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!

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