Where Tokyo Celebrities Dine: The Secret World of Vegetarian Buddhist Cuisine Shojin Ryori

I'm Yusuke Nomura, the 4th owner of Daigo Restaurant. I've been working at Daigo Restaurant for 16 years now. I've been a chef for 10 years now. Daigo Restaurant was founded in 1950 by my grandmother, Yoshiko Nomura. It's been 74 years now. When it comes to cooking, it takes a lot of time and effort. It takes a lot of time and effort to make customers happy. It's called Daishinkishin Roushin. It's a fixed concept. Young people have to do this. This is how you cook. It's a free idea. The heart is positive and the heart is happy. I work on things with a happy feeling. Roushin is a feeling. Whether or not you make it with a happy feeling. I think that the vegetables in these three dishes are considered to be professional dishes. This is the room. In the garden, it's a fake, but it's a big, bright room with a little wide window. There's a fishing rod hanging here. I bought the left-hand axis for my grandfather. At that time, he was a noble member of the Gifu Prefecture. I wanted to leave Japanese art in Japan as much as possible, so I bought it. Next is the biggest room for each person. I think it's appropriate for about 10 people. This is the Genji room. There are many windows and ceilings, so you can eat in a very spacious space. This time, I'm going to make a curry-flavored hoba-yaki. As I said earlier, this is a traditional dish. I added a little bit of my own experience and knowledge. The base is classic. However, this plate itself contains a little bit of a dedicated dish. For example, Moriyu and Porcini are already in Japan. However, it is not a dish that everyone can eat in general. I made the most of my experience and knowledge. I became a bartender as soon as I graduated from school. Then I worked at a wine specialty sommelier and a French-style restaurant. After becoming a bartender and running a restaurant, I thought it would be more interesting if I could cook if I had the knowledge of wine. I learned French cuisine and became a French cook. Then I got a job at Daigo. I entered the kitchen because I liked cooking as a hobby. From there, I got a position as a chef and started working. I use a lot of soy sauce that is not used in Japanese cuisine. The base is a base called Biore Solius from France. Agape syrup, which is a tequila ingredient to add a little sweetness. I was a bartender or a French cook, so I added tequila to the base. In that sense, it may be a unique and original dish. Whether it is cooking, service, or space producing, I want customers to be happy to see what I have made. Sometimes, customers give me harsh opinions. It is very interesting to have such a live feeling. Above all, even if I like various things other than food, I can have a conversation with customers through their hobbies. By doing so, the distance is shortened. Instead of saying, welcome when you come again, it is fun to shorten the distance by saying, long time no see. Next, I will boil hand-pulled noodles. Hand-pulled noodles are a standard dish. For example, it is not important what the main dish is in each season. Each dish has its own charm. It is not important what the main dish is, but one of the things our customers are looking forward to is hand-pulled noodles. The feature of hand-pulled noodles is that the noodles are very thin. You can see it by looking at the boiling time. The most important thing in this job is not to bore our customers, and not to get bored with our work. I think that is the most important thing for me. The most important thing is to enjoy it. There are a lot of anime fans. Look, it is Anihota. He is good at drawing. He is really good at drawing. It looks like a picture. Originally, he went to a character design school. He became a chef from a professional who made anime and game characters on a computer. Of course, he was not only an anime fan, but also a fan of tuna. There are a lot of people with different backgrounds. I am a bartender, he is an anime otaku, and he wants to draw a tuna. It is a very interesting interview. He used to be a construction worker. He said that he wanted to change his way of life. I am looking forward to it. Don't lie to me. Why are you so nervous? Cooking is done by a team. It is done by a team. If it is not done by me, it is not done by them. It is the first time that people with different characteristics get together and make something interesting. Goma-dofu is not a representative dish of Daigo-no. It is a dish that symbolizes Tojin cuisine. When you knead goma-dofu, you have to work for a long time in front of a very hot fire. I have to work for a long time in front of a very hot fire. I am not saying that I am doing it positively, but I am saying that I am doing it positively. It is a famous saying of a great king. It is a representative dish of Tojin cuisine. The restaurant arranges the food depending on the type of entertainment and originality. It is a representative dish of Tojin cuisine. When I work, I get a mindset from anime. Gundam SEED's Aslan Zana also said that he was killed because he was killed. He was killed because he was killed. When will the war end? I think it is true. It is not a Buddhist spirit to hit people, but I strongly agree that understanding each other leads to the next step. I strongly agree with the anime. I think it is better to gain something from such things than to fail while experiencing. Next is a meeting. Japanese people study painting. French people study painting. They study how to draw on a white canvas. Japanese people study how to draw on a white canvas. I just wet the leaves. I often say it when I paint flowers, but it is not good to see the leaves without dew. Wetting the leaves is one of my skills. The part that is a stomach is a fake marrow, and you can eat it. When I first received the Michelin two-star rating, I was honestly very happy. I didn't think I would get a Michelin star in my life. But I think I've done the right thing. The fact that I got a Michelin star means that I have a sense of worth to the world. It changed my conviction.