You come from a family that values locally sourced ingredients and homemade cuisine. How did these early experiences shape your approach to founding Takara Hospitality Group (THG)?
I grew up in a family that has always appreciated good homemade food made with local ingredients. My mother’s Molokhia, for example, was a dish I loved. My background is in aeronautical and mechanical engineering, but food has always been a passion. During my travels to cities like New York, London, and Paris, I was exposed to diverse cuisines, and when I returned to Saudi Arabia, I realized there was a gap in high-end dining options. My team and I decided to take a risk and open a restaurant in Khobar, despite competition from nearby Bahrain. That’s how TAKARA, the first Japanese restaurant in the region, was born in 2019.
TAKARA was the first Japanese restaurant in Khobar. What challenges did you face in introducing this cuisine to the region, and how did you overcome them?
When we opened TAKARA, I knew I needed a team with more experience than myself. We hired cooks, cleaners, waiters, and managers who had knowledge I could learn from.
The philosophy we followed was that there was no single “boss”; we were all leaders, working together to improve the company. That might explain why our team retention rate is over 90%. Establishing a Japanese restaurant in the region came with its challenges, but we operated with a strong commitment to learning and adapting.
THG is built ‘restaurant by restaurant.’ How does this philosophy guide your expansion strategy?
At THG, we expand with a careful, step-by-step approach, ensuring that each new restaurant is meticulously planned. We never compromise on the quality of food or service, even as we grow. Unlike other brands that aim to build in prime, crowded locations, we prefer quieter areas and bring vibrancy to those spaces. Safety and planning are central to how we operate.
Coming from an engineering background, how did you adapt to the food and beverage industry? What were some of the steepest learning curves?
Transitioning from engineering to F&B was a steep learning curve. I had to learn industry- specific jargon, like FOH (front of house) and BOH (back of house), and familiarize myself with kitchen operations. My understanding of HACCP also had to be redefined for F&B. Additionally, working with a large, diverse team and interacting with guests from various backgrounds was another adjustment, as I had to manage different personalities and ensure customer satisfaction.
You’ve emphasized the importance of understanding local tastes. How does THG ensure its concepts resonate with Saudi audiences, especially the younger generation?
We’ve built THG with a deep respect for local tastes. For example, our brand Sold Out caters specifically to the younger demographic, which makes up 63% of the population. We also launched Ziba, a Persian cuisine restaurant, that quickly expanded due to its popularity with a Saudi twist. We ensure our concepts resonate with local audiences by incorporating local ingredients and flavors into our dishes, all while maintaining authenticity.
TAKARA
The jewel in THG’s crown has perfected Japanese cuisine in the Eastern Provinces since its inception in 2019. Inspired by his love for Japanese food and the lack of quality options in Al Khobar, Ahmed Alajmi, alongside his family, opened TAKARA to offer an authentic yet contemporary dining experience.
The restaurant quickly became a local favorite, with star dishes like Kunafa Shrimp and Wagyu on Hot Stone captivating diners. TAKARA’s ambiance – a harmonious blend of traditional Japanese elegance and modern sophistication – enhances the culinary journey, making every meal an occasion.
Sold Out
Launched in March 2023, represents a daring leap into gourmet burgers, challenging the status quo with its unique concept. Inspired by a love for smashed burgers and a desire to create something distinctive, Alajmi introduced Sold Out as a local heritage destination for burger enthusiasts. The restaurant’s innovative approach – highlighted by its use of high-quality American Angus beef and handcrafted bread – coupled with its nostalgic 90s vibe, has made it a standout success.
Ziba
In October 2023, THG expanded its horizons with the opening of Ziba, marking the debut of Persian cuisine in Saudi Arabia. This bold venture, driven by Alajmi’s passion for Persian food, has surpassed expectations with its innovative fusion of traditional and modern elements. Ziba’s menu features creative dishes that honor Persian culinary traditions while introducing fresh, local twists. The restaurant’s rapid success, with occupancy rates far exceeding projections, underscores the growing appetite for diverse and high-quality dining options in the region.
The Eastern Province’s dining scene has been significantly enriched by the contributions of THG. Through TAKAR, Sold Out, and Ziba, Ahmed Alajmi has not only introduced diverse and exceptional culinary experiences but has also set a new standard for the region’s hospitality landscape. Discover these unique dining experiences and explore the burgeoning food scene of the Eastern Provinces.
