Roy Yamaguchi Restaurants

106 BUSINESS VIEW MAGAZINE VOLUME 9, ISSUE 12 For the future, I aim to continue taking variants of flavours from the many influences I’ve experienced throughout my life from family, travel, history, and culture, and weave them into our brands. The objective is always to keep developing, keep innovating, keep nurturing our restaurants to thrive. So we take that approach on an individual, day-to-day basis. That’s what brings me joy.”