Young Sushi Master Thriving
in a Fresh Market
June Cheng, a member of the post-1980s generation (Generation Y), started his own Japanese restaurant on the first floor of Tsui Ping Market three years ago. Serving fresh, handcrafted sushi, the restaurant’s name has gradually become known to the neighbourhood and the restaurant has grown from a takeaway stall to a dine-in restaurant. Also adding spice to the brand is the presence of a sushi restaurant in a traditional fresh market in Hong Kong.
June’s restaurant is a typical family business. His entire family is very supportive of his business – in fact, each family member is involved in the day-to-day operations of the restaurant. Mom is the customer service expert who knows the food preferences of customers by heart, dad starts his day in the early morning by preparing ingredients for the hectic lunch hour, and uncle and aunt are the busy bees serving and attending to customers. To handle the dinner rush, June’s girlfriend helps him out in the kitchen.
Having served as the apprentice to a Japanese sushi master for over 10 years, June takes quality food seriously. The seemingly ordinary soy sauce and sushi vinegar on each table are in fact made by hand by him. June’s dedication has earned him loyal fans. “I order sashimi fish from Fukuoka every day and personally oversee their quality. I spend hours every day cleaning and sanitising to alleviate the concerns about environmental hygiene.”
Behind June’s success is a littleknown comeback story. June used to be naughty kid and an irresponsible young man at work who drank and danced all night. The turning point for him was the discovery of a 13-centimetre tumour in his chest a few years ago. A 30-centimetre incision had to be made for the treatment.
The wait for the pathological test results was excruciating. During that time, though, I somehow found the motivation to think about my life goals and appreciate what I had at the moment. It turned out in the end to be a benign tumour – a real blessing. Having regained control of my own life, I was determined to put my skills to work and start a business.
June’s scar in his chest still hurts when the weather changes, a reminder of his need to remain determined and dedicated to pursuing his goals and supporting his family. “I have the responsibility to care for my family. I have to stay diligent and resilient.”
Up next, June’s goal is to open a conventional Japanese familybased restaurant in Tsui Ping Estate or in Kwun Tong district. “I hope to give local diners the chance to enjoy delightful treats of Centralstandard sashimi at reasonable prices without having to travel to other districts.”
Sushi in Tsui Ping versus Sushi in Central
June has given a lot of thought to catering to customers’ expectations and tastes in Tsui Ping. While upscale sushi restaurants in Central serve their sushi with a relatively small portion of rice and regular-sized sashimi, in Tsui Ping, June provides more rice and thicker cuts of sashimi to offer greater value for money.
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