Tenshou Omakase Japanese Collections

Americas - USA West Los Angeles
21

because Japanese companies are terrible at marketing and then wonder why their concepts fail in America or they hire some stupid marketing company that doesnt know jack about how to connect the right target audience to the concepts.

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22

I don’t know, don’t some food media correspondents read and contribute to this board? I posted about the lineup in February, nearly 8 months ago, and it was confirmed in May with their website. now we’re maybe ~1 month away from opening and all I’ve seen, if anything, are some blurbs from small Las Vegas news.

fwiw I have no connection to Tenshou at all. I had a conversation with one of Round 1’s spokespersons at a dinner a while back not knowing about his involvement or this project. I was drunk and I think he thought I was trolling him as he tried to speak broken Chinese and I tried to speak broken Japanese. i just find it curious that this development somehow isn’t really considered newsworthy. I’m not a fan of Centifolia’s drinks but the bar is a social media sensation.

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23

IDK how that bar is going to play out here in LA if Sergio isn’t here permanently, I feel like it became a sensation because of his personal flair/abilities.

I’m really excited for Makitori Shinkobe though! About time a legit high end yakitori spot opened here.

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24

I think the bar might be easiest to replicate in terms of product. though, I’m not sure that American restaurant codes will allow the bartender to throw flames :laughing: since the founding chefs who made these restaurants notable aren’t relocating, I think the most successful satellites will be ones that either

  1. are notable for a methodology or style more than specific ingredients or a particular chef’s technique,
  2. have simply very skilled trainees, or
  3. already have a history of expanding overseas.

to what extent the ingredients are fungible is to be seen. to some more than others, the ingredients in Japan are the sine qua non of their cuisine.

yes, but note that the founding chef left it a little while ago and opened a separate place in June!

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