I’m wondering how many people have aspired the hospitality industry that is awesome occupation.
“Garçon” and “Sommelier” are a high-profile occupation recently in Japan. If you master it as a professional, it takes amount of time and its experiences. Don’t hurry, Don’t rush, like a stream of spending time in Maruyama
Over 30 years, I’ve been keeping on the training and own improvement day by day. Finally, now I see recent as a professional.
Without feeling too much pressure, I’m able to offer attentiveness to guests with calmly gentleness very recently and make them heart-warming those who choose us out of amount other restaurants.
I’m looking forward to your visit as I’m proud of work on “Sommelier” my lifetime.