We value “learning” most. Part of our revenues continues to be spent on our study, research and training to support our efforts in pursuit of higher level of Yakitori, dishes and beverages year by year.
Employee training made between 2015 and 2016 by visiting the sites of producers who supply us materials.
・Sun Farm, Hokkaido
・Ebihara Farm, Tochigi
・Ishikura Suisan fishery, Shimane
・Sugiyama farmer, Tochigi (Sugi-san-tan brand rice)
・Izumibashi shuzo, Kanagawa
・Miura shuzo, Aomori
・Chiyo Shuzo, Nara
・Chateau Katsunuma, Yamanasah
・Shikishima Shuzo, Yamanashi
・Sadoya winery, Yamanashi
・Haruki Shoten, Hokkaido
In the camp training, we confirm business philosophy, hold an evaluation meeting and share the goal or plan each employee has.
We make a culinary tour nationwide to visit various restaurants to taste once a month.