Ken Yamamoto
After developing restaurants in the food service industry, I became the manager of Freshness Ichiban.
My previous job was as a store manager for a restaurant chain. My responsibilities included menu development, procurement, and sales management. The types of establishments I worked in ranged from Japanese cuisine, conveyor belt sushi, cafes, and Italian restaurants to fried chicken and pancakes. In short, I gained a wide range of experience. I even collaborated with young designers to design the interiors of used properties. Through all these varied tasks, I experimented and learned what makes a meal delicious and what creates a comfortable space. Over time, I feel like I’ve started to find the answers, albeit faintly.
I believe I’ve been fortunate with the connections I’ve made. Even after leaving my previous job, I still maintain relationships with many people. The predecessor of Freshness Ichiban is one of them, and it was through him that I learned about the current job offer. Since I had been considering returning to my family home, I was already in a positive frame of mind about the offer. After meeting with the president, I made the decision to work here.
When I first joined the company, my primary focus was on improving Freshness Ichiban. The “sushi loose-sale corner,” which is now one of our signature menu items, originally featured a seafood bowl-like dish where fish was placed on rice. I wanted customers to be able to pick up and enjoy Saiki’s delicious fish, which come in a variety of types. This led to the development of the current lineup, where we offer sushi at various price points. Additionally, I revisited the store layout to make it more customer-friendly. Not only did I expand the sales area, but I also restructured the flow of the store to make it easier for customers to find and choose products.
Maximizing the Strengths of Saiki Marine Products to Deliver “Deliciousness”
The commitment to quality at Freshness Ichiban can be discussed endlessly, from price and product selection to the store’s atmosphere. However, the one aspect we are particularly confident in is “freshness.” With a long-standing relationship with the local fishing port just next to our store, we are able to sell fish caught in the early morning on the same day. I believe there is no better environment for freshness than this. Additionally, even if it’s the same type of fish, the method of fishing and the fishing grounds can greatly affect the fish’s condition and freshness. At Freshness Ichiban, we have expert fish buyers who carefully select fish that are “fresh and of good quality” and purchase them based on these criteria. This is why we can provide so many delicious fish every day.
Saiki Marine Products has long been refining its fish freezing and processing techniques. In particular, the current president is knowledgeable about freezing technology and is proactive in investing in equipment. The high freshness and great taste of our sushi and ready-made dishes, as well as the minimal waste generated at our stores, are all thanks to these technologies. I believe this is significant both from a business and environmental perspective.
Increasing customer satisfaction and sales with the unique qualities of Freshness Ichiban.
One time, when we created a product shelf dedicated to a variety of dried squid, the overall sales of dried squid increased significantly. Having an incredibly well-stocked selection in a specific category, compared to other stores, clearly proves to be attractive to customers. Competition arises between products in terms of quality and price, and by offering products at “fair prices,” we can provide customers with even greater value. On the other hand, what producers expect is that by having their products featured in the store, they can reach more customers than they could sell to directly. I want to continue creating a store where appealing products come together, attracting many customers and creating a lively atmosphere.
What can we do to make customers happy? What can we do to increase profits? Through continuous trial and error, I have come up with my own solutions. As I built trust with the president and my team, my level of responsibility gradually grew. Every year, in February, during the fiscal year-end, I reflect on the current season’s business activities and set goals for the upcoming season. I even had the ambitious idea of selling meat in a seafood store. Moving forward, I plan to focus on developing sashimi products that better embody the Freshness Ichiban brand. For me, being “entrusted with something” is a great source of motivation, and I am grateful for the environment that allows me to think freely and take on new challenges.
I want to create a store where the smiles of both customers and employees never fade.
I will continue to improve the working conditions to ensure that our employees feel, “I want to work here.” By finding ways to innovate where possible and taking on challenges where needed, I aim to create a store that can generate solid sales and profits. If the environment offers both a sense of purpose and good conditions, employees will be able to work with peace of mind. I believe that will lead to a store filled with smiles. If that happens, customers will likely want to come back again. And as a result, I think more people will want to work here. That’s how I envision it.
At Freshness Ichiban, we welcome a wide range of customers. On weekdays, couples in their 40s to 60s come by, while during lunchtime, businesspeople in suits stop in, and on weekends, families with children visit. The sushi loose-sale corner on the 2nd floor remains popular, and recently, we’ve seen an increase in takeout orders for customers enjoying their meals in their cars. Moving forward, we aim to continue offering fresh and delicious seafood, while creating a store where customers can enjoy their time in their own way.