Yuta Takamatsu shared their story and experiences with us recently and you can find our conversation below.
Yuta, so good to connect and we’re excited to share your story and insights with our audience. There’s a ton to learn from your story, but let’s start with a warm up before we get into the heart of the interview. What is something outside of work that is bringing you joy lately?
Outside of work, I’ve really been enjoying activities that keep me moving and help me reset mentally. Recently I’ve been playing a lot of golf and pickleball, and I also enjoy hiking whenever I have the chance. Running restaurants can be very busy and fast-paced, so getting outside and being active helps me clear my mind and recharge.
I’ve found that some of my best ideas actually come when I’m away from work—whether I’m walking on a trail or spending time on the golf course. It helps me come back with a fresh perspective.
Living in Southern California makes it easy to enjoy these kinds of activities, and it’s something that keeps me balanced while growing the business.
Can you briefly introduce yourself and share what makes you or your brand unique?
My name is Yuta Takamatsu, and I’m a restaurant operator based in Orange County, California. I’ve been working in the food and beverage industry for many years, and I’m passionate about building simple, high-quality concepts that people can enjoy in their everyday lives.
I currently operate several Ubatuba Açaí locations in Southern California. Ubatuba Açaí is a Brazilian açaí bowl concept known for its authentic açaí, unlimited toppings, and a focus on fresh, high-quality ingredients. What makes the brand special is that it combines healthy food with a fun and customizable experience, which has made it very popular with students, athletes, and people who enjoy an active lifestyle.
Right now, I’m especially excited about opening a new Ubatuba Açaí location in Irvine. Irvine has a very active community with many students, gyms, and people who value healthy food, so it’s a perfect fit for the brand. Our goal is to create a place where people can stop by after a workout, between classes, or while spending time with friends and enjoy a great açaí bowl.
Beyond just opening stores, I’m always thinking about how to improve the guest experience and build businesses that can grow sustainably over time.
Great, so let’s dive into your journey a bit more. Who taught you the most about work?
One of the people who taught me the most about work was a restaurant operator I worked with earlier in my career. Watching how they ran their business had a big impact on how I think about leadership and operations today.
What impressed me most was their consistency and attention to the small details. They believed that running a successful restaurant isn’t just about having a good product—it’s about showing up every day, taking care of your team, and making sure every guest has a great experience.
That mindset really stayed with me. In the restaurant industry, the little things matter: how the store looks, how the team communicates, and how customers feel when they walk in. I learned that building a strong culture and focusing on operations is what allows a business to grow sustainably.
Those lessons have shaped how I operate my own stores today. Whether it’s improving systems, supporting the team, or creating a better experience for guests, I try to approach the business with that same level of discipline and care.
Was there ever a time you almost gave up?
I wouldn’t say there was a time when I almost gave up. From a young age, I’ve always believed that failure is simply part of the process of reaching success.
In business, especially in the restaurant industry, things rarely go perfectly. There are always challenges—whether it’s operational issues, staffing, or growing a location that isn’t performing as well as expected. But I’ve always tried to view those situations as opportunities to learn and improve rather than reasons to quit.
For me, failure is not the opposite of success; it’s one of the steps that leads to it. As long as you continue to learn and keep moving forward, you eventually find a better solution.
That mindset has helped me stay persistent through challenges and continue growing the business. I truly believe that if you don’t give up, success will eventually follow.
Next, maybe we can discuss some of your foundational philosophies and views? What are the biggest lies your industry tells itself?
One of the biggest misconceptions about the restaurant industry is that it’s simply too risky to succeed in. It’s often said that restaurants have one of the highest failure rates of any business. While that statistic exists, I think it’s often misunderstood.
The reality is that a huge number of people attempt to open restaurants every year, so naturally the number of failures is also high. But when the fundamentals are right, restaurants can be very strong and sustainable businesses.
In my experience, success in the restaurant industry comes down to a few key factors: the right location, the right concept, a product people truly enjoy, strong service, and consistent marketing.
Another misconception is that the real work begins after a restaurant opens. I actually believe the opposite. In many ways, 80–90% of a restaurant’s success is already determined by the time you choose the concept and the location. If those two things are right, the business has a strong foundation to grow.
Once the doors open, the focus becomes execution—operating consistently, taking care of the team, and creating a great experience for guests. When those elements come together, the restaurant industry can be incredibly rewarding.
Before we go, we’d love to hear your thoughts on some longer-run, legacy type questions. If you knew you had 10 years left, what would you stop doing immediately?
If I knew I only had ten years left, I would stop caring about external validation or trying to impress others.
In today’s world, especially with the growth of social media, many people feel pressure to present a perfect version of themselves or their lives. But I believe real happiness is something only the individual truly understands.
Instead of worrying about how others see me, I would focus entirely on the things I genuinely enjoy—building businesses, creating new ideas, spending time outdoors, and continuing to grow as a person.
At the end of the day, life is much more meaningful when you stop comparing yourself to others and simply immerse yourself in what you love doing.
Contact Info:
- Website: https://www.ubatubaacai.com/
- Instagram: https://www.instagram.com/ubatubaacaioc/
- Linkedin: https://www.linkedin.com/in/yuta-takamatsu-9a5692241/
Image Credits
Yuta Takamatsu
