Big Belly Co., Ltd. CEO Yoshiaki Obayashi

A new form of food service, a future together with the community

CEO of Big Belly Co., Ltd.　Yoshiaki Obayashi(Obayashi Yoshiaki)

■ Profile

Born in Narita on April 2nd, 1973. His father worked for an airline, giving him the opportunity to travel abroad from a young age. After graduating from university, he joined a housing manufacturer and worked in sales all over Japan before retiring at the age of 26. He was so impressed by a meal at the popular Daikanyama Monsoon Cafe, which had constant lines at the time, that he decided to work for Global Dining Co., Ltd., the company that runs it. He worked as head chef at the Shibuya, Odaiba, LaLaport, and Maihama branches, before going independent and founding BigBelly Co., Ltd. in March 2011. He currently operates Agariko Oriental Bistro, Agariko Gyoza-ro, Agariko Shokudo, and other restaurants. He is also the chairman of the Japan Izakaya Association.

Yoshiaki Obayashi is the CEO of Big Belly Co., Ltd., which operates a number of restaurants mainly in Ikebukuro. He continues to adhere to a management style that is rooted in the local community. We spoke to him about his past, present, and future.

I was born in Nerima, Tokyo, and grew up in Narita, Chiba. Both my grandfather and father attended Takushoku University, so it was only natural that I followed the same path. During my student days, my parents' work gave me the opportunity to travel abroad frequently, which was a major catalyst for broadening my international perspective. I also became passionate about surfing during my university days, spending weekends commuting from Narita to the beach and visiting Hawaii every spring break.

■ Changing jobs from a housing manufacturer to the food and beverage industry

After graduating from university, I got a job at a housing manufacturer and conducted sales activities all over the country. I worked in sales for four years, and I believe this experience was a valuable period in which I learned the importance of not just selling products, but also building long-term relationships of trust. Through sales activities in the regions, I developed my conversation skills with customers and common sense, and I feel that I also grew mentally. Also, being posted to the regions made me realize the appeal of the rich food culture that is different from Tokyo. In particular, the fresh mackerel I tasted in Kyushu was a taste that I couldn't get in Tokyo at the time.
After retiring from his job at a housing manufacturer, he took over the sandwich shop run by his grandfather. The shop was loved by the local community and was extremely popular, especially since convenience stores were not yet widespread at the time. However, he became keenly aware of the strict opening hours of the restaurant business and wanted to grow even more, so he decided to train at Monsoon Cafe.

■ Rooted in Ikebukuro, expanding the restaurant business

After gaining experience at Monsoon Cafe, I used that experience to open my own shop near the west exit of Ikebukuro. I chose the west exit of Ikebukuro as the location for my shop because it was the area where I lived and I understood the needs of the residents well. There are many local residents who have lived in the area for generations, and I felt that it was a better place to run a business than an area like the east exit, where the turnover is high.
My restaurant offers a variety of business formats, including Thai cuisine, but at the heart of it all is a commitment to always reflecting the voices of the local community. For example, I've introduced a new business format that's not available anywhere else at the Ikebukuro West Exit, and I strive to create a restaurant that makes people think, "I want to go to that restaurant even if it's a little far away." I also value providing food that I truly want to eat.
Another area we are focusing on is reforming the way our employees work. We have introduced a three-day work week, which is rare in the industry, and have created an environment where employees can devote their days off to self-improvement and hobbies. This is an initiative in the hope that by allowing employees to enjoy a fulfilling private life, their work performance will improve. We are also focusing on franchising, developing a business model that makes it easy for even those with no experience in the food and beverage industry to start. For example, by adopting an automated system, we are now able to serve high-quality Thai yakitori even to those with little cooking experience.

■ Outlook for the future

My future goal is to support my employees in going independent. Many of my staff have left me to open their own stores and become successful. In the future, I would like to focus particularly on providing an environment where each female employee can grow and develop their own business. By having them go independent, I believe we can create new value in the local area and further expand the relationships of trust we have built.

■Message to university students

What I want to convey to university students is the importance of actively going out into the world and gaining experience. I myself visited many different countries during my student days, and the experiences I gained there had a major impact on my current work. Traveling without a set schedule can lead to unexpected encounters and experiences. I believe that these experiences will become a valuable asset in your career and life later on.
Just as the experiences I gained in Thailand led to my current restaurant business, you too may encounter unexpected ideas and opportunities by jumping into the unknown. Take the first step and expand your own possibilities.

Interviewed by Student Newspaper Online on December 20, 2024 by Yurie Watanabe, a first-year student at Josai International University

Yurie Watanabe, 1st year student at Josai International University, Sayori Yamamoto, 3rd year student at Keio University, and Reina Inomoto, 1st year student at Kyoto University of the Arts