As in the U.S., company offsites are quite common in Japan.
The history goes back to before the World War II when appreciation for everyone’s hard work was rewarded with a trip to a hot springs. Furthermore, there’s a tradition of what’s called the Graduate trip in most Japanese elementary schools, junior high schools and high schools in which students travel together before graduation.
I believe there’s culture of group travel rooted in Japan.
With this as a backdrop, Hoffman Japan decided to take its first company trip in 2014. Keeping with tradition, we decided on visiting a hot springs (my idea of deep sea fishing was outvoted). The team wanted a destination as far as possible within the budget and a place that ideally staff had never been before.
The destination —
Beppu & Yufuin, a famous hot springs resort located on Kyushu Island.
Our staff arrived at Oita airport with more than a little enthusiasm.
To start off, we visited Jigoku or “Hell,” the most famous part of Beppu covering the hot springs. This hellish nickname derives from the surreal steam that envelopes the entire city. In fact, most homes in Beppu include an Onsen or natural steam bath.
We enjoyed different “hells” during the offsite. This shot shows the team with the always-present steam in the background.
The team dinner was also a hit.
Most of the Onsen resorts devote rooms to table tennis. After World War II, table tennis boomed in Japan because one particular Japanese table tennis player performed well on the world stage. It turns out we have several staff members who love the game. As an outlet for our competitive instincts, we staged a tournament.
For Day 2 of the offsite, we went to Yufuin, a well-known quiet Onsen resort with the Japanese traditional landscape. We had a great time which included riding a horse cart. Needless to say, you don’t see many horse carts in Tokyo.
But what might have been the most unique experience involved creating a cup or dish using a potter’s wheel. It turns out everyone has artistic talent.
Observing the fun, I couldn’t help but notice how each individual’s personality comes out during the creative process and the final cup or dish. Some people ever-so carefully follow the professional’s guidance. Other members opted to take matters into their own hands and pressed on with little or no guidance.
Regardless, I’m pleased to say that everyone created a masterpiece.
What an amazing experience!
There’s a certain quality that’s hard to describe that comes from traveling together.
I’d like to say to my Japanese colleagues:
Thanks for the great memories.