This year I have the honor of being in attendance on stage with the best of the best. These people in the picture below are the legends of Takoyaki, Konamon Culture. Last year I brought my team to Osaka, we sat in audience.
This year I will be traveling alone, while the team holds the fort steady in NYC. Team please do your best!
It's an incredible feeling, the wave of support from Osaka, being recognized for all the hard work.
In a way, Osaka feels like home.
In another way, its also very stressful, trying to figure out how to push KARLSBALLS Takoyaki into a direction that is sustainable and profitable.
I wish recognition here in USA can be just as much, but frozen deep fried takoyaki is still king here.
How to get takoyaki as popular as ramen, yakitori and sushi?
I wouldn't lie, this year has been hard. The sheer volume of events has left my team tired and weary. We keep pushing through setbacks, though we feel a little punch drunk. Imitators and haters increased, as we continue to do the good work.
As my resume gets larger, I cannot defeat time. We will finish 2024 season a little tired and beat up, it's been difficult. We need to re-strategize for 2025.
Osaka I come back 10/1-10/9.
The only USA chef recognized, invited to Osaka Japan to particpate in the Teppan Kaigi (Conference).
As an American, and even, Non-Japanese, this is huge.
I will continue to work hard to cook, promote and spread Takoyaki culture.
10/4/2024 OSAKA TEPPAN CONFERENCE here I come.
Thank you for your support.
いつもよろしくお願いします
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