Craft Innovation Japan（hereafter, “C.I.J.”) is a partner connecting restaurants, breweries,
and beverage-related businesses through craft beer and global perspectives.
We work with creators, operators, and decision-makers,
bridging local operations and international markets.
Together, we think, shape, and implement practical next steps — step by step.
You may relate if:
You know your product is good,
but the challenge is telling its story — and helping it grow.
Your food and drinks are strong individually,
but their pairing and value are not clearly communicated.
You are interested in collaborating with Japanese breweries,
but are unsure where to start or who to trust.
Our Position
C.I.J is not:
A brewery producing beer
A long-time restaurant owner
Instead, we act as
an experienced partner with enough distance to think clearly.
We help you create space for better decisions We understand operations We avoid theory-only consulting
Culture × Joy × Education
We believe in:
Understanding culture
Designing meaningful experiences
Turning learning into sustainable growth
C.I.J does not impose “correct answers.”
We focus on:
Why this matters
How it looks from the customer’s side
Whether it can continue sustainably
We organize, think, test, and shape — together.
Services (Planned launch: March 2026)
1. Japanese Connection & Translation Support
Reducing uncertainty when working across borders.
Support for connecting with Japanese breweries
Technical translation (equipment, manuals, specs)
Contract translation with clear executive summaries
The goal is not “communication ability,”
but clear understanding and confident decision-making.
2. Packaging & Equipment Consulting
Balancing what can be made and what can last.
Professional consulting as a packaging machinery specialist
Package optimization
Support for investment decisions and overseas equipment
3. Supporting Japanese Restaurants Overseas
Food & Beer Pairing Consulting
From a Japan Beer Sommelier Perspective
C.I.J Craft Innovation Japan
supports Japanese restaurants outside Japan
by helping guests understand, enjoy, and return.
Many restaurants offer excellent food,
but customers are often unsure:
What should I order?
How do food and drinks fit together?
What makes this experience Japanese?
Our Strength
As a Japan Beer Sommelier,
we focus on the relationship between:
Japanese food × beer × customer experience
Our consulting helps restaurants:
Design food and beer pairings that feel natural
Respect Japanese flavors while matching local tastes
Guide guests without long explanations
Create a clear and enjoyable dining flow
Pairing is not about rules or complexity.
It is about balance, comfort, and memory.
What We Do
Food & beer pairing design
Menu structure and pairing guidance
Support for craft beer, sake, and non-alcohol options
Pairing concepts for regular service and special events
The result is simple: Guests feel confident, satisfied, and willing to return.
４．Beer Production / OEM / Product Development (Future Phase)
As a potential option once the business has matured, we may explore the following areas:
Craft beer production, including OEM brewing
Brand concept development, recipe supervision, and quality philosophy design
Our Approach
We do not try to teach customers.
We design experiences that speak for themselves.
Good pairing is quiet.
When it works, guests remember the feeling —
not the explanation.
Founder Profile
Kazuo Takeshiba
Doemens Beer Sommelier (International Certification, Germany)
Japan Beer Sommelier
30+ years of experience in packaging & manufacturing
Business assignments in the U.S. and the Netherlands
Visited food & craft beer scenes in over 40 countries
Strength:
Translating operations, customers, and global perspectives
into practical decisions.
Message
C.I.J is currently preparing for its official launch on
March 6, 2026.
This website is not for selling.
It is an entry point
to share values, thinking, and to begin trusted conversations.
Craft Innovation Japan (Pre-launch)
Planned launch: March 6, 2026
Contact: info@craftinnovation.jp
Services and timelines may change as preparation progresses.