Connecting people at a restaurant / Yuichiro Ishikawa
by Hiroki Yanagisawa on November 25, 2009 12:40 PM
Yuichiro Ishikawa／石川雄一郎
Yuichiro Ishikawa, a chef and manger of Restaurant and Balance (R+B), an eatery specialized in serving vegetable dishes, not only cooks and talks. He connects people. Among his peers, R+B is considered as a place to meet new people with positive and vibrant attitudes, and regardless to say, enjoy foods and drinks.
Yuichiro Ishikawa, a chef and manger of Restaurant and Balance (R+B), an eatery specialized in serving vegetable dishes, not only cooks and talks. He connects people. Among his peers, R+B is considered as a place to meet new people with positive and vibrant attitudes, and regardless to say, enjoy foods and drinks.
His love of cooking began from his childhood. "There was a thing about my family. Everyday, all the family members gathered at a kitchen in the evening and prepared for dinner. Under the direction of my mother, I used to mash potatoes, peel skins of vegetables, and wash dishes." Ever since when he was a pre-teen, he has been accustomed to cooking and enjoyed what he was doing.
His love of cooking is put into a practice when he was attending an university in Kyoto -- taking a part time job at izakaya, a typical Japanese drinking and eatery joint. Though he liked what he was doing at the kitchen, he didn't consider building up his career in this direction. "I wanted a job that allows creating a space and opportunity to make people happy. In that sense, I thought getting a job at a temporary staff service would be the best choice, because "work" is one of the most crucial elements, required to make people happy. As an agent, I thought I could connect the right people to the right companies."
The reality wasn't that simple. Soon, he discovers that the job is all about "manually filling vacancies based on records of human database." That's way too far from connecting people for good.
Amid losing his passion towards the work, he began involving Rhythm and Balance, an non-profit organization, striving to provide an environment for people that want to "do what you want do" by connecting people. At the NPO, he was not only an active member, but also as a chef -- cooking dishes when they are having a meeting or party.
As his focus on his time shifts more to the NPO and cooking, his priority in his life switches -- he decides to switch his job to become a professional cook. He entered a door of La Bettola per tutti, a fine Italian eatery in Tokyo. At the professional environment, he had learned and acquired basics of professional cooking and servicing.
Months later, unexpected offer was given to the hands of Yuichiro. While he was working his way up at La Bettora, a member of the NPO approached to him to headhunt. His friend's company is relocating and it will start a closed-members-only restaurant within the company's premise. Yuichiro's responsibility -- manage and cook for this new venue. Realizing that Yuichiro finally got to the work environment that he has been searching for years, he takes the offer and R+B opened to public in October 2007.
For vegetables he serves, he relies on reliable supplies. One is from his mom's friends, two -- his customer's friends, and three -- a greengrocer nearby his home. Similarities? "I know exactly who are producing. For a greengrocer, I make a stop every day before I head over to R+B and handpick the ones I want to use." Plus, because of seasonality, Yuichiro coordinates the menu based on the veggies availability in the market.
"It's been 2 years since the R+B's opening and some business projects were initiated because of the meets at R+B. Also, some couples were born! I guess my primary wish from the college years, "Providing a space or opportunity that make people happy" has been somehow achieved.
More opportunities and meets, and dishes to come in the future.
NAME: Yuichiro Ishikawa (石川雄一郎)
EXPERTISE: Chef, specialized in vegetable dishes. Selecting rare sake, shochu liquor.
BASED: Tokyo
INSPIRATIONAL SOURCE: Interact with literary authentic products, including foods, movies, etc.
If you wish to contact Yuichiro for project opportunities, please contact via edgyjapan.jp.
His love of cooking is put into a practice when he was attending an university in Kyoto -- taking a part time job at izakaya, a typical Japanese drinking and eatery joint. Though he liked what he was doing at the kitchen, he didn't consider building up his career in this direction. "I wanted a job that allows creating a space and opportunity to make people happy. In that sense, I thought getting a job at a temporary staff service would be the best choice, because "work" is one of the most crucial elements, required to make people happy. As an agent, I thought I could connect the right people to the right companies."
The reality wasn't that simple. Soon, he discovers that the job is all about "manually filling vacancies based on records of human database." That's way too far from connecting people for good.
Amid losing his passion towards the work, he began involving Rhythm and Balance, an non-profit organization, striving to provide an environment for people that want to "do what you want do" by connecting people. At the NPO, he was not only an active member, but also as a chef -- cooking dishes when they are having a meeting or party.
As his focus on his time shifts more to the NPO and cooking, his priority in his life switches -- he decides to switch his job to become a professional cook. He entered a door of La Bettola per tutti, a fine Italian eatery in Tokyo. At the professional environment, he had learned and acquired basics of professional cooking and servicing.
Months later, unexpected offer was given to the hands of Yuichiro. While he was working his way up at La Bettora, a member of the NPO approached to him to headhunt. His friend's company is relocating and it will start a closed-members-only restaurant within the company's premise. Yuichiro's responsibility -- manage and cook for this new venue. Realizing that Yuichiro finally got to the work environment that he has been searching for years, he takes the offer and R+B opened to public in October 2007.
For vegetables he serves, he relies on reliable supplies. One is from his mom's friends, two -- his customer's friends, and three -- a greengrocer nearby his home. Similarities? "I know exactly who are producing. For a greengrocer, I make a stop every day before I head over to R+B and handpick the ones I want to use." Plus, because of seasonality, Yuichiro coordinates the menu based on the veggies availability in the market.
"It's been 2 years since the R+B's opening and some business projects were initiated because of the meets at R+B. Also, some couples were born! I guess my primary wish from the college years, "Providing a space or opportunity that make people happy" has been somehow achieved.
More opportunities and meets, and dishes to come in the future.
NAME: Yuichiro Ishikawa (石川雄一郎)EXPERTISE: Chef, specialized in vegetable dishes. Selecting rare sake, shochu liquor.
BASED: Tokyo
INSPIRATIONAL SOURCE: Interact with literary authentic products, including foods, movies, etc.
If you wish to contact Yuichiro for project opportunities, please contact via edgyjapan.jp.
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