At Restaurant O, I see my role as carefully drawing out the nurtured time and inherited life contained within each glass,
and offering it to our guests in harmony with the cuisine.

Through my journey, I have come to believe that the essence of beverages lies in the quiet passion and sincere labor of the artisans,
and in the ever-changing rhythms of Japan’s seasons and natural landscape.
This layered sense of life and time extends beyond wine — to sake, fermented teas, and other traditional drinks as well.

Our drink list centers on sake rooted in Japan’s terroir, and wines crafted by Japanese vintners who have earned global acclaim.
Each glass is selected to leave a quiet, lasting impression — an experience that gently lingers in memory.
It is my wish to be the link between nature, maker, and guest — existing in the in-between.

At Restaurant O, we listen closely to the “unseen.”
By letting each beverage resonate with the food, we deliver a glass that remains not just on the palate but in the heart.
More than simply a sommelier, I wish to serve as a quiet mediator
— connecting people, nature, and cuisine beyond the conventional bounds of drink.

Now, as Director of Service as well, I place the highest value on ensuring that the atmosphere,
gestures, and even the temperature of our voices align seamlessly with the world of O.
Like a quiet story in a glass, every sip should harmonize with the cuisine and the space,
forming one perfect circle without disruption.

Standing at the center of that experience, together with our team,
I hope to help create a place where the memory of life — of nature, time, and intention — remains.