|
Winner-Kyoto House Japanese Restaurant
The application begins on 1 March and ends on 30 November 2013, lasting for 9 months.
There are 136 excellent Asia restaurants signed up, coming from some states of Canada with most Chinese dwelling in, e.g., BC, AB, ON, QC, NB and NS.
Finally, 70 restaurants stood out and won the award of “The Best Asian Food in Canada” through comprehensive assessment i-n four aspects.
To make official catering organizations, media, our audiences and customers around Canada know about the news of restauran-ts getting awards, Asia Star TV produced a special program for awardees this year, namely, “Catering Star”, aiming to showcas-e the highlights of awarded restaurants and the business philosophy of restaurant owners, as well as their comments on the ac-tivity.
Kyoto House Japanese Restaurant
Seats: 90
Add: 143 Dundas St W Toronto, ON M5G 1C5
Founded Time: 2009
Tel: 416-585-2223
Website: http://www.kyotojapanesehouse.com/
The restaurant types: Dine in Take Out
Owner: Mr Guan
Introduction of the restaurant:
Delicious, fresh, healthy Japanese sushi, this is a lot of guests to the restaurant to the local evaluation.
Here you will find that, like walked into the home, won’t feel strange again, very warm, it’s easy to go to work in a day to eliminate fatigue.
Coupled with the high quality ingredients, and thoughtful service, more than 4 years was rated as one of the best local visitor restaurant.
Restaurant news:
Part 1
ASTV:When did you come to Canada? Would you please tell us how you felt about Canada at the beginning?
Owner: I came to Canada in 1990. My first impression about the city was that the living tempo was slow here. I felt strange here and I didn’t make many friends, feeling a little depressed. But gradually I managed to blend in the society and make good friends, and surely I feel very easy now.
Part 2
ASTV:When did you start your business? What was the greatest challenge when you tried to start your business? And how did you overcome it? Please brief to us how you managed to start the restaurant.
Owner:I started to learn about the trade about a year after 1990; then I started to enter the trade in 2003, until I had my first restaurant Kyoto House in 2009.
Challenges: When I entered the catering industry in 2003, I started from serving as a waiter for other restaurants. I needed to be careful about everything, and I had to keep learning and improving while working. I was really stressed at that time.
Countermeasure: While working as a waiter, I learned by myself about how to operate and manage a restaurant, and kept striving for owning my restaurant.
Part 3
ASTV:When did the restaurant start business? Why do you think you can succeed today? What’s the key to your success? And what’s most special about your restaurant?
Owner:My restaurant started business in 2009.
Uniqueness: I’m fully aware that outstanding service attitude is a necessity for running a restaurant, as I used to be a waiter; in my restaurant, I would train my staffs at right time to implant nice and considerate service into them; as for the kitchen, I require my staffs to control the freshness of materials and stability of dishes, and taste new dishes by myself. I will only serve new dishes to my customers when I find them satisfactory.
Part 4
ASTV:The rise of commodity price and labor leads to higher cost of running a restaurant. How would you handle such a situation?
Owner:There’s a criterion that we must observe at all times: leave the best foods to customers. As for cost rise, we can only try to reduce wastes of foods; as an AYCE-type restaurant, we’ll instruct waiters to remind customers who order too much that proper diet is very important for their health, and wasting food cannot be a good deed.
Part 5
ASTV:Many successful entrepreneurs will choose to conduct philanthropy, like offering donations to some hospitals and schools. What do you think of this?
Owner:I usually donate to hospitals, schools and communities in Toronto in different kinds. I’d love to contribute my bit to public welfare.
Part 6
ASTV:Congratulations again to you and your restaurant for winning the honor of “the Best Asian Food in Canada 2013”. How do you feel about it?
Owner:Thanks to the program, our customers and the media for loving my restaurant. I’ll keep working for better.
There are 136 excellent Asia restaurants signed up, coming from some states of Canada with most Chinese dwelling in, e.g., BC, AB, ON, QC, NB and NS.
Finally, 70 restaurants stood out and won the award of “The Best Asian Food in Canada” through comprehensive assessment i-n four aspects.
To make official catering organizations, media, our audiences and customers around Canada know about the news of restauran-ts getting awards, Asia Star TV produced a special program for awardees this year, namely, “Catering Star”, aiming to showcas-e the highlights of awarded restaurants and the business philosophy of restaurant owners, as well as their comments on the ac-tivity.
Kyoto House Japanese Restaurant
Seats: 90
Add: 143 Dundas St W Toronto, ON M5G 1C5
Founded Time: 2009
Tel: 416-585-2223
Website: http://www.kyotojapanesehouse.com/
The restaurant types: Dine in Take Out
Owner: Mr Guan
Introduction of the restaurant:
Delicious, fresh, healthy Japanese sushi, this is a lot of guests to the restaurant to the local evaluation.
Here you will find that, like walked into the home, won’t feel strange again, very warm, it’s easy to go to work in a day to eliminate fatigue.
Coupled with the high quality ingredients, and thoughtful service, more than 4 years was rated as one of the best local visitor restaurant.
Restaurant news:
Part 1
ASTV:When did you come to Canada? Would you please tell us how you felt about Canada at the beginning?
Owner: I came to Canada in 1990. My first impression about the city was that the living tempo was slow here. I felt strange here and I didn’t make many friends, feeling a little depressed. But gradually I managed to blend in the society and make good friends, and surely I feel very easy now.
Part 2
ASTV:When did you start your business? What was the greatest challenge when you tried to start your business? And how did you overcome it? Please brief to us how you managed to start the restaurant.
Owner:I started to learn about the trade about a year after 1990; then I started to enter the trade in 2003, until I had my first restaurant Kyoto House in 2009.
Challenges: When I entered the catering industry in 2003, I started from serving as a waiter for other restaurants. I needed to be careful about everything, and I had to keep learning and improving while working. I was really stressed at that time.
Countermeasure: While working as a waiter, I learned by myself about how to operate and manage a restaurant, and kept striving for owning my restaurant.
Part 3
ASTV:When did the restaurant start business? Why do you think you can succeed today? What’s the key to your success? And what’s most special about your restaurant?
Owner:My restaurant started business in 2009.
Uniqueness: I’m fully aware that outstanding service attitude is a necessity for running a restaurant, as I used to be a waiter; in my restaurant, I would train my staffs at right time to implant nice and considerate service into them; as for the kitchen, I require my staffs to control the freshness of materials and stability of dishes, and taste new dishes by myself. I will only serve new dishes to my customers when I find them satisfactory.
Part 4
ASTV:The rise of commodity price and labor leads to higher cost of running a restaurant. How would you handle such a situation?
Owner:There’s a criterion that we must observe at all times: leave the best foods to customers. As for cost rise, we can only try to reduce wastes of foods; as an AYCE-type restaurant, we’ll instruct waiters to remind customers who order too much that proper diet is very important for their health, and wasting food cannot be a good deed.
Part 5
ASTV:Many successful entrepreneurs will choose to conduct philanthropy, like offering donations to some hospitals and schools. What do you think of this?
Owner:I usually donate to hospitals, schools and communities in Toronto in different kinds. I’d love to contribute my bit to public welfare.
Part 6
ASTV:Congratulations again to you and your restaurant for winning the honor of “the Best Asian Food in Canada 2013”. How do you feel about it?
Owner:Thanks to the program, our customers and the media for loving my restaurant. I’ll keep working for better.