Tell us about your journey since joining the company.
After joining the company in 2018, I began my career developing menus and establishing operating procedures for the cafés and food and beverage services at the accommodations we managed at the time. One of the menu items I created during that period was our panini, which remains a popular product and continues to contribute to the F&B division’s sales today.
Since then, I have been involved in launching, developing menus for, and managing food and beverage operations at a wide range of locations in Japan and overseas. These have included eph KYOTO, the Kyoto Central Kitchen, eph TAKAYAMA and Hids’ cafe & bar, Sushi-Ten in Sydney, SAIK, and UTAIMACHI.
My experience has also extended beyond our accommodation business. I have handled bento orders for Toraya at Kyoto’s Minamiza Theatre and, during the COVID-19 pandemic, helped operate department-store events and prepared-food shops. I am currently leading the launch of THE MACHIYA LOUNGE, including the development of a new breakfast service.
What does your day-to-day work involve?
I oversee the F&B division’s overall operations, including reviewing the performance of each location and managing financial plans and results. For new projects, I am involved throughout the entire process, from developing menus that reflect the concept to establishing the necessary operating procedures.
My role is not limited to management. I also work directly in the central kitchen, assist with food preparation, and take part in day-to-day operations at our locations. Being present on-site allows me to identify challenges and opportunities for improvement firsthand. I can then apply those insights to existing operations and the development of new services, which I consider an important part of my work.
When have you most clearly seen the results of your work managing locations in Japan and overseas?
Every new location begins from zero. Developing the menu, establishing operations, and training staff all require us to build something from the ground up. Although the process can be challenging, it is extremely rewarding to see a location settle into its operations and gradually become a place valued by both customers and staff.
I also felt a strong sense of achievement while managing events at department stores. Seeing products I had developed featured prominently on station displays and posters made the results of my work feel very tangible.
At Sushi-Ten in Sydney, I undertook a fundamental review of staffing arrangements and operational workflows. These changes led to a significant improvement in profitability, and it was particularly rewarding to see the positive effect they had on both the restaurant and its team.
What matters most to you when sharing Japanese food culture overseas?
When introducing Japanese food culture overseas, my priority is to offer the same level of quality and authenticity that customers would experience in Japan.
In recent years, more people from Australia have visited Japan and experienced authentic Japanese cuisine firsthand. That is why I refuse to compromise—not only on flavor and quality, but also on how the food is served and the overall restaurant environment. I want our customers to enjoy that same sense of satisfaction after returning home.
My aim is to create a place that reminds customers of Japan and, for those who have never visited, introduces them to the appeal of Japanese food culture. That goal guides the way I approach our operations every day.
Is there a memorable moment you have shared with a customer or local staff member?
One experience that has stayed with me happened while I was working a shift at Hids’ cafe & bar in Takayama. I had the opportunity to speak with a customer during their stay. A few days later, we unexpectedly ran into each other again at a department store in Kyoto. We were both surprised to meet in a completely different place, and I still remember standing there and talking for quite some time.
In hospitality and food service, the time we spend with each customer can be brief. That unexpected reunion reminded me of the warmth of the connections we form through our work. It also made me realize again that our daily interactions are more than simply providing a service—they can become part of someone’s memories.
What would you like to take on or achieve in the future?
Food and beverage services for our machiya accommodations currently focus primarily on breakfast. In the future, I would like to go beyond that framework and create new forms of value for our guests.
I am particularly interested in developing interactive experiences and events that introduce guests to a region and its culture through food. Rather than simply serving a meal, I want to create opportunities for guests to discover the traditions, stories, and culinary culture unique to each destination. Through these experiences, I hope to make their overall stay even more meaningful.
I want to continue expanding the value that our F&B division can offer and take on new initiatives that use food to connect people with local communities.
