Kevin Tien and Carlie Steiner opened Himitsu, a New Japanese restaurant, in an up-and-coming neighborhood in Washington, DC in November 2016. It's intimate, delicious, and quickly gained rave reviews by the most prestigious local and national food critics. Chef Kevin has been named one of Food and Wine's Chefs of the Year 2018, has appeared on Iron Chef and received multiple James Beard nominations.
With stellar resumes, both having completed stints at Jose Andres' Minibar, as well as time at Pineapple & Pearls (DC) and Uchi (Texas), this was always going to be a very special restaurant. The bar program is as interesting and diverse as the food, with every sip and bite at Himitsu delighting your senses.
The duo took over an existing restaurant space and so just needed a small capital injection to get the business off the ground - redecorating the space to make it their own, buying inventory and some additional equipment.
They reached out to inKind about four weeks before opening to obtain funding through selling House Accounts. As partners who are very focused on costs and margin, they immediately saw the value in financing through selling credit and how they could service the credit for less than the cost of the financing they were asking for.
inKind sold some House Accounts prior to the restaurant opening - to excited locals and friends of the owners and then sold out of the remaining House Accounts two months after the restaurant opened.