Latest news with #JapanesePeruvian
The Mainichi
18-07-2025
- Politics
- The Mainichi
3rd gen Japanese Peruvian questions election policies on foreign nationals
ISESAKI, Gunma -- With the population of foreign residents in Japan now reaching more than 3.76 million, policies on foreigners have emerged as a key issue in the looming House of Councillors election. What sentiment are people with foreign roots harboring about this development? A man who came to Japan from Peru 27 years ago considers the July 20 election a "golden opportunity" to ponder the course of this nation. "Is it aiming to become a xenophobic nation or a country that will build a future together (with foreigners)?" he asks. Language barrier at elementary school Masao Aizawa, 34, a third-generation Japanese Peruvian, runs an auto dealership and other businesses in Isesaki, Gunma Prefecture. His father has roots in Miyagi Prefecture and his mother in Okinawa Prefecture. Aizawa arrived in Japan in 1998 from Lima, the Peruvian capital, at the age of 8, alongside his mother and grandmother. They were reunited with his father, who had already been working in Japan, and started living in Isesaki. At elementary school, Aizawa hit a language barrier. Aside from him, there was just one other student with foreign roots -- a girl from Brazil. Being only able to speak Spanish, Aizawa learned Japanese from her. In math tests, he could solve addition and multiplication problems, but found it difficult to tackle written problems. His teacher spared him from some questions, but this led other students to grow jealous of him. He studied Japanese and worked diligently when it came to cleaning and other group work, chipping away at the walls between him and those around him. It took him a full year to make friends. Unaware of social insurance system When he was in junior high school, he started accompanying his family members and acquaintances as an interpreter when they visited the hospital and government agencies. While assisting them, he realized how little he and other foreigners around him knew about health and other social insurance systems in Japan. While businesses are required to enroll workers in social insurance, companies at the time would refuse to do so even when requested by non-Japanese employees. Some foreign workers chose not to join insurance, fearing their take-home pay would drop. Consequently, some foreign nationals had to see doctors without insurance or were ineligible for pension benefits. Not knowing about the system made their lives even more difficult. After graduating from a private high school in Gunma Prefecture and gaining some work experience, Aizawa launched his auto dealership in 2015. Currently, he hires some 25 staff members, of which around 20 are foreign nationals including Peruvians and Vietnamese. "When people with different cultures and senses of value work together it helps generate flexible ideas. Diversity enriches society as a whole," he stressed. Japan accepting more foreigners due to labor shortage The Japanese government has promoted the acceptance of foreign workers primarily to make up for labor shortages among companies. Under the revised immigration control law that went into effect in 1990, second- and third-generation individuals of Japanese descent who held foreign citizenship became eligible for long-term residency with no work restrictions, spurring the arrival of many Japanese Brazilians and Peruvians. In 2019, the government established the "specified skills" residency status, accepting laborers from broader countries including Vietnam, China and Indonesia. In June 2024, a package of legal revisions was enacted to abolish the controversial technical trainee system and establish the "employment for skill development" framework for training inexperienced foreign workers. It is estimated that foreign nationals will account for more than 10% of Japan's population in 2070 amid the declining birth rate. In the upper house race, the minor opposition party Sanseito, which advocates "Japanese first" policies, is calling to restrict the acceptance of menial workers, while Nippon Ishin (the Japan Innovation Party) is promoting a population strategy including regulating the total number of