At Togyushi, culinary excellence is matched by a vibrant and supportive work environment. Specializing in Progressive Japanese Cuisine with a focus on premium Japanese Wagyu, we take pride in crafting courses that highlight locally sourced ingredients and the highest-quality beef. Our approach blends time-honored techniques with modern innovation, offering guests a refined and intimate dining experience.
We cultivate a collaborative and inclusive workplace where every team member is respected and empowered. At Togyushi, staff enjoy meaningful opportunities for growth, a culture of mutual support, and the chance to work alongside a passionate, skilled team.
If you are passionate about food, hospitality, and the artistry of omakase, we would love to hear from you. Please send your resume and a brief cover letter to recruiting@nynishiki.com.The Sommelier / Server plays a dual role in delivering a refined and seamless dining experience at Togyushi. This position combines expert beverage knowledge with attentive tableside service. The Sommelier / Server is responsible for guiding guests through curated wine, sake, and beverage pairings, while also executing high-level service throughout the omakase or bistro experience.
This role requires a deep understanding of both hospitality and technical service—balancing precision, storytelling, and guest intuition. Working closely with the culinary team, the Sommelier / Server ensures every pairing complements the progression of the menu while maintaining Michelin-level standards of elegance and professionalism.
Primary Responsibilities
Act as both beverage lead and primary server, ensuring each guest receives an exceptional, personalized experience.
Curate and maintain the wine, sake, and spirits list with management and culinary teams, ensuring balance, quality, and seasonality.
Execute beverage service with precision — presenting bottles, performing correct pours, and describing tasting notes, regions, and pairings.
Guide guests through pairing options, upsell premium selections, and anticipate beverage needs throughout the meal.
Support full-service duties: taking orders, coordinating timing with the kitchen, delivering courses, clearing plates, refilling drinks, and ensuring table readiness.
Conduct daily pre-service tastings and briefings to educate and align staff on new pairings or beverage offerings.
Manage inventory, ordering, and proper cellar organization for wines, sakes, and spirits.
Collaborate with the culinary team to develop seasonal beverage pairings tailored to Togyushi’s wagyu-focused omakase and bistro menus.
Maintain Michelin-level service standards for presentation, communication, and guest interaction.
Assist in private dining events, press previews, and VIP experiences as needed.
Qualifications
Minimum 3–5 years of fine dining experience, with at least 1 year in a Michelin-starred or equivalent restaurant .
Certified Sommelier (Court of Master Sommeliers, WSET Level 2+ or Sake Service Institute) strongly preferred.
Deep knowledge of global wines, Japanese sakes, and spirits, with the ability to pair effectively with wagyu and seasonal Japanese cuisine.
Exceptional communication, poise, and attention to detail.
Strong multitasking ability, capable of providing full table service while managing beverage presentations.
Professional, composed, and guest-oriented under pressure.
Passion for hospitality and continuous learning in both food and beverage.
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