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After leaving the military, Ah Tien has been involved in the Japanese cuisine industry for more than twenty years. He deeply understands the consumers' pursuit of taste experiences. In order to realize his life's vision, Ah Tien and his beloved wife have started a business together. Ah Tien has also invested a lot of time in community universities, remote areas, and production sites to conduct "mother workshops." Besides bringing local students "small joys of taste," he also brings back authentic ingredients from the original hometown, satisfying food lovers. Ah Tien and his wife have jointly set up the business philosophy of "Three New and Two Arts" for Min Town: "Fresh": It is a common ability for general restaurants to purchase ingredients from the fish market early in the morning. However, at Min Town, you may unexpectedly encounter "Dongyin wild fish roe," "Juguang bass," "Beigang fish noodles," or "Dongshi organic plum" delivered directly from the production area, bringing endless surprises. "Innovation": Integrating traditional Japanese style with a local taste, simplicity and health are the highest guiding principles of innovation. They have gradually launched "Energy Shrimp" and "Health-Preserving Set Meal," hoping that consumers not only eat healthily but also eat for health. "New": Being careful and innovative, always pursuing new knowledge. Safety and hygiene must start from new and from the heart. "Art of Hands": Persisting in handmade production, displaying craftsmanship up close, and establishing the happiness of food through the five senses. "Art of Heart": Upholding the gratitude of giving back to society, providing affordable and delicious delicacies.