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Messages from Our Senior Employees and A Day in the Life
Chef-Manager10 years since joining the company
Delivering an inspiring culinary experience that exceeds customer expectations
Tsukiji Tamasushi Sasashigure Omotesando Hills branchJoined the company in July 2018
Sadao Takayanagi
Sadao Takayanagi
Interview
Reason for joining
Seven years ago, in my mid-forties, I decided to make one last career change and interviewed at Tamazushi. It was one of several companies I interviewed with, and at the time, I was thinking, "I want a place with a slightly higher salary," and I secretly had another company in mind. However, after my interview at Tamazushi, the last company I interviewed with, the managing director, who was my interviewer at the time, invited me to eat, saying, "You must be hungry, aren't you? Let's go get some food." I had never experienced anything like that in my life, and the managing director's personality won me over. I decided, "This is the place!"
About job satisfaction
We always strive to deliver products that are even better than their menu photos, and we're happiest when customers exclaim "Wow, that's beautiful!" or "Amazing!" when we serve them. Customers are always impressed when they receive something even better than they imagined.
This is my first year, and I'll be making sushi at the counter.
Regarding the workplace atmosphere
Having changed jobs many times, I know that sushi restaurants tend to have difficult people. But you won't find them at Tamazushi. Everyone is straightforward, and I believe that thanks to the president's management philosophy of "strength development" (a method of developing people's good qualities), everyone works with a sense of purpose.
Message to those considering applying to Tamazushi
We want people who want to grow, improve, and work at a proper sushi restaurant to join us. We don't want people to choose a company solely for good pay. I believe it's always better to choose a company where you can work long-term, even if the salary is average, by discerning what kind of philosophy the company values.
A Day in the Life
09:00
- Arriving at the office/store and preparing for opening
- After changing into a white coat, I enter the store. I boot up the register, check the cash, and check my emails. As part of opening preparations, I replenish the fish in the display case and prepare the tuna (basically, everyone prepares their assigned ingredients).
10:30
- Meals/Morning Assembly
- All staff members attend the morning meeting to share information on the day's catch, reservations, and other important notices, and prepare to welcome our guests.
11:00
- Lunch hours
- Open for business. We all cheerfully greet customers. For customers from overseas, we have English menus ready and assist them with simple English. Around 13:00, I predict the day's flow and instruct staff on break times and additional preparation tasks.
4:00 PM
- Dinner preparations
- Staff members will take turns eating, and simultaneously prepare for the evening. How we use this time will affect our readiness for the evening service, so we must be very careful in our assessment.
6:00 PM
- Dinner service
- Since it's getting to the point where all seats are occupied and people are starting to wait, I will monitor the situation and increase the number of sushi chefs as needed. I will continuously give precise instructions, observing the kitchen, customers, and dining area, to ensure the entire operation runs smoothly.
9:30 PM
- Last call
- While serving, I prepare for tidying up and instruct on tomorrow's procurement.
10:30 PM
- Preparing to close
- Whole team cleans, quick overall meeting (review)
10:50 PM
- Closed
- Final store check, lights out, leave store
Recruitment details for each job type
For detailed conditions and salaries for each job type, please check our official recruitment website.
