One year has passed since I joined Ark Tategamori, making it my second year at the company.

Immediately after joining the company, I went through a year of training in butchery, and what I learned was knowledge about meat. I have been in the culinary arts since I was 18 years old and have worked as a chef. After graduating from a vocational school in Tokyo, I went to France and learned French and learned a lot about meat other than pork, but since I had no knowledge of pork, I was full of anxiety at first, but my senior butchers taught me At times he was strict, at other times he was kind and careful, explaining the parts of the meat and internal organs. There were a lot of things going on, but the knowledge about meat that I received from my seniors was a great experience for me. Thank you for your guidance over the past year.

After completing my training in my second year, I am now working at a restaurant. I would like to provide our customers with the best food and the best service by utilizing the knowledge of pork that I have learned over the past year and the skills I have gained from working at various restaurants.

We are looking forward to seeing you at Ark Tategamori Restaurant Til's!

Production and Sales Department Daiki Kimura