For an hour, he spoke passionately about his dreams for his second career. What Yamaguchi values is not only taste. He also puts great emphasis on hospitality. “I always tell my staff how important hospitality is. No matter how delicious the food is, if the atmosphere is bad, customers won’t want to come back. Communication with customers is incredibly important. I’m not a strong drinker, but if a customer offers me a drink, I’ll have it. Especially overseas, what matters most is amusement value—in other words, fun. I can’t go into specifics yet, but I’m planning entertainment-focused features for the U.S. chanko restaurant. A place where foreigners can enjoy Japanese food and culture. I’m confident about it.” The chef at Roppongi’s TANIARASHI is Yamaguchi’s junior from Yanagigaura High School, who trained for several months at the main restaurant in Ōita. The shop faithfully preserves his father’s flavor while incorporating hospitality-driven service. “My goal is 500 million yen in annual sales within five years. I still have a long way to go, but I work, work, and work. I probably put in 12 hours a day. I’m still a rookie in the restaurant world, so there’s so much to learn.” Conquering America through chanko hot pot—Yamaguchi’s second-career challenge, built on a bold and ambitious goal, has only just begun.