Obsession Follows Admiration

“Go to Japan to learn about manju. I think this was also in 2007. Steve, who had gone to Japan, came back really fond of the manju from the long-established wagashi store “Aono” in Akasaka, Tokyo. He talked excitedly at the counter and even sent an email afterward with the store’s address and such. One of Steve’s characteristics is showing incredible obsession once he decides he likes something. Steve also had a particular opinion about manju.”

“At Tsukigetsu, they once prepared manju as a dessert for Kaiseki cuisine, and even served it to Steve, who always ate sushi. In the beginning, he often complained, saying things like “the skin is a bit hard” or “the filling is not quite there”, which prompted us to make continuous improvements. One day, while sitting at the counter, Steve said, “It’s gradually getting better, but it’s still not up to Aono’s standard.” Then, suddenly, as if a good idea had struck him, he said, “I’ll cover all the costs, so why not send a chef out for training?” Jonathan, the senior vice president who was with him, also chimed in, saying, “That’s a great idea!” and they both got excited. When I retorted, “It can’t be that simple,” Steve was insistent, saying, “No, it’ll be fine.” From our perspective, managing the store, we had to avoid at all costs a situation where we would lose a valuable resource. Although the chef in question showed a certain eagerness to go, this “plan” was ultimately not carried out.”