Kitchen staff interview

THE SODOH HIGASHIYAMA KYOTO

Moe Nakamura

New graduate, second year at company

TOKYO NODE DINING

Masaya Sawada

11th year since joining the company as a new graduate

THE KAWABUN NAGOYA

Renya Yoshikawa

5th year since joining the company as a new graduate

WITH THE STYLE FUKUOKA

Kyogo Tsukada

Joined in 2019
WITH THE STYLE FUKUOKA
Kitchen Manager

I want to contribute to Plan・Do・See and Japan through food.

The reason I decided to join Plan-Do-See was, and still is, the people. I feel like it's a miracle that we have such wonderful people here.
What can be said in common between seniors, juniors, and people of the same generation is that there are always wonderful things and things to respect about each other.

Most of the restaurants in PDS are large establishments with a wide variety of business formats. What they all have in common is that they cannot do everything alone.
I was impressed by the fact that instead of creating a star chef, the company aims to create the best kitchen team in the world, so I decided to join the company.

WITH THE STYLE, where I currently work, has many sections, including weddings, marketing & sales, hotel, teppanyaki, and main dining.
The kitchen is the only place that touches all of these things, so my job is to build strong connections with the various teams and expand the possibilities.
Is the menu structure okay? Is the equipment okay? Is the member placement optimal? There are many things to consider, but I'm always grateful to be able to take responsibility for all of it, and to have so many friends who run alongside me to make sure that the decisions I make are the right ones.

As for my future plans, I love Japan, so I would like to contribute to PDS and Japan through food, and to strengthen the existing industries for the future of Japan.
As a chef, I want to continue doing what I can to contribute, even if just a little, to primary industries and producers through my cooking.
Of course, in order to remain strong, we will continue to pursue profits, but we also want to remain focused on our customers.

Balcony by 6th

Naka Miyauchi

Joining in 2024/Pastry chef

Life is enriched for everyone
encounters Plan, Do, See.
I want to be a member
who can create such an opportunity.

I currently work as a pastry chef at Balcony by 6th in Azabudai, a dining restaurant with seating for about 160 people. I prepare and serve desserts to please the many customers who come every day for breakfast, lunch, cafe time, and dinner.

The reason I decided to join Plan-Do-See was, there are no two restaurants that are exactly the same, I could experience many different types of cuisine, many different ways of working, and I was attracted to the idea that I could experience as much as I wanted to do what I wanted to do, depending on my own efforts. And more than anything, I wanted to work here because I saw how the employees genuinely enjoyed their work, were proud of it, and were not satisfied with the status quo, but looked forward to a bright future. As a member of this company, I want to love cooking even more, enjoy it to the fullest, and become a chef who can please many customers! That's what made me decide to join the company. I had been unable to decide because there were so many things I wanted to do and was interested in, but I still remember how attracted and excited I was to the point where I can confidently say, "This is the path I want to take."

Currently, I am working as a pastry chef, but I strongly want to become an all-rounder who can work in any position, including in the kitchen, without being limited to one place. I want to be a member who never forgets to be grateful to those around me who support me, who showers love on others, and who is loved by those around me. I want to be a leader and member who naturally brings the team together and raises morale because of me.

THE KAWABUN NAGOYA

Hiromitsu Kageura

Joined in 2022/Kitchen

Enriching the world with the Japanese spirit of hospitality.

The reason I decided to join the company was because of my experience working as a part-timer at 6th by ORIENTAL HOTEL in Yurakucho for about seven months. During those seven months, I was able to experience the fun and appeal of kitchen service, and I joined the company in 2022.

After gaining experience at Balcony by 6th in Azabudai, Tokyo, I am currently in charge of the dining area at The Kawabun Nagoya in Nagoya, where I cook every day, focusing on the ingredients and each dish in front of me in order to exceed my customers' expectations even by a centimeter. The kitchen team is full of passionate people who are unwavering in their passion!

We hope to continue to convey the wonderful value of Japan through our cuisine, and to make Plan-Do-See restaurants a travel destination in Japan and around the world. With the tourism industry as our greatest weapon and the Japanese spirit of hospitality, we hope to enrich Japan and the world.