ブログスレッド
- A casual dining experience with udon as the main selling point
Japanese Sake : All Japan News,Inc
https://jp.bloguru.com/JapaneseSake_AllJapanNews
自己紹介
By All Japan News,Inc
Yuji Matsumoto
Master Sake Sommelier
Finalist of the 2nd World Sake Sommelier Competition. Graduated from Keio University Faculty of Law, Department of Political Science. Worked for Nomura Securities for 10 years. Former president of California Sushi Academy Former chief of planning dept. at Mutual Trading. Currently working for Kabuki Restaurant Corp. as a Beverage Manager of Sake.
Kosuke Kuji
Fifth Generation / Brewery Owner
Nanbu Bijin, Inc.
Born May 11, 1972. Entered Tokyo University of Agriculture's Department of Brewing and Fermentation. In 2005 became the youngest person ever to receive the Iwate Prefecture Young Distinguished Technician Award. In 2006 was selected to be a member of the board of trustees of his local alma mater, Fukuoka High School. Currently is featured in a number of media outlets including magazines, radio, and television.
*Positions of Public Service: Chairperson, Cassiopeia Corporation Youth Conference; School Board Member, Fukuoka High School, Iwate Prefecture, Vice-Chairman, Technology Committee, Iwate Prefecture Brewers and Distillers' Association.
Ayaka Ito
Owner of BESHOCK Ramen Sake Bar
Born in Nagoya, Aichi prefecture. Started going abroad including the US, Canada, and South Korea to study and deepen knowledge while still in high-school. Encountered with Japanese sake in Tohoku, while being involved in a long-term volunteering activity for the Great East Japan Earthquake. Sake of Miyagi, a famous region for sake making, was so impressive- ”I didn’t know such delicious domestic sake existed in Japan!” BESHOCK was opened in San Diego to let the world know the goodness of Japanese sake and Japanese cuisine for a responsibility as a specialist/Sake sommelier.
Ryuji Takahashi
Regional Sake Specialty Store "Ji Sakeya" Owner, Master Sake Sommelier, Shuto-Meijin, and the charismatic guru of ordinary sake.
Plans and manages events and seminars with his own unique flare to introduce the appeal of Japanese sake and cuisine, unaffected by the latest trends, while managing a jizake retail store.
David Kudo
Sake Sommelier
Master Sake Sommelier
President, All Japan News Inc.
Born Kita-Akita City, Akita Prefecture. Took over as Executive Officer of the Japanese Food Trend News founded in 1991, when the predecessor was assigned back to Japan. Currently distributed as Japan Restaurant News (20,000 issues published electronically) in North America, Japan, and Southeast Asia.
最新コメント
A casual dining experience with udon as the main selling point
By Keiko Fukuda
The number of ramen restaurants have reached the point of saturation not only in Los Angeles, but also in San Francisco, and New York. Now, Japanese udon noodles have slowly begun to sneak into the market. In September of 2017, MARUGAME-SEIMEN, an udon specialty restaurant chain, landed their business in the US, and open the first restaurant in the Sawtelle district which is one of the most competitive areas for Japanese food businesses in Los Angeles. There is a restaurant on La Cienega in West Hollywood, which has been running a successful business with udon as main dishes for lunch, and as an izakaya for dinner with an extensive menu besides udon. It is “Kochi”, a casual dining establishment. The owner of Kochi is Ms. Yukiko Okada from Fukuoka. She had her experience in the restaurant industry by working for KATSUYA in Studio City when she was still going to school. After that, she launched a media production company. She still runs the company simultaneously with the restaurant. She opened Kochi in November of 2016. I asked her why she has decided to open an udon restaurant.
“First of all, I love udon myself. There was no good udon place near Culver City where I lived. So, I wanted to have a place which serves the kind of udon that feels good to eat. In the meantime, an acquaintance who had established 7 restaurants in Japan, 2 in Malaysia, and 1 in Vietnam, consulted me about his hope to add another in Los Angeles. I decided to team up with him to open an udon restaurant. Actually, both my father and my brother are cooks. They run a restaurant in Fukuoka. I set up Kochi’s menu by consulting my ideas with my father and brother. In addition to traditional udon dishes such as Niku Udon, Kakiage Udon, and Kitsune Udon, there are some innovative dishes such as Uni Cream Udon, Mentai Cream Udon, and Carbonara Udon, as part of their signature udon series.
