Tokyo NYC Times Square Collage

It’s amazing to me to see all the great American food places that seem to expand in Tokyo before they go other places in the US. I know that Tokyo is a great city, and despite economic issues, Japan is probably still the 2nd best economy in the world (I know, China is #2 now in GDP…but that’s population based, no?), but I think the Japanese have the money and the taste for the best.

But why do so many, it seems, open there sooner than other locations closer to home? I know they have partners and investors, but it seems to me like it would be tough to keep track with your place on the other side of the planet. And these are higher-end-type businesses that are really gourmet or artisan in nature. I can’t see them willingly open across the country in a lot of cases. Now, some, like Eataly, are not American, but a similar expansion pattern exists. Small, almost unknown outside of foodie circle venues open in Tokyo. What do you think it is? Leave a comment if you can think of others…

US in Tokyo Collage

Here’s just a small sample of what I’m talking about:

  1. San Francisco’s Bar Tartine and Tartine Bakery: JP LINK 
  2. NYC’s Dominique Ansel Bakery: JP LINK
  3. NYC and Chicago’s Eataly: JP LINK
  4. NYC’s Donut Plant: JP LINK
  5. NYC’s Jean Georges: JP LINK
  6. France’s Joel Robuchon: JP LINK
  7. NYC’s Il Mulino: JP LINK
  8. NYC’s Freeman’s: JP LINK
  9. NYC’s Union Sq. Cafe: JP LINK

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