Starting a business with family can often feel like a daunting, unpredictable endeavor. Yet for Yukan Sawaki, turning his Japanese mother’s long-held dream into reality has been a rewarding challenge that was well worth the effort.
For over four decades, Kiyomi Sawaki has called Malaysia home. Originally from Toyama, Japan, she married and raised three children in Malaysia. Now 67 years old, Kiyomi is not only a mother and grandmother but also a key figure behind Yorimichi Cafe in Kuala Lumpur. Her son, Yukan (also known as Mark), is the other driving force behind the cafe. Despite having a background in metallurgical engineering, Mark’s journey into the world of food and beverage (F&B) marks a significant departure from his previous career. From working in his father’s submarine cable installation business to running an aquaponics farm, Mark’s journey has now led him to the F&B industry with the opening of Yorimichi Cafe, where he shares a piece of his mother’s Japanese heritage with the local community.
A Mother’s Dream, A Son’s Determination
Kiyomi, affectionately known as “Aunty Kiyomi” to locals, has long been passionate about the Japanese dessert Shu Cream (choux cream puffs), a treat she fondly remembers from her childhood in Japan. Mark recalls that when his mother first arrived in Malaysia, she was disappointed to find that Shu Creams were nowhere to be found. Unlike the sweet buttercream cakes that were common at the time, Shu Cream was a nostalgic treat that made Kiyomi happy whenever she ate it.
For the past 35 years, Kiyomi has been making her signature Shu Cream, always sharing it at family gatherings and special occasions. When a space became available in the UR-MU building in Kuala Lumpur, Mark saw an opportunity to bring his mother’s beloved dessert to the public. Despite initial concerns from his wife, Xin Ying, about venturing into the unknown world of F&B, Mark’s determination to make his mother’s dream a reality led to the opening of Yorimichi Cafe in December 2024.
A Unique Blend of Japanese Culture and Warmth
Yorimichi, meaning “detour and drop by” in Japanese, is not just a cafe; it’s a space for people to relax and enjoy Japanese cuisine. The cafe’s name and logo, featuring a music note in the shape of a rest note, reflect this calming, welcoming atmosphere. The interior design is inspired by Toyama, Kiyomi and Mark’s hometown, complete with minimalist wooden furnishings and a warm, cozy feel that transports visitors to Japan.
Aunty Kiyomi plays a hands-on role in the cafe, preparing her famous Shu Creams every day. The menu also features other classic Japanese desserts, such as Very Matcha Cake and Choco-nut Cake, as well as Kirimochi, a shelf-stable mochi. In addition to desserts, the cafe offers savory dishes like Mentaiko Pasta and Karaage Don, both priced at RM18.
Mark emphasized that despite the higher costs often associated with Japanese cuisine, the goal was to offer authentic Japanese food at affordable prices for the local community.
Building Connections Through Food
The journey of opening Yorimichi Cafe has not only been about fulfilling a family dream but also reconnecting with long-lost friends and relatives. Mark notes that the cafe has become a gathering place for both old and new friends, providing an opportunity for his family to reconnect with people they hadn’t seen in years.
Friends and family played an integral part in the early stages of the cafe, offering valuable feedback during the research and development phase. Mark acknowledges the uncertainties they faced in starting their first cafe and the importance of the guidance they received from those willing to share their expertise in the F&B business. One crucial lesson Mark learned was the importance of starting with a smaller menu to avoid wastage and streamline inventory management.
Looking to the Future
Although Yorimichi Cafe has only been in operation for a few months, Mark is already seeing positive growth. The cafe has experienced a 68% increase in gross sales within the first three months, and plans for expansion are already underway. Mark intends to add an outdoor seating area to accommodate more customers, and he has long-term plans to franchise the cafe across Malaysia. The vision is to bring affordable, home-style Japanese meals to every state, possibly setting up two or three branches in each state.
As the business grows, Mark is committed to maintaining the cafe’s role as a place where customers can unwind and enjoy a taste of Japanese culture, with family values and a warm atmosphere at its core.
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