J-power: How two Japanese food brands in Singapore thrive when others fail

Japanese restaurants and food brands have not had an easy time lately. How do Hachi Restaurant and Tampopo thrive? Read more at straitstimes.com.

SINGAPORE – Opening a casual, upscale or fine-dining Japanese restaurant used to be a no-fail proposition. Build it and diners will come.

Not any more. Diners tightening their belts in the midst of global trade and political tensions, and rising costs – now exacerbated by war in the Middle East – have affected restaurants of all stripes.

Add to that the allure of Japan, where the strong Singapore dollar goes further and where Singapore travellers flock to every chance they get.

In the past two years, many Japanese restaurants have shuttered. The most recent is the casual chain Itacho Sushi, which is from Hong Kong.

Others include Flor Patisserie; ramen brands Kanada-Ya and Hokkaido Ramen Santouka, the latter after 17 years; upscale Japanese shabu-shabu and sukiyaki restaurant Black Cow; and high-end restaurants such as Sushi Ryujiro, Chaleur, Esora and Terra Tokyo Italian.

And yet, Hachi Restaurant, which serves omakase, is still thriving after 27 years. So is casual family restaurant Tampopo, which marks 22 years in business in 2026.