FALL 2024 | 27 meeting with the landlord, mock up a layout of our sushi line based on space layout, review finances and convince the landlords that MakiMaki was solving an applicable problem.” The landlords, however, didn’t agree. “With every denial feeling like a stab in the heart, creating a cavity that would be filled with doubt,” Takarada asked himself if he should bother continuing. But with each rejection, he pursued another option. In 2016, Takarada finally landed a real estate deal in the heart of Manhattan, paying a premium for a 500-square-foot space, signing the lease with his wife. In June 2017, after resigning from Mizuho Bank a month earlier, Takarada opened the first MakiMaki Sushi. Within one week, his efforts and vision were validated. While assembling sushi rolls, Takarada says he heard a customer inside the store yell, “Whoever came up with this concept—thank you! NYC needs this!” He couldn’t help but shed a tear. A Unique Approach MakiMaki Sushi isn’t your typical sushi bar. It operates more like a high-tech assembly line. Robots assist in the preparation, ensuring each roll is made with precision, speed and consistency. By applying cutting-edge technology and high quality standards, Takarada created a sushi experience that stands out in Manhattan’s fast-paced environment. “MakiMaki is more of a manufacturing plant than a traditional sushi bar,” he says. “My approach was to use technology and efficiency to deliver fresh sushi at affordable prices.” The restaurant’s model allows for made-to-order sushi at some of the fastest speeds in the industry. This innovation has helped MakiMaki thrive in one of the most competitive dining markets in the world. Takarada’s engineering prowess—his ability to turn complex systems into efficient processes—has given MakiMaki a significant edge. The use of robotics goes beyond the novelty factor. Takarada’s design reduces waste, improves food safety and ensures consistency in every roll. “We’ve engineered a process that minimizes human error, allowing us to deliver high-quality sushi every time,” he says. Like many restaurants, MakiMaki faced challenges during the COVID-19 pandemic. In March 2020, Takarada saw a 50% day-over-day drop in business as the city’s bustling streets became deserted. But his adaptability, and his engineering mindset, kicked in. He pivoted his business model to focus on takeout and delivery, and developed a sushi-making kit that ships coast to coast, ensuring MakiMaki could continue to serve customers safely and efficiently. “It was a harrowing experience, but it taught me resilience,” he says. “You have to adapt quickly in this industry.” Takarada’s unconventional path from engineering to finance to sushi has been anything but predictable. Yet, it’s the unpredictability—and his ability to adapt and innovate—that has led to his success. MakiMaki has not only survived, it continues to thrive. With four successful Manhattan locations, Takarada is finalizing plans to double the size of his original location. “We’re expanding and growing,” Takarada says, “and I’m excited about what’s next.” L in tune with the market, huddled under numerous computer screens, stretching my legs only for lunch while waiting on my routine meal to be prepared. All to come up with beautiful visuals on what the company’s risk looked like. As the years went on and my routine seemed to be crystallized, it was becoming clear that a yearning inside was pushing me to do something more.” Takarada’s Epiphany Still unclear of how to achieve his professional goals, Takarada took six months off of work, spending his parents’ final months with them as they battled cancer. The experience gave him a renewed sense of the importance of life, yet returning to the office after their deaths and plugging back into the daily routine of finance exhausted him mentally. “I needed a change; however, any options or paths toward becoming a hypothetical business owner weren’t apparent.” In 2015, after numerous accomplishments and contributions within his department, he received a lackluster promotion, which crystallized the feeling that he needed to make a move. While pondering his next step over the same salad he ordered each day, it dawned on him that he never ate sushi for lunch. He realized it was because there was no such thing as affordable, quick, fresh sushi in the city. His engineering brain kicked in. Could he apply his skills to solve this problem? This epiphany planted the seeds for what would become MakiMaki Sushi—a sushi restaurant designed with the efficiency of an engineering project. With a focus on robotics, automation and streamlined production, he began conceptualizing a new way to bring sushi to New Yorkers. Engineering Sushi While working full-time, Takarada spent all his free time the next two years focused on his new goal. First was the conceptualization of a good business idea, then a real estate deal in Manhattan followed by full-blown construction. “I was denied spaces over 30 times while exploring every street and avenue in Midtown,” he says. “I would prepare a presentation for the
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