- Learn about ingredients, visit the farms, and learn with the producers.
- What chefs must learn is not only culinary skills. It is also necessary for chefs to learn other things and improve their sensitivity to give their work more depth.
- The mornings of Masuya Group’s chefs begin with a visit to the fish market.
- Sushi Bar Makoto is enthusiastic about the local fish, and has the widest range of local fish among the sushi train restaurants in Australia.
Why has Makoto kept offering the local fish to its Chinese and Australian patrons since its opening, although they do not prefer local fish?
Because we have a strong belief that we can gradually introduce the new tastes with the help of toppings and flame scorching. - Chinese people enjoy hot pots even in the summer. Wine is an important part of a meal for Australian people. These are examples of cultural differences. Full understanding of these cultural differences is an essential factor for success in this country.
- The people you work with are as important as the ingredients you use.
- Do your best, everyday.
- Pay attention to details in every circumstance.
- Keep the restaurant clean all times.
Turn the all lights in the restaurant on, then clean every nook and cranny. - Be quick.
- Doing the same things as you did yesterday is not good enough.
Continuous learning and improvement is necessary. - After leaving Masuya Group, your next step should be to choose to work with Australians.
- Sommeliers should be learning about food and ingredients as well as wine.
- The colour of your hair does not matter. However, it has to be clean.
- Be proactive.
- Prepare for the worst when you deal with a problem.
- Troubles within the company are the best opportunities to improve the company.
- Profit and effective cost control are important. However, the efforts to maximise customer satisfaction is the most important thing.
- Masuya Group exists for its employees. We all do our best so that every employee can purchase a home.
- Sometimes, you achieve your best results because you can work only for a short period. We count on working holiday makers.