An amazing new statistic is being widely reported across Japan. More than 40% of people, a record high, do not feel the need to have children, even if they get married. The younger the respondents, the more likely they were not to feel the need to procreate. This mode of thinking could easily accelerate the decline in the nation’s birth rate.

The survey was conducted from October 1st-18th on 5,000 men and women aged 20 and older in the form of face to face interviews, with 64.8% responding. 68% of women in their 20’s said they did not intend to have a child even after getting married – a view also held by 61% of women in their 30’s and 56% of men in their 20’s and 30’s.

A significant change has emerged with regard to the stereotypical way that women are deemed to stay at home whilst men go out to work. 55% of respondents expressed opposition to this. And when asked whether they thought it was better for women to continue working after having a child, 46% of respondents agreed.

These findings present a real challenge for Japan, as she struggles to remain competitive with China and other Asian neighbours. How Japan will cope with a dwindling labor market and increased social welfare costs caused by older people still remains a mystery. The government needs to take firm action to provide incentives to women, including child welfare support and employment flexibility.

Congratulations to Rio de Janeiro on a great bid to secure the 2016 Olympic Games!

My personal feeling as an insider living in Tokyo is that the locals are more concerned about holding onto their jobs and homes than worrying about the huge financial burden associated with operating the Games.

Just read a very interesting article on the aftermath of the result.

The Tokyo 2016 bid committee is facing some awkward questions about the failed 15 billion yen bid, including calls for explanations of how the money was spent and the fate of land set aside for Games’ sites.

I read that there may be a plan to pitch again for the 2020 Games. But will the locals really buy into this plan after all these costs surface? Certainly Tokyo’s 2016 bid offered the best options for eco friendly management and sustainability. It is interesting that even Obama could not bring success for Chicago.

Japan is dogged by political scandals, so no doubt the next few weeks we will hear of the lavish spending that went on. Plus the former Foreign Minister, who famously appeared drunk in front of reporters at a European Summit, has just been found dead in his apartment.

Never a dull moment in the political scene here in Japan!

My recent business trip to Kobe provided me with a welcome opportunity to try out Kobe Beef on its home turf. So why is it so highly rated around the world? Even the Japanese are wild about it.

I was entertained in a traditional Teppanyaki style restaurant with a chef preparing and cooking in front of our group. The meat was cooked with garlic and served with sliced daikon, beansprouts and peppers. Very rich in flavour and an amazing tenderness that I have never experienced before.

Kobe Beef is in fact one of the top grade beef in Japan. There are mainly four breeds in Kobe beef termed as Wagyu (wa means Japanese and gyu means cattle): Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn.

Japanese Kobe Beef is from Tajima-ushi, which is one of Japanese Black. So why does it taste so good? Well, the Wagyu cattle are fed organic grains, Japanese beer, and even sake mash.

On the evening in question, our chef proudly showed off his license permitting him to sell Kobe beef, and furthermore his training certificates. His skill was awesome with the way that he handled the meat, slicing so carefully and cooking to perfection. Slightly pink in the middle.

Such a delicacy will of course attract a high price. £60 per head to be exact, not bad when you consider the truly magnificient taste of the beef.

A worthwhile experience for any expatriate is experiencing the spring cherry blossom in Japan, which takes place in early April. I was very surprised how popular this event really is, and it certainly puts a smile on everyones’ faces. It has a slightly symbolic effect, as this time reflects the change in the season from the cold winter to pleasant spring. The trees are only open at full bloom for a week, and the various news channels continually try to predict the exact date that this will happen!

Japan is a very long country stretching four islands from north to south with varying climatic conditions, and so the cherry blossom is enjoyed at different times. Those with ample leisure time have been known to follow the cherry blossom as it moves through the country. This year, I was invited to a party at Yoyogi Park in the centre of Tokyo, one of the biggest public open air spaces. The Japanese take the event rather seriously. In fact, many arrive the day before or very early on the day to stake their preferred pitch.

On the day in question, you could not move as the park was packed with people enjoying a picnic and noisily drinking copious amounts of beer, wine and sake. The atmosphere was incredibly warm and friendly. Families with young children through to students having fun playing various games could be seen. What is so beautiful is being perched under a tree in its full bloom.

These trees could be viewed across the whole park, and it was quite spectacular. Our group brought along food and drink to be shared by all. In the evening, we all moved to an open air dance club that had been erected on one side of the park. An amazing day out and recommended for anyone visiting Japan.

• You will be invariably required to remove your shoes before entering the restaurant. Slippers will be provided.
• Before eating, you say ‘itadakimasu’ (meaning I gratefully receive) and after the meal ‘gochisosama deshita’ (thank you for the meal).
• When the food arrives, compliments are always warmly received. Say ‘oishii so’ (it looks delicious).
• Sharing food is very common. Do not use your personal chopsticks to take food, but rather use the chopsticks or cutlery provided for serving.
• Do not blow your nose at the table or burp as these are considered bad manners.
• It is considered proper to finish all of your food.
• When you have finished eating, put all of your items tidily back to the original position and fold your hand towel neatly.
• When drinking, it is customary for you to serve other people at the table and for them to serve you. When you are being served, hold your empty glass up for them to easily pour the drink.
• Do not start drinking until everybody at the table is served and the glasses are raised for a drinking salute, which usually is “kampai”.
• Avoid using “chin chin” when drinking a toast, since in Japanese this expression refers to the male genitals!
• It is very common for the bill to be divided between all the group. Tipping is not generally practised in Japan.

