Anan Sugeno
Williamsburg, Brooklyn
As we’re well into gearing up for the fall season in New York, it’s the best time to start testing out one’s cold weather essentials. Do last year’s take-out and go-to spots still hold up? We are spoiled in New York, with truly any cuisine at our disposal. Though team Busboy is prone to sticking to our classic Pho Ga order from our local Vietnamese establishments, we may be switching up our line-up after finding out about Tonchin. Founder Anan Sugeno started three restaurants - two in New York and one in Los Angeles with his Tokyo Tonkotsu Ramen, the dish that started it all. What is more decadently comforting than a bowl of rich, creamy pork-based soup with noodles that have that ~bite? We’ll wait for your answer…In the meantime, we sat down with Sugeno who has built a community that started around this one dish.
Full name, age, where are you from?
Anan Sugeno, 32 Years Old
What is your title and where do you currently work?
I’m the Founder and President of Tonchin New York, Tonchin Brooklyn and Tonchin Los Angeles.
Was food a big part of your upbringing?
Yes! When I was a kid, my dad was a truck driver. But he became a restauranteur when I was very young, so restaurants and food have always been so close to my heart.
Whats your earliest memory of dining out?
I’m going to piggy back the previous answer, and say that its really sitting in my dad’s first restaurant eating his original ramen in 1992. Tonchin and restaurants have always been a huge part of who I am.
If you could give a piece of advice to someone who wanted to pursue your career, what would it be?
I have multiple pieces of advice, but I’ll stick to 2! The first is, don't be scared to challenge expectations! It’s okay to create your own experience, and sort of break the rules. That being said, when you do that, be sure not to alienate your community, invite them in to see something new and fun. And second, and perhaps the soul of my restaurants, don’t try to do it all yourself. Build a team that knows their strengths and weaknesses. Surround yourself and your spaces with people who love uplifting their team members, and also aren’t scared to ask for help. Nobody can do everything perfectly, and it’s important to acknowledge that.
What do you think working in this industry has taught you?
At the end of the day, people just long for community. They want to discover places and foods that they want to share with their friends and loved ones, and its important to acknowledge not just the person in your seat now, but also the people they’re going to bring back if they have a positive experience.
What's your favorite dish on the menu?
Ooof! This is like asking me to choose my favorite child! I will always have a unique fondness for Tokyo Tonkotsu Ramen, because it’s what started everything for Tonchin. Without that dish, we would have never gotten to where we are. It’s full of flavor, and in my opinion, gives a refined experience, that isn't always the case with ramen, especially pork based bowls. Also, shout out to the Shiitake Hummus, Tebasaki Chicken Wings and ALL the shaved ice.
What is your favorite place to go out and eat at and what are you ordering?
There are so many places that I adore in Brooklyn. But if I could be in a dining room right now eating a specific dish, it would be Via Carota’s signature Svizzerina. It's this incredible grass-fed steak. I’m fighting the urge to call for a reservation just thinking about it.
You’re on a desert island, what are the 5 kitchen items you need to run your business?
Okay okay okay
1) a really excellent knife
2) fine strainer
3) manual juicer
4) a timer and
5) a reliable heat source
