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John’s Kitchen

By on March 19, 2018

American Dad Launches a family-friendly restaurant in Yokohama.

 

Launching a successful business while spending enough time with family is an all- too-common challenge for entrepreneurs in Japan, but US-born John Lessor seems to have found a solution.

His new business, John’s Kitchen, is very much a family enterprise, involving lots of time as a family in both front and back of house.

 

Since opening the restaurant on January 10th, 2018, Lessor has been delighted that his partner and children not only support him but are also keen to get involved in what he hopes will be a long-term, successful endeavor.

 

“Starting the restaurant is very important for me and the future of my family,” he explained, pointing out that it gives his children job security for life if they want it.

With adult children as well as a partner, each brimming with unique experiences and ideas for John’s Kitchen, Lessor has been able to enjoy family time with them at the restaurant.

 

Daughter Emily often visited the restaurant during the construction phase and now works most days alongside Lessor, with skill and interest in making the restaurant’s desserts.

Elder son, Justin, has provided input on the menu as well as aspects of the kitchen and dining area, by drawing on his five years of experience working part time in various kitchens in Japan.

And, despite working full-time in Tokyo, Lessor’s partner, Jun, also works with him most nights and weekends, confident, that John’s Kitchen is their future.

Lessor says his youngest son, too, is welcome to get involved any time.

Located four minutes on foot from Ichigao Station, in Yokohama’s Aoba Ward, John’s Kitchen specializes in American favorites such as cobb salad, chicken parmesan, meatballs, ham steak, baked salmon, and quesadilla. At lunchtime, the sandwiches and tomato cream spaghetti are popular, as is the Fuji salad, which uses apples sourced from the foothills of Mount Fuji.

Diners can expect a taste of home as most of the items on Lessor’s menu are dishes that he has cooked at home for himself and his children throughout the years.

Though Lessor says some non-American customers have had to ask what some dishes are—such as gumbo, the meat or shellfish stew that is the state food of Louisiana—everyone has praised the food and atmosphere.

“An American theme has great appeal to all ages and genders,” he explained.

“The area I live in, Ichigao, has many people who have international experience, and I built a restaurant that takes you into another world. The feeling, atmosphere, and music are all what I like so my customers like that.”

In March, Lessor will begin work to expand his customer base. While he does include the names of all his dishes in katakana on the menu, he is keen to maintain the American qualities of John’s Kitchen as his unique selling point. Plans underway include an ice cream bar, to bring an extra touch of US culture.

“I see the future of the restaurant as really good. It’s a big fresh breath of America in Ichigao,” he said.

https://johns-kitchen.com/

About Kathryn Wortley