Shopping Centers Today International

DEC 2015

Shopping Centers Today is the news magazine of the International Council of Shopping Centers (ICSC)

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Page 74 of 143

D e c e m b e r 2 0 1 5 / S C T 75 Now the company is poised for a wave of growth concentrated largely in the U.S. as it goes forward with franchise sales for the Jinya Ramen Bar concept. The first of these opened in the Studio City neighborhood of Los Angeles in 2010. Just now there are nearly a dozen corpo- rately owned or franchised Jinya Ramen Bar restaurants in North America, in- cluding Seattle and Las Vegas, as well as UTheNTiC JApANeSe cuisine has only one true place of origin, of course. But the experi- ence should be exported everywhere throughout the world. This, apparently, is Tomonori Takahashi's vision, and he seems to be off to a great start. From a humble, single-restaurant operation in Tokyo in 2000, his company comprises eight concepts today, promoting nearly 20 company-owned and franchised restaurants. At pres- ent, Takahashi's La Brea Dining Co., of which he is founder and president, and which is dually based in Los Angeles and Tokyo, operates in Japan, indonesia, Canada and the U.S. Vancouver, British Columbia. The com- pany is looking to have 25 by the end of 2016, with an added goal of 100 by the end of 2020. "After we secure the North- ern America region, we'd like to expand in europe and the other Southeast Asia regions," said Takahashi. The restaurant's ramen is a far cry from those packets of microwavable noodles that have long been a staple for college students — about as far as the distance between a very cheap ham- burger and a top-quality piece of filet mignon, says Greg Ferrante, a senior vice president at JLL. "Tomo is dedi- cated to a high-quality concept, and that is exactly what they put out," he said. (JLL has been working as La Brea Dining's exclusive site-selection firm in the U.S. since May.) Takahashi made a point of creating A Taste of Japan Jinya ramen bars are opening in north america, asia anD europe By Beth Mattson-Teig r e T A i l i n g T o d A y

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