The increasing popularity of Japanese food is clearly noticeable according to Service Manager Ryuji Ikemizu. In the beginning, 60 to 70% of the visitors of Yamazato Restaurant were Japanese. With the collapse of the Japanese economy in 2000 and many companies pulling back their employees, this amount decreased considerably. "Today, Japanese food is so popular that 70% of the guests are from Europe; it might even occur that there is only one table with Japanese guests on a busy Saturday," says Ikemizu-san.
After working 10 years as a bartender in Okura Tokyo, the transition to a Japanese restaurant in Europe - working towards their first Michelin star, was pretty exciting. An intensive training in Tokyo and personal support by Oshima, ensured that Ikemizu was prepared for his new function as service manager.
The difference with Tokyo was big; the audience visiting the restaurant different. "In Tokyo guests prefer to eat a few à la carte dishes, here they are more likely to choose a complete menu." Does he notice differences in the food culture in his daily work? "I don’t enforce the guests, I’ve specialized in following their habits and responding to individual differences."
As a Service Manager, Ryuji Ikemizu wants to inspire both guests and brigade during the service. By asking the brigade to provide more information about the products in the dish, eating at Yamazato will be a greater experience for the guests. "By telling more about the background of for example the fish, the guests will learn about Japanese culture and the authentic Japanese cuisine through the dish. This way we continue to express the legacy of Oshima-san: food is culture."
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