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Beyond the dish,

we design what’s next.

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WHAT DRIVES US

Every restaurant has a dish only it can serve,
and people who gather nowhere else.

Yet today, so much of that is quietly
losing ground to the numbers.

We carry it forward — with world-class service,
the discipline to read the numbers,
and the leverage of AI.

That is the work of Mysoul.

7stores Restaurants supported (total)
+18% Avg. sales growth / 6 months
-4.2pt Avg. cost-ratio improvement
MESSAGE

Message

A proposal
on paper
won’t change
a restaurant.

Every day on the floor is a string of decisions — what to buy, how to staff, how much to prep, what to recommend to this guest. The quality of those decisions comes straight back as profit and reputation. Our work is to leave your restaurant with the standards that support them.

01

Speak in numbers

We read the current state through cost ratio, sales per labor hour, and drink ratio — not gut feeling — and show exactly where each dish is leaking profit.

02

Work the floor

Founder Hideki Watanabe works service hours alongside your kitchen and hall staff, then puts the standard into words and manuals so anyone can reproduce it.

03

Put new tools to work

Ordering, scheduling, and cost calculation go to AI, freeing your people to focus on service and food. World-class wine service and pairings tuned to the menu raise spend per guest.

SERVICE

Service

01

Menu Development

From designing a signature dish to balancing cost against price and rotating with the seasons. We sit in on everything from test kitchens to service operations.

VIEW → 02

Cost & Profit Improvement

Breaking down F&L cost, negotiating with suppliers, ABC analysis. We identify, with numbers, exactly which dish is cutting into profit.

VIEW → 03

Operations & Manuals

Standardizing the flow and procedures from open to close. We build in AI-driven ordering so the restaurant runs even without the manager on site.

VIEW → 04

Talent Development & Hiring

Building grading and review standards, service and wine training, job listings and interview design. We shape an organization built to develop its people.

VIEW → 05

Turnaround

Short, intensive support for loss-making restaurants. We stay with you through the decisions — closure included — that concentrate resources on the restaurants worth keeping.

VIEW → 06

Wine Service & Beverage Design

World-class wine service sets you apart from every other restaurant. We handle it end to end — selecting wine tuned to the menu, inventory and temperature control, and supplier price negotiation.

VIEW →
AI × FINE DINING

Method

The standard of the world’s best,
running every day on AI.

At starred restaurants, everything has a standard — how the wine is managed, how staff are trained, how the work is organized. But running that standard on memory and willpower doesn’t last in most restaurants. We put it on AI and apps so it runs at the same quality every day. None of this is a concept on paper: it is running in restaurants in Tokyo today.

01 WINE MANAGEMENT

AI-driven wine management

Having worked in a 60,000-bottle cellar, we treat wine as both inventory and profit. Counts and deliveries move to a smartphone, and inventory, cost, and the wine list all run on the same data. Miscounts and copying errors disappear, and updating the list takes minutes.

  • Stocktaking, counts, and deliveries on a smartphone
  • Month-end close with monthly cost and price updates
  • Automatic PDF wine lists — just swap the data
  • Low-stock alerts and multi-store sales and inventory in one place
  • ABC analysis of dishes and wines by sales and profit
02 STAFF TRAINING

Staff training

On the team at Osteria Francescana named Service of the Year, the lesson was that service grows from the order in which it is taught, not from talent. Staff learn food and wine in an app, and every lesson completed is recorded. When a new wine arrives, the lesson automatically resets for retraining.

  • Food and wine lessons in a staff app, with completion records
  • Automatic retraining when the wine selection changes
  • Pairing sheets for every dish (wine and non-alcoholic)
  • Hands-on training in fine-dining technique — opening, decanting, glassware
  • Service manuals and checklists
03 WORKPLACE

A better place to work

Good service only comes from a floor with room to breathe. Post-service tallies, deciphering reservation notes, replying to applicants — AI takes on the daily checking, copying, and counting, and gives the time back to service and food. We make labor productivity visible and plan staffing that doesn’t burn people out.

  • An app that shows sales per labor hour
  • Automatic daily sales reports and monthly reports
  • Organized reservation notes and kitchen order sheets
  • Instant alerts for job applications, with drafted scheduling replies
  • Staff announcements and disaster safety check-ins
More on AI-powered operations →
WORKS

Works

CASE 01 ／ ITALIAN, TOKYO

Cost ratio 32% → 27%.
80 dishes cut to 28.

We rationalized the menu through ABC analysis and consolidated to two suppliers. Rebuilding around the signature dishes also cut the waste rate by more than half.

CASE 02 ／ JAPANESE, 4 STORES

Spend per guest +¥1,200.
Designing the pairing.

We trained every staff member on sake and wine pitch technique. Drink ratio rose 11 points, and profit grew with the cost ratio held flat.

CASE 03 ／ BISTRO, NEW OPENING

Profitable in 4 months.
Sales-per-hour held from month one.

From site selection to kitchen layout to AI-driven ordering and scheduling — all designed before opening day — to keep the launch load manageable.

