When I first thought about giving birth, the company created an environment where I could take maternity and childcare leave. Director Hiromi Kakurai

After two maternity and childcare leaves, my work style has changed and I find my job rewarding. Sales Support, Reimi Katori

As the team's hub, she coordinates traffic so that no one gets lost. Director Marie Fujiwara

The joy of creating a company cafeteria is knowing that there are people who eat what you cook every day. Yoshihiro Okatake, MONOSUS Company Food Research Institute

I want to cook the vegetables that farmers have carefully tended in the most delicious way possible. Interview with Kamaya Chef Ai Shimizu

Introducing Monosus Thailand's newest member! Introducing Monosus Thailand's newest member!

"I think Monosus can do interesting things" - Director Matsunaga Satoru, 10 years on

I think the ultimate deliciousness comes from a sense of security that comes from a good relationship between the person who cooks and the person who eats. Chef Keiko Hosoi

I want to know more. The good thing about writing is that no matter how much time passes, you always feel like you have more to do.
~Interview Kyoko Sugimoto (Writer)~

Meeting people who create delicious food is what nourishes me as a barista. Yukiko Takahashi, Food Researcher, MONOSUS

Improving self-management skills, Kawaguchi's emotions

It's better to have a little difficulty in your work so you don't get bored. Director Yurika Machiyama loves solving mysteries