{"id":1038,"date":"2023-11-17T10:22:53","date_gmt":"2023-11-17T01:22:53","guid":{"rendered":"https:\/\/sketch-book.com\/?p=1038"},"modified":"2023-11-17T11:07:06","modified_gmt":"2023-11-17T02:07:06","slug":"%e7%b5%82%e3%82%8a%e3%81%ae%e5%ad%a3%e7%af%80","status":"publish","type":"post","link":"https:\/\/sketch-book.com\/en\/archives\/1038","title":{"rendered":"Owari no Kisetsu (Season of Endings)"},"content":{"rendered":"\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

Our encounter and impressions<\/strong><\/h2>\n\n\n\n

Osako:
We met for the first time in this bar, Owari no Kisetsu (Season of Endings).<\/p>\n\n\n\n

Shinba:
Yes.<\/p>\n\n\n\n

Osako:
Through a mutual acquaintance.<\/p>\n\n\n\n

Shinba:
When we met later for the second time, you visited me at Kanjo, my restaurant that just opened. It\u2019s a Japanese restaurant specializing in teppanyaki-style duck and soba. For the centerpiece of the restaurant, we made an iron griddle that\u2019s a few centimeters thick, from tamahagane, the same kind of steel used to make Japanese swords. We use it to cook duck slice by slice. You came over to meet me there.<\/p>\n\n\n\n

Osako:
I was really happy that you invited me for dinner. I remember we talked about ego back then, and I thought it was very philosophical. It\u2019s a world I don\u2019t really know, and I wanted to learn more about it.<\/p>\n\n\n\n

Shinba:
When you first reached out to me, you didn\u2019t use a messaging app like LINE. You sent me a thoughtful message to the email address I had on my business card. I thought you were a class act. A business card is just a card, so sometimes you receive one and that\u2019s it. But you wrote about your thoughts on the wine we drank. It was a really nice gesture.\u00a0<\/p>\n\n\n\n

<\/p>\n\n\n\n

Desire for approval<\/strong><\/h2>\n\n\n\n

Osako:
Basically, I think people want to be recognized for who they are. We\u2019ve discussed how that is probably the reason why I run, and you continue to pursue wine.<\/p>\n\n\n\n

Shinba:
I always think about things like the desire for approval and personal ego. When I started this bar, I wondered where my drive and strong passion came from. I still think about it actually. I feel like I have a lot of \u201canger\u201d in me. I\u2019ve always had things that made me angry over the past few years\u2013whether it\u2019s towards the state of the world in general or the food service industry specifically. At the same time, I\u2019m working on getting rid of my desire for approval. It\u2019s not that I want to be famous. I think my job is to perform the best I can, in service of the customers. I feel like anger was the initial driving force and motivation for opening new restaurants. But as my team is gradually coming together now, I feel I\u2019m becoming less angry. It\u2019s no longer just anger. It\u2019s become more about helping my team become stronger. And as a team member, I want to shift more to conveying joy, fun and deliciousness. I want my next restaurant to have a touch of gentleness. The name of the restaurant is Nebuka, and it\u2019s written with Chinese characters that mean \u201croot\u201d and \u201cdeep\u201d. It comes from my intention to focus not on what\u2019s visible and superficial, but on how deep the invisible roots are and what lies under the surface.<\/p>\n\n\n\n

In the past, I\u2019ve focused on the appearance, like designing the interior of the restaurant. The appearance of the new restaurant is important, but the concept is more about what\u2019s inside us, and how we can make the roots deeper. I still have some anger towards the world and the industry, but I feel what drives me has changed a little. I think it\u2019s a good change.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Why wine?<\/strong><\/h2>\n\n\n\n

Osako:
Why did you choose wine, of all alcohol? I\u2019m sure you have knowledge about all sorts of alcohol, but do you love wine the most?\u00a0<\/p>\n\n\n\n

Shinba:
I started working in this industry when I was very young. I started out as a bartender and got really into whisky. My first overseas trip was to Scotland and I visited many distilleries. Then I had an opportunity to work at a French restaurant, where I met a customer who took me to all sorts of wine bars. The wines I drank made my heart tremble. I felt like my brain was vibrating. I have great memories with whisky too, but good wine has an amazing aroma that stays in your memory.<\/p>\n\n\n\n

<\/p>\n\n\n\n

The name of the restaurant, \u201cOwari no Kisetsu (Season of Endings)\u201d<\/strong><\/h2>\n\n\n\n

Shinba:
It comes from \u201cowari no kisetsu\u201d by Rei Harakami. I heard that song for the first time at a bar where I was training, in a multi-tenant building in Shinjuku. The bar got crowded and busy on weekends, and as I was thinking about how busy it was, \u201cowari no kisetsu\u201d by Rei Harakami started playing. At that moment, time stood still. I felt it was so cool and I couldn’t forget it. I wanted to create a space like that someday. So I\u2019ve always wanted to use the name \u201cowari no kisetsu\u201d when I went independent.\u00a0<\/p>\n\n\n\n

