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Winner-Sushi T&T 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.
Sushi T & T Japanese Restaurant
Seats: 48
Add: 25 Harwood Ave South,Ajax, ON L1S 2B8
Founded Time: 2007
Tel: 905-683-4075
Website: www.sushitnt.com
The restaurant types: Dine in Take Out
Owner: Mr Lee
Introduction of the restaurant:
Sushi, Tempura, and Teriyaki are most popular dishes in Japan, so Japanese restaurant "Sushi T&T" named and established in 2006 as The first All - You Can - Eat Sushi restaurant in Ajax - Pickering area. The owner and chef Jeff has more than 10 years of work experience in high - end restaurant in Japan, they Can strictly following The original Japanese cooking practices with The understanding of The fundamentals of Japanese culture and cuisine.
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: In 2003, I came to Canada from Japan all alone, but I could adapt to the new environment well, so soon I got blended and I love the cultural environment and life space in my city.
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 cooking in Japan, and I’d been working in restaurants after coming to Canada in 2003, until I opened this restaurant in 2007.
Challenges: It was the first time that I ran a restaurant. I didn’t have enough money and the local people’s tastes are various. Also there were some problems in siting. Therefore, the business was terrible at the beginning, making me feel so stressed.
Countermeasure: I’ve been learning to make dishes that fit the local people’s tastes, so that regulars will bring about new customers. Also I’ve tried sending menus locally.
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 2007. Every dish is delicately made, with high quality and real health. Also, we treat our customers wholeheartedly to make them fully enjoy our foods.
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:Food quality should be guaranteed so that regulars can be maintained; also dish varieties will be increased and new dishes will be promoted, so that there will be more options for customers.
Part 5
ASTV:The success of a restaurant is closely related to the business strategy of a manager, as well as to the hard work of employees. So how do you handle your relationship with your employees?
Owner:I treat my employees like my friends and family, so that they will have a sense of belonging. Also I strive to create a favorable working environment for them and enhance their cohesion, so that they’ll serve our customers with their best image and attitude.
Part 6
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’ve donated to some kids, and I’m willing to contribute to my bit to the local philanthropy as long as I can.
Part 7
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:I would like to extend my sincerest thanks to the program operator for your carefulness and timely follow-up, and I’m grateful for the attention and love of our customers and the media. I’ll pay more efforts in operating the restaurant to satisfy more customers.
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.
Sushi T & T Japanese Restaurant
Seats: 48
Add: 25 Harwood Ave South,Ajax, ON L1S 2B8
Founded Time: 2007
Tel: 905-683-4075
Website: www.sushitnt.com
The restaurant types: Dine in Take Out
Owner: Mr Lee
Introduction of the restaurant:
Sushi, Tempura, and Teriyaki are most popular dishes in Japan, so Japanese restaurant "Sushi T&T" named and established in 2006 as The first All - You Can - Eat Sushi restaurant in Ajax - Pickering area. The owner and chef Jeff has more than 10 years of work experience in high - end restaurant in Japan, they Can strictly following The original Japanese cooking practices with The understanding of The fundamentals of Japanese culture and cuisine.
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: In 2003, I came to Canada from Japan all alone, but I could adapt to the new environment well, so soon I got blended and I love the cultural environment and life space in my city.
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 cooking in Japan, and I’d been working in restaurants after coming to Canada in 2003, until I opened this restaurant in 2007.
Challenges: It was the first time that I ran a restaurant. I didn’t have enough money and the local people’s tastes are various. Also there were some problems in siting. Therefore, the business was terrible at the beginning, making me feel so stressed.
Countermeasure: I’ve been learning to make dishes that fit the local people’s tastes, so that regulars will bring about new customers. Also I’ve tried sending menus locally.
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 2007. Every dish is delicately made, with high quality and real health. Also, we treat our customers wholeheartedly to make them fully enjoy our foods.
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:Food quality should be guaranteed so that regulars can be maintained; also dish varieties will be increased and new dishes will be promoted, so that there will be more options for customers.
Part 5
ASTV:The success of a restaurant is closely related to the business strategy of a manager, as well as to the hard work of employees. So how do you handle your relationship with your employees?
Owner:I treat my employees like my friends and family, so that they will have a sense of belonging. Also I strive to create a favorable working environment for them and enhance their cohesion, so that they’ll serve our customers with their best image and attitude.
Part 6
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’ve donated to some kids, and I’m willing to contribute to my bit to the local philanthropy as long as I can.
Part 7
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:I would like to extend my sincerest thanks to the program operator for your carefulness and timely follow-up, and I’m grateful for the attention and love of our customers and the media. I’ll pay more efforts in operating the restaurant to satisfy more customers.