Yakiniku 'Hiroki' and Oyster Bar 'Kiura' at Omiya Station West Exit Celebrate 1st Anniversary, Expressing Gratitude to Regular Customers. Founder Hiroki Kamei and Store Manager Johankun Reflect on a Year of Support.
Yakiniku 'Hiroki' and Oyster Bar 'Kiura' at Omiya Station West Exit celebrate their 1st anniversary with a special appreciation campaign.
📋 Article Processing Timeline
- 📰 Published: March 28, 2026 at 16:26
- 🔍 Collected: March 28, 2026 at 21:59 (5h 33m after Published)
- 🤖 AI Analyzed: April 15, 2026 at 07:07 (417h 8m after Collected)
'Yakiniku Hiroki' and 'Oyster Bar Kiura,' operated by PER Co., Ltd. (Headquarters: Saitama City, Saitama Prefecture; Representative: Hiroki Kamei), celebrated their 1st anniversary on March 25, 2026.
On the day, we held a 1st-anniversary campaign (20% off) to express our gratitude to the customers who have visited us, and we were delighted to welcome many guests.
In this article, to mark this milestone, we would like to report on the background of the store's establishment, our operational philosophy, and our journey over the past year, which has not been shared until now.
■ Background: Entering the Food and Beverage Industry—A Major Challenge for the Representative Himself
This store was born as a food and beverage venture of PER Co., Ltd., established by Hiroki Kamei, who has worked as a psychological counselor and seminar instructor, providing life consultations to over 10,000 people.
After graduating from Tohoku University, Kamei worked at a foreign consulting firm, where he experienced physical and mental exhaustion, leading to his resignation. Later, while involved in career support at a human resources company, he deepened his interest in the way people and organizations function.
Following the 2011 Great East Japan Earthquake, he re-evaluated his own way of life. He became independent in 2012 and currently provides support regarding careers and human relationships, focusing on coaching and psychology.
Through these interpersonal support activities, while involved in the career and life choices of many, Kamei decided to enter the food and beverage industry as a challenge in a new field. Unlike his previous work, this business—store operations that can never be accomplished alone—was a high-difficulty challenge for Kamei.
Having reached the 1st anniversary, he realized that the food and beverage business is one operated together with employees and stakeholders, and he faced many difficulties in the process. On the other hand, through warm communication with customers, the sense of fulfillment felt by the staff on-site, and the process of building a space as a team, he has come to strongly realize the diverse value of working as a team.