Own experience leads to guest experience.
A work place with limitless input.

I wanted to work once again with the chef I had admired.
I came to TYSONS & COMPANY with that thought and wish in mind.

I moved to Tokyo from my home town to choose the path of a cook when I had roughly turned 20 years old. David who is the senior advisor at TYSONS & COMPANY was working at the first restaurant I went to work for. Although he moved to another company short after, it was my strong wish to work with him which led me to TYSONS & COMPANY. David was the main person who promoted American food and its food culture throughout Japan. I wanted to feel and take in the American taste and work ethics as it differs greatly from a traditional Japanese working style.

After I experienced several positions throughout TYSONS & COMPANY, I became the head chef at T.Y.HARBOR in my 13th year since I had joined. As T.Y.HARBOR is a brewery restaurant like a traditional west coast American brewpub, I always think about how well the food goes together with our beers. We have seasonal menu changes twice a year, and we always make every dish simple to make use of its real essence, that is the TYSONS WAY. Then we add some fun twists, for example, Tamari-soy-sauce which is very Japanese into our American tastes.

Experiences one can only feel right here.
The most delightful moment is when we’re able to provide just that.

Thanks to our customers, T.Y.HARBOR is a very busy restaurant. We have about 600 people at lunch on the weekends. We sometimes need a positive mindset like “we can do it!” to get through the day. If I have some negative way of thinking, it influences my staff as well. In that sense, I naturally became an optimistic. There is a certain accomplishment one can obtain when a restaurant is busy. After a while, that busy becomes excitement. I believe that if our staff is working in a fun and relaxing environment, that energy transfers to our customers. Happiness and smiles are contagious.

Kitchen staff do not have many opportunities to talk directly with our customers, but occasionally the hall staff leads me to guest’s tables. Words like "We came to eat your food again!" "It was so delicious!" "I will definitely come back again!" is the reason for what I do. I once received a letter from a child titled "Dear Chef" with drawings. Those are the moments when I know that the guests had a good experience. That is when I feel honored.

We can develop ourselves through our own experience here
with colleagues who have the same mission and passion.

Our company mission is "A lifetime of memories in every meal." We deliver the best experience to our guests. On the other hand, we can also have a lifetime of experiences working here at TYSONS & COMPANY. That is definitely one of the attractive points of working here. Regardless of position, when there are so many people working under one roof, the input and opportunities of knowledge is limitless. When I went abroad visiting Texas and New Orleans as part of the company’s training program, I was able to experience American culture and food on a larger scale than ever before. These experiences have improved and allowed me to brush up my skill sets which I then express through my dishes.

TYSONS & COMPANY has its core values "passion and action”,” people first”, “positive energy” and “responsibility.” Each one is important, but I would like to especially emphasize on "positive energy" the most. By being positive and being able to have fun in a work place will strongly affect the output of anyone while they are at their work place. We can make customers feel comfortable and happy when the staff are also enjoying their work. We have many people who apply to our restaurants who have been long time fans of our brands. My wish is to work with those who have positive energy and people who enjoy and have fun working with each other and for the customers.