Gion Hanamikoji Street
Hiiragiya Entrance Comers are returner
Recently, I have more opportunities to shop in Gion. For shopping at Konpeito’s Gion branch, or visiting Kyoto sushi restaurants, etc. Recently, the number of companies wishing to open stores in Gion has increased.
It was more than 10 years ago that an American television station requested an interview of Kyozushi Izuju, because the same supplier has been in business for over 100 years. whose restaurant is currently under construction, I vividly remember the episode of the Cool Japan coverage. Long-established stores in Kyoto have the same supplier. Because the taste will change.
Why is it called first-class if you do business in Gion? I wonder if Pontocho, Kiyamachi, and Miyagawacho are the same, but I think Gion has a unique comfort and the added value of the best hospitality.
The feeling can only be understood by those who have lived there or by regular customers.
At Matsuyae, a teahouse that Jiro Shirasu frequented, the landlady offers hospitality that represents Kyoto. A person from Akita Prefecture, who once had a bad experience on a school trip, saw an article in the Kyoto Shimbun and received a trip to Kyoto as a gift.
The proprietress of Yoshiuta, who opened the first teahouse bar in Gion, is a famous proprietress who has been published in a series, and remembers customers who came once. Her comfort is second to none.
He applied for the “Second love letter to Kyoto” about that. On the day of the award ceremony, he was absent due to a school trip, so I will never forget the fact that the proprietress of Matsuyae attended in place of her.
After that, I was invited to Matsuyae by a Kyo-Suzume member who I am close with, and we had a great time.
Gion’s unique refusal of first-time customers is a rational crisis management and hospitality that is essential for hospitality in a high-quality space. In order to provide the best hospitality after knowing the customer’s tastes environment and background, we do not accept first-time customers.
The real reason for the refusal of first-time customers seems to be to thoroughly understand the customer’s tastes, physical condition, and tastes, and to value their daily interactions, and to provide hospitality. In addition, since the food is also served on a pay-as-you-go basis, since the Edo period, even if you do not have money, you can pay later, so only trusted and familiar customers have become a place to play.
Furthermore, considering the way of doing business, humanity, aspirations, etc., people who cannot be trusted should not attend.
Reasonable risk management of not entering network
This is the reason that it also means the store select customers.
The Hiiragi family’s ” Lái zhě rú guī “, which has continued since the Edo period, welcomes guests as if they had come home.Is this the essence of Kyoto’s hospitality?
The end of document