Osako:
You have a great sense for naming things, like Kanjo (emotion), the restaurant for teppanyaki-style duck and soba. Why did you name it Kanjo?<\/p>\n\n\n\n

Shinba:
Now we are in the age of AI, and because of that, I wanted our work to be not machine-driven. About two years before we opened Kanjo, I was thinking about what kind of work is truly human. And I felt it should be centered around feelings and emotions that change every day. At the entrance of the restaurant, there is a paper signboard that says \u201cKanjo\u201d’ in handwritten characters. I thought it would be cool to write it by hand, using the emotion you feel on that day.\u00a0\u00a0<\/p>\n\n\n\n

Osako:
The menu is written on manuscript paper and it feels really good.\u00a0<\/p>\n\n\n\n

Shinba:
The menu is written on manuscript paper by our staff every day. You know how you can convey feelings with handwriting. Everything is becoming more convenient and efficient these days, but I wanted to create a restaurant that feels like you are taking a bit of a detour. I wanted something warm and inviting, rather than a white, blank canvas. Things that are slightly worn out can be charming. I wanted to create a softer atmosphere rather than something that feels too sharp.<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

A place to hone your senses and sensibilities<\/strong><\/h2>\n\n\n\n

Shinba:
I guess it comes from everyday life. I used to be jealous of my competitors, but lately, I feel that kind of emotion is fading away more and more. I think I\u2019m working happily now. I guess it\u2019s because only people I like come here. I feel this place is packed with inspiration every day, thanks to the people who gather here. You are one of the people who inspire me. So I guess the sensibilities of those people come together like a ball of energy.<\/p>\n\n\n\n

Osako:
When I see social media, I think there is a tendency for people to try to be liked by everyone. But as a result, doing something with people you like may lead to happiness. New people may come along as you go, but I guess people are able to create communities with similar sensibilities and feelings as their own.\u00a0<\/p>\n\n\n\n

Shinba:
This bar was created by an architect I love. But if you ask me what I\u2019m most proud of, I\u2019d say it\u2019s our customers (though we put our heart into the wine and food we serve). I think the reason why this restaurant is still in business is because our customers are inspiring and they are all amazing people. I\u2019m not the type of person who has simply excelled at everything since childhood. Rather, I\u2019m not particularly good at anything. I didn\u2019t do well at school. I\u2019m not great at sports, and have never played musical instruments. I just like to drink and kept drinking, which led me to where I am today.\u00a0<\/p>\n\n\n\n

<\/p>\n\n\n\n

Something that makes you happy<\/strong><\/h2>\n\n\n\n

Osako:
Of course, drinking good drinks and communicating with many different people simply make me happy. But what\u2019s even better is when I\u2019m focused on something that\u2019s all my own. It\u2019s like being intoxicated with myself in a good way. When I\u2019m in Tokyo, I compare what I\u2019m doing with what others might be doing. However, when I\u2019m in the U.S., I can be in my own world without feeling the urge to compare. I can get caught up with my own sense of achievement. If you keep doing it, I think it will lead to success.\u00a0<\/p>\n\n\n\n

Shinba:
I pretend to be strong but don\u2019t like being alone. You look like you neither pretend to be strong nor hate to be alone. You face yourself naturally. In a post somewhere, I read that you don\u2019t rely on anything outside of yourself, such as your trainer, food or the environment. You said you\u2019d learned to adapt yourself and I was impressed by your determination and mindset.<\/p>\n\n\n\n

Osako:
I don\u2019t carry any baggage with me because I want to stay free at all times. Can you tell me about your idea of happiness and joy?<\/p>\n\n\n\n

When I\u2019m working here, just having people I love coming here makes me very happy. I\u2019ve started to feel differently after I opened Kanjo. I\u2019m really happy to see my team getting stronger. I happened to open the restaurant, and although I\u2019m not involved in it as much now, many people think highly of it and it\u2019s always booked. It\u2019s not that we run a lot of ads, but it\u2019s getting a high reputation through word of mouth. I\u2019m glad our diligent work has been rewarded. I feel very happy about it. Also, while I wanted to be stronger personally, my team is getting stronger, which creates a virtuous cycle and makes me even stronger. I used to work alone here, and there were times when I felt lonely, but now I feel the strength as a team and it gives me joy.<\/p>\n\n\n\n

