Bringing Harajuku to Hawaii: Ash-Lee’s Unexpected Path to Entrepreneurship
Born and raised in Hawai‘i, Ash-Lee never expected to become a business owner. She didn’t begin college with a set dream or direction, but through study abroad, part-time work, and gradual mindset shifts, she eventually built a local business - a Japanese-style crepe shop - that now supports her livelihood and employs local staff.
Seeing Japan Up Close
One of the most memorable parts of Ash-Lee’s HTIC experience was studying abroad for six months at Tokai University’s Shonan campus. Experiencing Japan’s convenience, efficiency, and attention to detail gave her a new appreciation for how everyday systems shape people’s lives.
Ash-lee later returned to Japan while completing her Marketing degree and added a minor in Japanese to her studies. Over the years, Japan became the place she felt most connected to—an influence that would later show up in her business.
A Job That Became the Starting Point
During college, Ash-Lee worked at a crepe shop operated by one of Japan’s largest chains. What started as a student job became her introduction to the fast-paced, detail-oriented world of Japanese-style crepes. She learned the workflow, the standard of presentation, and the importance of speed and consistency.
When COVID-19 shifted the restaurant landscape, she and her husband saw an unexpected opportunity. They understood the product, had hands-on experience, and believed they could recreate the quality customers loved. With that foundation, they opened their own crepe shop — bringing Harajuku-inspired flavors and style to a space where they could shape themselves.
Learning to Think Like an Owner
The business launched with strong momentum. Social media attention brought long lines, and for months, the two of them ran the shop alone. It was exciting, but as the initial rush stabilized, Ash-Lee had to learn how to stay steady through both busy and quiet periods — something she describes as one of the hardest parts of entrepreneurship.
Over time, she began to understand that running a business required more than working the counter. Hiring staff allowed her to step back, plan ahead, and think about growth. She recognized that the real shift was internal: moving from “getting through each day” to actively shaping the future of the business.
One insight she often returns to is the importance of attitude over strategy. “Mindset is the biggest struggle — and the most important part.”
Developing self-discipline, learning not to take slow days personally, and building confidence in her decisions have become central to her growth as an owner. Her journey shows that entrepreneurship isn’t always about having a bold vision from the start — sometimes it’s about learning to grow into the role.
Advice for Future Entrepreneurs
In her own words:
Stay open to unexpected opportunities. Her path unfolded gradually as she explored work and experiences without a set plan.
Keep going through the hard days. Slow periods and doubt are part of the process, but progress comes from showing up anyway.
Practice thinking and solving problems on your own. She believes creativity and confidence grow when you work things out rather than rely on shortcuts.
Don’t let highs or lows define your direction. Early hype and later slowdowns both taught her how a business naturally evolves.
Strengthen your mindset. Self-discipline, resilience, and learning to “think like an owner” became essential to her growth.
Credits
Interview with Ash-lee Okamoto (Hawaii), December 2025
This feature has been edited for clarity and length.
More about Ash-lee’s shop, Roll Creperie:
https://www.rollcreperie.com/
https://www.youtube.com/watch?v=3gBZDtvD2fs
