Masa Hamaya

Before you can truly take care of guests, you have to take care of your team. You’re not working alone; you’re working collectively. That mindset is deeply rooted in Japanese culture as well, where hospitality extends not just to guests, but to one another. When you give that same level of care and respect to your coworkers, everything else falls into place.

That’s something I really learned from The Indigo Road Hospitality Group, that finding the right people isn’t just about experience, it’s about mindset. Skills can be taught, and with the right guidance, anyone willing to learn can master their craft. What matters most is motivation, a willingness to try, and being genuinely nice. When people respect each other, they create better work environments.

It’s not just about knowing the craft; it’s about knowing how to guide people, provide direction, and lead with purpose. Great leadership means supporting your team and helping others grow so that everyone can succeed together.

I like visiting other chefs’ restaurants, because there’s always something to learn. Chefs from different cultures and different backgrounds bring unique skill sets and perspectives. Even if it’s something I’ve done before, I’ll often see it approached in a new way, and that sparks fresh ideas.

To me, dedication is everything, but I’ve also learned that overworking can take a toll on your body and your personal life. This job is incredibly physical, you’re always on your feet, and that adds up over time. Something I’m still working on and striving to get better at myself is incorporating practices such as yoga or Tai Chi to help me use muscles I don’t normally engage with at work and bring more balance to my body and mind.

The philosophy of going beyond expectations and creating meaningful experiences deeply resonated.

In this industry, we’re constantly creating, and to keep growing, we must stay curious and connected to our purpose. At Shokudô, it’s important to me that we don’t just serve food but truly represent Japanese culture and the philosophy behind it.

Whether it’s explaining the fish aging process—something many people have never experienced before—or walking them step-by-step through techniques, I want to be hands-on in that learning journey. Teaching keeps the team engaged, and it keeps me inspired too.