Protecting time to focus on craftsmanship: How Kanazawa’s “Sushi Kobatani” uses Respo
Hikosomachi in Kanazawa. In a street that still retains the atmosphere of a teahouse district, “Sushi Kobatani” quietly hangs out its noren curtain. Focusing on fish from the Hokuriku region—mainly Toyama’s Himi and Shinminato—the restaurant continues to serve piece after piece that brings out their appeal using classic Edomae techniques. Rather than relying solely on the quality of the fish, they carefully consider every detail, from preparation and temperature to how long the fish is rested, so they can serve each guest the very best expression of that day’s ingredients. This sincere approach has captivated many discerning diners.
In recent years, the number of overseas guests has grown, and the way they handle reservations and customer service has gradually begun to change. We spoke with the owner, Mr. Kobatani, about the background to introducing Respo and how it is actually used in day-to-day operations.
Creation date: 2026年6月20日
Update date: 2026年6月22日
Table of contents
Enhancing the natural qualities of the ingredients with skill
— Could you tell me about the characteristics of your shop?
We serve sushi made with local fish from the Hokuriku region, prepared using traditional Edomae techniques.
The fish from around Toyama, Himi, and Shinminato are truly diverse in variety, and each one differs in fattiness and texture. Rather than relying solely on how good the fish are, we prepare them in ways that suit each type and think every day about how to bring out the most delicious flavor.
Even just how you apply the salt makes a difference, and the resting time also varies depending on the fish. I believe that all those small, meticulous steps accumulate and ultimately shape the impression of a single piece.
I’d be delighted if our customers could really experience the appeal of Hokuriku’s fish.
--- Please tell me the age group of your customers.
It’s quite a wide range. We have customers from their 20s up to around their 80s. Recently, the number of overseas visitors has been increasing, and it feels like the proportions of local customers, tourists, and overseas customers have become roughly the same.
We’re really happy that many of our overseas guests come here because they’re interested in Japan’s sushi culture and craftsmanship.
We were swamped with phone calls and troubled by cancellations.
— Before introducing Respo, what challenges were you facing in terms of reservations and customer support?
Previously, most reservations were made by phone, so handling them during business hours was tough. We had to keep telling customers things like, “We’re fully booked at that time,” or “We can seat you at this time instead,” and going back and forth like that often meant it took a long time to finalize a reservation.
There were quite a few customers for whom we had no availability on their preferred dates and had no choice but to turn them down on the spot. Since those customers wouldn’t necessarily come back and make another reservation later, I believe that led to some loss of business opportunities.
Especially during business hours, we’re also busy with prep work and serving customers, so there were plenty of times we had to stop what we were doing to answer the phone. Back when we managed everything only with handwritten paper ledgers, the amount of checking we had to do increased, and we had to be extremely careful to avoid reservation mistakes.
On top of that, I was also troubled by same-day cancellations and no-shows. Since the number of seats is limited, even a single cancellation has a big impact.
— What was the deciding factor in choosing Respo among all the available services?
The passionate explanation from the sales representative was the deciding factor.
Instead of just pushing us with a one-sided sales pitch like, “Just install the system anyway,” they really took the time to ask, “What kind of store do you want to create?” That was the impression we got. After understanding how we operate and our sales style, they made concrete suggestions like, “If we do it this way, you can introduce it without any strain,” which gave us a real sense of reassurance.
In addition, these days we sometimes have no choice but to revise our prices due to soaring raw material costs, and the ease with which we can immediately reflect such detailed changes from the management dashboard was also one of the deciding factors.
Even after implementation, when we consult them about improvements, they really listen to us, and we feel they’re a partner we can work with for the long term.
The peace of mind and focused time created through systemization
— After introducing Respo, what changes have you actually noticed in terms of store operations?
Back when we were managing everything on paper ledgers, we were constantly troubled by customers who made reservations but didn’t show up on the day. After introducing Respo, we can automatically collect cancellation fees in such cases, which has been a huge help. As a result, the number of cancellations themselves has also decreased.
— Have there been any changes in terms of operations or workload?
The biggest change was that the burden of handling reservations has been greatly reduced.
Since customers can now see the availability of reservations on their side, we no longer need to go back and forth on the phone as many times as before. It’s become easier for customers to make bookings that fit their own schedules, and we’ve gained more time to focus on the work in front of us.
Because reservations are automatically organized, it has become much easier on me mentally. What makes me happiest is that, unlike with phone bookings before, I no longer have to keep telling customers, “We’re fully booked at that time.”
— Have there been any changes in how you use customer ledgers or customer information?
Previously, we only used paper ledgers, so reservation and customer information tended to be scattered. When we wanted to check past records, we had to flip through the ledgers to look back, which was a bit of a hassle.
Now that reservation information and customer information are centrally managed, the checks we do before customers arrive have become much smoother. With the number of overseas customers increasing in particular, being able to organize and review their information in advance has been a huge help.
Sharing reservations and customer information among employees has become smoother, and we really feel that gaps in understanding and missed confirmations have decreased. It has also become easier to share information about repeat customers, so we can now provide more attentive service tailored to each customer. Since building relationships with customers is an important part of our business, reducing the burden of information management and being able to focus more on the food and service we truly want to prioritize has been a major advantage.
How do you feel using Respo has affected your shop’s branding?
Especially for customers from overseas, I think the peace of mind that comes from being able to book online is quite significant. When there’s a language barrier and the only option is to make a reservation by phone, it inevitably feels like a high hurdle, so I feel it’s been great that this process has become smoother.
A partner who listens to voices from the field and grows together with you
— Lastly, could you share a message for fellow restaurant owners in the same industry who are considering implementing Respo?
Managing reservations has become much easier, so I’d definitely recommend this to other stores that are spending a lot of time on administrative tasks. I really want people to experience how convenient it is to have bookings fill up automatically. Especially if you’re struggling with handling phone calls, I think it will significantly reduce your workload.
Also, being able to charge a cancellation fee is pretty significant.
--- What do you expect from Respo in the future / are there any features you think would be nice to have?
There are times, when it comes to detailed settings and organizing things, that I think, “It would be nice if I could tweak this a bit more like this.” I’d be happy if there were even more parts that could be operated more intuitively than now.
When we submit requests for improvements, they really listen to what we have to say, and I trust them on that point. I hope the system will continue to become easier to use while reflecting the voices from the field.
Store Information
Sushi Kobaya
Address: 1F, 1-8-26 Hikosan-machi, Kanazawa-shi, Ishikawa
Phone number: 076-256-1218
Store details:https://autoreserve.com/ja/restaurants/eC46SHgDMBR8vcYmqRo4
Phone number: 076-256-1218
Store details:https://autoreserve.com/ja/restaurants/eC46SHgDMBR8vcYmqRo4