Originally, she was planning to use hand-made house udon. However, she had doubts about the consistency, and decided to buy it from a food trading company instead. “It was a practical decision. It is more convenient to ask the provider to make the noodles exactly how I want. 3 kinds of noodles, thin, thick, and chewy, are ordered, and used to pair with dishes in the menu. For example, thin noodles are for salads, thick noodles are for soups, and chewy noodles are for creamy dishes. In the future, not only pairing with each dish, I would also like to give customers options to choose whatever kind of noodles they prefer.”
They offer some lunch specials at $10. Special A consists of tempura, tuna sashimi, salad, miso soup, rice, and pickles. Special B consists of Karaage and tamagoyaki (Japanese style omelet) instead of tempura and sashimi. Special C consists of chicken cutlet and tamagoyaki. The price sounds incredibly low considering the location of the restaurant, but it is a strategy to gain repeating customers. It would make me happier if they could add a small bowl of udon to those specials with a little higher price.
Right now, they offer a service for which you can add a small bowl of donburi dish for an additional $3.50 when you order an udon dish from the menu for lunch.
As the last question, I asked her the reason why she chose this location in West Hollywood. She said, “I chose this location because I bought it with all its furnishings and the license, which allowed an immediate opening after the deal was made.” The area is not crowded with other sushi restaurants and izakayas, or anything like that, however, considering the traffic on La Cienega, a major busy boulevard, it is not impossible to expect some walk-in customers. Ms. Okada is already considering opening a second restaurant. She told me, “I think it would be good to open in San Diego, South Bay, and Orange County. I would like to open at least 3 more restaurants in areas where the Asian population is high.”
うどんがウリのカジュアルダイニング
ラーメン店は今やロサンゼルスだけでなく、サンフランシスコやニューヨークでも飽和状態だ。そこにじわじわと存在感を示し始めた日本の麺、うどん。2017年9月にはロサンゼルスの日本食激戦区ソーテルに、うどん専門店、丸亀製麺もアメリカ初上陸した。そして、ウエストハリウッドのラシエネガ通り沿いで盛業を続けているのが、昼はうどん中心、夜はうどん以外の充実した居酒屋メニューで知られるカジュアルダイニングのKochiだ。
オーナーは福岡県出身の岡田由紀子さん。学生時代から、スタジオシティのカツヤで働き、レストラン業界を経験した後、メディアのプロダクションを起こした。現在もプロダクション業務と並行してKochiを経営している。岡田さんが同店を開けたのは2016年11月だった。なぜ、うどん店を出すことになったのかを聞いた。
「もともと、私自身がうどんを好きなんですが、住んでいるカルバーシティーの周辺に美味しいうどんの店がありませんでした。それで自分が食べて美味しいと思える店を手がけようと思ったのがきっかけ。そんな時に、日本に7軒、マレーシアに2軒、ベトナムに1軒のレストランを展開している知り合いに『ロサンゼルスにも出したいな』と相談されたことで、彼と共同経営という形で、うどんの店を出すことにしたのです。実は、私の父も兄も料理人で、福岡で店を経営しています。Koshiのメニューは私が考えて、それを父や兄に相談してアイデアをもらう形で決めました」
トラディショナルな肉うどんやかき揚げうどん、きつねうどんといったもの以外にも、シグニチャーうどんシリーズとして、ウニクリームうどん、明太クリームうどん、カルボナーラうどんなどの斬新な顔ぶれも揃う。
当初はうどんを手打ちにする予定だった。しかし、それで安定した品質になるのか疑問に思ったこともあり、結局、食品商社から仕入れることにした。
「そこは割り切った方がいいという判断でした。こちらで（業者に）希望の配分を言えば、麺をその通りに作ってくれるので便利です。そこで、細麺、太麺、もちもちした麺と3種類の麺を発注して、メニューに合わせてそれぞれの麺を使っています。例えばサラダ系には細麺、スープ系には太麺、クリーム系にはもちもちした麺といった具合です。今後は、メニューに合わせるだけでなく、お客さんにお好みの麺を選んでもらえるようにしたいとも考えています」
ランチタイムには10ドルのメニューも用意。スペシャルAは天ぷら、マグロの刺身、サラダ、味噌汁、ご飯、漬物。スペシャルBは天ぷらと刺身の代わりに唐揚げと卵焼き、Cはチキンカツと卵焼きで、これらを10ドルで提供している。場所柄、ありえないような価格だが、これでリピーターを確保する戦略だ。出来れば、多少料金を上げてでもミニうどんが付くとさらに嬉しい。ランチには他にもうどんのメニューをオーダーすると、ミニ丼が3ドル50セントになるというサービスも実施している。
最後になったが、なぜ、ウエストハリウッドという今のロケーションに出したかを聞くと、「居抜きのライセンス付きで買ったので、契約してすぐに店を開けられたから」とのこと。周辺には寿司屋や居酒屋が密集しているわけではないが、目抜き通りであるラシエネガの交通量を考えれば飛び込みも期待できそうだ。２軒目についても岡田さんはすでに検討中。「サンディエゴやサウスベイ、オレンジカウンティがいいかもしれないですね。アジア人が多いところに最低でも3軒は店を出したいと思っています」と抱負を語ってくれた。
