Fujishima Group Celebrates First Masters on Its Meister Program Launch

Celebrating Excellence: Fujishima Group's Meister Program Launches

In a remarkable milestone, Fujishima Group, renowned for its dedication to quality yakitori and pork dishes, launched its Meister Program on June 1, 2026. Within just one month, the program celebrated its first two graduates, marking a significant achievement for the company and its commitment to fostering talent.

The Meister Program is aimed at certifying employees who excel in various barbecue techniques, specifically skewering, grilling, and pork offal mastery. This initiative aims not only to recognize skilled individuals within the organization but also to instill a culture of appreciation and motivation among all staff members. At a celebratory ceremony held on July 5, 2026, in the prestigious Ark Hills of Roppongi, both new masters were acknowledged for their contributions and achievement.

The First Masters: A Testament to Hard Work

The first two graduates of the Meister Program are Hayato Anabuki, the manager of Yakitori Yuka-chan, and Ryota Nakajima, the manager of Horumon Yuka-chan. Anabuki achieved dual meister status in both skewering and grilling techniques, showcasing his exceptional skill and dedication. Meanwhile, Nakajima not only secured the base skewer mastery but is also set to achieve his offal meister certification in the near future. Their success demonstrates that the program is not just a theoretical concept but an operational success that validates Fujishima Group's commitment to quality and training.

Recognition Beyond Titles

The ceremony also featured special awards recognizing employees who went above and beyond. This included an employee who independently obtained a sanitation management certification, showcasing initiative and responsibility, and another who, despite being a part-time staff member, contributed at a level equivalent to full-time employees in supporting the store's operations.

Fujishima Group believes that regardless of titles or employment status, every staff member's actions and dedication deserve recognition. This philosophy fosters an environment of trust and self-driven contributions, further enhancing organizational cohesion.

Welcoming New Faces

The celebration continued with a warm welcome for two new recruits who joined this spring, one of whom is a returning employee who left four years ago to hone his skills elsewhere. His return underscores the positive work environment and culture that Fujishima Group continues to cultivate, making it a desirable place to work.

Inspirational Comments from Leadership

Kenichi Fujishima, the CEO of Infinity8, expressed pride and gratitude towards the newly crowned masters and all employees, emphasizing how the company's new initiatives serve to elevate and acknowledge the hard work of its staff. Fujishima highlighted the growth journey that began 18 years ago, pledging to create an environment where both the company and its employees can thrive together as they look forward to upcoming milestones.

Future Plans

Looking ahead, Fujishima Group is committed to expanding the Meister Program, further establishing a well-structured organization within the food service industry. As more graduates emerge, they aim to uphold their philosophy, “Skills cultivate people, and people create culture,” to support ongoing development and growth.