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Sekai KobayashiJapanese owner of Mirai Shokudo restaurant where customers work for food
Country:
 Japan |
Content:
- Sekia Kobayashi: The Restaurateur Empowering the Hungry
- From Engineer to Restaurateur
- Mirai Shokudo: A Crowdfunded Endeavor
- Restaurant of Order Mistakes: Fostering Empathy
- Refettorio Ambrosiano: Reducing Food Waste
Sekia Kobayashi: The Restaurateur Empowering the Hungry
Mirai Shokudo: A Place for AllSekia Kobayashi, a 33-year-old former engineer, has created a unique dining experience at her Tokyo restaurant, Mirai Shokudo (Future Eatery). Instead of paying for their meals, customers can work 50 minutes in the restaurant to earn a free lunch voucher.
"I came up with this system because I wanted to connect with hungry people who couldn't afford to eat out," Kobayashi said. "We offer food in exchange for 50 minutes of help in the restaurant."
From Engineer to Restaurateur
After working in the food and beverage industry, Kobayashi decided to pursue a new career path. Inspired by a bartender's encouragement to "gain experience in the outside world," she joined IBM Japan as an engineer.
However, it was at Cookpad, a food technology company, that Kobayashi's passion for cooking reignited. Her colleagues enjoyed the lunches she prepared, prompting her to consider opening a restaurant of her own.
Mirai Shokudo: A Crowdfunded Endeavor
Kobayashi underwent professional training before launching Mirai Shokudo. She also applied her engineering background to the restaurant's management.
"I chose the 'open source' development model for my restaurant," she said. "This system makes the restaurant's business plan and financial data publicly available for feedback and improvement."
Restaurant of Order Mistakes: Fostering Empathy
In addition to Mirai Shokudo, Kobayashi is involved in the "Restaurant of Order Mistakes," where customers are served by dementia patients. The goal is to increase tolerance and empathy for people with the disease.
Refettorio Ambrosiano: Reducing Food Waste
In Milan, Michelin-starred chef Massimo Bottura has created Refettorio Ambrosiano, a restaurant that serves the poor using surplus and unsold food from supermarkets.
"I never saw these ingredients as waste," Bottura said. "By serving the poor at tables, we help them restore their dignity and think about taking back control of their lives."