This is a story that would probably scare anyone wishing to run their own hotel business. I owned and operated The Wheatsheaf Inn for four years. It was, and still is, a gorgeous period property, in a wonderful slice of the English countryside. It was a favorite haunt for many of the high flying young London executives wishing to get away for the weekend.

The Wheatsheaf Inn

Six months into commencing trading, I took my first wedding booking for 150 people. The hotel was booked out for two nights. It was an exciting moment, because I knew the wedding market was a profitable one.

The day prior to the big day, the marquee company arrived to set up this vast tent which covered most of the rear garden. The bride and groom were ecstatic with the look and feel. The function went perfectly and my staff performed an admirable job. Two long days later, and with myself having hardly slept, my guests checked out, all very happy and well fed.

And then….the disaster erupted!

After lunch, my Sunday guests started to arrive. I received a call in the afternoon from a lady saying that there was no water coming through the taps in her bathroom. I rushed upstairs, took a look at the problem and apologised profusely. Then another customer rang with the same problem.

I called my local plumber. He came to investigate and could not work out the problem. There I was with a hotel at 60% occupancy on a Sunday night with no bath or sink water. Luckily, the showers operated on an electric supply so worked sufficiently well. I spent Sunday evening keeping my guests calm and offering them all a complimentary stay.

The next morning, the water company quickly discovered that the marquee company had drilled poles through the water pipes linked to the hotel bedrooms in the garden underneath where the marquee was located!!

The ensuing few days involved very stressful phone calls to the marquee and insurance companies. I had to close my hotel bedrooms for a week. Finally, I persuaded the insurer to pay for most of the works. But the marquee company completely walked away from the problem.

As a lasting note, later that month, one of my Sunday guests wrote a fantastic letter. She praised my staff for the way we handled the problem. They were to return two months later for what was a memorable weekend!

This restaurant is arguably one of Tokyo’s finest located on the top floor of this prestigious hotel. I remember The Peninsula Hotel Group from my Hong Kong days with very vivid and fond memories. I entered the restaurant and immediately was greeted by the hostess with a very warm smile. She was expecting my friend and I, which is always a positive sign. The restaurant and bar gave a very cool and funky minimalist feel with a combination of dark colours, glass tables, banquette and table seating and high ceilings. The view overlooks The Emperor’s Palace with its fabulous gardens and moat.

We opted for the 3 course set lunch for 4,800 yen per head, exceptional value when you consider the venue. The portions were very slightly on the small side but delicately balanced with incredible flavour. Two dishes should be singled out for excellence.

Firstly, the Foie Gras, a beautiful smooth and rich flavour. This was accompanied with rice cracker crust, eel rillettes teryaki with crispy yuba. Really delicious!

Then the Braised Cod Provencal with coco beans, confit tomato, white grapes, chorizo with espelette pepper broth. The fish was crispy on the outside and perfectly cooked in the middle.

I urge everyone to check out the bathrooms which are a Peninsula trademark. Quite spectacular design with the opportunity to experience the vast Tokyo skyline.

The staff were very helpful and always attentive. Will go again probably for a few cocktails in the bar at nightime. A perfect place to impress!

After a busy week at the office, my friend & I took off to Karuizawa. By Shinkansen (bullet train), it is an hour and a half away with a really amazing countryside scenery to enjoy on the way. We rented a cottage on the hills about five minutes walk from the main hotel. It was really nice and snug with under floor heating. The Onsen (hot spring) was truly amazing with an outside decked area with a spectacular view over the mountains.

Japan always lives up to its expectations for excellence in the culinary world. The hotel had a choice of 3 restaurants all specialising in different Japanese cuisine styles. We were blown away by the presentation, taste and overall attention to detail. And my Japanese friend could not resist the nearby factory outlet shopping mall nearby with heavily discounted prices!!

Welcome to my blog, the focus of which is to provide employers with a detailed insight into my career.

I have studied and worked in the hospitality profession for over 20 years. My training was comprehensive, working for one of the top hotels in the world for 3 years – The Chewton Glen Hotel, UK, a member of ‘Relais & Chateaux’. This taught me the professional skills required to run a first class establishment.

My experience covers all main hospitality sectors working internationally across four countries predominantly within food and beverage operations.

My biggest challenge to date has been to acquire and operate my own hotel business for four years. As the owner, it was my responsibility to build and drive the company forward.

I am hard working, hands on, passionate and always keen to embrace change. I believe in continually trying to improve my abilities through education and learning from others. My strongest skill lies within my ability to create a solid team structure and communicate a vision of excellence, both in customer service and in financial return.

My goal is to establish myself with my current employer IKEA, and target a Store Manager role.