A shop has to constantly evolve.
– What made you decide to open an udon shop?
It all started with the shock of eating Sanuki udon for the first time, or rather, I was so impressed when I actually went to Shikoku and ate it that I wanted to do it myself.
At that time, I did a lot of research and consulted with Mr Yamato.
– Why did you contact Yamato?
After all, there is something about what is written on the website and so on.
I thought it was a company that seemed to suit me, or something I could relate to.
– What were you doing before opening the udon shop?
I was an office worker in the construction industry. I was a clerical worker.
●The determination and expectations I gained from the Udon School.
– How did you feel about participating in the Udon School?
Well, I was still worried at first.
I thought I would actually go to the udon school for five days and see how well I could do.
I wondered if I would really be able to make udon and if I would really be able to do it by myself.
I went twice, but the first time I went, they gave me detailed instructions on various things.
So I had a feeling that I could do it, so I made up my mind in the first five days.
– Did you notice any changes before and after you came to the school?
After that, I had to convince the people around me that I had this much feeling and that I had to do it, with the help of the people around me.
– Did you have any apprehensions?
To say that I had no anxiety at all would be wrong, but I had more expectations because I would be doing a new job and meeting a lot of different people.
It might have been different if I were a different age, but my expectations were higher.
– You entered training at a directly managed shop, how was the training?
The training at Kamejo-an is the basis for what I do now, whether it’s boiling, tempura, serving…
I had never had that kind of experience, and I had never seen it in Fukuoka, so it was a real relief, and it’s the basis of what I do now.
●Our commitment and vision
– What were some of the difficulties in starting an udon shop?
There are still many small difficulties.
The big thing is… there were times when we were rude to our customers due to our own ineptitude, so we are still learning every day.
– What do you want to offer your customers?
Even if many customers come to the restaurant, it doesn’t make a difference to one person, so I want to not only make delicious udon, but also serve customers in a way that makes them happy, always thinking about them and putting my heart into each and every bowl of udon.
– What do you want to do with your udon shop?
It will be the same as before, but I want to do my best to serve the same delicious udon whenever people in the community love to come here.
●Shops have to evolve all the time.
– I was surprised today to see a woman coming in alone.
Yes, many women come in alone after peak hours.
They go shopping in the neighbourhood and drop by our shop on their way home, or they are elderly…
– Has anything changed between when you first opened and now?
I guess I feel more relaxed now.
This has changed a lot…
At first I didn’t have time to look at the customers.
Now, I do little things, such as looking at the gestures and characteristics of the customers who come to the shop.
I remember things and try to communicate with them, like talking to them a little the next time they come in, so now I have about 90% regular customers.
– Do you have any requests for Yamato Seisakusho?
Well…
I’ve only had nothing but good things to say about Yamato, so I think that for udon restaurants, udon shops must continue to evolve, so I hope that they will always keep me up to date with new information.
– I think you receive Iwachan News Letter, what do you think of that?
I look forward to Iwachan News every month.
It starts with Iwachan’s family stories, and when I read information about other shops, it makes me think that I should do my best too.
– Any last words?
Udon noodle shops don’t end when they open, they have to constantly evolve, so I hope to have a long relationship with Yamato-san in the future.
