay
A talent shortage in Japan's financial industry is becoming so acute that even the biggest banks are struggling to find experienced people. It's tougher still for regional lenders that can't pay enough to lure market veterans away from Tokyo. One rural bank has come up with a creative way to deal with the problem. Yamanashi Chuo Bank Ltd. has set up an 'investment advisory firm' to get around internal salary limits and attract talent to manage its ¥1.1 trillion securities portfolio, said Yoshiaki Furuya, president of the lender. Japanese banks tend to structure compensation plans in a way that makes it difficult to give outsized pay to specific employees. By establishing an in-house company to avoid such constraints, it shows the lengths that a bank like Yamanashi Chuo is taking to bolster its ranks in a market where expertise is running short. 'It's very important to secure good market talent,' Furuya said in an interview at the bank's headquarters in Kofu, about a 90-minute train ride from central Tokyo. 'We can raise the level by using an evaluation system different from the bank's.' While the compensation may still be smaller than that of big rivals, it's higher than what the lender would ordinarily pay, Furuya said. The advisory firm, which started operating last year, currently has two employees who are giving advice on how the bank should invest a portion of its securities portfolio. In Japan, even small regional banks put billions of dollars into securities like Japanese government bonds and stocks to manage deposit money not used for lending. Furuya said the importance of its market operation is increasing as a profit driver. Furuya said his bank is planning to let the firm take charge of more of its assets, and its headcount will increase in line with that process as it hires more. He didn't give specific numbers for hiring because it depends on how the business works out. It's also seeking to win investment advisory work from outside, such as other banks and non-financial corporations, he added. According to Furuya, the bank could have its markets team sitting in Tokyo instead of Kofu — a scenic basin known for its vineyards and views of Mt. Fuji — but that would increase the risk of employees leaving for other firms, given the abundance of job opportunities in the Japanese capital. Traditionally made up of lifetime employees, local banks are starting to see a greater need for outside specialists who can navigate volatile markets for assets such as JGBs. After being held near zero for years by the central bank, yields on Japan's government debt have shot up, making it difficult for banks to determine when to start buying the bonds. Furuya said Yamanashi Chuo is cautiously waiting for the right time to purchase long-dated notes, which have been under pressure this year. While its JGB holdings more than doubled in the fiscal year ended in March, it mostly bought shorter tenors such as two-year notes, he said. 'Building up a portfolio from a long-term perspective to generate stable revenues while avoiding paper losses — it sounds very simple, but it's a challenge,' he said. This article was generated from an automated news agency feed without modifications to text.
Time Out
25-04-2025
- Entertainment
- Time Out
One of Tokyo's best taco joints is expanding with a second location
Gone are the days when you couldn't find a decent taco in Tokyo to save your life. Whether self-taught or armed with taco knowledge soaked up at the source in Mexico or Southern California, hardworking taqueros across the city are now turning out product that deserves to be called authentic. But when it comes to authenticity, we'd argue that nobody does it better than 3 Hermanos. The brainchild of Yamato Furuya, who spent years in Mexico City learning the ways of salsa and suadero, this street tacos specialist set up shop in Harajuku in spring 2024 and quickly became a sensation. Furuya has since been featured on Mexican TV and shouted out by innumerable international taco connoisseurs visiting Tokyo. With long queues still regularly forming at the Harajuku shop, hungry taco fans everywhere will be happy to hear that 3 Hermanos is now opening up a second Tokyo location. Set to start business on Sunday April 27, 3 Hermanos Ebisu sits by the Shibuya River next to the Shibuyabashi intersection – just a stone's throw from our very own Time Out Café & Diner. In Ebisu, Furuya and his team will be serving up delicacies familiar from the Harajuku shop – including their superb carnitas, arrachera and suadero tacos – plus occasional limited-time specials. 3 Hermanos Ebisu (1-16-1 Hiroo, Shibuya) will be open 11am-4pm and 5pm-10pm daily, with last orders 30 minutes before closing time. Check out their Instagram for the full details.
Japan Times
20-03-2025
- Business
- Japan Times
Myoko ski resort area feels trepidation as foreign money pours in
Three winters from now, Japan's snowy Myoko highlands will be home to a $1.4 billion mega-resort built by a Singaporean fund, with hotels charging some $1,350 a night. The project by Patience Capital Group (PCG) promises to create 1,000 jobs and spur winter tourism. But for many Myoko locals, foreign interest has become a double-edged sword, threatening overdevelopment, sky-high prices and the sweeping away of traditional culture. Even before news of PCG's interest, many inns, ski rental shops and restaurants in Akakura — one of five major ski resort towns in the Myoko region — had been snapped up by foreigners. But they're only interested in the snow, and once that melts, those businesses shut. The town, also once a bustling hot-spring destination, no longer has enough going on to attract many visitors during the rest of the year. "If you come to Akakura in summer, it's pitch dark at night," said Masafumi Nakajima, owner of local inn Furuya and head of the 200-year-old town's hot spring-inn tourism association. He estimates only 10 of about 80 inns in Akakura operate year-round. Located roughly 2.5 hours from Tokyo by train in Niigata Prefecture, Myoko, along with the more famed Japanese ski resorts of Niseko and Hakuba, is known for powder snow, dubbed "Japow." The resort areas are a huge part of Japan's tourism boom, also fueled by a weak yen, which saw inbound tourist numbers jump 17% in February, hitting a record high for that month. Nakajima said many foreign business owners in Akakura have refused to join the local tourism association. One consequence is a lot of broken rules on the part of businesses and tourists that range from not disposing of garbage properly, to overparking to late-night fireworks. "We have no idea who they are and what they're doing. They just come in December and disappear when spring comes," he said. Nakajima recently started approaching foreign businesses to offer lectures on the town's rules. A visitor snowboards at the Myoko Suginohara Ski Resort in Myoko, Niigata Prefecture, on March 5. | REUTERS Many locals fear Myoko could go the way of Niseko. The resort on the northern island of Hokkaido has become a world-renowned winter sports destination on the back of high-end foreign developments, but the surge in property prices brought higher taxes for locals choosing not to sell. Inflation there — from labor costs to a bowl of ramen — has gone through the roof, pricing locals and most domestic travelers out of the market. Hakuba, in the Japanese Alps, has followed a similar path, while one township in Myoko has already seen land prices jump as much as 9% last year. PCG's Tokyo-born founder, Ken Chan, said he's mindful of local fears about his project, which will span 350 hectares and two ski slopes. To attract visitors year-round, PCG wants to promote its two planned luxury hotels for business conferences and is considering discounts during non-peak times for local residents who want to ski or snowboard, he said. He also intends to host a meeting with residents in the coming months. Myoko City mayor Yoji Kido said he's cautiously optimistic about PCG's development plans but has heard few specifics. Kido has been fielding more enquiries from foreign investors, and conscious of local concerns, the city is considering new regulations for larger projects from the 2027 fiscal year. "It's going to be an unusually big development for our city," he said. "I can't deny that things aren't worry-free." Koji Miyashita, the owner of a half-century-old shop in Akakura that sells steamed buns filled with red bean paste, said he sometimes feels like he doesn't live in Japan as Westerners throng the town's streets. Development in Myoko should sustain the region's culture, he said, adding: "We don't want to be another Niseko."
