I love communicating with people. I'm the type who wants to get along with anyone.

My previous job was at an IT company.

Since I love talking with people, I decided to change careers, thinking that work facing people suited me better than staring at a computer.

I'd visited OKINAWA SOBA EIBUN as a customer, and — “Once you've made up your mind, act right away!” — pushed on by my wife, I took on the challenge, and here I am.

I'm uchinānchu (born in Okinawa), but before joining I was far more of a ramen person than an Okinawa soba person (laughs).

Joining EIBUN got me hooked on Okinawa soba, and now I go around trying it all over.

7:00 Clock inPrep the soup, “juicy” (Okinawan seasoned rice), and other ingredients used in the day's service8:00 OpenServing morning soba to customers10:00 Break15:00 CloseClosing work and preparing mail-order shipmentsOrdering duties16:00 Clock out

I was assigned to our 2nd shop, STAND EIBUN.Because STAND EIBUN has an open kitchen, we make soba while customers watch.

At first I was nervous, but (being something of a show-off) I found it so much fun to talk directly with customers from anywhere, and I'll never forget the moment someone first told me directly, “It was delicious!”

Now conversations with customers really get going, and depending on how busy the shop is, there are even times I end up chatting quite a lot (laughs).

When people I've talked with become regulars, or start coming again and again from outside Okinawa, I feel a great sense of reward in seeing our customers grow in number.

To provide entertainment through food and hospitality.