foreigners accepted into Japan. The Democratic Party for the People's campaign promise includes legislating restrictions on land acquisition by foreign nationals. The government has also established what is dubbed the "office for promoting a society of orderly coexistence with foreigners" to address cross-sectional policies on foreign residents. These moves illustrate that Japan's policies on foreign nationals have come to the crossroads. Appeals on Facebook spark feedback On July 4, Aizawa posted on Facebook; "Japan is facing a population crisis. Amid this, who is playing an indispensable role? Many foreign workers are. They provide care for elderly people, clean up the streets, and support agriculture and industries on the verge of collapse." The post, titled "Who really is supporting the Japanese economy?" discussed how foreign nationals have made up for Japan's labor shortages and how children with foreign roots are suffering from discrimination, language barriers and a lack of support at schools. The post garnered over 1,000 "likes." Aizawa has also promoted exchange among people in the community, including by organizing a film festival joined by some 300 people including locals and Peruvian residents. "It is important for people to mutually accept each other. I want to build a multicultural inclusive society together," he says. (Japanese original by Shu Hatakeyama, Political News Department, and Haruna Okuyama, Maebashi Bureau)
Eater
06-06-2025
- Business
- Eater
The Saddest NYC Restaurant Closures in June
This is Eater's guide to all the New York City restaurants, bars, and cafes that closed in June 2025 (see: May , April , March , February , and January ). This list will be updated weekly and is a round-up of the dining and drinking places that have shuttered around the city. If a restaurant or bar has closed in your neighborhood, let us know at ny@ June 5 East Village: Danish pastry bakery Sweet Cake appears to have closed its Manhattan location, as reported by EV Grieve, sometime this spring. Its Flushing location remains open. 215 First Avenue at East 13th Street Greenwich Village: Critically acclaimed Japanese Peruvian restaurant Llama San is closing this week after six years this week. Its last day will be on Saturday, June 7. Chef Erik Ramirez and Juan Correa are still operating Llama Inn in Brooklyn and the recently opened Papa San, both with similar Japanese Peruvian approaches. 359 Sixth Avenue, at West Washington Place . Harlem: Japanese comfort food restaurant Chopped Parsley closed on Saturday, May 31. Owner and chef Yumika Parsley, who opened her restaurant in 2015, had been recounting her issues with the address's management on Instagram, writing that she was told she wasn't able to renew the lease back in March. 500 West 146th Street, near Amsterdam Avenue Herald Square: Martinique Hotel restaurant B&L Diner has closed sometime in May. The space had been co-partner Franklin Becker's restaurant the Press Club Grill, but that closed in September 2024 to become this diner later that fall by Becker and chef Stephen Loffredo. The hotel's other dining and drinking spots include newcomer dessert shop Sweet Graffiti, cocktail bar the Bronze Owl, and the B&L Bakery. 1262 Broadway between 32nd and 33rd streets Long Island City: Queens Chinese speakeasy 929 Speakeasy closed on Sunday, May 18. The team is going to relocate the cocktail bar, which opened in 2021, to a new address sometime later this year, per its website. The team also turned the current address into a new bar, 56709, with cocktails and Japanese City pop music. 42-45 27th Street, between 42nd Road and 43rd Street Upper West Side: Chinese dry hot pot restaurant 108 Food Dried Hot Pot closed sometime this past spring, as reported by West Side Rag. Former Eater NY critic Robert Sietsema raved about the restaurant when it opened in 2017. 2794 Broadway at West 108th Street Upper West Side: Family-run Mexican restaurant Taqueria y Fonda is closing on Saturday, June 7, as reported by I Love the Upper West Side. Owner Jorge Lopez had sold the restaurant because of 'rising rents,' per the website. The restaurant had opened back in 1999. 968 Amsterdam Avenue, between West 107th and 108th streets Sign up for our newsletter.
