Sommelier

At Togyushi, culinary excellence is matched by a vibrant and supportive work environment. Specializing in Progressive Japanese Cuisine with a focus on premium Japanese Wagyu, we take pride in crafting courses that highlight locally sourced ingredients and the highest-quality beef. Our approach blends time-honored techniques with modern innovation, offering guests a refined and intimate dining experience.

We cultivate a collaborative and inclusive workplace where every team member is respected and empowered. At Togyushi, staff enjoy meaningful opportunities for growth, a culture of mutual support, and the chance to work alongside a passionate, skilled team.

If you are passionate about food, hospitality, and the artistry of omakase, we would love to hear from you. Please send your resume and a brief cover letter to [email protected].
Role Overview:

The Sommelier / Server plays a dual role in delivering a refined and seamless dining experience at Togyushi. This position combines expert beverage knowledge with attentive tableside service. The Sommelier / Server is responsible for guiding guests through curated wine, sake, and beverage pairings, while also executing high-level service throughout the omakase or bistro experience.

This role requires a deep understanding of both hospitality and technical service—balancing precision, storytelling, and guest intuition. Working closely with the culinary team, the Sommelier / Server ensures every pairing complements the progression of the menu while maintaining Michelin-level standards of elegance and professionalism.
Primary Responsibilities

• Act as both beverage lead and primary server, ensuring each guest receives an exceptional, personalized experience.

• Curate and maintain the wine, sake, and spirits list with management and culinary teams, ensuring balance, quality, and seasonality.

• Execute beverage service with precision — presenting bottles, performing correct pours, and describing tasting notes, regions, and pairings.

• Guide guests through pairing options, upsell premium selections, and anticipate beverage needs throughout the meal.

• Support full-service duties: taking orders, coordinating timing with the kitchen, delivering courses, clearing plates, refilling drinks, and ensuring table readiness.

• Conduct daily pre-service tastings and briefings to educate and align staff on new pairings or beverage offerings.

• Manage inventory, ordering, and proper cellar organization for wines, sakes, and spirits.

• Collaborate with the culinary team to develop seasonal beverage pairings tailored to Togyushi’s wagyu-focused omakase and bistro menus.

• Maintain Michelin-level service standards for presentation, communication, and guest interaction.

• Assist in private dining events, press previews, and VIP experiences as needed.

Qualifications

• Minimum 3–5 years of fine dining experience, with at least 1 year in a Michelin-starred or equivalent restaurant.

• Certified Sommelier (Court of Master Sommeliers, WSET Level 2+ or Sake Service Institute) strongly preferred.

• Deep knowledge of global wines, Japanese sakes, and spirits, with the ability to pair effectively with wagyu and seasonal Japanese cuisine.

• Exceptional communication, poise, and attention to detail.

• Strong multitasking ability, capable of providing full table service while managing beverage presentations.

• Professional, composed, and guest-oriented under pressure.

• Passion for hospitality and continuous learning in both food and beverage.