$28K A Month (Full Breakdown) Oceanview Japanese Steakhouse

$28K A Month (Full Breakdown) Oceanview Japanese Steakhouse

Good morning! Please look after me. That’s my father—the founder. He wasn’t the type to say much. He was more of a act before think type of dad. I have this so I don’t forget how this place started. Before my dad passed, I promised him I’d keep the restaurant going. That promise keeps me motivated doing this work. Beautiful day today, huh? So right over here— That’s where the JR train line runs. Every time a train goes by, the whole shop kinda shakes. It’s actually pretty impressive. Little kids love it. And the view gets a lot of compliments from customers. I make sure to wipe everything down thoroughly to get ready. This batch weighs 10 kilos. One of our signature dishes— Is the grilled steak. I’m gonna start prepping that now. This one’s about only 6.2, maybe 6.3 kilos. I’ll cut it up for diced steak and also ground beef. I’m using a petty knife. I remove parts like this. I take it off clean, not just a light trim. This part touches the bone, and can carry a strong smell, almost milky. I’ll just trim off this section here. And this part too. A lot of steakhouses leave this bit on, but I like to remove it. It kind of sticks in your mouth, and you end up chewing through these tough sinews. A lot of places keep it so they don’t waste the meat. But for me, I cut this part off and use it for the hamburger meat. Our patties are 100% beef. I just trimmed off this part, and will use it for the ground meat. Time to prep for lunch. Compared to most places, our sauce is probably a lot lighter on salt. That’s because you’re supposed to taste the cheese more in our signature cheese hamburg steak. So if we made the sauce salty too, it’d just be too much. One thing I’m particular about is, I try to stick to my dad’s methods, and use the same ingredients. That’s kind of my philosophy now. Of course, tastes change with the times. So I do my best to keep up. But keeping the flavor consistent, that’s the toughest part. I make sure to taste-test everything every day. This is my wife. She works with me here. She mostly handles the service. She really puts in a lot of effort. I reopened this place seven years ago, and I met her not long after. She started helping out around three years ago— maybe four? Gonna make the soup now. Ayaka, could you toss this in? This here. Perfect, that’s good. This is tenderloin. It’s about ¥4,000 per kilo—so one slab is about ¥10,000. With meat, you can sometimes tell if the cow has been mistreated. From the smell or aroma. If the meat smells weird, that’s a hard pass for me. Some customers ask for a specific doneness, so I prioritize quality as much as we can. Still, since it’s imported beef, you really don’t know until you open the package. This one’s the diced steak batch, and this part will be ground beef. That should do. About 250 grams. Now I’ll vacuum seal everything. We use vacuum sealing so the meat doesn’t spoil. It helps it last three to four days longer. I bought this 3 years ago. To be honest for a moment here, I wanted to invest in equipment while we still had the money to do so. So I just went ahead and finished all the upgrades at once. This machine’s got some serious force and opens up super fast. Once I peeked inside and hurt my nose—had a nosebleed because of that. Now I keep a safe distance. Kind of left me traumatized. (laugh) Here’s some cow meat for the ground beef. Got it from a supplier. I handle about as much meat as a grown adult man weighs. Not many places start prep from this stage. I’m very particular about this part. I figured if we’re gonna ask a manufacturer, I might as well do it myself. Doing everything from scratch makes me feel more confident in the product. This stuff’s heavier than it looks. We sue this one here. The one on the right is what most places use. It’s a more coarser grind. We go with a rough grind to give it more bite. Since it’s a hamburger ‘steak’. Yeah, I’m making a lot. Almost done. Our signature cheese hamburger steak— we’ve served it in the same shape since the shop first opened. Since back in my dad’s days, he always used coarsely ground beef. I’ve watched him work since I was a kid. I’d ask him how he made the dishes.. I want that meaty texture. We use our own slicer to cut thin beef strips— about 0.5mm thick— and mix those in with the ground meat. One big difference now is that we’ve got machines to help. I still set the thickness myself. And I grind the meat and do all the prep by hand. It’s just how I’ve adjusted to today’s world. Each patty is around 180 grams. It’s shaped this way based on customer feedback— so it can be served for lunch quickly. That’s probably how it came to be. I really respect my dad for coming up with this 35 years ago. Good morning! Morning! She’s one of our new hires from this year. Her name is Maina-chan. She’s on grill duty today. It’s kinda embarrassing showing the fryer like this— I was actually gonna clean it today. Feels like showing someone your underwear. Maina-chan, can you fry the fries? You okay? Done it before? Nope, never. Got it. Yeah, just scoop ‘em like this and drop ‘em in. Wasn’t Haruka-chan coming today too? Wha- she’s already here?! When did you get in?! Just a little while ago. Really? Totally missed that. Alright, let’s all do our best. Please look after me. Today’s special is ribeye steak. It comes with the potatoes under the meat. I leave it to you. Once we’re open, that is. We open yet? Ups, sorry. Opening up now. Alright, let’s do this! Maina-chan, can you light the grill? Want me to do it? Huh? Please do. Will do! Still got a long way to go. Yeah, go ahead! Maina-chan, can you take care of this one? I handle dishes like this— the à la carte stuff. Got three lunch specials coming in! Here’s your ribeye steak! Thank you very much. Wow, this looks amazing. Seriously. This is insanely good. The hamburger steak got such a nice bite to it. Right now, we’re full and can’t fit in 5 people. We’ll seat you as soon as something opens up. Thank you very much! It’s so busy! It’s quite hectic apparently. Yeah, it’s a busy day. Thank you very much! Please take this! We ran out of rice—gonna run out and get some Yikes, not good! We usually cook it in a gas rice cooker, but didn’t get it done in time today. Sorry about that! He’s one of our