After experiencing course meals, a la carte, and lunch service, I am currently only doing the chef's choice course. The maximum 10 seats in Akebonobashi became too small, so I started thinking about relocating about 4 or 5 years ago. However, I decided to relocate to Kagurazaka in the same ward so that my existing customers could continue to come. I was worried about opening a store during the COVID-19 pandemic, which has no end in sight, due to the rising cost of construction materials, delays in construction schedules, and rising food prices, but I made the decision because it would be difficult to turn over customers if I didn't increase the number of seats. What I pay attention to when serving food is to bring out the best in the ingredients without making too many adjustments, and to serve them fresh. We operate a small store with a small number of staff so that I can keep an eye on them. In return, I want to give back to our customers, so I try to make it more cost-effective and satisfying. I get compliments like "It's delicious and has a lot of volume," so I feel that the sense of security and stability of being able to eat delicious food is appreciated. As for future prospects, I am thinking about developing human resources and building an organization. I want people of a wider age range to enjoy Japanese food, and I want to create a more casual store where young staff can thrive and make the business more stable. Meeting customers is a once-in-a-lifetime experience. I think that every day and every business encounter is a serious challenge. I want to do work that is fascinating, always conscious of being seen by customers.