Waseda University's Unique Culinary Traditions: Gyudon That Bridges Generations Sanpin Shokudo

Some customers ask me to teach them how to make it. Even if I teach them how to make it, they say, they make it at home, but it doesn't taste like this. If I don't make it, it doesn't taste like this. I guess it's love. It's what I make. In the heart of Waseda, where the energy of youth buzzes, a cherished culinary haven known as Sanpinshokudo takes center stage. Welcome. Welcome to Sanpinshokudo. Established in 1965, this enduring establishment has become an integral part of the Waseda University culture, thanks to its generous chef, Kitakami-san, affectionately known as Waseda's grandpa. I was working for a steel mill before I came here. It's a completely different field. My parents were getting old, and I started to get tired. So I decided to stick with it. I joined Sanpinshokudo. The students and the OBs love me, so I felt it was a waste to close it down. So I decided to continue. Over four decades, Waseda students have not only become regular visitors, but an integral part of the restaurant itself. Many students help out in the kitchens, further strengthening the bond between Sanpin Shokudo and the university. And for those students, Waseda's grandpa isn't just a chef, he's a mentor, always ready to lend an ear when needed. It's not merely a restaurant, it's a place where visitors get a taste of nostalgia thanks to what Waseda University students, alumni, and locals call wasemishi, or the food of Waseda. Takami-san cherishes the connections with Waseda students. Engaging with these students brings a vibrance to his restaurant, sparking new ideas that contribute to the evolution of the Sanpin Shokudo. It's a way of life, to put it simply. But beyond that, there's also the connection with the university. I think it's a way of life for me. I don't know if I should be saying this, but there's a lot of people who come here not only to taste the beef rice, but also to have a conversation with me. It's a way of eating that you don't find anywhere else. I think it's really delicious. Recently, people have come to say hello to me. They've served me miso soup. It's really nice. Is this your first time at this restaurant? Yes, it's my first time. It's my third time. Waseda is a really famous restaurant, so that's how I found out about it. It's a restaurant I've been running for a long time, so it has a lot of history. It's familiar and delicious. I want to come again. Yes. What I always eat is aigake, which is curry and beef rice. That's my favorite dish. Sanpin Shokudo creates a community where both sides genuinely respect and value one another. What's on display here is a postcard left by a graduate student every year. This was taken when the pandemic started, so it's a bit worn out. But a lot of people have written to me. This is a treasure of the restaurant. I'm so old, but I'm very happy to be able to talk to young people. It was delicious. I'll come again. I'm the happiest when people are happy to see me. I've always felt that this restaurant is very familiar. And I really liked the way the owner and I worked together. Waseda students seem to love this restaurant. I really like it. This street is not the main street, so I'd like to recommend it to everyone. If I were a regular salaryman, I would retire at the age of 65. After that, I would help out with a small job. We don't have a retirement age, so we have to work until we die. But working is the most fun. And like I said, I'm in contact with young people, so I get a lot of power. In the end, I want to say goodbye to everyone. I don't know when that will be. As a three-course restaurant, we want to keep this tradition. We've been open for a short time, but we want to be open for as long as possible. That's our goal now. Despite the ever-changing times, Takami-san continues to serve more than just meals. He serves a slice of Waseda's past, a taste of memories that resonate within the university's lively rhythm. So as the pulse of Waseda University beats on, take a detour into the embrace of Sanpin Shokudo and the comforting flavors of Waseda's grandpa. Thank you very much.