Finding a balance between living and working the way you want to. Headquarters Unit, Chisato Mochizuki

I want to learn more about unknown worlds through work that utilizes all my senses. Designer/Programmer Hayashi Yosuke

Cooking is a part of everyday life. The company cafeteria serves peaceful, safe meals. An interview with Naoki Iino, Executive Chef at MONOSUS Food Research Institute (Part 2)

From a high school student who had never even held a knife to becoming head chef of the company cafeteria at the age of 24. An interview with Naoki Iino, executive chef of MONOSUS Shokuken (Part 1)

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

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

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

Living in Kyoto for three years. Changing the way I work to suit my life with my family. Coder, Shin Kanno