I studied graphic design at a vocational school and initially hoped to pursue a career in that field. I’ve always loved wagashi, and in high school I was part of the tea ceremony club. Even now, I cherish the moments when I prepare matcha and enjoy traditional sweets.

When I saw a job opening at Sekishuan for the planning department—which handles in-store POP and displays—and learned about their mission to convey the charm of Izu through wagashi, I felt, “This is the one!”

After completing a full training rotation, I’m scheduled to transfer to the head office planning department. Currently, I work as a sales staff member at the Kannami store. I not only interact with customers, but also have the chance to connect with producers. Experiencing firsthand how the wagashi I love is made and seeing the joy it brings customers is incredibly fulfilling.

I'm looking forward to my future work in the planning department.

I’m in my seventh year at Sekishuan.

As the store manager of Yunohana branch, I handle customer service, inventory control, shift scheduling, new employee training, and ordering on a daily basis.

When I first joined, I wasn’t used to standing for long periods and was nervous interacting with customers. It was even intimidating at times. But with the kind support of my senior colleagues, I gradually adapted and grew more confident.

The joy of seeing customers happy through my service gives me a deep sense of purpose. I always think about how to create even more satisfying experiences, striving to make thoughtful suggestions tailored to each individual. When a customer smiles, it fills me with confidence and happiness.

I love working with people and love sweets, so although there are challenges, I enjoy each day working alongside my friendly team.

I currently serve as the store manager of the Duo branch.

My main responsibilities include overall store operations, product management, and training new staff.

Since joining the company, the one thing I’ve valued most is a smile.

When I first started, my customer service felt awkward. But when customers told me, “You have a lovely smile,” “Thank you for your kindness,” and “I’ll come again,” I gained confidence and motivation.

If my smile can brighten someone’s day, then their smile in return inspires me to keep going.

Now, I always focus on warm and friendly service, doing my best to meet each customer's needs with a smile.

I work in the production department at the head office factory.

Before joining, I thought most sweets were mass-produced by machines. But I was surprised to learn that each item is carefully handmade with human touch. At first, I knew nothing about the ingredients, tools, or machines, and it was overwhelming. But everyone was kind and thorough in teaching me.

There’s so much to learn and so many techniques to master in confectionery making. It’s a deep and rewarding field that requires daily hands-on experience. As I gradually learn and improve, things I couldn’t do before become possible, and that brings joy and motivation.

I’m currently in charge of baked goods. The most difficult part is maintaining consistent quality, as oven settings must be adjusted based on the day’s temperature and humidity. But that challenge is also what I find fascinating.

Whenever I see a product I made mentioned in the daily sales reports from our stores, I feel an indescribable happiness.

It makes me want to create even more delicious sweets. When I make confections, I think about the customers who will enjoy them and pour my heart into every creation.