regulars. Yeah, I come here all the time. I make sure to come at least once a month. I always get the diced steak. Thanks for always coming by! There’s a flavor here you can’t get anywhere else. Whenever I crave meat, this is where I go. I’ve been here more than ten times. The steak on rice is the best, honestly. On-the-rice style. Love it when it’s juicy and saucy. This area’s called Kadogawa. You can see Otojima Island from here. Over there. This view is like a symbol of home for people from Kadogawa. That’s why his dad built the place here. He loved Kadogawa so much, and now his son carries on that love— he’s really involved in local community. Thank you so much! Say hi to the rest of the tourism association team too. He’s the vice-chair of the tourism association. Just had to put that out there! Gotta promote this place when I can. You don’t even look like you’re sweating—are you just used to it? During this season it’s still ok. But in summer? I’m gonna be drenched, for sure. I started working here after doing a year of part-time. This month, I officially joined as a full-time staff. I’m 20 years old now. I’ve always wanted to work in customer service. And while I was working part-time, the boss and the staff were all super kind. So I figured this would be a good place to work full-time. I’ve always wanted to work locally too. The hardest part? Getting the meat doneness right. There’s rare, medium, well-done— and I think medium is the trickiest. If you don’t cook it enough, it ends up rare. So I try to cook it just right without burning it. How’s the boss’s teaching style? He explains things super clearly and patiently. He’s always quick on his feet, staying aware of everything going on. He still manages to chat with customers, especially regulars— and I think that’s really great. I hope we can make this shop into a place where people want to keep coming back to. Including when my dad first started it, we’re in our 35th year. He passed away in 2014. We closed the restaurant for about four years after that. Then I eventually took over and reopened it. Back then, I was working at a hotel in Kumamoto. Even when my dad was sick, he’d prep food while lying down. Seeing that really hit me— he worked so hard for the customers. Even after we closed, regulars would stop by the parking lot, asking, “When are you reopening?”. Hearing that made me feel like
this restaurant shouldn’t disappear. That’s when I thought of taking over. But honestly, back then,
I didn’t have the skills for it yet. So I decided I needed to train at a restaurant. I apprenticed at a Japanese restaurant for about a year. Then I worked at a pizza and pasta place, and also a steakhouse and even a bar-style place. I juggled triple jobs— one place in the morning, another at lunch, another at night. I wanted to study as fast as I could. Three years isn’t a lot of time to reboot a whole restaurant. So I crammed in all the experience I could. We track customer numbers—lunch on top, dinner below. And check how many customers come in one day. Today’s total customer count was: 66 for lunch, 58 for dinner— so 124 people in total. And our sales today came out to 1500 USD Would’ve been nice to hit a bit more. When we first reopened, I got a loan from the government fund. 14,000 USD for operating capital, and 21,000 USD for equipment. So 35,000 USD to get us going. We didn’t do any huge renovations. Just changed up the interior— like these log cabin-style walls. I really wanted that look. This building was actually my family’s house. Family house & restaurant. The second floor is where I grew up. So no rent to worry about. Just property tax. Gas costs us about 700 USD a month. Electricity’s around 500 to 600 USD. Water runs about 100 to150 USD. So all together, utilities come to around 1400 USD. We’ve got 3 full-time staff and 5 part-timers. Total monthly labor cost is around 5500 USD. In this industry, work hours can be super long. Especially for full-time workers. I want to break away from that stereotype. I keep everyone’s shifts under 8 hours, ideally 7.5. Instead of overtime, I want them to use their time for themselves. To me, my staff are my first customers. They’re my business partners. If I can’t make them smile, how can I expect our customers to smile? They’re my family. Honestly, I don’t really like calling them “employees.” I want this to be the kind of place where people are glad they chose to work. I want them to grow their skills here. Some might open their own places someday. And I support that. So I’ll teach them everything I can. People are our biggest treasure, seriously. Right now, we’re not paying for advertising. No ad budget at all. We only have an instagram account. We make around 28,000 USD in sales each month. Food costs are about 40%. So profit is maybe 10%, though sometimes it’s even less, like 5%. That’s basically my paycheck. I’d definitely like to boost our profit margin. Not just through this restaurant, but by expanding our sales channels. Like joining events, I’d love to turn our food into a hometown tax return gift someday. That could really change the game. So if anyone watching is thinking of opening their own place— I mean, I’ve still got a lot to learn too, but I do think it’s super important to understand the numbers side of things. So that you don’t have to struggle like I did. But this one thing I know for sure— you can’t let down your customers. I want to keep building a place that locals truly love. So to make them love this place, we have to create products, and services that they’d want to keep coming back to. Thanks for waiting! Here’s your diced steak. Thanks for waiting! Here is our grilled cheese hamburger steak.

This oceanview Japanese steakhouse shares their full breakdown of their business that makes $28K a month in Miyazaki Japan. What a great story and fun owner who really cares for his staff and customers!

🏠 Shop Name:Grill Yard
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0:25 Introduction
1:58 Train and Oceanview Restaurant
2:33 Preparing a Mountain of Meat!
6:36 Working with the Wife
9:46 Prepping Burgers
13:45 Female Staff Arrives
15:45 Signature dish!
19:26 A Full House
22:36 The Regulars Arrive
24:19 Newest 20-year-old female employee!
26:27 How it became his shop
27:57 The store’s sales and numbers

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