FLOW

Flow

01

Free consultation

60 minutes to hear where you stand and what’s on your mind. Online is fine. No charge.

02

On-site diagnosis

We work your service hours and check the numbers, flow, service, and kitchen firsthand.

03

Improvement plan

Priorities, timeline, target numbers, and cost — proposed on a single page.

04

Execution support

Two visits a month as a baseline, working the floor with you until it sticks.

05

Handover

We leave the standards and manuals behind and close out once the restaurant runs on its own.

Hideki Watanabe, Founder

World-class service —
I bring it to you on the floor.

I’m a floor person. In Italy I worked as a sommelier at Osteria Francescana and Villa Crespi; back in Tokyo I was chef sommelier at RyuGin and general manager of GUCCI OSTERIA. The service level taken for granted at the very top, the discipline to read the numbers, and AI systems I built myself — I bring all three to rebuild one restaurant at a time, in earnest.

No two restaurants’ circumstances are the same. Tell me first what’s troubling you.

Hideki Watanabe Founder & Restaurant Consultant
CAREER

Career

Seven years in Italy’s starred dining rooms.
The standard learned at the very top,
rebuilt as the system that runs your restaurant.

Some twenty years in hospitality, about seven of them in Italy, working the floor as a sommelier at four restaurants — from a wine bar to a three-Michelin-star dining room. Back in Tokyo, chef sommelier at a three-star Japanese restaurant, then general manager of a restaurant from its opening. Floor, cellar, and management — all seen from the inside.

  1. 2017

    Osteria Francescana

    Modena, Italy

    Chef de Rang & Sommelier

    Three Michelin stars. No. 1, The World’s 50 Best Restaurants (2016, 2018). Chef Massimo Bottura

    Named Servizio dell’anno (Service of the Year) by Guida Espresso during his tenure

  2. 2015 – 2016

    Villa Crespi

    Orta San Giulio, Italy

    Sommelier & Responsabile dei formaggi

    Two Michelin stars at the time (now three). Chef Antonino Cannavacciuolo

    Guida Espresso award for best cheese trolley

  3. 2012 – 2015

    La Ciau del Tornavento

    Piedmont, Italy

    Sommelier

    One Michelin star. A cellar of 60,000 bottles and 1,800 labels

  4. 2011 – 2012

    Enoteca al Donizetti

    Bergamo, Italy

    Staff

    Gambero Rosso best wine bar five years running. 1,500+ labels

  5. 2019 – 2021

    Nihonryori RyuGin

    Tokyo

    Chef Sommelier

    Three Michelin stars. Chef Seiji Yamamoto

    During his tenure: joint No. 1 in the world, La Liste 2020; No. 24, Asia’s 50 Best Restaurants 2020

  6. 2021 – 2025

    GUCCI OSTERIA

    Tokyo

    General Manager

    Ran the restaurant for four years from its opening

  7. 2025 –

    Mysoul Inc.

    Tokyo

    Founder & CEO

    Restaurant consulting and AI-driven operations

Qualifications
  • AIS (Associazione Italiana Sommelier) Sommelier Professionista
  • Sake Sommelier Association, Sake Sommelier
The whole Decanterino Cult: wine poured into the mouth trickles through glass spheres into the bulb below
PRODUCT

Decanterino

A sommelier’s gesture,
held in a single vessel.

Decanterino is an hourglass-shaped glass decanter made for wine. Wine poured into the flower-shaped mouth at the top trickles between small glass spheres, through the slender neck, and down into the bulb below. Mysoul sells it in Japan.

Its form, drawn by architect Carlo Benati from the calla lily and the hourglass, is blown by hand, one piece at a time, by artisans on the island of Murano in Venice.

Because each one is hand-blown, no two are alike. A one-of-a-kind decanter that turns the moment of pouring into part of the table.

Decanterino Cult
Hand-blown by Murano artisans. Presented in a wooden box
Decanterino Pop
A casual mini decanter that sits on a glass or tumbler
Decanterino Online Store ↗
FAQ

FAQ

Q Can I ask about just one restaurant? ▸

Yes. A single independently-owned restaurant is our most common client. We also take on pre-opening consultations.

Q How much does it cost? ▸

It depends on scope and duration — from a one-time spot diagnosis to ongoing monthly support. We’ll give you a ballpark at the first consultation.

Q Can you work with restaurants outside Tokyo? ▸

We work nationwide. We combine on-site visits with online sessions to keep travel costs down.

Q Do I need technical knowledge to use the AI tools? ▸

No. We stay with you from rollout through adoption and hand it over in a form you can run from your phone.

Q How long does support last? ▸

Three months per phase, with six months as the standard target for running on your own. We also take on short-term turnarounds.

COLUMN

Column

2026.09.02 ／ COST

Before you raise prices: three numbers your menu is already telling you

 2026.08.19 ／ AI

The restaurant that handed ordering to AI — and cut 18 hours of manager overtime a month

 2026.08.05 ／ WINE

Why cutting the by-the-glass list to three wines raised spend per guest
CONTACT

Contact

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