Kochi
408 N.La Cienega Blvd.,WestHollywood, CA 90048
(424)335-0698
Facebook
Mon.-Thu.11:30am-2:00pm / 5:30pm-10:00pm
Fri.& Sat.11:30am-2:00pm . 5:30am-10:30pm
Sun.11:3oam-2:00pm . 5:30pm-9:30pm
The number of ramen restaurants have reached the point of saturation not only in Los Angeles, but also in San Francisco, and New York. Now, Japanese udon noodles have slowly begun to sneak into the market. In September of 2017, MARUGAME-SEIMEN, an udon specialty restaurant chain, landed their business in the US, and open the first restaurant in the Sawtelle district which is one of the most competitive areas for Japanese food businesses in Los Angeles. There is a restaurant on La Cienega in West Hollywood, which has been running a successful business with udon as main dishes for lunch, and as an izakaya for dinner with an extensive menu besides udon. It is “Kochi”, a casual dining establishment. The owner of Kochi is Ms. Yukiko Okada from Fukuoka. She had her experience in the restaurant industry by working for KATSUYA in Studio City when she was still going to school. After that, she launched a media production company. She still runs the company simultaneously with the restaurant. She opened Kochi in November of 2016. I asked her why she has decided to open an udon restaurant.
“First of all, I love udon myself. There was no good udon place near Culver City where I lived. So, I wanted to have a place which serves the kind of udon that feels good to eat. In the meantime, an acquaintance who had established 7 restaurants in Japan, 2 in Malaysia, and 1 in Vietnam, consulted me about his hope to add another in Los Angeles. I decided to team up with him to open an udon restaurant. Actually, both my father and my brother are cooks. They run a restaurant in Fukuoka. I set up Kochi’s menu by consulting my ideas with my father and brother. In addition to traditional udon dishes such as Niku Udon, Kakiage Udon, and Kitsune Udon, there are some innovative dishes such as Uni Cream Udon, Mentai Cream Udon, and Carbonara Udon, as part of their signature udon series.
Originally, she was planning to use hand-made house udon. However, she had doubts about the consistency, and decided to buy it from a food trading company instead. “It was a practical decision. It is more convenient to ask the provider to make the noodles exactly how I want. 3 kinds of noodles, thin, thick, and chewy, are ordered, and used to pair with dishes in the menu. For example, thin noodles are for salads, thick noodles are for soups, and chewy noodles are for creamy dishes. In the future, not only pairing with each dish, I would also like to give customers options to choose whatever kind of noodles they prefer.”
They offer some lunch specials at $10. Special A consists of tempura, tuna sashimi, salad, miso soup, rice, and pickles. Special B consists of Karaage and tamagoyaki (Japanese style omelet) instead of tempura and sashimi. Special C consists of chicken cutlet and tamagoyaki. The price sounds incredibly low considering the location of the restaurant, but it is a strategy to gain repeating customers. It would make me happier if they could add a small bowl of udon to those specials with a little higher price.
Right now, they offer a service for which you can add a small bowl of donburi dish for an additional $3.50 when you order an udon dish from the menu for lunch.
