I am Yoshida, president of Yamada Shusei Ltd., a professional apparel garment repair group in Nagaoka City, Niigata Prefecture.
The Yamada Group holds regular zoom meetings for leaders, during which we take time for study sessions, and in November we learned about the work style of Chef Kishida of the Michelin three-star restaurant "Quintessence".
To begin with, we often hear the word "Michelin," but during the study session, we were reminded of the meaning of the number of stars in the Michelin Guide.
One star: excellent food that is worth a visit if you are in the neighborhood.
Two stars: excellent food that is worth a visit even if you have to travel a long way to get there.
Three stars: outstanding cuisine that is worth the trip for its own sake
In an interview, Chef Kishida of the three-star restaurant "Quintessence" was asked, "Are you conscious of maintaining the number of stars?
He responded as follows.
"I'm not that strongly aware of it. When I chase after evaluations, I go in strange directions. I don't do things that disrupt my day-to-day life."
Also, "We live in a time when we don't know what is going to happen. What do we need to do to survive?" He responded as follows.
"Do what you can do now, and don't forget the purpose of what you are doing. I think that's true in any job."
This interview was in 2021, but my interest piqued, I did further research when I got home. I found out that he will continue to be awarded 3 Michelin stars in 2022 and 2023 (16 consecutive years).
I believe that this is the ideal way for me to continue my business by balancing "following my own path" with "receiving high evaluations from customers. I will work on each task in front of me so that I can provide services that will be recognized as a 3-star in the apparel repair industry.