It takes five years to learn something, and it takes ten years to start a restaurant alone, so there is no need to go to Japan alone to study unless you are determined to do it well. Otherwise, it is unrealistic to come back quickly or open a local restaurant to make money, not because the food is difficult, but because the master probably won't teach his disciples as soon as he comes, even if he works in a hotel, so he washed dishes a few years ago. The domestic market for Japanese food is not too big. If you stay in Japan, after all, the taste you learn in Japan is more in line with Japanese habits, and there is no need to change the menu cost separately. You may not make money or even lose money for the first year or two, and you can take the boutique route with high profits but slow arrival or take the popular route (biased towards the younger generation) The profit is low, but it comes quickly. If it's just a general noodle restaurant or sushi restaurant, it's still no problem to maintain a normal livelihood, but there won't be too much extra money depending on the specific area. The more prosperous the area, the harder it is to stand firm, but it's better than the general area. It's much easier but it's not easy to accumulate huge wealth and lead a dull life.