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Starting as a humble food caravan, Sushi Ninja opened their first restaurant in central New Plymouth in 2007, followed by a second, Sushi Ninja Express in 2017. Owner and manager, Sophie Kurota was born in New Zealand to a Japanese mother (Tokyo) and a Kiwi father. She has lived for an equal period of time in both countries, getting the best of both worlds and is a bi-cultured person. She is the manager and face of Sushi Ninja and in charge of the front of house team, marketing and overall making sure things go smoothly. Her hobby is her job. She loves people and loves her customers and team. Often she is referred to the “Work Mum”. She quotes, “Ken fell in love with Taranaki’s surf and I fell in love with the landscape and the people.” Here’s 10 questions with owner and chef, Sophie Kurota, for this Member Spotlight. |
What made you decide to go into the industry / what gave you your first start in hospitality?
My first experience was as a waitress in Tokyo, Japan. I was brought up in Tokyo but later returned to NZ and again did a few waitressing jobs as well as some tour guiding work looking after Japanese tourists that visit NZ. I just love working with people.
What inspires you?
I’m naturally a people pleaser so seeing customers be happy and rave about our service and product, really makes me happy. If there is something that wasn’t perfect then it makes me try even harder. I am always learning how to make the experience that much better.
What do you love about the hospitality industry?
The team and of course the customers. We feel very close to our team as though they are part of the family and our customers are like friends.
What are your key challenges?
Key challenges are when costs of things go up such as wages, insurance and rent. These overheads will have to be passed onto the customer. It is not something we like doing but inevitable.
What is the secret to your success?
Probably the fact, that we are constantly researching new things, staying positive when things are tough and just keep doing what we love to do – making people happy!
What is the best piece of advice you have received to date in your hospitality career?
Don’t sweat the small stuff. Take things day by day.
What one piece of advice would you give to people starting out in the industry?
The biggest misconception is that hospitality is easy. It is easy enough to start a place up with a bit of money and experience but the hardest is to make it last. So many places don’t make it past the second year. Your shop is your baby and must be managed well. You need to have the drive and passion to get through tough times and be willing to change to improve things.
What do you think makes NZ Hospitality unique?
NZ Hospitality is quite diverse. I think this makes dining out a great experience and not just to fill your tummy.
Which restaurants are on your dining bucket list?
Jiro’s sushi bar in Tokyo and Ramen noodles at the Ramen museum in Yokohama.
What do you do to relax?
Spending time with our only daughter. Going on outings or trips as a family. Hot baths are always good too especially after some good wine.
Find out more about Sushi Ninja’s story on their website