KIRYU YOSHINOYA

We have class we present when serving guests.
And wearing a samue changes our approach to our work.

History of Hospitality
A 124-Year-Old Established Japanese Restaurant

KIRYU YOSHINOYA first opened its doors in 1894 as a tempura restaurant. Over the years, it expanded beyond tempura to offer a wide range of Japanese cuisine, and even ventured into businesses such as a Japanese ryokan, wedding hall, kimono rentals, and a movie theater. Today, it continues to serve Japanese cuisine in the very same location where it began.

There was once a time when Kiryu was home to many restaurants and more than 200 geisha, creating a lively and bustling atmosphere. Sitting together in a tatami room, sharing drinks, and speaking openly created a space for true social connection—yet these traditions have gradually changed with the times.

While preserving Japan’s remarkable traditions, skills, and customs, KIRYU YOSHINOYA continues to explore new ways to evolve.

While Carrying Forward What is Precious,
We Keep Challenging Ourselves to Evolve

Based on the experience we have gained over many years of hospitality, we assist our guests in creating memorable moments for celebrations, memorial gatherings, and meals with friends. Our restaurant also frequently prepares special dishes for traditional occasions such as Okuizome (a baby’s first meal), engagement meetings, and betrothal ceremonies.

In addition to these formal gatherings, we wished to provide an opportunity for guests to visit us more casually. Thus, in July 2016, we introduced the “YOSHINOYA Lunch Set,” where guests can enjoy the seasonal flavors of Japan—sweetfish in summer, matsutake mushrooms in autumn, and more throughout the year.

We also began offering our handcrafted rolled omelets (tamagoyaki) as souvenirs. Carefully grilled one by one by our chefs, they have become a beloved taste, appreciated by people of all ages, from children to the elderly.

While carrying forward the traditions and values cultivated through our long history, we continue to embrace new challenges and evolve with the times.

Commitment to Never Cutting Corners,
Even in the Unseen Details

At KIRYU YOSHINOYA, we place great importance on the smallest details, even those that may go unnoticed. The rice we serve is freshly milled domestic rice from Yanoen in Kiryu, and the water is carefully selected with equal attention. This philosophy extends to our choice of ingredients, methods of preparation, and the way we welcome our guests.

Couples who once dined here to celebrate their marriage decades ago still return to us today, a connection we hold with deep gratitude.

For us, the foundation of every meal is that it should be gentle on the body. By devoting time and care to aspects that may not be immediately visible, we believe we are able to offer dining experiences that earn the lasting trust and affection of our guests.

What We Value Most is
“Never Disturbing Our Guests”

The work of a restaurant is not without its challenges, yet we believe that true hospitality cannot be driven by profit alone when it is not genuinely needed. While eye-catching trends may draw attention for a time, our philosophy has always been to dedicate ourselves to the unseen details, never compromising on quality.

Our guiding principle is to provide hospitality that “Never disturbs our customers,” a spirit we quietly uphold each day. Though some of our efforts may go unnoticed or even be seen as self-indulgent, it is with pride and wholehearted dedication that we continue to devote ourselves to our work.

Looking for Something with a Sense of Luxury
Matching the Atmosphere of Our Restaurant

For female staff, we use either a two-piece style kimono, a full kimono, or a summer yukata. They begin with the two-piece style kimono, and once they have become accustomed to the proper manners and etiquette, they advance to wearing the kimono.

For men, we once considered the use of hakama; however, the required level of formality and training in etiquette is considerable. Instead, we chose the samue as the first uniform for them to wear. At the same time, it was essential that their appearance maintain a sense of dignity, which led us to select the samue of WASUIAN.

Each staff member is responsible for managing the cleaning of their own garments. We have introduced two colors—dark navy and green. While samue are often thought of as informal attire or loungewear derived from the kimono, WASUIAN’s samue possess a refinement and quality that make them suitable for welcoming guests with grace and propriety.

Garments Shape How You Feel.
Cherishing Our Samue is a Valuable Lesson.

What we wear in front of our guests is part of the stage upon which hospitality is performed. It must also be something that lifts our own motivation as we begin the day’s work. If one were to appear before guests in inexpensive clothing, poorly kept and worn, it would not only be unsuitable but would also fail to inspire the proper spirit for the task.

Learning to care for garments of a certain quality is itself an education. By wearing samue with care and respect, we compose ourselves and approach our work with the discipline and pride that, I believe, are values to be cherished as Japanese. Having used these garments carefully for many years, we have also come to see that their cost is justified by their lasting value. Guests often remark upon their refined appearance, telling us that the samue suits us well.

Though we considered many options, in the end we chose simple samue whose fabric and color we found particularly appealing. We intend to continue wearing them with care, greeting each guest with sincerity, and in doing so, carry forward the history and spirit of our restaurant.