About Us
Takamatsu Shoji Co., Ltd., which began as a small 28-tsubo French restaurant in Ginza 1-chome in 1975 (Showa 50), will celebrate its 50th anniversary on October 20, 2024 (Reiwa 6).
Over the years, we have faced various challenges, including natural disasters and economic turbulence. However, in 2000, we were able to establish our own building in Ginza 6-chome — a 10-story structure with 2 basement floors.
This milestone has been made possible entirely thanks to your continued patronage and warm support over the years. We extend our heartfelt gratitude to all of you.
The meaning of Sun-mi
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Three flavors
It is said that a fine restaurant offers three flavors: the first impression, the experience, and the lasting aftertaste.
The first flavor begins the moment you step through the entrance—the warm welcome at the front door. The second flavor is found at the table—the taste of the cuisine and the quality of service. The third flavor lingers after the meal—the lingering sense of satisfaction and the atmosphere as you depart.
We sincerely hope you will find delight in all three of these flavors during your time with us. -
The unity of three elements
We envision a place where our customers, suppliers, and we—the staff of Sun-mi Takamatsu—all cherish the restaurant as their own, coming together as one in unity.
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Sun
At Sun-mi Takamatsu, we hope that everyone—our valued customers, visiting suppliers, and all of our staff—will be filled with smiles.
Though it may be just a small light, like the humble offering of a single lamp by someone with little, we sincerely wish to brighten the world around us, even just a little.
Our goal
To embody the founder Toshiyuki Mizobuchi’s life philosophy of “Gratitude and Repayment” through our work.
Gratitude and Repayment
We exist today thanks to many people—our ancestors, parents, teachers, seniors, colleagues, customers, suppliers, financial institutions, and others.
We are also supported by the heavens and earth, the universe, nature, and all aspects of the society surrounding us.
With deep gratitude for being sustained by these blessings, we commit ourselves to continuous self-improvement and reform, dedicating our efforts to become people who contribute to the well-being of society and others.
The Food and Beverage Industry in a Tourism-Oriented Nation
Toshiyuki Mizobuchi was 10 years old when World War II ended. Having witnessed firsthand the tragic conditions of Japan during and after the war, he strongly wished— even as a child—that such a war must never happen again.
When considering how to prevent future wars, he came to believe that Japan should aim to become a tourism-oriented nation.
Fortunately, Japan is blessed with abundant tourist resources: seas, mountains, and four distinct seasons. With hot springs and opportunities for leisure sports, it offers a wide variety of attractions. From World Heritage sites to modern architecture, the country boasts excellent public safety—and above all, delicious cuisine.
He believed that if people around the world come to love Japan and feel healed by visiting it, then no one would wish to start a war with Japan.
While travel agencies, airlines, railways, and hotels are naturally essential infrastructure, meals during travel are equally important. Therefore, the charm of local restaurants and eateries plays a crucial role in tourism.
We conduct our business in Ginza, where visitors from all over the world come, and the food they taste here will be what they remember as Japanese cuisine.
We operate Japanese, French, and Italian restaurants, each striving to offer authentic cuisine and service that respect traditional methods. While not chasing the latest trends, we aim to serve classic dishes that will still be enjoyed ten years from now—genuine Japanese, French, and Italian cuisine worthy of Ginza’s reputation. We dedicate ourselves daily to this pursuit.