鰻家一の字、赤羽根祐司です。
It has been seven years since I arrived in Singapore in 2018. During this period, there have been significant changes globally and politically, including bans on in-store dining during the COVID-19 pandemic, as well as increases in prices and consumption tax in Singapore. In the restaurant industry, the pandemic brought mixed fortunes; many establishments closed due to location and business type, while others thrived with the rise of delivery services, leading to a surge in new openings.
In this unpredictable global climate, I have come to realize that building a restaurant rooted in the community is crucial for the food and beverage industry. Through our unagi business, we strive to share the culture and excellence of Japan from Singapore to the rest of Asia, operating daily with this mission in mind.