The Culinary Passport - Asia S2 EP4: Josh Nicholls, Easy Meals Japan, Niigata, Japan
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Josh Nicholls
In this episode of The Culinary Passport, Josh Nicholls shares his unique culinary journey that began with his love for cake making, inspired by his mother. Initially drawn to pastry, Josh's career took off after a transformative experience at Sydney's renowned Ensemble Theatre. After years of managing various establishments in the vibrant city, the rising costs and the challenges of raising a young family led him and his wife to relocate to her hometown of Niigata, Japan.
In Niigata, Josh opened an Australian-style wine bar, aiming to bring a taste of his homeland to the local community. However, the business faced an unexpected cultural challenge. A seemingly simple decision to install larger windows turned into a major setback, as the locals disliked the change. This cultural clash highlighted the delicate balance needed when running a business in a different country, where even minor changes can have a significant impact.
“To be honest I thought I’d come over here, open a Western restaurant and not work as hard as I was in Sydney... That proved to be very wrong.”
Josh discussing a meal plan with professional kick boxer, Sina Karimian
Then, the pandemic hit, forcing Josh to rethink everything. As the world adapted to the challenges of Covid-19, so did Josh. He pivoted his business model, leading to the creation of Easy Meals Japan, a new venture that has since flourished. This innovative business taps into the growing demand for convenient, high-quality meals, catering to both locals and expats in Japan.
Looking ahead, Josh has ambitious plans for Easy Meals Japan. He sees the 2027 Rugby World Cup, set to be hosted in Australia, as a golden opportunity to further expand his brand. His story of resilience, adaptation, and culinary passion offers valuable insights into the challenges and rewards of running a food business across cultures.
Tune in to hear Josh’s full journey, from his early days in Australia to his thriving business in Japan, and discover how his passion for food continues to evolve.