FACT
18-03-2025
- Entertainment
- FACT
Chotto Matte Riyadh Review: The Nikkei concept adds a dose of cool to the capital
Located in KAFD, the Japanese meets Peruvian restaurant is a haven for Gen Z. I've found the coolest bathrooms in Riyadh. Never in my life did I think I would write these words, but here we are. Saudi Vision 2030 has given way to million-riyal megaprojects, Cristiano Ronaldo in the Saudi Pro League, dining no longer segregated by gender – and now, bathrooms that light up like you're in Michael Jackson's Billie Jean music video. I'm at the new Japanese Peruvian restaurant Chotte Matte Riyadh in KAFD, and it has captured the hip, happening energy of the changing country. In Japanese, Chotto Matte translates to wait a moment. Founder Kurt Zdesar is behind the concept, and boasts an impressive track record with high-end restaurants ranging from Hakkasan to Nobu. In 2013, Chotto Matte launched in London's Soho before expanding to Doha, Miami, Toronto and, of course, Riyadh. He explained: 'We keep pushing the boundaries to be innovative'. Chotto Matte Riyadh exudes an edgy and entertaining vibe. When we arrived on a weeknight, a queue was already snaking outside the door. If you've been wondering where to find an example of 70 per cent of Saudi Arabia's population that are under 30 years old, then head here. After we whizzed up the lift, we entered a dimly lit corridor with graffiti, and neon lights instructing you like Kurt Cobain to 'come as you are'. Take your pick from indoor or outdoor seats, which are surrounded by gorgeous greenery. We sat near the open kitchen, and watched the chefs at work. The theatrics offer foodie fun, and range from sushi rolling to fire flames, which is accompanied by a DJ playing laidback tunes. Chotto Matte Riyadh prides itself on offering authentic Nikkei cuisine. The menu showcases premium ingredients, which are fresh, healthy and great for groups. The options include an à la carte, deluxe sharing, signature sharing and vegetarian menu. We opted for the signature tasting menu, which includes dishes that can be found in Chotto Matte restaurants around the world. Starters range from Edamame to Shrimp Truffles. The Yellowtail Nikki Sashimi had a subtle spicy kick. It soaked up the sauces, and came with cherry tomatoes, jalapeño and yuzu truffle soy. The Wagyu Beef Spring Rolls came in four fabulous crispy and rich pieces. The Chuleta De Cordero Ahumada is one of the most popular signature dishes. Marinated with coriander and chilli miso, it was the perfect balance of smoky and spicy, and sink-into-soft. The sushi selection was served in Insta-worthy style with torching at the table, naturally. The Otoro Nigiri hit our sushi spot with its filling fatty tuna and wasabi salsa. Chotto Matte's drinks have been given just as much attention. Classic cocktails are given a Japanese meets Peruvian meets mocktail twist. Drinks range from a Pina Picante with pineapple to a Yuzu Martini with citrus. Mocktails served with inflated bubbles or ice cubes stamped with logos. No visit to Chotto Matte Riyadh is complete without checking out those toilets. These are not your typical bathroom – they're unlike anything you've seen in Riyadh. Adorned with mirrors and changing lighting, it feels more like a nightclub in London or New York. Gen Z has embraced Chotto Matte Riyadh, which is a tasty trailblazer. It's rare to find an eatery in Riyadh that boldly pushes the boundaries with a daring dining experience – and chances are, more restaurants (and toilets) will follow. GO: Visit for more information.
Telegraph
01-03-2025
- Business
- Telegraph
The fed-up restaurants charging £50 per cancellation
It used to be so simple: ring up a restaurant, pick a time and show up on the night. The suggestion that you should have to pay in advance, let alone hand over upwards of £50, would have been laughable. How things change. A growing number of upmarket restaurants are now charging their customers before they've even set foot in the doorway. At Piraña, a Japanese Peruvian restaurant in Mayfair, diners now have to agree to spend a minimum of £95 on food between Tuesday and Sunday. Fail to show up for a booking, and you'll be fined £50. It's a similar story at Gymkhana, the two Michelin-starred Indian restaurant in Mayfair, which recently introduced a £100 minimum spend. Other examples include the high end sushi restaurant The Araki, where diners must pay a £310 fee in advance for its omakase tasting menu. An evening meal at Claridge's Foyer & Reading Room, meanwhile, comes with a minimum spend of £50 per person. These are, admittedly, extreme examples of restaurants that cater to the wealthiest diners. However, up-front fees for reservations are increasingly common in restaurants – particularly in London. Many are imposing steep cancellation fees on customers if they don't show up, or if they cancel but fail to give enough notice, while others now ask for a deposit to ensure diners stay committed to the booking. 