Nooch Asian Kitchen is a Panasian restaurant brand with focus on Japanese, Thai, Vietnamese and Chinese cuisine. You always find an open kitchen where Asian cooks are preparing fried rice and wok noodles over some gas woks and playing the the flames. Additionally there is a second show kitchen where sushi chefs are rolling the sushi for the guests. On a special steamer dim sum is prepared in bamboo baskets.
One big strength of the concept is that it can be set on one side at high frequency locations for example at a train station on a floor area of 45 square meters and on the other side with a floor area of 500 square meters in a rural area serving as a destination tearing the customers to the place.
If a location doesn’t have any kitchen ventilation, the sushi part of the nooch – Negishi Sushi Bar – can be taken and put in the desired spot. This allows the concept to fit in a huge number of possible locations and helps to expand quickly.
The restaurant part where customers are served at the table is just one of the pillars. Take away for lunch and dinner helps to grow the business with high speed and finally the own delivery service where branded nooch drivers on bikes bring the food to the offices and homes of the customers makes up until 25% of the whole revenue.
The interior design of every Nooch is one of a king and a key point of the success of the concept. Every Nooch looks different and attracts the people to come and not just eat but spend an exciting time where their eyes wander around and discover a lot of details in all corners of the restaurant. Even the toilet is designed in a way that when a guest comes back he tells his friends what he has seen there.
Sustainability and regionality is very important for all parts. The meat and fish sources are chosen very carefully for animal welfare. As the greenhouse effect is threatening us more and more the vegetables are playing a bigger role in every new menu that is developed.