Through a bold approach to innovation and a commitment to excellence, Anna Kasman has redefined the sushi dining experience, helping to shape the future of hospitality.

Getting back into the restaurant game wasn’t part of Anna Kasman’s long-term plan, but the opportunity to transform and grow a new brand has proved too tempting to resist. In September 2022, three years after selling her 140-strong chain of Sushi Sushi stores to a private equity firm, Kasman took ownership of Sushi Jiro, a chain of 16 shopping centre outlets that had been treading water through the pandemic.

“After running the business for six or seven years, the founders were eager to expand the brand,” Kasman explains. “They reached out to me, recognising that accessing additional expertise would be key to scaling up. “When I went into one of their stores, I thought, ‘Wow, this is different’ – the menus, the way the sushi was presented on the train. It reignited my passion for the sushi experience and inspired me to reinvent and elevate it.”

A fast track to growth

That reinvention happened in double-quick time. Today, there are 30 Sushi Jiro and Sushi Jiro Express sites across Victoria, Queensland and Western Australia.

The Sushi Jiro restaurants (as opposed to the grab-and-go Sushi Jiro Express) have been transformed into sleek, modern spaces where customers can sample plates from a revolving conveyor belt and have their customised orders delivered by robots.

Investing in automation was a calculated risk, but for Kasman, staying ahead means embracing change. She believes that innovation isn’t just about keeping up – it’s about leading the way.

“It was very challenging to work out all the systems from scratch and, yes, there was an element of risk, but it’s an even bigger risk not adopting emerging technologies in business,” she argues.

“I’m not the sort of person who likes to do the same things as others; I’ve always been quite curious and open to change, especially if it has the potential to improve people’s lives, in large or small ways.”

Elevating the dining experience

By providing a premium and immersive dining experience – one that incorporates an element of customer engagement along with the opportunity to enjoy ultra-fresh food made to order – Kasman has elevated the food experience.

The model has been a hit with customers, who in 2024 enjoyed around 10 million plates of sushi, sashimi, salad and noodles.

“Historically, a lot of people may have been a bit reluctant to go into a Japanese restaurant because of a perception that they’d be sitting there for three hours,” Kasman says.

“But using digital menus while maintaining a high standard of customer service has allowed us to create something quite quick that’s very high quality. It’s a fun experience where couples and families can enjoy excellent sushi in a modern and engaging setting.”

Meanwhile, behind the scenes, the business is reaping the benefits from Kasman’s decision to go all in on automation. Having diners place their own orders via tablet provides a more tailored option for customers and the integration of technology has streamlined operations while allowing the team to prioritise a seamless customer experience. It’s a balance that enhances both service and sustainability.

Focusing on a future filled with promise

The economic times may be challenging, thanks to a long-running cost of living crisis that’s seen millions of Australians tighten their belts, but Kasman believes there are still opportunities aplenty for entrepreneurs who spot gaps in the market and have the passion and persistence to fill them.

“In today’s times, people are more open than ever to new ideas,” she says.

“The best ideas come from those who dare to think differently. If you see an opportunity, take it. Trust your instincts, embrace change, and create something extraordinary.”