Ginza Restaurant Owner with 3 Locations Takes on Neo-Izakaya Challenge at Shibuya Dogenzaka Using 'Trust Method' — 'izakaya Tokyo Shibuya' Opens April 1

"izakaya Tokyo Shibuya," a neo-izakaya utilizing the "Trust Method" of Mujaki Foods Co., Ltd. (headquartered in Ebisu, Shibuya, Tokyo; capital: 100 million yen; President & CEO: Hayato Tashiro) — a company that provides comprehensive support for opening and operating restaurants — will open on April 1, 2026, on Dogenzaka in Shibuya, Tokyo.

A Popular Ginza Restaurant Owner Takes the Challenge in Shibuya

The owner behind "izakaya Tokyo Shibuya" is Harukazu Yoshida, who currently operates three establishments in Ginza: "Yakitori Kutte Soba de Shimeru," "Yakitori to Unagi Hyoutan," and "izakaya Tokyo Ginza."

The location Yoshida has chosen for his next challenge is Shibuya's Dogenzaka — an area with a completely different culture from Ginza.

"As I look to expand my business, I've honestly been struggling to secure properties due to rising costs and soaring rents. That's when I learned about Mujaki Foods' Trust Method, and decided to take on the challenge of opening a new location," says Yoshida.

From Business Plan to Opening in About 2 Months

Mujaki Foods has business agreements with over 70 restaurants, and Shibuya's Dogenzaka is one of the company's most active areas, where many talented owners thrive. Location selection is based on the content of a business plan prepared by the applicant, along with their track record, skills, and passion. In Yoshida's case, his proven track record indicated strong potential to succeed in Shibuya's competitive market, leading to the selection of the prime Dogenzaka location.

A Live-Experience Space You Can Enjoy with All Your Senses

"izakaya Tokyo Shibuya" will center around an irori (traditional sunken hearth), creating a live-experience atmosphere where guests can enjoy the aromas and sounds of charcoal-grilled dishes — engaging both smell and sight. The restaurant will offer dried fish and other flame-seared dishes, seasonal ingredients, and kamameshi (pot rice) cooked tableside, providing an authentically Japanese dining experience.

With a background in agriculture, Yoshida also has his sights set on eventually expanding into the agricultural sector, exploring new possibilities in food by connecting producers with restaurants, as well as supporting human resources in the food and beverage industry.

Grand Opening Special — Limited One-Week Offer!

To celebrate the April 1 (Wednesday) opening, from April 1 through April 7, guests who pre-register on the official LINE account and follow on Instagram will receive one complimentary set of highball and gyoza per person. Come experience the refined cuisine of a kappo-trained chef and the atmosphere of "izakaya Tokyo Shibuya."