SG Group Japan Group Manager
Shuichi Ofuchi
"It's all about finding the right
distance to get the best
out of everyone."
ーー What inspired you to work at SG Group?
One night, I received a message from Shingo Gokan asking, "Hey, do you wanna grab lunch?" We didn't know each other well at the time, but I sensed there was something significant about the invitation. He was looking for someone who could handle both bartending and sommelier duties for the opening of the wine cocktail restaurant bar "swrl." Additionally, I had previously interacted with Beverage Director Yuya Nagamine. Despite having a stable and secure life, I wanted to challenge myself further as a bartender and craftsman. Seeking new and intense experiences, I decided to join SG Group.
ーー What is your current role and responsibilities?
I’m the Group Manager at SG Group Japan. I handle everything from overall store management to launching new locations, both here and abroad. I also work on creating drink menus and refining our operations.
ーー What is important to you in your work?
It’s all about finding the right distance to get the best out of everyone, whether it’s customers or staff. Building trust and knowing when to step in is crucial. Each person is different, so I try to read the situation and respond accordingly to build strong relationships.
ーー What makes SG Group attractive?
The sheer amount of experience you gain here is incredible. Every time I think I’ve set a goal or a vision, SG Group brings in something completely new and unexpected. It’s like a whole new world of opportunities every year.
Personal Bio
I started my journey into mixology cocktails at "Amber" in Nishi-Azabu. In 2013, I became the first champion of the "Japan Coffee in Good Spirits Championship" (JCIGS) and went on to compete in the world finals. Following that, I managed "Mixology Bar Source 2102" in Azabu-Juban, focusing on blending mixology with specialty coffee. In 2015, I won the JCIGS again. I then collaborated with Janice Wong, Asia’s Best Pastry Chef, to propose dessert and cocktail pairings. In 2019, I was involved in launching Starbucks Reserve Roastery Tokyo as Chief Bartender, where I was responsible for staff training and developing bartending knowledge and skills. I joined SG Group in 2022 as the Bar Manager. Since then, I’ve led the wine cocktail pairing restaurant "swrl." and helped establish the zero-waste cafe and bar ASH, where I have maximized my expertise in coffee cocktails. Additionally, I’ve been involved in the reopening of SOBER COMPANY and Swirl in Shanghai.
