Diving into the Culinary World After Music College
A New Challenge That Began at a Bistro

I actually majored in electone at a music college, but even then, I had a strong interest in the restaurant industry. After graduating, I spent four years honing my skills at a French bistro with about 20 seats. When the chef there was transferring, he encouraged me to "see how a larger restaurant operates," which led me to an introduction to CICADA.

Although I was ultimately assigned to T.Y.HARBOR, I spent four years there —starting as a part-timer —to build a solid foundation of experience before moving to my current post at crisscross. Given our location in Omotesando, the shop is always buzzing with energy from both tourists and regulars. Orders come in one after another, creating a fast-paced environment that constantly tests my skills. Itʼs a place where I can work with a healthy sense of tension and fulfillment.

Different Challenges:
The True Appeal of Navigating a Cafe as a Team

In a traditional restaurant kitchen, roles are strictly divided by position. In a cafe kitchen, however, we need the flexibility for everyone to adapt to the situation in real-time. Our style isn't just about guarding your own station; itʼs about looking around and supporting one another.

The kitchen at crisscross is a compact space, but thatʼs actually a strength because it keeps the staff close. I personally value the "heart-to-heart" connection with each team member above all else. Beyond energetic greetings and responses, I make a conscious effort to engage in casual conversation during shifts̶asking things like, "Was it busy this morning?"

These small interactions actually provide a wealth of information. A personʼs tone of voice or reaction can tell me, "Maybe they aren't feeling well today," or "Theyʼre in great form today." This allows us to sense each otherʼs status in real-time. We face many intense rushes during peak hours, but I truly feel we overcome them as a united team because of the trust we build in our daily interactions.

An Environment Where You Can Achieve Your Ambitions
and the Strength of "Horizontal Connections" Across Shops

A major strength of TYSONS & COMPANY is that you can steadily advance based on your own initiative. Having started as a part-timer, it was a profound joy for me to be entrusted with the role of Head Chef in my 30s. The strong "horizontal connections" are also unique to this company. It's not just about social interaction; thereʼs a physical synergy too —for example, being able to use fresh bread from the neighboring breadworks in our own dishes helps fuel our creativity on the floor.

The company culture also makes it easy to achieve what you want to do. While we have a solid system for taking time off and breaks, more importantly, there are supervisors who stay close to their subordinates' goals and guide them. In the culinary world, there is still a culture of "watch and learn," but here, many people walk right alongside you as mentors.

Thatʼs why I want people to dive in even if they don't have prior cooking experience. We have the environment and the preparation ready to teach you. It would be a waste to give up just because you're "inexperienced." Of course, for those looking to sharpen their skills, I believe this is a place where you can grow significantly —both as a professional and as a person.