As the last question, I asked her the reason why she chose this location in West Hollywood. She said, “I chose this location because I bought it with all its furnishings and the license, which allowed an immediate opening after the deal was made.” The area is not crowded with other sushi restaurants and izakayas, or anything like that, however, considering the traffic on La Cienega, a major busy boulevard, it is not impossible to expect some walk-in customers. Ms. Okada is already considering opening a second restaurant. She told me, “I think it would be good to open in San Diego, South Bay, and Orange County. I would like to open at least 3 more restaurants in areas where the Asian population is high.”
うどんがウリのカジュアルダイニング
ラーメン店は今やロサンゼルスだけでなく、サンフランシスコやニューヨークでも飽和状態だ。そこにじわじわと存在感を示し始めた日本の麺、うどん。2017年9月にはロサンゼルスの日本食激戦区ソーテルに、うどん専門店、丸亀製麺もアメリカ初上陸した。そして、ウエストハリウッドのラシエネガ通り沿いで盛業を続けているのが、昼はうどん中心、夜はうどん以外の充実した居酒屋メニューで知られるカジュアルダイニングのKochiだ。
オーナーは福岡県出身の岡田由紀子さん。学生時代から、スタジオシティのカツヤで働き、レストラン業界を経験した後、メディアのプロダクションを起こした。現在もプロダクション業務と並行してKochiを経営している。岡田さんが同店を開けたのは2016年11月だった。なぜ、うどん店を出すことになったのかを聞いた。
「もともと、私自身がうどんを好きなんですが、住んでいるカルバーシティーの周辺に美味しいうどんの店がありませんでした。それで自分が食べて美味しいと思える店を手がけようと思ったのがきっかけ。そんな時に、日本に7軒、マレーシアに2軒、ベトナムに1軒のレストランを展開している知り合いに『ロサンゼルスにも出したいな』と相談されたことで、彼と共同経営という形で、うどんの店を出すことにしたのです。実は、私の父も兄も料理人で、福岡で店を経営しています。Koshiのメニューは私が考えて、それを父や兄に相談してアイデアをもらう形で決めました」
トラディショナルな肉うどんやかき揚げうどん、きつねうどんといったもの以外にも、シグニチャーうどんシリーズとして、ウニクリームうどん、明太クリームうどん、カルボナーラうどんなどの斬新な顔ぶれも揃う。
当初はうどんを手打ちにする予定だった。しかし、それで安定した品質になるのか疑問に思ったこともあり、結局、食品商社から仕入れることにした。
「そこは割り切った方がいいという判断でした。こちらで（業者に）希望の配分を言えば、麺をその通りに作ってくれるので便利です。そこで、細麺、太麺、もちもちした麺と3種類の麺を発注して、メニューに合わせてそれぞれの麺を使っています。例えばサラダ系には細麺、スープ系には太麺、クリーム系にはもちもちした麺といった具合です。今後は、メニューに合わせるだけでなく、お客さんにお好みの麺を選んでもらえるようにしたいとも考えています」
ランチタイムには10ドルのメニューも用意。スペシャルAは天ぷら、マグロの刺身、サラダ、味噌汁、ご飯、漬物。スペシャルBは天ぷらと刺身の代わりに唐揚げと卵焼き、Cはチキンカツと卵焼きで、これらを10ドルで提供している。場所柄、ありえないような価格だが、これでリピーターを確保する戦略だ。出来れば、多少料金を上げてでもミニうどんが付くとさらに嬉しい。ランチには他にもうどんのメニューをオーダーすると、ミニ丼が3ドル50セントになるというサービスも実施している。
最後になったが、なぜ、ウエストハリウッドという今のロケーションに出したかを聞くと、「居抜きのライセンス付きで買ったので、契約してすぐに店を開けられたから」とのこと。周辺には寿司屋や居酒屋が密集しているわけではないが、目抜き通りであるラシエネガの交通量を考えれば飛び込みも期待できそうだ。２軒目についても岡田さんはすでに検討中。「サンディエゴやサウスベイ、オレンジカウンティがいいかもしれないですね。アジア人が多いところに最低でも3軒は店を出したいと思っています」と抱負を語ってくれた。
Kochi
408 N.La Cienega Blvd.,WestHollywood, CA 90048
(424)335-0698
Mon.-Thu.11:30am-2:00pm / 5:30pm-10:00pm
Fri.& Sat.11:30am-2:00pm . 5:30am-10:30pm
Sun.11:3oam-2:00pm . 5:30pm-9:30pm
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