A short while after CICADA had opened, and based on the amount of business we were doing there, we were getting offers to open restaurants in various commercial facilities, but we had only considered a road-side venue that would allow us to maintain the image we had built up to that time. As we went along, there came talks about whether we would take on a restaurant in a location that I had previously thought I would like to do business in.
The location was actually that of a restaurant that David Kidd had first worked in when he came to Tokyo in 1993. It was the Lanchan Bar and Grill that he had built up as head chef, and it was the first restaurant to become popular with the support of a primarily non-Japanese clientele. I marveled at the strength of my destiny that we should be talking about this location just when we were considering the need for our next restaurant.