Please introduce yourself.
Mr. Kawakami: My name is Tomotoshi Kawakami.
His hobby is bowling and he is the father of two children.
Please give us an overview of the CBC store.
This is a restaurant where you can enjoy meat steaks provided by Carnevale Co., Ltd. (KINTAN) and delicious coffee. By the way, the origin of the name CBC is C for coffee and B for beef steak. And C is attached from the initials of Carnevale, the operating company.
why did you choose this job
Mr. Kawakami: My parents' house was originally a noodle factory, and I grew up in an environment where I was involved in food from an early age. I like to eat, and I really like to cook.
Please tell us what you are particular about at CBC.
Mr. Kawakami: There are two things that CBC is particular about. The first is coffee. There is a cafe called Woodberry in Ogikubo, and they use coffee beans that are roasted there. However, since coffee beans fluctuate on a daily basis, such as the weather, temperature, and room temperature, our baristas make adjustments to match the conditions of the beans that day, so that we can serve delicious coffee.
The second is beef steak. The operating company, Carnevale, is a company whose strength is handling high-quality meat, such as operating a cafe, a yakiniku restaurant called KINTAN, and a shabu-shabu restaurant. We are committed to ensuring that customers can enjoy the same quality that KINTAN offers.
Especially for the meat part, CBC also offers 30-day matured tongue, which is also a selling point of KINTAN, as a steak. In addition, we are also able to offer seasonal meat, and the most delicious one is wagyu beef bone streak misji meat. Because the misuji meat is on the bone, the flavor of the bones of the meat is transferred to the meat, so customers can enjoy delicious meat.
When do you feel good about doing this job?
Mr. Kawakami: The most important thing is when the customer sympathizes with what we are particular about. And of course, I'm happy to receive direct words such as "It was delicious". Also, on a personal note, I bake the bread I bake at home, and I offer what I think is the most delicious bread I've ever made, so I casually say " Oh, this bread is delicious." So, after all, customers are happy with what we are doing, and sympathy with customers is born. When I get to witness that moment, I feel that my work is worth doing.
Have you ever gone wrong?
Mr. Kawakami: Haha (laughs) Every day is not going well. I don't think there have been many attempts that went well. After all, it's a restaurant, so the employees change, the customers change, and every day is fumbling around, so there aren't many times when I think it went well.
Among them, we are working hard to get closer to the image and goals that we envision. Conversely, I think it's better if it doesn't go well. After all, when you think you've done it perfectly, or when you're satisfied, you stop growing. So I am doing it with the awareness of studying everyday.
what do you want to be in the future
Mr. Kawakami: In the future? (Laughs) I'm 41 now, and of course I think it's really fun to interact with customers on site like this, but I'm honestly thinking about taking the next step by making use of the experience I've cultivated. To be more specific, it would be great if I could use the experiences I have cultivated in the field, such as e-commerce, to create online and live media and provide them to others. Somehow there is such an image.
Lastly, I hear that you wear TARROW on a regular basis.
Kawakami: Well, I usually wear T-shirts a lot, but the TARROW T-shirt feels great from the moment I put it on.
Of course, I think that the fabric is soft because we are very particular about the fabric, but I feel that the comfort from the moment I put it on is even better than other T-shirts. Also, it's made in a large size, so it's easy to move around and very comfortable to wear.
CBC_coffee & beef carnevale
Location: Graces Building B1, 5-11-24 Minami-Aoyama, Minato-ku, Tokyo
Access: About 3 minutes on foot from Tokyo Metro Chiyoda Line "Omotesando Station (nearest station)" Exit B1 Cafe Hours: 8:00-19:00
Restaurant opening hours: 11:00-20:00
Parking lot: None
instagram: @cbc_coffee & beef carnevaleMore
HP: https://tabelog.com/tokyo/A1306/A130602/13251359/
STAFF CREDIT
Director - Naoto Yoshidome
Interviewer & Management - Ren Mizorogi
General Manager - JAM SAN
Assistant - Ami Sasaki
Translation - Manami Tobe
PR Communication - Yuka Nakajima / Kyoko Furukawa
Producer - Daisuke Kusaba / Yasuyuki Yuhi
Special Thanks
CBC (Carnevale Co., Ltd.)
Manager - Tomoharu Kawakami
Marketing - Mari Ishikawa
production
SIGNAL, Inc.
gluck japan Co., Ltd.
