9品出てきて3,800円、若い人にも割烹を。というのがこのお店のコンセプトなのだ。毎月季節ごとに違う料理が出てくる。同じ月に二度来るな、というのがモットー。
京都宇治出身の彼は高校卒業してしばらくプータローだったそうだ。しかし世間の風当たりは鋭く、半年目にしてついに伏見の居酒屋にアルバイトで入る。それまでは大根と蕪の区別もつかず、茄子に種類があるなんてことすら想像がつかなかったという。
評価
52
翻訳 / 英語
- 2012/10/21 21:20:21に投稿されました
9 dishes for 3,800 yen, culinary art for young people. That is a concept of this restaurant. Different seasonal dish is served each month. Do not come twice in a same month, is a motto.
Originally from Uji, Kyoto, after graduating from high school he was not doing anything. However society was hard on him, and after 6 months finally he started working on a part time at a tavern in Fushimi. Until then he could not tell a difference between radish and turnip, never had imagined there were several kinds of eggplant, he says.
benfodenさんはこの翻訳を気に入りました
Originally from Uji, Kyoto, after graduating from high school he was not doing anything. However society was hard on him, and after 6 months finally he started working on a part time at a tavern in Fushimi. Until then he could not tell a difference between radish and turnip, never had imagined there were several kinds of eggplant, he says.
評価
61
翻訳 / 英語
- 2012/10/21 21:34:27に投稿されました
For 3,800 JPY, 9 items shall be served and even the youngsters can cook them. This is the concept of this restaurant. Different menu comes out every month each season. The motto of this place: Don't come here twice in one month.
Coming from Uji, Kyoto, he was a "puutaro" for a while after graduating from highschool. society grew cold toward him and after half a year he finally got a part-time job in a bar in Fushimi. Until then, it is said that he cannot distinguish between Japanese radish and turnip, and he can't imagine that eggplants has types.
Coming from Uji, Kyoto, he was a "puutaro" for a while after graduating from highschool. society grew cold toward him and after half a year he finally got a part-time job in a bar in Fushimi. Until then, it is said that he cannot distinguish between Japanese radish and turnip, and he can't imagine that eggplants has types.
それがその居酒屋の常連さんだったとある料亭のご主人に生麩の田楽を出されて、まさに「目から鱗が落ちた」という。そしてその料亭に押しかけて二年間修行し、その料亭の経営者との折り合いがつかず飛び出すことになる。そしてこれまたとある京都の実業家に出会うことで、今のお店を持つきっかけとなった。
現在は京都の他に、東京、金沢の他、パリとハワイにも系列店を持ち、あちこちを飛び回る毎日である。
評価
52
翻訳 / 英語
- 2012/10/21 21:51:34に投稿されました
One day he was served a raw gluten dengaku by a master of Japanese restaurant who was a regular at the tavern he worked. He says that was the very moment of "Awakening". He burst in that Japanese restaurant, received training for two years, and eventually due to disagreement with the master of Japanese restaurant, he ran out. After that he had an opportunity to meet an entrepreneur in Kyoto, which gave him a chance to open this restaurant.
Currently besides Kyoto, he has affiliated restaurants in Tokyo, Kanazawa, Paris and Hawaii that keeps his daily life busy flying around.
benfodenさんはこの翻訳を気に入りました
Currently besides Kyoto, he has affiliated restaurants in Tokyo, Kanazawa, Paris and Hawaii that keeps his daily life busy flying around.
評価
50
翻訳 / 英語
- 2012/10/21 14:58:24に投稿されました
When he ate a dengaku made of starch (obtained from wheat) from his bar's regular customer who was the owner of the first-class Japanses restaurant, he felt as if the scales had fallen from his eyes. He thronged to this first-class Japanese restaurant and had trained for two years.After this, he left because he and this owner didn't reach an understanding.Then, he met one businessman. That's why he started to run his current restaurant.
Now, he has branches in Kyoto,Tokyo,Kanazawa,Pari and Hawai and rushes about on his job everyday.
Now, he has branches in Kyoto,Tokyo,Kanazawa,Pari and Hawai and rushes about on his job everyday.
