This is rosemary sea, which covers "gifts and enjoy yourself" as an agory.
Kikuya Ningyocho is a stylish Japanese restaurant nestled on a path that leads from Ogannonji Temple in Nihonbashi Ningyocho to Nihonbashi Elementary School.
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Here's a book.
It was borrowed from Nihonbashi Library in Chuo Ward.
The title is "Ningyocho Saketei Kiku House Prosperity Book". Soshisha: Published.
The authors are Kie Shiga, the landlady, master, and married couple of Kikuya.
This book was published in 2001, so it was 17 years ago.
I read it. I read it back.
It is spelled out in detail how the Kikuya walks, how they are entertained, and how they are thought in running the shop. I understand well.
It has been a long time since it was published, but it was a content that could be fully understood as the current story.
I would like to introduce some of the things that are written.
Ⅰ. Sake of the Kiku House The appetizers of the Kiku House
In this chapter, there are many locally brewed sake that Kikuya offers to customers, the compatibility of the dishes, the choice of order of serving, and the explanation of each liquor.
It may be very helpful not only for shops that serve sake with dishes, but also for everyone who drinks alcohol.
Here's one of them.
Kikuya, who is devoted to preparing sake and serving sake that matches the dishes.
You have two low-temperature storages for sake in the basement.
Why are there two? It is to store temperature and humidity separately.
That's to match your sake.
There seems to be some sake that becomes delicious after aging.
In addition, "Kikuya's commitment" is also introduced in various ways.
Ⅱ. Born in New Year's Day in Tsukishima
It is written about the birth of the landlady.
The landlady grew up as the third daughter of the ironworks in Tsukishima, studied at Tsukishima Daini Elementary School and Tsukishima Daini Junior High School. After graduating from high school, he was active as the first female customs officer in Haneda.
I was married once at the age of 23, but after parting, I opened a cafeteria in Ningyocho with my mother in the basement of a communal building to serve side dishes.
It's near the current shop in 1975.
The name of the store is good. It comes from the landlady's maiden name, Kikuchi-san.
In 1980, he moved to half of the current shop and became a sake pavilion.
In 1997, it was renovated and renovated, including the neighbor, and it became the current store.
Then, the encounter with the master and the cut between them are also drawn.
The name of the shop is also Kikuya ⇒ Kikuya ⇒ Kikuya ⇒ Kikuya.
Ⅲ. Ningyocho Saketei Kiku House Prosperity Report
There is also a special attention in the lighting of each room. Most natural light, indirect lighting of light bulbs. Comes with an illuminance controller.
It was for the purpose of making the dishes delicious and creating an atmosphere of the place, but surprisingly, there was also the advantage of being able to respond to drama shooting.
At the time of rebuilding, all rooms are equipped with toilets so that customers in each room do not meet each other, and ventilation openings are attached to the digging gotatsu.
Ⅳ. The hospitality of the home style
Mr. Kikuya is said to be a "store for business negotiations."
It is said that "delicious food, good alcohol, and sensitivity to hospitality."
In particular, with regard to "sensitivity", the landlady says that they start by understanding their position and the weight of work and enhance themselves.
It seems that the local colors of locally brewed sake are used for the cutting and contact points of conversation with customers.
Other
〇 Deal with failures as soon as possible
〇 Example of filling out the slip: Customer name I heard If you drink a lot of alcohol ⇒ ◎ If you don't need it at all ⇒ × just a little bit⇒△
In addition, it seems that employees will write on a slip to arrange a return car to the waiting driver before or after serving the last fruit of the meal, and so on.
In addition, lessons learned from waiting for the suit in consideration of the customer's side, dealing with misunderstood umbrella cases, etc.
There are also talks about the accounts receivable.
To be honest, I was surprised that I'll tell you so far.
We spoke with the landlady Kie Shiga.
・・・ Can you tell us more about the two refrigerators?
Originally, the refrigerator is not very low, but compared to the very large second, there was a humidity and environment suitable for long-term aging.
In particular, the walls were not perfect, and somehow old, moldy.
However, when I saw Mr. sake brewery, I was told that it was a very good storage, and it was certainly a good storage, but I made another one.
The second refrigerator was as low as possible so that the temperature could be adjusted, so I had both, but it was a place where water came out underground around here, so it was very good However, after the air conditioning (in the first refrigerator), it became a little disadvantage, and eventually the air conditioner was broken.
Considering whether to repair it and use it, this is left as a so-called room temperature, but because it does not turn on air conditioning, I moved it all to the new second person (sake) .
I moved it, but because it's wide, I noticed that there is a little difference in temperature between the place where it cools and the place where it doesn't cool unexpectedly.
So, rather, something that lasts relatively long near the door, and the one in front of the entire surface is low.
Now it's a bitious measure.
I would rather dig a little deeper into liquor, rather than placing such brands, in fact (sake brewery's) tank, and then make it for my house.
So the label is the same, but the taste is different.
Customers often bought something like they saw here, but they say that they are different from tanks, the same way, the rice (river of sake rice) is slightly different, and there are many warehouses that do not write much about it However, it's different somewhere, somewhere on the label?
You won't be able to do it until you read it.
However, since I have them packed in my tank, I have them sleep, so only one house.
