Kazunaga Abe・Yuto Kinoshita

Brew Master / Brewer

Kazunaga Abe・Yuto Kinoshita

Provide an experience guests would want to taste again. A wish incorporated in our beer recipes.

My desire to make beer grew just by watching the brewery at a close distance.

Kinoshita: I was working part-time at a beer bar, when I had my first craft beer. This first drink inspired me so much I immediately knew I wanted to work in the beer industry. After that I looked into breweries within Tokyo and that is when I found T.Y.HARBOR.

Abe:It wasn't our beer you were inspired by!

Kinoshita: I started working part-time at T.Y.HARBOR as a hall staff just because I wanted to learn more about beer. I had no experience in an actual brewery and I never dreamed that I would be interested in actually making beer. But after watching the brewery atmosphere, my desire to make beer grew more and more. During my 2nd year I asked the manager if the brewery was hiring. There weren't any openings at the time, but I continued to share my goals and increased my beer knowledge as a bartender. I went to get certifications for beer tasters and beer coordinators, and helped out at other breweries on the weekends. Over time, I finally got the position in our brewery.

Abe:Of course it's better to work with somebody who has passion. TYSONS & COMPANY (below TYSONS) has a good work environment where everyone can take the necessary days off, giving people the time outside of work to learn and challenge themselves. A work environment that is so tough it makes you just want to sleep on your days off won't inhibit any motivation for new challenges and work won't be so fun anymore. If that happens, you won't be able to provide a good experience for the guests, meaning the company won't grow either.

The close distance between brewer and guest. Makes the job worthwhile, enhancing growth.

Kinoshita:In addition to our daily work routine, I also help come up with ideas for our monthly seasonal beers. There's nothing better than seeing guests enjoy the beer that I came up with. When my pumpkin ale came out in the fall, one of the restaurant staff told me that guests were enjoying it while being surprised by the idea of a vegetable ale.. Most of our beer are distributed to our own restaurants, so I can feel the response closely.

Abe:Right now we brew 5 kinds of beer regularly and 1 kind of seasonal beer that changes monthly. Our regular beers have been made with pretty much the same recipe as when we first opened in 1997.

Kinoshita: I think I can make characteristic seasonal beers because of the 5 regular beers that Abe made. 3 times a week I deliver our beer to all of our restaurants, and I make sure to inform the staff of the beer recipe and the story behind the beer. By doing so, the staff can relay the story to the guests, giving them an experience they can't get anywhere else. For me, sometimes the guests themselves give me inspiration. This cycle keeps on going, and I hope to keep on growing too.

Because we are TYSONS, we can give more than just "good" beer.

Abe: The beer that we make is just one of the tools we use to provide a TYSONS-like guest experience. Food, service, location are all equally important so I don't want the beer to have too big of an impression. It should go well with the food and make you want more. That is the hard part. It's easy to make just one kind of good beer. There's nothing better than for a guest to have their first craft beer with us and then come back for more to say "It's always the same taste we love." In order to create that taste, I have always selected high quality malts and hops, and protecting the same recipes while brushing up the ingredients and polishing our taste.

Kinoshita:When I sometimes help at the restaurants, I talk to the guests about our recipes and some episodes during the making of the beer. They love it. Sometimes it's the reason they become regulars, and it's during those moments that I actually feel like we can give a different kind of experience to our guests through our beer. This is why I hope to come up with some kind of system where every single staff can do this without me being there.

Abe:Our company is unique because 85% of what we make goes to our restaurants. This is something other breweries envy us about. I don't think this stance will change even if we expand our brewery and increase production.

Kinoshita: A guest experience includes everything from the food, service, conversation and location. I was able to embody this because of my experience as a hall staff. I went to America for a company trip where I learned about the dining culture there, and TYSONS is one of the few companies that can actually come close to that kind of experience. Of course, there are always the other duties and jobs that needs to be done, but ultimately what motivates me is the work environment that says beer isn't just a product, but something that is connected to the entire guest experience.


Kazunaga Abe
Followed the path to beer making in 1997 when T.Y.HARBOR opened. After learning the techniques of beer making over the course of one year, he started development of craft beer recipes with selected ingredients. Ever since then, he has continued making high quality beer with the same recipes for over 20 years.

Yuto Kinoshita
After being influenced by his first craft beer at a craft beer bar, he started working part time as hall staff at T.Y.HARBOR. During his 2nd year, he began showing interest in beer making, and after a year he was transferred to the brewery. It will be his 5th year working at TYSONS in 2017.

Employment Information

Between ¥250,000 and ¥450,000 per month or more
*Experience taken into consideration
(an hourly salary of between ¥1,100 and ¥1,300 during one to five months of training)
Please choose preference from all TYSONS & COMPANY or Rising restaurants, cafes, bakeries and other services.
Paid Days Off:
9 days a month (Shift system)
Full coverage for transportation expenses, one raise per year, two bonuses per year (equivalent to twice the basic month salary), dining allowance, employee discounts, full coverage on social insurance, overseas training program in place (partial coverage of expenses)
*No employment visa sponsorship
hourly salary starting form 1050 yen
Partial coverage for transportation expenses, uniform provided, meals provided, employee discount
*No employment visa sponsorship