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NARUKIYO YOSHIDA Item related to NARUKIYO YOSHIDA

NARUKIYO YOSHIDA

February 28, 2016

Make the same thing the same way, and offer it the same way. Even now, he’s got tons of fans coming to eat, I think my father is amazing.

I was born in Kurume and raised in Amagi City (now called Asakura). It was tough. I loved instant ramen and frozen food, if I got caught eating it, he’d hit me and say, “You know I’m running a diner!?” I remember those days. My parents, it wasn’t like they did it on purpose, it was just a normal place, but to me now, it was great. At the time, it was admired by a magazine writer, I thought that was so cool. Make the same thing the same way, and offer it the same way. I think my father’s amazing. Even now, he’s got tons of fans coming to eat. Recently that made me think, coolness, allure, can that come from somewhere else? A restaurant is really nothing but brick and mortar; gradually you get more and more dishes, but that becomes your style and then you go on to sell hundreds of drinks. When someone would say, let’s go to New Nagata, you’d grab 10 bucks, get innards and champon noodles for 9.50 and go home happy. That’s where I come from. I think that’s great, I learned a lot from that.

*New Nagata
A restaurant in Asakura, Fukuoka. Narukiyo’s hometown.

I’m really picky, I like talking crap. It’s the ultimate compliment. If I picked the menu to suit the people and city, pancakes would be good. It’s popular.

Because I watched my parents. I was really picky, I like talking crap. I think it’s the ultimate compliment. But it doesn’t always work out because there are serious people and non-serious people. If other cooks come in, I start out serving crappy dishes. But I make it good, I can’t help that. Even fish can taste totally different depending on how you fillet it, from the top or bottom. Like if I go for sushi, I don’t look like much, so at first they serve me crappy stuff. “Come on, really?” I say it straight away. Like, “What is this?” [Laughs] Ya know, I’ll just have some soy sauce instead. At my place, it doesn’t matter if you have money or not.

Ya know, the grass is always greener, first of all you gotta try to live right. It doesn’t matter if you have money or not. That’s not going to change so I think it’s okay. If it doesn’t work out I can go home, there’s still a place where I can count on my parents, so that’s why it would suck if it’s not the kind of place I like. A place I wanna go to myself, when I become the customer, if I’m not always doing the Narukiyo that I want to go to, it definitely won’t be popular. I think I wouldn’t be able to bring in good people. There aren’t that many people doing it like that; if I picked the menu to suit the people and city, pancakes would be good. It’s popular. If you ask what’s wrong with seeing white as black, when you do that and realize you were wrong, I think you gotta just start over, it was white, after all.

You’re coming tomorrow too, right?! Since when it doesn’t take more than 30 bucks to eat and drink all you want? The feeling that you’re coming back tomorrow too, I think that’s nice, a place like that.

At that time, when I was going to a standing pub in Umeda every day, they’d say, you’re coming tomorrow too right? Since when doesn’t it take more than 30 bucks to eat and drink as much as you want? The feeling that you’re coming back tomorrow too, I think that’s nice, a place like that. I created the sitting area with what money I had, and thought a standing bar would be nice too. You can hang out around there, chat someone up, and then take them back to your table. If it doesn’t work out, okay, go to the next place; if I can just get you to put down 10 bucks I don’t mind, if I made it like that, I thought it’d probably be cool. Laying it all out for people is part of a running a place too. But if it works too well and it just turns into a meat market, it’s lame if it turns into a place you go to get laid. Because I didn’t have much money, I imagined this place. I worked for four and a half years, and saved the money to go out on my own. I went all around Shikoku, got to know the fisheries and the people, went back to Hakata, I found suppliers.

Besides here, I couldn’t get anyone to talk to me, but there wasn’t anyone else around here. Now the number of restaurants have increased and it’s gotten pretty busy, but there isn’t really anyone around, as always. So that’s why this is Narukiyo Street. [Laughs]

 

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