Michael Ego’s unexpected career trajectory has led him from the pursuit of a biochemistry degree to co-owning a restaurant in Philadelphia.
After leaving Dallas, Pennsylvania in 2014, Ego enrolled at Temple University, aiming to build a research career in the sciences.
However, more than a decade later, Ego has fulfilled a dream that was never on his radar—owning a restaurant.
In 2024, Ego partnered with sushi chef Kevin Yanaga to launch Yagana Kappo-Izakaya, located on Fairmount Avenue.
Their combined experience in the food industry, including Ego’s extensive bartending and management background and Yanaga’s 30-plus years as a professional chef in both the United States and Japan, has resulted in a successful neighborhood restaurant-bar.
“I never really had the idea of, ‘I’m going to open a bar, I’m going to open a restaurant,’” said Ego, reflecting on his unanticipated journey into the culinary world.
He humorously noted how everything seemed to fall into place, marking the culmination of his experiences in the food service industry.
At Yagana Kappo-Izakaya, guests can enjoy a variety of classic Japanese comfort foods, from sushi to rice and noodle dishes.
The restaurant features a main area that seats about 80 guests, alongside an exclusive eight-person omakase chef’s counter, which requires a month-long reservation.
Yanaga curates a 20-plus-course meal at the chef’s counter, showcasing his culinary artistry.
Ego shared that they were looking for a space that embodied neighborhood casual dining, specifically the dishes that Yanaga enjoyed growing up.
“The chef’s counter, it’s like Kevin’s playground,” Ego explained, highlighting the blend of casual dining with innovative culinary experiences.
Ego’s initial foray into the food industry began during college years, when he took a bartending job at Eulogy Belgian Tavern.
He initially sought a way to support himself as a first-generation college student, but he soon discovered his undeniable talent for bartending, which led him to reconsider the importance of his college degree.
“It was tough to close the bar at three o’clock in the morning when I would wake up at eight a.m. to go to class,” Ego recalled.
This back-and-forth lifestyle lasted for two years, during which Ego felt he matured significantly.
In 2018, Ego made the decision to take a break from school.
He subsequently began working at Harp & Crown.
There, after a brief period, he stepped into his first managerial role at Helm Rittenhouse.
Revamping the bar program at Helm Rittenhouse opened the door for Ego’s further involvement in restaurant management.
His 2019 experience at Zama, a sushi restaurant, immersed him further into restaurant operations.
It was at Zama that he formed a significant bond with Yanaga, a relationship that has endured.
“Seeing a little bit more of what hospitality had to offer, more structure. It definitely taught me a lot,” Ego said about his time at Zama.
“That’s where I met Kevin.”
Their connection blossomed during the pandemic, which had devastated the food and beverage industry.
Despite some initial differences, Yanaga recognized Ego’s skills in bartending and management.
“Michael was the assistant manager,” Yanaga noted in an email to the Temple News.
He described Ego as young, smart, friendly, and knowledgeable, with a natural ease around people and a genuine curiosity about the industry.
As the pandemic progressed, Yanaga started planning his own restaurant, leading to the cementing of a strong partnership with Ego.
However, with the ongoing impacts of COVID-19 and Ego’s desire to finish his degree, he considered returning to Temple.
“I was back and forth,” he admitted.
Ultimately, Ego left Zama towards the end of 2021, coinciding with Yanaga’s departure from the establishment.
Together, they began working on their first joint restaurant endeavor, Izakaya by Yanaga in Fishtown.
Although this initial venture found commercial success, Yanaga was left disillusioned by his partnership with Glu Hospitality and decided to exit in 2023.
Ego quickly followed suit, determined to chart their own course.
“After years of collaboration, we said, ‘If there was a will and a way we could find our own space, we would,’ and last year, we secured that space,” Ego shared.
They meticulously discussed every aspect of their new restaurant—from the balance between casual dining and high-end omakase offerings to creating a close-knit team.
In an industry often characterized by high employee turnover, YKI’s retention rate stands as a point of pride for Ego and his staff.
Senior bartender Sean Naessens, who first met Ego in 2014 at Eulogy Belgian Tavern, praised Ego’s growth and leadership.
“I’m proud of my best friend for pushing himself to get where he’s at,” Naessens affirmed.
He added that the entire staff is excited to support Ego in building what could become a culinary dynasty.
Ego’s unexpected odyssey illustrates that passion and hard work can lead to fulfilling careers in the food and beverage industry.
“I would say food and beverage definitely has a path for a lot of people,” he concluded.
“At the end of the day, no one’s going to hand it to you, but you can make a career out of it.
You can sustain life, have a good time, and enjoy what you do.”
image source from：temple-news
