Takeshi Nakajima, CEO of Kai Corporation Co., Ltd.

He is taking the food and beverage industry by storm with his unique sensibility and originality.

Takeshi Nakajima, Representative Director of Kai Corporation Co., Ltd.

■ Profile
Born in Fukuoka Prefecture in 1948. Graduated from Takushoku University in 70. After working for Tokyu Airlines Co., Ltd. and Toyo Factoring Co., Ltd., he went independent in 82 and founded Demode Trading Co., Ltd. (a wholesaler of imported light clothing) the following year. In 90, he founded Saiwai Corporation Co., Ltd. He operates restaurants such as Chinese, Japanese and Italian cuisine, represented by Benitora Gyozabo, as well as antique furniture and antiques, apparel, hotels and inns. He operates stores related to lifestyles in general.

Saikai Corporation operates over 300 restaurants across the country. With his unique sense of style, CEO Takeshi Nakajima has achieved success in a variety of businesses across a wide range of genres, including Benitora Gyozabo and Manpukuki. What beliefs led him to enter the food and beverage industry and how he has continued to develop his business? We spoke to him about everything from his experiences as a student to his outlook for the future.

　I was a coward from a young age, and with my mother's wish that I "become a strong person," I enrolled in the high school attached to Takushoku University, where I later started a cheerleading squad. My passion for the cheerleading squad continued even after I entered Takushoku University. At the time, I remember constantly searching for ways to live a life that I would not be ashamed of as a person, while being pushed around by my tomboyish friends. After graduating from university, I joined a regular company as an office worker, but quit after just one month. I felt that the hopes I had cherished during my four years at university would not be fulfilled there.

　After that, perhaps due to the experience I had as an overseas volunteer during my university days, I had a strong desire to become independent one day, and I changed jobs frequently. At the age of 35, I became independent and started a real estate company, but the collapse of the bubble economy coincided with this, and business performance deteriorated. To be honest, I was at my wit's end. Still, I thought, "I have to carve my own path, not rely on others," so I decided to abandon all my previous skills and friends and take a new step into the restaurant industry.

◾️Develop a popular store from a zero-skill state

　After that, I decided to open a Chinese restaurant in Fussa, a town I'd been familiar with since my student days. I started the Chinese restaurant because, after many visits to overseas countries such as Taiwan and Hong Kong, I wondered about the difference in taste between Chinese restaurants overseas and those in Japan, and dreamed of opening a restaurant with a local feel. I started with zero skills, but it quickly became a hot topic, and to be honest, even I was surprised.

　My second restaurant, located in Takaban, Meguro, was a high-end Chinese restaurant serving Hong Kong cuisine, renovated from a former showroom selling luxury imported cars. One day, however, a local customer approached me and said, "It's too expensive to come here every day. I want you to open a restaurant that's cheaper and more casual and enjoyable." From there, I renovated a vacant storefront along the river in Hachioji and opened a new restaurant, "Manpukuki." With a total investment of approximately 4.5 million yen, I took the plunge. It was all a first for me, and I had no idea what to expect, but even a small restaurant with only 12 seats managed to achieve sales of 15 million yen. I subsequently opened other affordable restaurants, including "Benitora Gyozabo" and "Manpukuki," utilizing vacant spaces in houses. When I recorded sales of around 3 billion yen in three years, I even considered myself a genius (laughs). By that time, I had also expanded into hamburger restaurants and Italian restaurants.

◾️Keep your sights low and be original.

　When developing a business, he has always had the original spirit of "doing things differently from others." Having originally run a second-hand clothing store and antique shop, he was particular about everything, such as introducing the culture of store staff wearing T-shirts to work, which was the first in Japan.

　Looking at my peers, it seemed like many of them were starting businesses that imitated high-end restaurants, such as three-star restaurants overseas. However, I was the opposite. I focused on shops in the city, such as back alleys, and started my business with the perspective that "it would be interesting to introduce this to Japan." Sometimes I thought I would try to look fancy and open an expensive French restaurant, but I think that instead, I was more conscious of "making a restaurant that everyone could enjoy," which turned out to be a good thing in the end.

　Furthermore, even in businesses that are commonplace, we incorporate originality. For example, when we opened a tonkatsu restaurant and introduced thick-cut pork cutlets and bone-in pork cutlets, it attracted attention from all over the world and was even copied by other chain restaurants (laughs). Also, when we opened an eel restaurant, we used unique ideas that other restaurants didn't have, such as showing live eels to create a live feeling and serving eels that aren't steamed. At the time, the COVID-19 pandemic had caused a decline in customer traffic and the restaurant industry was hit hard, so we decided to focus on eels, whose price remains the same day and night. Although we only advertised through social media, I believe that our focus on low prices and quality was the key to our rapid customer base.

　Again, you won't succeed by doing what everyone else is doing. By analyzing the market, you can see the secret to success. I think you need to be unique, like trying to become a tonkatsu restaurant, rather than being obsessed with status or brand, and becoming a cafe that everyone aspires to be.

◾️A company that employees can be proud of, with sensitivity and ideas

　When creating a store, I think it's important to make it memorable for visitors, to make an impact, and to provide an atmosphere that's fun to spend time in. At the same time, because there are fewer workers these days, I want to make the store one that employees can be proud of.

　For example, starting a bistro might be easier than starting a gyoza restaurant, as it might attract more young workers. But what if you heard of a gyoza restaurant where celebrities and DJs gather? That alone makes it sound like a cool restaurant, right? I want to create an environment where people can work with these kinds of sensibilities and ideas.

◾️Message to university students

　You won't gain much if you don't take risks. That's why I want students to constantly challenge themselves and make risky choices while they're still students. Even if you join a top company, once you retire and the company's name is gone, your own vitality and charm will inevitably be put to the test. To remain shining even as you get older, to become a valuable vintage piece, work is the most important thing. I want people to take risks and not do calculations sometimes, relying on their intuition, and discover something new.

Interviewed by Student Newspaper Online on April 3, 2025 by Rinka Ito, a third-year student at Denenchofu Futaba High School

Daiki Shimada, fourth-year student at Hosei University / Yurie Watanabe, second-year student at Josai International University / Rinka Ito, third-year student at Denenchofu Futaba High School