At the 10th anniversary milestone, I took another look at "what I really want to do"

When I was a student, I was enrolled in the photography department.
When I thought about what moment I would like to witness, the first thing that came to mind was...
"A place filled with the best" and "sparkling moments".
The special day that matched that image was a wedding.

While devoting himself to lacrosse, he also worked part-time at a yakitori restaurant during his student days.
I was naturally drawn to interacting with people and making people smile through food, and by chance I came across a job in the wedding industry.

I have been involved with my previous company since 2013, and as a planner, I have continued to accompany my customers to their "once in a lifetime" moments.

The work was busy but fulfilling, and in my third or fourth year, I was working frantically towards becoming a top planner.
As I gained more years of experience, in addition to serving customers on-site, I was given more educational responsibilities such as training and recruiting staff.

Of course, education and recruitment are important jobs. But when I stopped to think about it, something came from deep within my heart.
"What I really want to do is to provide 100% hospitality directly to my customers."
That's what I thought.

When I was about 30 years old, I had always loved eating and drinking, but I was starting to feel uncomfortable about gradually drifting away from that world.
It was around this time that I came across an Instagram ad for a new restaurant opening in Toranomon.

The city of Toranomon is home to a hotel that I dreamed of staying at as a student.
"This may be fate"
The year 2023 will mark exactly 10 years since I started working part-time in this industry.
We want to deliver the "customer happiness" that we have always cherished directly to the food and beverage industry.
I decided to change jobs from there.

I was already familiar with Plan-Do-See (hereinafter referred to as PDS) and understood that it offered wonderful spaces.
In particular, the reception he held at the opening of THE AOYAMA GRAND HOTEL was very memorable.
I was once again captivated by the coolness of the style. I often go to BELCOMO with my friends,
Each time I felt the charm.
The thing I felt most since joining the company is that the people are so attractive. Every single staff member I interact with is wonderful and has great taste. No matter which store I go to, I feel excited and excited. It's very stimulating, and I feel like this is an environment where I can grow even more.

KEI COLLECTION PARIS (hereafter referred to as KCP) has a different appeal from previous stores. The items sold here are all special and wonderful, for example, the food and wines are special and hard to find elsewhere. The staff are also all very professional, with some members coming from PDS and others with a variety of careers. Everyone is an expert in whatever they do, and being surrounded by people with high wine knowledge and service skills is very stimulating for me.

I first received my first training at THE AOYAMA GRAND HOTEL, and I was impressed by how everyone there, regardless of age, was so lively and always spoke in a positive manner. I felt that energy and it made me want to work harder.
To be honest, I was a little worried about changing jobs. But more than that, I've been inspired by the people I've met here. I'm really happy to be able to work with such wonderful colleagues.

In my work at KCP, I am able to deliver to customers what I love.
I think the happiest thing is being able to confidently tell customers, "This is really delicious," what I've been making and what I truly believe to be delicious.
I have come to realise that I cannot sell something that I do not believe to be good.
If you don't believe in yourself, you won't be able to convey it to your customers.
That's why every day, I listen to the kitchen team's thoughts on the ingredients and the food they use.
We also hold regular study sessions where you can learn new things and gain new knowledge.
I feel very lucky to be able to communicate this to customers on a daily basis.

Actually, I've always wanted to have my own shop. I don't know when that will be, whether I'm 40 or 50, but I hope to create a warm place where customers naturally gather.

Behind this belief lies a love for food and a strong commitment to building relationships with customers.
Rather than just serving food, I want to value "creating and serving what people want to eat right now, in this moment."

After all, it is the food you like, the ingredients that are in season, and the things that you feel the season.
I want to deliver food that makes people think, "This is what I want to eat right now." I want to find what's "just right" for each person while incorporating what's popular.

I think it's really essential for a store to be able to provide something that is tailored to the customer. I would be happy if I could be able to create that kind of space with my own hands.