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Chef Takeshi Nishikawa spent years cooking at Michelin-recognized eating places in Washington, DC. “I used to be raised in a household deeply rooted in conventional Japanese cooking,” he explains. “After main fine-dining groups, I needed one thing extra playful, cultural, and accessible: Japanese ice cream.”
Why the Work Issues
“Snow Crane is the place intentionality meets pleasure,” Nishikawa says. “We weave paper craft, ceramics, and woodworking into the main points, then hand somebody a cone and watch their face gentle up.”
Standout Moments
“One of many coolest moments to date was when the Japanese Embassy requested us to serve ice cream on the Ambassador’s residence for the Emperor’s Birthday celebration. Additionally on the Sakura Matsuri competition, months earlier than we even had a storefront. We’ve additionally popped up at native eating places and small companies the place visitors drove over an hour simply to strive a restricted seasonal taste.”
Clearing the Largest Hurdle
“Securing a industrial lease as a first-time founder whereas elevating $1.2M in personal capital—with out compromising our inventive imaginative and prescient—was a significant hurdle. However believing within the mission and surrounding ourselves with aligned companions made it potential,” Nishikawa notes.
Cambro within the Again (and Entrance) of Home
“Cambro’s 6 qt. containers are the true MVP—they assist us retailer, age, and transport our seasonal small-batch bases with ease. For an operation constructed on intention and consistency, their sturdiness and design assist maintain our back-of-house dialed in.”
About Snow Crane
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The publish Enterprise of the Week: Snow Crane appeared first on the CAMBRO weblog.
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