Making Machida Shoten a Common Sense Ramen Restaurant Directly-Owned Restaurant Business Department Ihekei-East Japan Sales Division 1 Machida Block Machida Shoten Head Office Yuto Iizuka

Challenges in the restaurant business that began with a part-time job as a college student

When I was in college, my first encounter with the restaurant business was a part-time job at an all-you-can-eat barbecue restaurant. I chose kitchen work, avoiding customer service, because it was just my first part-time job. However, as I gained experience, I became interested in trying a new challenge in the restaurant industry, and through my job search I was introduced to the ramen restaurant "Gift. Unlike yakiniku restaurants, I found a new and interesting world of "one-shot" competition, where you put all your energy into one bowl of ramen, and was fascinated by the lively atmosphere of the workplace, and decided to join the company.

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A vision for the future that makes Machida Shoten the norm for ramen

After joining the company, I was surprised by Gift's commitment to making ramen. Their uncompromising attitude, from the placement of a single sheet of nori to the orientation of the bowl, had a profound impact on my own work ethic. In order to make "ramen = Machida Shoten" a common practice throughout Japan, I believe it is essential to train junior employees and grow myself. In the future, I have a big dream to make Machida Shoten a well-known presence throughout Japan, just as hamburgers and beef bowls are immediately associated with the brand.