When Kyudon opened its doors, the goal was to bring authentic Japanese cuisine to Johor Bahru in a way that was both accessible and high-quality.
At the time, Johor Bahru was flooded with cafés and Western cuisine, but authentic Japanese dining was either fast-food sushi chains or high-end omakase experiences. There was nothing in between.
Kyudon set out to change that, offering a balance between quality and affordability while staying true to traditional Japanese cooking methods. But even with a strong concept, getting customers through the door wasn’t easy.
Growing Up in F&B: No Special Treatment, Even for the Boss’ Daughter
Sukee didn’t choose F&B – F&B chose her.
Her father, a seasoned restaurateur, made sure she started at the very bottom of the business. At just 10 years old, she was already helping out with the family business – washing dishes, serving customers, and learning the ropes.
“I was forced to join the business. I didn’t enjoy it at first, but looking back,
I appreciate those experiences.”
She later pursued hotel management in Kuala Lumpur, intending to explore other industries. But when her brother moved into the medical field, she stepped up to take on a leadership role in the family business.
Fast forward to today – she co-runs The Replacement, Faculty of Caffeine, Kyu Sushi, and Kyudon alongside her father, each brand adding something unique to Johor Bahru’s F&B scene.
Despite her early exposure to F&B, nothing prepared her for the realities of running a business full-time.
Building a Customer Base in Jalan Dhoby
Located in Jalan Dhoby, a popular heritage street in Johor Bahru, Kyudon faced stiff competition from trendy cafés. Many customers preferred café-hopping, making it challenging to attract diners looking for a full Japanese meal.
Instead of relying on walk-ins, they went all-in on influencer marketing. They invited Key Opinion Leaders (KOLs) to try their dishes, leveraged customer reviews to build credibility, and focused on high-quality food photography to showcase their best-selling ramen and omakase dishes.
“People won’t come if they don’t know you exist.
We had to be proactive in getting the word out,
and that’s how we started building a loyal customer base.”
By combining social media strategies, influencer collaborations, and exceptional customer experiences, Kyudon slowly but surely became one of Johor Bahru’s must-visit Japanese restaurants.
The Reality of Running a Restaurant
While owning an F&B business is often glamourised, the reality is honestly far from easy. For Sukee, one of the hardest moments came during MCO (Movement Control Order) when the entire industry was flipped upside down.
“We had no dine-in, no customers, and suddenly, everything was about delivery. It was a huge adjustment, and there were moments where I mentally broke down,” she said. Even after restrictions were lifted, Kyudon faced another challenge – staffing issues.
The F&B industry had one of the highest turnover rates and finding reliable, well-trained workers was a constant struggle. Instead of giving up, Sukee found ways to make online delivery work and focused on training staff more effectively to ensure smoother day-to-day management.
“F&B is tough, but quitting wasn’t an option.
If you love what you do and believe in your business, you find ways to make it work.”
Why Every F&B Owner Should Learn Every Role
One of the biggest lessons Sukee learned from her father is that a good leader knows every part of their business.
That’s why she didn’t just manage from the sidelines but actively took on every single role possible at Kyudon, from working in the kitchen to handling service, barista duties, and even HR.
“If you don’t know how to do something, how can you expect your team to trust you?”
This hands-on approach really helped her gain a better understanding of the business inside out. She learned that every department has its own set of challenges and by experiencing them firsthand, she could create better systems, optimise workflows, and place her staff in roles that suited their strengths.
But while learning every role is important, so is letting go.
In the beginning, Sukee struggled with delegation. She wanted to oversee everything – menu planning, social media marketing, supplier negotiations – but over time, she realised that holding on too tightly was stalling growth.
“If you can’t trust your team, your business won’t grow. You’ll just burn out trying to do everything yourself,” she says. Now, she just focuses on big-picture strategies, allowing Kyudon to operate smoothly – even when she isn’t there.
Lessons in Leadership & Longevity in F&B
With 16 years of F&B experience under her belt, Sukee knows that running a restaurant isn’t just about serving great food or pulling off clever marketing. It’s about understanding people, rolling with industry changes, and having the grit to push through challenges.
For now, she has no plans to franchise Kyudon. Instead, focusing on maintaining its quality to ensure that each restaurant under her brand stays true to its identity.
As Kyudon continues to grow, one thing remains unchanged and that is the commitment to learning, adapting, and building something that lasts.
Want to hear more about Sukee’s journey and how she built Kyudon into one of Johor Bahru’s go-to Japanese restaurants? Watch the full interview here!
