Never has a motto muttered by stressed chefs and waiters been more relevant to the Australian hospitality industry.
“You got to love it to be in it,” says Asako Miura, the co-owner of Japanese fine-dining restaurant Ima Asa Yoru.
Ms Miura and her partner James Spinks – who works in the kitchen as a chef – relocated their restaurant from a small corner location in the wealthy inner-city suburb of Carlton last year.
They took out loans to pay for a modern steel and concrete fit-out at a bigger venue a bit further north in Brunswick, inside the eco-friendly Nightingale building.
The dream was to expand into busy dinner, lunch and brunch sittings.
Yet, about eight months on, the restaurant is not as busy as anticipated, and Ms Miura is…
