Israeli Restaurateur Plans Ambitious Expansion With Six New Eateries

Alex Sachnovski, owner of Tel Aviv's "Gaijin" Japanese restaurant and another in Bodrum, Turkey, is set to open six new restaurants in Israel within the next year. The ventures include a "wild French brasserie" in Tel Aviv, a fine-dining restaurant with Michelin-starred chef Matan Zaken, and two additional restaurants on the southern coast with chefs Gadi Bour and Yoni Danon. One of these coastal establishments will be a quiet, mature dining experience, while the other will be a Japanese restaurant featuring a secret omakase tasting room. Sachnovski, 38, brings extensive experience managing dozens of restaurants in Moscow, having worked for prominent Russian restaurateur Arkady Novikov before transitioning to high-tech. He moved to Tel Aviv with his family after falling in love with Israel's vibe, opening "Gaijin" during the ongoing war. Despite the challenging economic climate for the hospitality industry, Sachnovski remains undeterred, stating, "The sky is the limit." He aims to blend business acumen with artistic expression through his restaurant concepts, which will range from high-end to casual dining.

Sachnovski views the rapid expansion as an opportunity, noting that the closure of "Marloza" and "Cafe Olive" presented a chance to combine the spaces for a new Tel Aviv-style fun dining experience with upbeat music and a funky design. He is also collaborating with Bour and Danon on a more mature, sophisticated restaurant on the beach, featuring grilled dishes, fine meats, fish, and thin pizzas, complete with a large terrace and bar. Adjacent to this will be the large Japanese restaurant with an omakase room, which Sachnovski considers a rewarding artistic endeavor. He praises Israelis for their resilience and unity, especially during wartime, and admires the country's culture and cuisine, particularly its hummus.

Addressing the difficulties of the Israeli restaurant scene, Sachnovski highlights the critical issue of labor shortages, contrasting it with the intense competition in Moscow. He believes Israel needs more institutions to professionalize the culinary field and attract foreign workers. While acknowledging the high costs of ingredients and operations in Israel, he hopes future projects will be more affordable. Sachnovski's long-term vision includes potential expansion into Europe and other locations, aiming to open at least three to four restaurants annually. He also harbors dreams of opening a suburban country-style restaurant with a focus on nature and a private beach club, embracing challenges as opportunities for growth.