CSC Collective Holdings is a Hong Kong-based fine dining restaurant operator focused on Japanese cuisine. The company operates two restaurants across four brands in prime commercial districts in Hong Kong. The first, Teppanyaki Mihara Goten in Causeway Bay, is a composite Japanese restaurant with three distinct concepts under one roof: a teppanyaki section, a sukiyaki hotpot section branded as Sukiyaki Nakagawa, and a cocktail bar branded as Takumi Mixology Salon. The second, Nadagogo Yakitori Izakaya in Wan Chai, is a more casual full-service Japanese restaurant offering yakitori, tempura, and lunch sets. CSC targets high-income customers willing to pay a premium for authentic Japanese cuisine, and positions itself around Michelin recognition, Japanese-trained chefs, and immersive Japanese interior design. Revenue is generated entirely from dine-in food and beverage sales. Key cost drivers include food ingredients (primarily fresh seafood and imported Japanese products), labor, rent across both Causeway Bay and Wan Chai locations at a combined monthly rent of roughly HK$263,000, and subcontractor services provided by a related party controlled by the chairman. CSC plans to expand its restaurant footprint in Hong Kong and into other Asian markets, and intends to add lower-priced casual dining formats domestically to broaden its customer base beyond fine dining.