FOR TOKYO-BORN HIROKI KOGA, THE IDEA TO SELL HIGH-end strawberries stemmed from a case of homesickness. After getting an MBA in the United States, Koga got the idea to recreate the fruit he remembered eating on special occasions as a boy. He started cold-calling chefs at Michelin-starred restaurants to get their support for his product. Eventually, he raised $50 million to set up Oishii's vertical farming operations, in Jersey City, New Jersey, in 2019.
What's your best habit, and your worst?
I'm in bed by 9 p.m. and up by 5 a.m., then! get on the treadmill; running is my meditation. My bad habit is that I have a sweet tooth and when I find a new sweet treat, I can't stop thinking about it. Right now, it's the cruller from New York's Daily Provisions.
What do you do when you're creatively stuck?
Try new restaurants. I'll go out of my way to go to Manhattan.
Diese Geschichte stammt aus der Spring 2023-Ausgabe von Fast Company.
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Diese Geschichte stammt aus der Spring 2023-Ausgabe von Fast Company.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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