About Me
I still have a lot to learn, but I won't lose to anyone in grit and the drive to improve! (laughs)
INTERVIEW
MY PHILOSOPHY My Work Philosophy
I value not just the food, but hospitality that makes you think, “I want to see this person again.”
What led me to join
I used to work in the construction industry.
I've been familiar with Okinawa soba since I was a child, and as the years passed, my wish to work with the Okinawa soba I love grew stronger.
Around that time, I saw EIBUN's job listing and thought, “If I'm going to do it, I want the top-class environment in Okinawa!” and applied.
I remember interviewing nervously with the president, who responded to me right away.
A day in my schedule
7:00 Clock in, start prep9:45 1-hour break; hand over and share pre-opening preparations10:50 Morning meeting11:00 OpenSelling sobaRotating breaks for other shops' staffManaging ordersChecking the next day's prepClosing work for other shopsHanding over and sharing with the evening staff16:00–17:00 Clock out
A memorable job
The first Okinawa soba I prepped, cooked, and served all by myself.
I still vividly remember a customer who finished even the soup and told me, “It was delicious, I'll come again!”
It was the moment when an endless drive to “keep improving my skills!!” welled up inside me.
What I want to do What I want to take on next
Just keep working hard, day by day.Even when I fail, I repeat reflection and improvement.There's still so much to learn, but I aim to grow further and become someone who can lead the shop.And I want it so that whoever I talk to and wherever I go, people say, “Okinawa soba shop = EIBUN!”
