Tell us about some memorable experiences at Fuki Sushi. What keeps you coming back?

I’ve actively worked here since ‘91. So with the thousands that have come here, I get to meet the most amazing people. It’s a humbling experience. But I think the most memorable times are when I get to see people’s kids grow up, or I hear things like “This was the first restaurant I’ve been to since being at the hospital!” or someone used to come as a kid and now he’s getting married. It’s very priceless to be a part of somebody’s life to that extent. I dont know many other businesses who get to have that kind of opportunity. People will come here for special occasions, or come here for real family quality time, so I’m happy that we can be part of those lives in that sense.

My blood and sweat are in everything here. It’s such a huge heart and mind commitment for me. It’s our family legacy. I’ve built a relationship with my staff. So much of my team depends on this for their own families - I do it for them. They know how much I respect them, and I stress and see that they respect each other. They know that they do better when they work as a team. A lot of them have been with me average of five to ten years, even my servers and bussers - we’re a tight group. When you spend so much time together, you depend on each other.

And honestly, I don’t know where else I would eat Japanese food! (laughs). If we closed, I wouldn’t have anywhere to go! But I look around, and I chose that fabric, I hired everyone here, I‘ve trained each and every server, I chose that design, I made those menus, and I picked those cups, that carpet. It’s all very meaningful to me. I’m always busy, but it’s a good problem to be busy.

Thank you Lumi, any last thoughts for future restaurant or business owners? Values you stand by?

I would ask yourself: what part of this business/industry intrigues you? Why do you want to open up a restaurant? What’s drawing you to this road in your life? Answer those questions first. Always be honest to each other, respect each other, and respect the customer. If you start with that, other things fall into place.

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November 2017

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