Member
CEO/Representative Director
Takayoshi Umeno
I stayed in New York as a music producer for many years and visited many famous restaurants, and what I felt was the pride in the restaurant culture. Many chefs create creative dishes every day, and service staff receive at least 15% tips and happily provide high-level customer service. The culture of guests evaluating the food, service, and space and paying a fair price is well established, and as a result, the social status of chefs and service staff is more established than in Japan.
There are many "delicious restaurants" in Japan, but how many restaurants and companies can the staff working there truly take pride in? In that sense, we want to pursue a true restaurant.
You are always welcome to be our member!
Executive Chef/Head Chef
Hiroshi Yuasa
Our menu can be summed up as "Modern Chinese based on Cantonese cuisine".
We offer a wide range of Chinese cuisine, including Sichuan, Shanghai, Cantonese, and Beijing. The ingredients and techniques vary from region to region, but I believe this is because the essential "way of thinking" about food and ingredients differs from region to region. (Are the ingredients fresh for that region? Do they take time to deliver?)
Although we offer a wide range of cuisine, our motto is to understand "broad but deeply", not "broad and shallow".
Your "creation" and "arrangement" will not be beneficial unless you understand deeply.
Why not think about the essence of cooking in a kitchen where you can experience a wide range of cuisines, from dim sum to hotpot and appetizers?
We are entertainers set in restaurants.
Not only ``cooks'' and ``servers,''
We are looking for people who will continue to create further value for the restaurant business together with us.
You are always welcome to be our member!
We are recruiting for the following positions, both part-time and full-time.
Please feel free to contact us at
Store tour upon request
We also provide individual support for company information sessions, etc.
