[ Thought to Kome Ryotei from Exective Chef Koji Hashimoto | Introduction of our mission | Hachidaime Gihey

Thought to
Kome Ryotei

from Exective Chef
Koji Hashimoto

I grew up at a rice shop, so I have knowledge of rice
and have eaten a variety of delicious rice.
I ate only delicious rice, so I immediately notice rice which is not tasty.
In eating out, it was only that I felt that "rice is not tasty."
I thought that I could change it.
Will solving this situation be social contribution?

料理長 橋本晃治の米料亭への想い。私はずっとお米屋で育ってきたので、お米の知識があり、さまざまなおいしいお米を食べ続けてきたという経験があります。おいしいお米ばかり食べてきたので、逆においしくないお米にはすぐに気づきます。外食では「お米がおいしくない」と感じることばかりでした。これは変えられると思いました。この現状を解決することが社会貢献につながるのではないだろうか。

Social contribution that delivers delicious rice taste

What I kept being constantly being told from my elder brother Takashi who is the representative of Hachidaime Gihey was "Think about how to contribute to society through cooking".
I bit my brother's words and kept thinking.
I can contribute to society by providing delicious food.
I thought so.
However, my older brother says "Think more deeply."
So, I thought how I was different from other people.
I grew up at a rice shop, so I have knowledge of rice and have been eaten a variety of delicious rice.
I ate only delicious rice, so I immediately notice rice which is not tasty.
In eating out, it was only that I felt that "rice is not tasty."
I thought that I could change it.
Will solving this situation be social contribution?
As a son born at a rice shop, I thought it would be good to express it with Japanese food through rice.
Social contribution is to convey the taste of delicious food to more people.
I was convinced.
That's why the price is reasonable.
After practicing at the inn, he went on to practice as a general chef in Kyoto 's well - known restaurant in less than two years, with the opening of the rice fair in Kyoto and Gion in October 2009.

"komezanmai course" which was born face to face with each issue one by one

One year from Kome Ryotei open was a tough period.
But I kept doing it without blurring.
Then, the number of customers gradually coming to visit has come to increase, and from the second year it has become possible to queue for lunch.
There are still rows of rainy days, snowy days and typhoons.
It is truly appreciated. Our thoughts are conveyed to our customers. I think the matrix is ??one proof.
However, in the business at night, people who ordered only alcohol and cooked dishes did not eat.
So I decided to change direction to a way to provide rice to eat more.

The komezanmai course which uses rice for all the dishes initially received a great deal of disagreement from the chefs as "I'm going to be full of stomachs".
I also agonized and worried about how to express rice. To produce something never before is very powerful.
There, employees took a challenge together.
From July 2012, the komezanmai course debuted.
I gradually brush up and now I can more closely express Japanese culture with cooking than originally.
For example, if it was a peach festival, we used materials that were seasonal, such as clams and rape blossoms at first.
I express the season as a director such as a dish of dishes now.

The ultimate white rice which the brothers of a rice shop deliver with tags

In rice tea, white rice cooked with rice dish is the main dish.
White rice is delicate.
If you make a mistake a bit, you can not make delicious rice, so we are very particular about the details.
Rice used is the one selected by my older brother.
My older brother picks the best rice and I offer it to customers in the best way with rice.
Because we have chosen rice as "delicious" rather than brand or production area, we also use blending techniques.

Both wine, coffee and dashi soup, turn into a taste of "multiplication" rather than adding by combining various kinds.
I would like to know the taste and depth of blended rice by actually eating it at U.S Tei.
In the Kome Zanmai course for dinner, even if it is the same rice as the "Niebana" at the moment when the rice changes into rice, the 1st bowl and 2nd bowl,
you can also experience that there are different tasts and fun ways.

The appearance of rice fare that we aim to aim at as a concept of "rice entertainment" and "rice education" is "rice entertainment × food education".

When I came back from practice at an inn in Oita prefecture, in addition to saying "Think social contribution", elder brother told me.
"There are only two ways to survive at restaurants in the future.
Serving a delicious meal with entertainment-inspired cuisine, or having ingredients of food education and custumers face foodstuffs.
I would like to create course meals with entertainment and food education.
I am about to express it in the Kome Zammmai course.
Although I was still trial and error at the beginning when I started the Kome Zammai course, I think that it is finally becoming a course close to the ideal.
There are many people who do not know Japanese culture even if they are Japanese.
For example, there are many people who know Momo 's festival and Tango's festival, but very few people know Double Ninth Festival.
I hope the Japanese also want to know that "There is such a culture in Japan."
In order to have foreign visitors to know about Japanese culture, we prepare English translation of description of Japanese customs, culture, event etc. which is the background of cooking.
I continue to keep Japanese food, which cherished the sense of the season, Japanese food centering mainly on rice in my mind.

My most pleasant thing is that when elderly couple came with their grandchild and ate the rice ginseng,
in their conversation "There was such a thing in the era of grandpa ..."
I am very pleased if we think that we are helping to convey the culture of good old times and I think that is my brother's "contribution to society"
We hope that you learn "the taste of really delicious rice" through rice tea.
I donot think we are doing anything special.
I am doing what I should do.
Nowadays normal things are not being done, so the taste of rice has fallen rapidly.
We want to continue to convey the culture of the good old days.
Especially, I want to tell children the delicious rice.
The food education that we consider is "experience of eating real rice".
Although there is also direct food education for children, I think that food education for adults will lead to food education for children.
I want to tell more to the parents, especially those who have small children.
Contemporary Japan is an era of satiation.
Because we have a variety of ingredients and dishes and forget the importance of rice, I would like to specialize in rice, the most important staple food of the Japanese, rice in the center of Japanese food . In addition to providing rice at Kome Ryotei, I also do steady enlightenment activities to get to know the delicious rice in high school food education classes and corporate cooking classes.
I think that we should tell food education through rice, "rice education".
Kome Ryotei that started in Kyoto, "the center of Japanese culture", opened its second store in Tokyo in October 2013 in "the center of Japanese civilization".
I'm going to both stores as a exective chef.
I think that many people would experience rice through five senses in the restaurant where the scent of cooked rice.
And, by eating delicious rice, I hope that you can notice how to pick rice with no brands or production areas.
We are not just a restaurant to eat.
Although I borrowed the form of eating and drinking, I would like to continue to be a rice shop.