11. Differences in Restaurant Service Between Italy and Japan

When I was learning restaurant service in Italy, a casual conversation with a colleague stayed with me to this day.
"A restaurant is a stage. The service staff and the guests are all actors."
At those words, I was struck with a sense of "I see!"
So that is why Italian restaurants are so full of life!
Grand gestures. Laughter echoing throughout the restaurant. When it is full, the entire dining room begins to move like an orchestra.
The sommelier speaks eloquently about the wine in front of the guests. It was as if they were a poet.

On the other hand, Japanese service has a different kind of beauty.
It stays close like the air, appearing gently only when needed.
Before you know it, the meal has ended comfortably.
I believe that this "unobtrusive hospitality" is a charm unique to Japan.

Neither is superior to the other.
The "active" service that enlivens the space like a stage. The "quiet" service that stays close like the air.

Because I know both, I want to be someone who can behave quietly or brilliantly depending on the guests and the atmosphere of the restaurant. I hope to continue to acquire such profound service little by little.

Of course. In line with the Japanese title, I have also made the English and Italian expressions natural so that the meaning of "restaurant service" is conveyed.

🇬🇧Hospitality Through Restaurant Service: Italy and Japan
While working in Italy, I once had a casual conversation with a colleague that has stayed with me ever since.
"A restaurant is like a stage," he said. "The staff and the guests are all actors."
Those words opened my eyes.
Perhaps that is why Italian restaurants feel so alive.
The expressive gestures, the lively conversations, the energy of a full dining room—it all comes together like an orchestra.
The sommelier proudly presents the wine, not only explaining where it comes from, but telling its story like a poet.
In Japan, however, hospitality follows a different philosophy.
The finest service is often the one that goes unnoticed.
It quietly accompanies the guest, appearing only when needed, leaving behind nothing but a feeling of comfort.
Neither style is better than the other.
One celebrates expression; the other values quiet presence.
Having experienced both, I hope to become someone who can naturally move between stillness and expression, choosing the right style for each guest and every moment.
To me, that is the true depth of restaurant service.

🇮🇹L'Ospitalità Attraverso il Servizio di Ristorante: Italia e Giappone
When I was working in Italy, a simple conversation with a colleague remained in my heart.
"The restaurant is a stage.
The staff and the guests are all actors."
Those words made me reflect.
Perhaps that is why Italian restaurants are so full of life.
The expressive gestures, the lively voices, and the energy of the full dining room seem to create a real orchestra.
The sommelier talks about the wine with pride, not only explaining its origin, but also conveying its history, as if he were a poet.
In Japan, however, hospitality follows a different philosophy.
The best service is the one that is barely noticed.
It accompanies the customer with discretion and leaves only a pleasant sensation.
Neither style is better than the other.
One expresses movement, the other values quiet.
Having known both, I wish to learn to pass naturally from one to the other, choosing each time the most suitable way for the person and the moment.
For me, this is the true depth of restaurant service.

[Italian Culinary University]
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Delivering content on the themes of Italian cuisine, wine, Kyoto culture, and luxury service.
Studied as an Italian government-certified sommelier and explored the culture of food and wine while visiting various parts of Italy.
Currently introducing Italian cuisine to guests from all over the world at a luxury hotel in Kyoto.
University of Gastronomic Sciences of Italy, Italian Wine Specialization Course