Never miss out on chances. When things get tough, change your mindset by coming up with different ideas

Restaurant Tateru Yoshino Ginza
Tateru Yoshino

Restaurant Tateru Yoshino Ginza Tateru Yoshino

After returning to Japan, just as Yoshino was about to start working in Japan, an invitation arrives from France.

What did you do upon returning to Japan?

Mr. Yoshino:
Actually, I changed my plan soon after. Two weeks after seeing my mother, I was back in France. To me, I had some unfinished things lingering inside me in France. So I organized my thoughts and decided to return to finish these things. In other words, I went back to say goodbye to France.

After returning to Japan for the second time, I was set on giving it my all and started to work. I worked for two years as a chef at Hikaritei in Akasaka and at the invitation of the general manager, I was even involved in the management restructuring of L’eau à la Bouche at Aoyama, Tokyo. After that, I received an invitation from an acquaintance to open a restaurant together. We opened a restaurant named Stella Maris in Odawara.

But during all that time, I kept thinking that I wanted to start a restaurant in France. In Japan, I will always have to make French cuisine for Japanese people in Japan. I wasn’t satisfied with that.

With that feeling buried deep in me, after working for about two years at Stella Maris, I received an invitation to start a restaurant in France. When I heard about this, I knew it was a once-in-a-lifetime opportunity. So I immediately said yes and left Stella Maris in the charge of another person and left for France.

You immediately opened a restaurant in France?

Mr. Yoshino:
No, unfortunately, sometimes life isn’t all peachy. I was told that I would be the head chef of a branch of a major restaurant but for one reason or another we could not open the restaurant and all I did was wait around. I got caught up in various complicated problems.

In the meantime, I joined trainings and cooked in Morocco and Costa Rica, but there was a period where I was just standing by at home for about two years. But I changed my mindset and took it as a break from working so hard for so long and as a time to study. It was at this time when I had the chance to learn golf and eat in every single restaurant with Michelin 2-star ratings in the whole of France.

In the end, I kept waiting around for four and a half years. Then, I had some land rights problem back at home and ultimately, I was forced to leave with the project unfinished.

Restaurant Tateru Yoshino Ginza interior

Restaurant Tateru Yoshino Ginza

12th floor of PIAS GINZA 4-8-10 Ginza, Chuo-ku, Tokyo)
Tokyo Metro Ginza Line, Marunouchi Line, Hibiya Line "Ginza Station" A 7 Exit Walk 2 Minutes
Tokyo Metro Hibiya Line, Toei Subway Asakusa Line "East Ginza Station" A 2 Exit Walk 1 min
Lunch 11: 30 ~ 14: 00 (L.O.)
Dinner: 18: 00 ~ 21: 00 (L.O.)
None (Except January 1st)