The others are aged at home.
I don't need any stock if I just buy and sell it, but after all the taste changes little by little, so I work to wait to the most perfect place, so that is a general shop It may be a little different.
I think it's interesting, or we want to put out this brand responsibly as our job, so we sleep like that, drink it yourself, and if we think this is a little young, we will sleep a little and put it out later .
If it's a bit sweet, my customers don't like this sweetness, so I'm going to sleep a little and calm down before taking it out.
That's why it's a good liquor, but more than for customers, Mr. Kuramoto is probably making it like this, but it is still the work of making it because I want to pay for it So, that's why I'm doing it instead (aging it) at home.
If anything, I sell it with that point, but really good liquor grows up from there, so maybe imagine the process and wait for a month and two months, so I'm still a little more if I think it's not.
・・What are the types of alcohol?
About 100 kinds are underground.
I have made some lists myself, but since I move them, I put them in my head for the time being, and if I was told that, it seems that there was certainly
Instead, if this is an underground storage room, it can be roughly divided into prefectures, from Hokkaido to Kyushu all the way, so it's rough.
・・・ What if you don't have a drink?
If it doesn't fit, I'll lower it right away.
There are various conditions that I don't like this type, I don't like what I'm doing now, for example, I don't want to have a slightly higher alcohol content, or maybe I like more brewed alcohol, so some people prefer daiginjo than Junmai Ginjo, so I don't want to go well with the current dishes or use raw sake. On the other hand, I like it.
I'm going to deal with that kind of thing.
Even today, there is only one set of people (customers) who don't know at all.
It's my first time, but I was introduced to someone.
Ask a little bit from something like "Is this your first time in Ningyocho?"
In the past, there was a list of officers.
That's all the place of origin.
It was a little helpful when I was in trouble, but now I can't come out.
For example, why the souvenir is a prefecture, this person probably comes from Toyama, so it's a souvenir from Toyama.
I'm in contact with Shimanto River last time, so there's a case where you don't need it because you know that liquor well.
After that, there aren't much on the market, things with a small number, maybe if you think you don't know this customer, I know this storehouse but I know this brand, but I don't know about this, maybe I know this but I don't know this.
For example, even in Fukui Prefecture, "Kokuryu (Kuroryu Sake Brewery Sake)" is known, but "Echizen Misaki (Echizen Misaki: Tanabe Sake Brewery)" is not known. This is very close, isn't it?
Then, would you like to serve Echizen Cape? Hey.
・・For example, if I used to say that I prefer Kumamoto's "Koro".
Whether you like Koro's daiginjo or Junmai Ginjo, Koro is basically a yeast called "No. 9 (Kyokai No. 9)" and accordingly (I will serve you alcohol).
daiginjo is the most difficult to get right now.
If you have a large number of people, I will give you a daiginjo and then go next.
There's a possibility that it's just one go.
In that case, I wonder if it's better to go around Junmai Ginjo.
・・・ Can you give out daiginjo and make a profit?
If you drink a lot, daiginjo wouldn't give it out.
For example, if you drink one daiginjo in a large number of people, you'll have to come alone or two people at the counter and take a bottle of daiginjo, and of course it doesn't matter, but you'll have to do the calculation to get the next thing left on the day.
(The image on the right is the calendar of Kikuya, which is listed at Rosmali's workplace.)
・・・ It seems that you can also go to rice planting and rice harvesting.
Rice planting is different for sake rice (Sakamai) and rice rice (Hanmai).
(Sake rice planting) It will be about this time, in the latter half of May, early Golden Week.
There's also Mr. sake brewery who is going to work during Golden Week because everyone wants manpower.
I went to rice planting. I cut it, too.
Also, say "Shikenden", what suits the land here is the type of rice.
When I did Jinki era (Shinkame: sake brewery in Hasuda City, Saitama Prefecture: "Hiko Grandson" sake made here is mainly served at Kikuya) in Narita City, Chiba Prefecture, If this is a rice field, about a third of that rice field is on the other side.
I did two rows here, "500 million stones (gohikumangoku: a major variety of sake rice, the second largest production volume after Yamada Nishiki, and about a quarter of Japan as a whole)."
I wonder if this sake rice matches the sunshine hours and temperature.
I knew that the 500 million stones would certainly fit, so I did only one piece (field), and if I did that, it was certainly dead.
That's why I didn't have enough sunshine. After that, there is a difference in temperature (needed).
If you don't go on the mountain, you have to be in the middle. That's why I'm going to die.
I try to see the site as much as possible.
One or two houses (seeing) of Mr. sake brewery's newest places a year, still yes.
・・・ We are in the middle of the interview, but we will continue with the next time.
Ningyocho Kikuya
1-5-10 Nihonbashi Ningyocho
０３－３６６４－９０３２
Business hours 17:30-22:30
Regular holidays Sunday, national holidays, New Year's holidays
Course fee Private room Omakase course 16,000 yen ~
Counter seats, Omakase course 8,000 yen ~
※ There is a separate service charge of 10% and private room charge for private rooms.
※ Please make a reservation by phone.
※ In Nihonbashi Ningyocho 1-5-2, there is also a Japanese food "Kikuya Hanare".
