In Japan, it is the norm for staff to be polite and courteous
while keeping a certain distance with customers. In America,
on the other hand, customers prefer service that comes
with a friendly chat. All the sushi chefs at Shogun’s
Corona branch have good communication skills in both Spanish
and English. “Although I am not usually much of
a talker, I somehow transform into a friendly and chatty
guy when speaking in English or Spanish,” Chef Kobe
says. He thinks it is the privilege for sushi chefs to
be able to directly interact with customers over the counter.
I can easily imagine how happy and cheerful Chef Kobe
must be at work. Because he works so close to them, he
can be keenly aware of his customers’ reactions
to his creations. If the customers like his food, their
expressions show clear signs of contentment. By the same
token, Chef Kobe can also tell instantly if customers
are not satisfied. When he senses there is something wrong,
Chef Kobe listens to his customer’s opinion. He
then remakes the sushi and keeps trying until the customer
is satisfied. One of his happiest moments as a sushi chef
comes when his intentions are understood and a customer
becomes a regular. Another special moment is when Chef
Kobe hears a customer say “Give me another one of
those, please!” after trying a special menu item
just created to suit the customer’s taste.
Chef Kobe is always making sure that all the chefs working
under him are happy. “You must be happy in order
to make your customers happy. This basic principle is
one that I share with my staff at all times,” Chef
Kobe says, smiling happily. His positive attitude is essential
to his service philosophy, which in turn attracts repeat
customers. When I asked him what the biggest hardship
was in being a chef, he paused a little bit before saying
with smile: “Nothing, really. I’ve always
been fortunate to have a great team of coworkers.”
Chef Kobe seems to be positive, pliable, as well as reliable
in tight a corner. His can-do spirit never fails to help
him learn when he faces difficulties. He uses those experiences
as stepping stones to reach higher levels of performance.
The positive aura emanating from Chef Kobe must have ripple
effects on his staff. And a good-natured staff indeed
creates a great restaurant. That must be the reason why
Shogun in Corona is always crowded with local patrons.
