Humble Beginnings

By: Daniel Koh
Class of 2013
In 1995, Japan was rocked by a devastating earthquake in the southern part of Hyogo prefecture. Measuring 7.3 on the Richter scale and lasting approximately 20 seconds, the quake was 2.2 points lower than the largest ever detected by modern seismic instruments. Known as the Hanshin-Awaji Daishinsai (阪神・淡路大震災), or the Great Hanshin Earthquake, it claimed 6,434 lives, injured 43,792 people, and either destroyed or damaged 249,180 buildings. The sheer scale of the destruction is difficult to fathom.
But this story isn’t just about the earthquake – it’s about the incredible resilience of the Japanese people. I had the privilege of speaking with my friend, Junichi Sakagami, a fifth-generation sushi chef from Nishinomiya City. His family business, Sushi Takatatsu, has been a fixture in the area for over a century, surviving not just the earthquake but also the challenges of modern life. Sakagami shared his firsthand experience of the disaster as a teenager and the remarkable tenacity and courage that have allowed his family to remain relevant in the face of adversity. Get ready to be inspired by a story of hope and courage in the face of overwhelming odds.
Junichi Sakagami and alumnus Daniel Koh
“Could you tell us about your personal experience during the Great Hanshin earthquake and how it impacted you and your community?”
Junichi: I can never forget the Great Hanshin Earthquake. At that time, I was still studying in high school. I recall vividly as I was sleeping, my whole body started to shake and yet I couldn’t get up to move due to the tremor. The store, my home, and the entire town were completely destroyed. During the earthquake, my parents were still running the family business. As soon as the tremors subsided, I had to evacuate to my grandfather’s house in the neighboring city, where I stayed for about six months. Unfortunately, my parents had no income and we were in debt due to the costs incurred to rebuild the shop and house.
I remembered that there was a great deal of anxiety about the future. However, the desire and hope to rebuild the store and to repair the foundations of life to face the future, was much stronger than the anxiety about the future. In addition, the Japanese economy at that time was still strong, and I felt that the national government had put in a lot of effort into reconstruction, partly because it was a disaster relief between the Kansai region and the Hanshin region. Even though the familiar town had become new day by day, I still remember struggling to keep up with the changes that were taking place.
Before the earthquake, Sushi Takatatsu was located in a shopping street filled with various types of stores. Unlike today, there were no supermarkets or entertainment outlets. For the people of the town, the shopping streets and markets were the centers of their lives.
The Great Hanshin earthquake had a profound impact on businesses in the affected area. What are some values or practices that you and your family have continued to prioritize in the aftermath of this event?
Junichi: When I manage a store, I believe in preserving tradition, respecting innovation, and embracing evolution. Some things are fundamental and should not be changed, like the root of a tree. People universally appreciate what’s good or delicious, and it’s important to keep that essence alive.
Of course, as culinary technology progresses, it is necessary to incorporate new methods and modern-day popular ingredients, so as to keep up with the times of the day. We can enhance the flavor and techniques passed down from previous generations by further refining them, from fermentation to presentation. With this, I believe that overlooked products may gain newfound appreciation with changing times and become new again to younger generations. I will liken this evolution to the branches and leaves of a tree which change over time and yet the roots remain the solid core of the tree.
Junichi’s restaurant in Japan
Starting a new business can be a daunting task. Could you share your perspective on some of the challenges and opportunities that aspiring entrepreneurs should consider?
Junichi: When opening a new shop, motivation and hope are typically high. It’s important to serve new customers and offer the best food possible, which is a good thing. However, it’s equally important to remain calm. Many people give 120% effort at the start, but that level of energy is difficult to maintain.
As a personal example, after three months of running my own shop, I was exhausted, and my energy levels had dropped to about 70%. As a result, the dishes I prepared were different from my initial impression, and some customers didn’t return. This may explain why many restaurants struggle to remain in business for long. It’s better to start with 70-80% effort and aim for a long-lasting business. I believe that it’s important to keep believing in your business in your heart as that’s what will keep you going for the long term.
“I will be sharing your story with my university alumni community. If you could offer one piece of advice to our alumni, what would it be?”
Junichi: My business is not so much a business, but rather a livelihood that has been passed down through generations. Therefore, rather than chasing numbers, I continue to follow my heart and instincts while doing business. I don’t think there is a greater driving force than this inner guidance. Know what you value and keep believing in it!

Share This Article

-+=