Aim for Hollywood
Arcadia, a suburb of Los Angeles, is a little far from both the South Bay and downtown, and is an area that I am not very familiar with. I know that there is Santa Anita Racecourse and a huge shopping mall nearby, but I didn't know that there is a Japanese-run izakaya called TonChinKan there until I went there recently for an interview. I was surprised that an izakaya was thriving in an area where Japanese people don't often gather, but I was even more surprised to learn that the owner, Yamato Miura, also runs one ramen shop each in downtown and San Gabriel, and a sushi shop in Arcadia. And the man who appeared before me was still in his mid-30s. Moreover, he said that his original reason for moving to the United States was not to run a restaurant, but to become a stuntman in Hollywood.
Born in Tokyo. His parents' home was a traditional Japanese restaurant where a black hire car was waiting outside every night. "I also reluctantly helped out in the kitchen washing dishes and plating food since I was in elementary school." While helping out with the family business, Miura was passionate about stunts. "I joined an agency when I was about 12 years old and performed in hero shows at amusement parks."
After graduating from junior high school, he traveled alone to Los Angeles to train under the action star Sho Kosugi. He lived as a boarding student at high school during the week and spent weekends at Sho's training center. He was originally scheduled to join Sho's agency as soon as he graduated from high school and begin full-scale activities in Hollywood. "However, Sho decided to move his base to Japan, and that plan (to work in Hollywood) fell through."
But he couldn't bring himself to quietly return to Japan. Wanting to try new things in America, Miura started working part-time at a restaurant to earn money for his university tuition and living expenses. His experience working at the traditional Japanese restaurant run by his parents from an early age came in handy. From his late teens to his early twenties, he worked at Sushi Gen in Little Tokyo. At the same time, he continued to work as a stuntman and kickboxer.
Started a business at age 23
The next turning point came when Miura's student visa ended and he had to obtain status, so he started his own business at the age of 23. "I started an online travel agency that gave me relatively free time management so that I could continue working as a stuntman and kickboxer. I experienced the Lehman Shock right after starting the company, but I'm blessed with great employees and will soon be celebrating my 15th year in business." Miura obtained an investor visa by founding the company. Currently, Bun Geiz Corporation, where Miura serves as CEO, has 50 employees.
Meanwhile, while running a travel agency, Miura began to dream of having his own restaurant, and at the age of 28, he realized this dream. He set his sights on ramen shops, which could be opened with relatively low investment, and opened Benten Ramen in San Gabriel, and three years later, DTLA Ramen in downtown Los Angeles, which grew into a popular ramen shop. He also promoted an employee from Benten Ramen's opening to manager, and opened Izakaya TonChinKan in 2018. Two years later, when the pandemic hit, he began offering takeout sushi with the help of his senior from his Sushi Gen days. Following this, in November 2021, he opened Kisen, a sushi restaurant with that senior, Hiroaki Yamada, as head chef. The reason why he maintained an aggressive attitude during the pandemic, when people tend to be passive, and all of this has led to results is probably due to Miura's "innate qualities as a manager," but he is humble and says, "I've been able to get to this point through meeting people."
I want to be in a different culture
As for his future dreams, he says, "I don't have any particular dreams. Rather than wanting to achieve something, my goal and dream is to continue to develop myself as a sensitive person." However, he is currently working on a new project that may surprise people. He says he plans to open his fifth restaurant in Beverly Hills soon. Moreover, the predecessor to this restaurant is a famous high-end Japanese restaurant that everyone knows. Miura visited the owner and chef of the restaurant, with whom he was previously friends, and asked to work part-time as a dishwasher. He says that he ended up taking over the restaurant.
"I am truly blessed with the people around me. I am where I am today thanks to the support of such people, so I have started to feel that it is about time for me to step up myself. The operation of our soon-to-be-five stores is only possible thanks to the good work of the staff on site, and to be honest, I don't think my contribution even accounts for 1% of it."
The company is celebrating its 15th anniversary this year. Are there any plans to switch from an investor visa to permanent residency or even to become a U.S. citizen?
"Once I get permanent residency, I'll have to be in America for half the year, so I think now is the right time. If anything, I'm feeling more like I want to go to another country soon. If I had to choose somewhere specifically, I'd say Europe. It was the same when I first came to America, but I want to put myself in an environment where I can't speak the language and in a different culture. I feel like that allows me to notice new things and wake up to differences." Different cultures may provide a chance for awakening.
Finally, I asked him about his identity.
"I'm Japanese. When I go back to Japan, I feel like an American because everyone around me treats me like a guest. But when I'm in America, I'm reminded once again that I'm Japanese, as I see the spirit of taking good care of my tools and the way I naturally pick up trash on the street."
Whether he continues to base himself in Los Angeles, expands his base to Europe, or his hometown of Japan becomes his new stage, I have no doubt that Miura will be blessed with good people and achieve good results.
© 2022 Keiko Fukuda
