Shaping the Future of Hospitality

Specializing in restaurant development, hospitality operations, real estate and lifestyle brand strategy

LET'S CONNECT

Plus Being NYC is a cross-disciplinary creative firm working between Japan and the United States, partnering with chefs, brands, and developers to bring thoughtful hospitality concepts and culturally rooted places to life.

Services

  • We support restaurant owners and entrepreneurs from first idea to opening day, and beyond. We manage the full process, building the plan, coordinating partners, and making sure every detail is ready to operate. Once open, we help strengthen systems, service, and profitability so the experience stays consistent over time.

  • We partner with real estate developers to invest in hotel and hospitality projects across the United States. We help evaluate opportunities, shape the hospitality vision, and align the operating plan with the asset strategy. When it is a fit, we can participate as a capital partner and a hands on hospitality partner.

  • We help clients find the right spaces, commercial and residential, in both the United States and Japan. We source options, evaluate fit, and support negotiations so the deal matches the business and lifestyle goals. We focus on locations that set the project up for long term success, not just a good address.

  • We define the concept before anything is built. That means positioning, story, guest experience, and the creative elements that make the brand feel authentic. We turn that into clear direction that designers, operators, and partners can execute confidently.

  • We support brands entering the U.S. market through pop ups, partnerships, and restaurant launches. We help shape the entry strategy, connect the right local collaborators, and manage the rollout so the brand lands with clarity. This is about building momentum and demand, not just opening doors.W

  • We create and grow our own hospitality concepts, and we collaborate with chefs, makers, and partners to bring new ideas to market. This includes shaping the creative direction, defining the guest experience, and building the right partnership model. The goal is to launch concepts that feel distinctive and can scale thoughtfully.

Featured Projects

Sushi Koju

Story
In partnership with LDV Hospitality, Koju offers a modern take on omakase that honors craftsmanship and tradition while welcoming creative expression. Guided by Ichigo Ichie and the spirit of Omotenashi, we pair an intimate counter experience with bold flavors, thoughtful plating, and a curated vinyl program for a dining moment that feels personal, warm, and memorable.

Location
Brooklyn, New York

Year
09/2025

Oniku Karyu Miami

Story
Oniku Karyu Miami introduces the celebrated wagyu cuisine of Tokyo’s Michelin starred Oniku Karyu to the United States for the first time. Originating in Ginza under chef Haruka Katayanagi, the restaurant is known for its refined approach to Japanese wagyu, presented through an intimate kaiseki style omakase experience. Plus Being served as the overall consultant between the Japan and U.S. teams, supporting coordination across partners to bring the concept to Miami’s Design District while preserving the craftsmanship and spirit of the original restaurant.

Location
Miami, Florida

Year
02/2026

Cool Japan Inc.

Story
Cool Japan is a seafood company dedicated to sharing the quality and craftsmanship of Japanese seafood with partners around the world. Rooted in Japan’s culinary traditions and supported by advanced freezing and preservation technology, the company makes it possible to experience authentic Japanese seafood beyond Japan’s borders. Plus Being supports Cool Japan’s global market expansion and value creation, particularly across North America, helping bring Japanese seafood to restaurants, retailers, and new markets internationally.

Location
Tokyo, Japan

Year
2017

Eight Turn Crepe Hospitality

Story
With investment support from Plus Being, Eight Turn Crepe brings Japanese style crepes to communities across the United States. Inspired by Japan’s vibrant crepe culture, each crepe is made with rice flour and prepared fresh to order, balancing light texture with playful flavors and thoughtful presentation. With locations in New York, Texas, Nevada, and Idaho, Eight Turn Crepe offers a casual dessert experience that feels joyful, approachable, and distinctly Japanese.

Location
Across the United States

Year
2013

All Projects

  • Sushi Koju

    Overall Development & Operations -Brooklyn, New York

  • Single Thread Restaurant

    Healdsburg, California

  • Queen Kapiolani Hotel

    F&B Management - Honolulu, Hawaii

  • Genki Diner

    Opening in Honolulu, Hawaii - Summer 2026

  • Technica House

    Manhattan, New York

  • Lower Manhattan Hotel

    F&B Overall Development & Operation

  • Lolo's Surf Cantina

    Miami, Florida

  • Dekalb Food Hall Market

    Brooklyn, New York

  • Yasu Miami

    Miami, Florida

  • Pizza Studio Tamaki

    Lower East Side, New York

  • Oniku Karyu Miami

    Miami, Florida

  • Eight Turn Crepe Hospitality

    Across the United States

  • Cool Japan Inc.

    Tokyo, Japan

  • Kasumigaseki Capital

    Opening in Chicago
    Fall 2026

  • Komasa Gin

    US Entry - Sales, Marketing & Branding

  • Kanosuke Distillery

    US Entry - Sales, Marketing & Branding

  • Big Sur Grill

    Santa Monica, California

  • Oniku Tanaka

    Opening in New York
    Fall 2026

  • Land Bar

    Opening in New York
    Fall 2026

  • Kichi Kichi Omurice

    Restaurant Pop-Up - Miami, New York, Los Angeles

Team

Hiro Nishida

Chief Executive Officer

For over 25 years, Hiro has been active in the hospitality industry across Japan and the U.S., focusing on investment, brand development, and operations.

Based in New York since 2001, he has launched and managed more than 40 restaurants and hotel F&B outlets across a wide range of concepts.

He earned his degree in Business Administration from Chuo University and completed the Advanced Management Program at Harvard Business School in 2017. He also holds a New York State Real Estate License and Food Handler Certification, allowing him to stay closely involved in both strategic management and day-to-day operations.

Maho Sakuma

Executive Associate

Maho is a hospitality and urban design professional with experience in placemaking, experience design, and restaurant development.

At Transit General Office, one of Japan’s leading hospitality companies, she helped launch international restaurant concepts across the country, including Xiringuito Escribà (Spain) and The Pig & The Lady (Hawaii) - overseeing overall management, branding, and operations. She has since worked on design strategy and urban planning projects at IDEO and other firms.

She earned her Bachelors in Policy Management from Keio University and her Masters in City Planning and Urban Design from the University of Pennsylvania.

Our Partners

  • Hall PR

    Multi-lingual media agency specializing in representing restaurateurs, chefs, and food brands.

  • Paperchase

    Specialized consultancy firm that provides tailored bookkeeping and accounting solutions for the hospitality industry.

  • Niei

    Traditional Kiyomizu yaki painter (etsuke-shi) creating detailed hand painted ceramic works in Kyoto.

  • Transit General Office

    Japan’s leading hospitality firm, operating over 120 restaurant concept throughout the country.

  • LDV Hospitality

    New York City based hospitality group developing and operating restaurants, lounges, and hotels around the world.

Let’s connect!

Whether you’re refining operations, planning your next phase of growth, or considering new investments, we would love to help with support that’s tailored to you.