Aiming to be "the ultimate serviceman" who is one step ahead of the rest

If we were to compare Shinichi Tamura, the manager of Ristorante AO, to an object, it would be the stationery item "compass." He is the very center of attention, expanding his circle. He also has a strong spirit of challenge, and when he started working at the Riviera Zushi Marina, the first thing he did was study to get a boat license.
"I was given the opportunity to work in a restaurant where I could feel the sea so close, so I wondered if there was something I could do for customers not only inside the restaurant but also on the sea. That's when I thought of getting a boat license. It may be just selfish, but I started to want to try doing everything myself, from service to operating the boat."
Tamura always tries to think from the customer's perspective and provide service that goes one step beyond what would make them feel comfortable, asking themselves, "Wouldn't it be nice if we did this right now?"
"After getting my boat license and heading out to sea, the first thing I felt was a sense of awe at nature. I realize the responsibility of 'taking responsibility for lives.' Although I'm always on edge, the beauty of the ocean scenery is enjoyable and I never get bored of looking at it. Just as no two days are the same, no two views are the same. I would be happy to be able to share this excitement with my customers."

Specifically, what time of day would you recommend for a good view? "The Malibu Hotel and the Riviera Zushi Marina have beautiful sunrises that feel great. At Ristorante AO, I recommend you see the fantastic sunset. The food is also great because the ingredients vary from day to day, so there is no difference in the taste.
Grand Chef Ogawa is a chef who throws away fixed ideas of "how things should be" and values ​​the unexpected. For example, if he gets his hands on fresh strawberries, he will try pairing them with foie gras. He is very creative. The surprised expressions and smiles of our customers when we serve them such a dish are treasured by all of our staff. As a service staff, nothing could make me happier than to be able to create lifelong memories of this extraordinary experience.
Ristorante AO has many repeat customers who come to celebrate special occasions such as wedding anniversaries and birthdays. We would like to continue to take on new challenges in order to meet their expectations."