Hall and kitchen staff at Marugame Seimen udon restaurant in Higashimurayama, Tokyo, a 16-minute walk from Shin-Akitsu Station along Route 4.
Duties span the full restaurant operation: customer greeting, udon cooking and topping preparation, tempura and onigiri cooking, register, dishwashing, and store cleaning.
Work is divided into clear roles so each task is efficient and manageable — ideal for beginners and those returning after a break.
Weekly rolling shift requests from as little as 3 hours a day, 2 days a week — flexible for housewives, students, and freeters.
No resume required for interview.