Let me tell you - if you have an interest in culinary arts and want a better life starting in your 20's, a job in this industry is amazing. It's true!

"I was just working part time jobs in Harajuku until I was 23 years old"

As a student I didn't study or participate in any extracurricular activities. I didn't even party and in general I lost interest in everything in 3 days or so. I wasn't very self-confident which made it difficult for me to communicate with others and I just worked without much thought given to it.

I decided at 23 years old that I couldn't keep living this way. I thought to attain a specific skill set and dived into the world of Japanese cuisine.

I had no vision - cooking was the only thing that I could come up with. I didn't know any restaurants so I just went directly to a fancy place that I found in a magazine.

What I encountered was a world completely different from mine. I was born without any diligence and wanted to quit immediately.

"Work is tough and the hours are long"

Many things stopped me from quitting but the most significant was the relationship I developed with my boss and seniors. They were tough but I never experienced such warm relationships before. I stayed in this world of cuisine because they genuinely cared for my wellbeing when I told them that I wanted to give up.

Even then, I spent around two y ears without being able to put my full self into this profession.

After different assignments given to me by my boss,. I started to be interested in operations.

 Efficiency, routine and overall operations in the kitchen can be changed just by one person's direction. Being assigned the role of simmer made me realize how fun work could be.

Once I found my job to be fun at the age of 25 - I did not need anything else. I threw out the TV, magazines, tapes and anything unrelated to work and started to collect books on the culinary arts, flowers and ceramics.

Culinary is culinary and the working environment is tough. But, fun and enjoyment overrides everything.

I spent every waking minute thinking about work. Everyday I would think of the next day's preparation in the kitchen and would think over and over again to find the best method in my mind. I would think until I fell asleep and think until I arrived at the restaurant in the morning. I would execute what I envisioned in my mind and prove my methodology.

I spend several years deep in this routine.

During my commute and days off I would carry floral encyclopedias, study tea ceremony and visit ceramics galleries. I was completely changed from who I was several years ago. I just simply enjoyed every moment.

The owner of the restaurant was extremely strict in his work - and his cuisine was extraordinary. I am able to continue to this day thanks to the toughness I experienced in this period.

I discovered that challenging times are what truly grow a person.

I was captivated by the world of "taste" - albeit late in life nearing my 30's, I was mesmerized by the power of something delicious being able to move somebody and make them so happy. Since then, I have endlessly hypothesized flavours that may please my customers and have been even further drawn into the world of Japanese cuisine.

People who spend their teens labouring in their studies have that as their wealth, and someone who just floated through life like me have a debt.

I feel that I needed to repay that debt in life.

It's better to repay early - ideally in your 20's. I believe this through my own experience and also from seeing hundreds of chefs in my life.

"Focus your 20's on working"

The depth you go then will change the quality of the rest of your life and expand possibilities.

Your quality of life cannot be changed by any one else but yourself.

If you believe it to be difficult it will be difficult.
If you believe you can do it you can.
If you believe it to be tough it will be tough.
If you believe it to be fun it will be fun.

Your feelings are not swayed by your environment or the people around you - it is 100% up to you.

However, it is very important to have people around you who understand your weaknesses or background.

I have learned through experience being someone with low self-esteem and becoming the polar opposite in my 50's.

Even restaurant managers within the group have experienced failure and wanting to walk away.

Nobody has had a perfect and problem-free life.

If you are having a tough time you can take a break and breathe. If you can come out then you can experience things.

Nobody is intentionally lazy. Everybody has a reason.

I want to value an environment that will allow time off without question and trust that each person has a reason.

Successful people will have the next thing in mind and work, study, enjoy and rest. We provide more days off so everybody can enjoy their life and have balance.

You can change the quality of your life anytime - just like I did. 

Let's dive into this world.

You might discover a side of you that you have never seen before - completely immersed and enjoying yourself.

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  Location

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  5-37 Kagurazaka Shinjuku-ku Tokyo
  

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  HP
  

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  kagurazaka-ishikawa.co.jp

• A well-established Japanese restaurant that represents Tokyo. The group boasts restaurants specializing in Sushi, French and Fusion, providing opportunities to gain a diverse set of skills.
  (Michelin Guide Tokyo : 3 stars)