'The costs have gone up, and so you've absolutely got to lock it in,' says Chris D'Sylva, the owner of the Michelin-starred Dorian restaurant in Notting Hill, which charges a £25 deposit per head that is then subtracted from the final bill. Fresh shock from Reeves Restaurants have battled with the surging cost of everything from food to energy in recent years as the industry navigated Brexit, the pandemic and the cost of living crisis. Yet just as many costs were beginning to stabilise, Rachel Reeves has hammered the sector with a fresh shock. In her Budget last October, the Chancellor announced a rise in employers' National Insurance (NI) contributions and a fall in the earnings threshold at which it kicks in. At the same time, minimum wage is set to jump by an inflation-busting 6.7pc. Changes take effect from April. Bosses argue the changes will disproportionately hurt hospitality because of the sheer number of part time staff in the sector. The tax rise has already caused companies to slow or pause hiring and cancel investments. The number of people employed in accommodation and food services has begun to fall since the Budget, dropping by 58,000 in January 2025 compared with the same period last year. Only 14pc of hospitality leaders said they felt optimistic about the sector's prospects in the year ahead, according to a survey by data firm CGA. 'Many consumers remain hesitant about their spending, and while inflation has eased in some areas, business costs remain very high across the sector ... Energy price rises and the Government's planned changes to National Insurance thresholds and rates could hardly be coming at a worse time,' says Karl Chessell, director of hospitality operators and food at CGA. Responding to these higher costs may seen counter intuitive. Many diners might find the suggestion that they should lay down money in advance dispiriting, let alone the prospect of calculating who owes what after a large group meal and several glasses of wine have been knocked back. 'Painful' decisions Yet, restaurant owners say these measures are necessary after years of soaring costs and economic chaos that have made it much harder to turn a profit. 'They're hesitant to do it,' says Nick Gross, a hospitality industry consultant who works with restaurateurs. 'It is quite painful to charge someone £50 a head to not sit in your restaurant. It's all about revenue protection. If I didn't sell it today, that that seat is lost.' Chris Galvin, the co-owner of Galvin Restaurants, charges a £50 cancellation fee per person at his Michelin-starred London site, Galvin La Chapelle, if a cancellation is not made within 48 hours of the meal. 'I think people were [previously] afraid to offend customers, but everyone is on this bloody precipice, worried about business and counting every single cover,' he says. 'Why should it be that we're spending a lot of time securing the best, making sure we prepare it by hand, we rota in the staff, we're paying rent and we're turning down other bookings, and then people don't show?' Of course, no-shows are not a new problem for hospitality. Restaurateurs have spent decades scratching their heads over how to handle the problem. But the precarious financial position that many now find themselves in means a more rigorous approach to the issue is needed. Sunitha Southern, the owner of Kira restaurant in Cheshire, now charges customers deposits for meals on special occasions and holidays like Valentine's Day to protect her income. 'We had situations when people didn't turn up, and we had turned people away,' she says. 'It's c--p, everything is affected if they don't turn up. As soon as you open the door, you walk through, the electricity starts ticking. 'Then your staff are lined up – it's such a competitive market that if you don't give them the shifts you have promised, they will just go and they will get picked by somebody else.' She chose to charge a deposit because after the frequency of no-shows increased in the wake of the pandemic. Southern blames online booking systems, arguing they have made booking a table so easy people feel like it is less of a commitment. 'They will say 'oh, sorry, we have double booked' or 'my partner's booked another restaurant' – and this will be when we call them. It is the most frustrating thing,' she says. While he does charge a deposit, D'Sylva of Dorian says he makes exemptions for regulars and locals who he trusts. 'They don't pay the deposit, but they know how to behave: they honour their reservations, or they cancel them with appropriate time – everyone else, I will put them on £25 per person to keep them committed to the booking. 'We used to have a cancellation fee, but with [payment apps] Monzo, Revolut and all that, it's all two-step payment approval. They don't show up, you go to charge them and you can't – they reject the payments.' As well as no-shows, the fee has managed to put off those who 'reservation squat', where people book several restaurants for the same evening to allow them the option to choose on the night. While his upfront charge has been a success, D'Sylva worries the industry is going down a dangerous path. 'It's in conflict with hospitality. It's not welcoming, it's like 'let's talk about the money first, before I've delivered you anything' – that's not what I want to feel from the outset when I come to a restaurant.'
