Today we’d like to introduce you to Ty Fujimura.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I grew up on a farm in Indiana and moved to Chicago after graduation from DePauw. I started out throwing underground DJ events, and I’ve always loved curating experiences. I started getting into food and hospitality and in 2002 bought and opened Smallbar. With Smallbar, we’re proud to be a part of what sort of began the boutique/craft beer movement in Chicago. I operated several locations of Smallbar and Lava Lounge throughout the years, with consulting along the way working mainly in niche concepts that were close to who I am and what I enjoy. I opened Arami in 2010, and it’s an expression of my Japanese heritage.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
It’s never a totally smooth road. There are many different struggles in this industry. You make mistakes and you learn from mistakes and hope you don’t make them twice. The main thing to remember is to stay positive and to have the wherewithal to see through the hard times. Know that it’s best to surround yourself with other like-minded people and passionate individuals that look at concepts through the same lens that you do.
Through collaboration and combined efforts, we can impact and influence people and ideally give them an experience that they can look back on fondly, and that’s the whole goal of the restaurants. We’re here to share memories and experiences with people.
Whether the struggles are financial or personal or personality, there are a lot of things that go into operating a restaurant. Every day is an adventure and it’s a gamble opening up the doors each day, but it’s rewarding if you’re able to provide guests with an enjoyable and memorable shared experience.
Arami – what should we know? What do you guys do best? What sets you apart from the competition?
Arami serves traditional and contemporary Japanese food and beverage. The sushi kitchen is lead by Chef Nelson Vinansaca and Chef Joe Fontelera leads the hot kitchen. The intimate izakaya restaurant places special focus on authentic Japanese fare including robata, ramen, inspired hot kitchen and a large selection of sashimi and maki.
Contact Info:
- Address: 1829 W. Chicago Ave.
- Website: www.aramichicago.com
- Phone: (312) 243-1535
- Email: info@aramichicago.com
- Instagram: @AramiChicago
- Facebook: AramiChicago
- Twitter: AramiChicago
Getting in touch: VoyageChicago is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.
