迫 采音 | AYANE SAKO

I was born and raised in Hiroshima, the younger of two sisters. Influenced by my older sister, I started calligraphy at the age of three, and to my surprise, I grew to truly enjoy it, which led me to pursue a degree in calligraphy at university.

During my student years, I tried to study abroad, but those plans were cut short by the COVID-19 pandemic. While feeling uncertain about what to do next, I discovered coffee—and through it, the joy of meeting people and building connections. Captivated by that experience, I decided to pursue a career as a barista.

In January 2024, I moved to Tokyo, and the following month I joined Parklet as a barista and service staff member. I love the feeling of connecting with people through what I do, and I want to continue working in roles that allow me to be part of those connections. My goal is to brighten someone’s day and add a little color to their everyday life.

山崎 萌 | MOE YAMAZAKI

I grew up in Nerima, Tokyo.
After graduating from high school, I went on to a vocational school and began my journey as a pâtissier and baker, always focusing on bringing smiles to people.
Through my sweets and cooking, I want to create moments of joy and connection that warm people’s hearts.

横田 尚子 | HISAKO YOKOTA

I was born in Tokyo. During my student years, I discovered flavored coffee while studying in the United States, and that’s where my love for coffee began. On my days off, I enjoy waking up early to spend time at cafés. Please feel free to stop by and visit me!

早川 由衣 | YUI HAYAKAWA

I was born and raised in Kitasenju, a downtown neighborhood in Tokyo.
Growing up surrounded by a big family, I was inspired by my grandparents, who ran a sushi restaurant.
I joined Café Company Ltd., where I spent 12 years working across various roles—from service and kitchen operations to store management and new brand launches—guided by the philosophy of creating community-centered spaces.
Wanting to deepen my craft, I later joined a restaurant specializing in wine and Vietnamese cuisine.
When I first encountered Parklet, I instantly fell in love with it—and that brought me to where I am today.
I want to make people happy through food, treating it as a form of storytelling and connection, and I hope to continue enjoying this industry to the fullest.
I love hearing stories about people’s home-cooked meals—it’s in those moments that I feel the heart of a region, its food culture, and the person behind it.

渡邊 遥 | HARUKA WATANABE

I’m from the Tokachi region of Hokkaido. After graduating from high school, I moved to Sapporo to study culinary arts. At 25, I met JJ.Kate at BabyJs and started working there as a kitchen staff member.

After seeing them off to Tokyo, I continued working in Italian and French cuisine, which I had originally specialized in. With the reopening of BabyJs, I moved to Tokyo and now work as the kitchen manager. I hope to continue improving my skills while sharing the joy and flavor of our chicken burgers with as many people as possible.

森川 綾乃 | AYANO MORIKAWA

二瓶 涼 | RYO NIHEI

佐々木 良子 | RYOKO SASAKI

静岡県生まれいろんなところ育ち(静岡→北海道数カ所→東京数カ所→モスクワ)
親の仕事の関係で、昔から初対面の人と話す機会が多く、色んな人と関わることが大好きです。お洋服も大好きです。

K5の前はアパレルで、自分の得意な部分を考え、高校生の時からなんとなく頭にあった業界を思い出し、雑誌で見つけたK5に即連絡。あっという間に4年経ちましたが、直感で決めて本当に良かったと今でも思える大好きな場所です：）

DONNA JOAQUIN

木村 維吹 | IBUKI KIMURA

峯田 真優 | MAYU MINETA

白石 美南海 | MINAMI SHIRAISHI

清野 麻紀子 | MAKIKO SEINO

HOTEL K5 バックオフィス

小林 竜世 | RYUSEI KOBAYASHI

DANCE 料飲スタッフ

柳井 デイナ | DANA YANAI

DANCE スタッフ

時田 みのり | MINORI TOKITA

HOTEL K5 ホテルスタッフ

義見 祐野 | YUYA YOSHIMI

HOTEL K5 ホテルスタッフ

Naru Developments

早瀬 文智と岡 雄大によって創業された旅館及びホテルの企画・開発・運営会社。 日本各地へのチェーン展開ではなく、土地の声を聞きその場所が持つ歴史や風土、慣習に思いを馳せながら開発を行い、実が成るようにその場を育てていく運営を目指しています。

しおまち企画

「住みたいまち、しおまち」を目指す瀬戸田地域のソフトデベロッパー。 尾道市・地域DMOとともに「しおまちとワークショップ」を開催し、地域内外の人々や企業が加わり、地域課題の解決に向け、さまざまなまちづくりのアイデアを提案、実践してきました。2021年にSOIL Setodaを開業後は、シャッターが目立つしおまち商店街を中心に空き家のリノベや小商用の店舗区画と住宅を併設したユニットの開発を進めていくことで、街に多様性をもたらし、「すみたい街」であるための開発を行なっています。

Terrain

東京とカリフォルニアを拠点に調理器具の製作と自社出版等の活動をするクリエティブスタジオTerasuと共に創業。同じ価値観を持つ生産者、シェフ、デザイナー、アーティストといったあらゆる人々が、その土地の風土を食の観点から引き出すことを目的に集い、活動しています。時には環境再生型農業によって栽培された豆を専門に取り扱うコーヒーロースターを、SOILが展開する先々で飲食店を、そして時には独立した店舗を運営することもあれば、食材の研究開発も行います。

FERMENT

飲食・人・ホテルを通しそれぞれの手法で都市とローカルを構想する3社（Media Surf Communications inc. , Haku inc, , Staple inc.)が2019年11月に設立、2020年2月にオープンした日本橋兜町のマイクロ複合施設「K5」を企画・開発。現在はHOTEL K5の運営を行っています。“REVITALIZE THE CITY（街の再活性化）“のビジョンの下、街に強い点を打ち、この場所からユニークなカルチャーやコミュニティを生み出すことを目指します。