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Define your Japanese food identity and concept
Every concept starts with an idea. We turn that idea into a food identity that feels right for its place, connects with its guests, and performs in real service. We listen first — to your story, your kitchen, and your goals — then translate it into a Japanese menu logic that makes sense commercially, operationally, and culturally.
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Who It’s For
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Founders or brand leads shaping a new Japanese offer.
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Operators relaunching or refining an existing concept.
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Hotels and food groups developing a new outlet or regional menu.
How It Works
Vision Alignment Workshop
Menu Direction Session
Capture brand story, guest expectations, and kitchen realities.
Define food identity, structure, and Japanese reference points.
Local Landscape Review
Assess market context, guest literacy, and operational realities.
Stakeholder Review
Align teams and decision-makers around a clear, workable concept.
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This is where authenticity meets practicality — where Japanese principles become the menus, systems, and habits that connect kitchen, guest, and brand.
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A Clear Food Identity – rooted in Japanese principles, aligned to your brand.
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A Defined Menu Framework – categories, dish roles, and counts that guide development.
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Clarity on Localisation – where to adapt and where to hold discipline.
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Confidence to Move Forward – a concept ready for creation, training, or investment.
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Good Japanese food begins with a clear philosophy and a design that respects the kitchen. When concept, culture, and operation align, the food stays consistent and recognisable through every service.
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Explore our work
See how HH has helped restaurants and operators bring Japanese food to life — from fine dining to scalable formats, each project grounded in authenticity, adaptation, and craft.
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Every HH project begins with your vision and ends with Japanese food that works in your world — food that holds in service and lingers in memory.
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