Shinba:
In the beginning, I thought I should keep doing only the things I liked to do. I wanted to create a small bar to serve wine that I love, to people I love. However, now that I have new restaurants, I\u2019m thinking about what kind of goals I should set for myself. When I think about what success means, to me, now it\u2019s about being the only one. There are many different types of restaurants, but I\u2019ve been pursuing things only I can do, and I think what I\u2019m doing is unique. But I\u2019ve started to think about what kind of business can compete globally or on a larger scale. I\u2019m actually developing something for that, and am planning to take on a challenge in the world of business. With Owari no Kisetsu and Kanjo, we make a living by receiving payment from our customers. I think it\u2019s a bit different from the world of business. I wonder if we are contributing to society, or creating many jobs. I want to build a space or organization with more strength and energy, to create something that can be recognized by people around the world. I want to create restaurants that allow us to take on a challenge on the global stage. When I achieve that, I think I\u2019ll feel very happy, and that\u2019s more like what success feels like.<\/p>\n\n\n\n

Osako:
I think I need to increase the types of output I deliver. Ideas and actions that allow me to do so will keep me happy. As I was listening to you, I realized that I\u2019m in a phase where I need to think about what\u2019s next.\u00a0<\/p>\n\n\n\n

Shinba:
You\u2019re not just a runner. You work to compete and set records, and also do external work at the same time. I think it\u2019s really cool.<\/p>\n\n\n\n

Osako:
It might be a desire for self-approval, but I want people to know what I\u2019m thinking. I want to share my principles and philosophy with a wide variety of people and work to spread them.<\/p>\n\n\n\n

<\/p>\n\n\n\n

What is the new restaurant like?<\/strong><\/h2>\n\n\n\n

Shinba:
My next restaurant is going to be a bistro with an a la carte menu. Kobayashi, who\u2019s been supporting me with this bar, will be the chef there. Restaurants these days tend to serve expensive dishes that look fancy and Instagrammable. The chef wants to cook dishes that make you feel the power of the ingredients, such as delicious vegetables that are simply chopped or grilled. I\u2019d like you to try some zucchini later that we received from a beautiful farm in Hokkaido (Kijitani Farm in Yoichi, Hokkaido). It becomes so soft and fluffy by simply grilling it, and it goes great with wine.\u00a0<\/p>\n\n\n\n

I feel like many restaurants these days are too upscale and expensive. I want us to open a good, inviting restaurant. I guess I want to disrupt things a bit.<\/p>\n\n\n\n

Osako:
There are many cases where the direction everyone is heading isn\u2019t right. So having an antithetical point of view and looking at the other side of the story can be the right way. Oftentimes, you aren\u2019t supposed to tell the truth (laugh). What you see on the surface can often be false. It\u2019s not about having the right or wrong answer.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Closing conversation<\/strong><\/h2>\n\n\n\n

Osako:
We go to the same soba restaurant. I always go there when I come back to Japan. It\u2019s called Osoba no Koga and is near the Nishiazabu crossing. They serve seasonal dishes that are very delicious. But you always have Chicken Nanban.<\/p>\n\n\n\n

Shinba:
Yes, I always have Chicken Nanban.<\/p>\n\n\n\n

Osako:
You were saying you could tell the condition of Chicken Nanban on that day.<\/p>\n\n\n\n

Shinba:
Like how Japanese leek tastes differently depending on the season, and the condition of chicken fat. I guess I notice those things because I pay attention to them on a daily basis. Those are the kinds of things we talk about.<\/p>\n\n\n\n

Osako:
It\u2019s just like running. Because you have a routine, you can notice the small differences.<\/p>\n\n\n\n

Shinba:
One time, when I was slurping up soba quickly, someone sat next to me. I looked up and it was you. And there was another time when I didn\u2019t notice it was you, but heard you placing an order. It was the season when they serve soba with Japanese parsley. I heard \u201cI\u2019ll have Soba with Japanese parsley, with a topping of Japanese parsley.\u201d I was like, \u201cwho is that?\u201d and looked, and it was you. I was like, why add Japanese parsley on soba with Japanese parsley?\u00a0<\/p>\n\n\n\n

Osako:
I really wanted to eat Japanese parsley. It\u2019s delicious. I was so focused on adding Japanese parsley, and when I ordered, I said \u201cadd Japanese parsley on soba with Japanese parsley.\u201d The waiter said \u201cWhat?\u201d but I couldn\u2019t take it back.<\/p>\n\n\n\n

Osako:
Let\u2019s go have a drink together soon again.<\/p>\n\n\n\n

Shinba:
I\u2019m available that day!<\/p>\n\n\n\n

Osako:
\u201cI\u2019m available that day\u201d sounds like a power phrase. I\u2019ll use it too.<\/p>\n\n\n\n

<\/div>\n\n\n\n

New restaurant:
Nebuka
Instagram: https:\/\/instagram.com\/nebuka_tokyo?igshid=OGQ5ZDc2ODk2ZA==<\/a>
Scheduled to open in mid-February, 2024.
Photography: Momoko Kaneko<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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