Aidoen - A long-established yakiniku restaurant in Kurashiki that proposes new ways to enjoy food. The recommended dish is "Manyo Beef," which is packed with the producer's commitment.

Interview with Shingo Kanemitsu, the representative of Aidoen

Aidoen, a long-established restaurant, actively proposes new ways to enjoy food.

We conducted an interview with the representative of Aidoen, Shingo Kanemitsu.

Aidoen was founded in the 1950s and is now in its third generation

Aidoen is a long-established restaurant, but when was it founded?

Kanemitsu

Aidoen was founded in 1955.
It was started by my maternal grandparents.

In 1985, we also opened a kushikatsu (deep-fried skewers) restaurant.

After that, my parents took over, and I am the third generation.
We renovated the restaurant in 2017, and at that time, we ended the kushikatsu and focused solely on yakiniku.

Initially, I had no intention of taking over the yakiniku restaurant and pursued Italian and French cuisine

Was there a trigger for you to think about taking over the restaurant?

Kanemitsu

I am originally from Kyoto.
When my parents decided to take over Aidoen, I came to Kurashiki with them.

However, I had no intention of taking over the yakiniku restaurant.
I was interested in cooking, so I thought about pursuing a culinary career, but I didn't want to do yakiniku (laughs).

I decided to pursue Italian or French cuisine and started working at a restaurant in Okayama after graduating from school.

However, my grandmother became too old to work, and I started helping out at the restaurant.
That was around 2007.

Around that time, I met friends of the same generation who had started their own businesses or were already running their own shops.

Influenced by that, I began to feel motivated to try my hand at the restaurant.

Then, it gradually became interesting. Now I am the third generation.

The charm of a yakiniku restaurant is the interaction that occurs between customers. That hasn't changed even after the renovation

After starting work at the yakiniku restaurant, what do you feel is the charm of yakiniku?

Kanemitsu

The charm of yakiniku is the "space where communication and interaction between customers naturally occur."

The previous Aidoen location was like a "Showa-era yakiniku restaurant" with smoke filling the air.

The interior was a cluttered space where customers would bump shoulders with each other.

But that's why customers can become friends.
It's a fun place where conversations flow while grilling meat.

However, with the changing times, we need to attract not only the traditional customers but also new ones.

So, we first renovated the second floor in 2013, then the first floor in 2017, and renewed it to its current form.

It has transformed into a stylish restaurant that is easy for young people and women to visit.

However, the concept of "a space where communication and interaction between customers naturally occur" has not changed even after the renovation.

Bars and pubs are also places where communication between customers occurs.
Therefore, we conceptualized it as a "meat bar" in the sense of a yakiniku restaurant where communication between customers occurs.

The appeal of Manyo beef is that you can see the face of the producer

Aidoen promotes "Manyo beef," but can you tell us about its appeal and how you came to know about it?

Kanemitsu

I felt the passionate commitment of the Manyo beef salesman who came after the renovation, and I thought I would give it a try.

He was from a meat wholesaler in Tottori called "Hanafusa," and his enthusiasm was evident from the first impression when we met.

It would not be an exaggeration to say that if I hadn't met him, I would not have encountered Manyo beef.

In fact, unlike vegetables and fruits, it is difficult to know the face of the producer when it comes to beef.
However, Manyo beef is strongly connected to the producer, and you can see their face.

I feel a sense of security and trust in Manyo beef.
Customers would feel more secure with that, wouldn't they?

Manyo beef, especially the thigh meat, is wonderful.
The marbling is beautifully integrated, and when you eat it, it melts in your mouth, leaving a deep flavor that lingers.

The fat is not greasy; the fat becomes umami and is delicious.

As of now (2019), there are only two certified Manyo beef restaurants in Okayama, including Aidoen.

By the way, we mainly handle Manyo beef from Takuya Taniguchi.
I personally visited Mr. Taniguchi's livestock farm in Tottori to observe and talk with him.

I fell in love with the breeding philosophy and passionate commitment that Mr. Taniguchi shared with me at that time.

I want to propose new menus and ways to enjoy that customers can have fun with

Do you have any particular ideas or commitments in running the restaurant?

Kanemitsu

I am thinking of menus and ways to enjoy that customers can have fun with.

Currently, I am focusing on the theme of "meat and vegetables."

For example, I thought of ways to combine the shinshin cut of Manyo beef with thick shiitake mushrooms from Tottori, or to eat meat with grilled eggplant in between.

Additionally, I pay attention to providing thorough explanations to customers.

Yakiniku is something that is completed by the customers themselves at the end.
Therefore, I carefully explain the original ways of eating and menus at Aidoen to the customers.

I also focus on training other staff so they can explain as well.

I have experience in restaurants before working at a yakiniku restaurant, so I want to leverage that experience to continuously challenge and propose new ways of eating within the bounds of the yakiniku genre.

If exchanges between local shops occur, it will help revitalize the community

Aidoen is a long-established restaurant, but do you have any connections with the Kurashiki community?

Kanemitsu

I participate in Harenomino Kurashiki, as I wanted to contribute to community revitalization.

What I like about Harenomino Kurashiki is that it provides an opportunity for customers to visit shops they have never been to before or have been hesitant to visit.

I also think it is great that the exchanges between local shops deepen.

Customers sometimes ask me, "I want to go somewhere after this, do you have any recommended shops?"

In such cases, if there are connections between shops, I can properly explain and introduce them.

What was the impact of the "July 2018 Heavy Rain Disaster"?

Kanemitsu

The restaurant was fine.
My home in the suburbs was temporarily at risk due to rising water in the irrigation channel, but it was okay in the end.

During the heavy rain, a nearby elementary school became a shelter, and we went there to provide meals.

Mabi was affected by the heavy rain, but I called on friends from Mabi to sell "charity curry" at nearby stores.

The money collected was used for the Mabi fireworks festival.

In the future, I want to focus on training young people and consider new types of meat shops

Finally, please share your future outlook and what you would like to try.

Kanemitsu

First, I want to train young people.

Also, I have a desire to try running a creative meat dish restaurant separate from this one.
A small shop with just a counter.

To do that, I want to nurture young staff into people I can entrust with the management here.

Initially, I didn't like the yakiniku restaurant, but now I increasingly want to try making yakiniku dishes.

Conclusion

Aidoen is a long-established yakiniku restaurant in Kurashiki that actively seeks new ways to enjoy food.

While maintaining the traditional concept of "a space where communication between customers occurs," it has been renovated with a new stylish interior.

I thought it was an attractive restaurant where old traditions and new sensibilities coexist.

Additionally, the "Manyo beef" that Aidoen is attracted to is a meat that offers security and trust, as you can clearly see the face of the producer.

When you eat Manyo beef, it has a melting flavor in your mouth, with a gentle sweetness and umami of the meat overflowing.

Please enjoy Manyo beef at Aidoen and spend a blissful time.

Data on Aidoen

Name	Aidoen
Address	2-3-26 Achi, Kurashiki City, Okayama Prefecture
Contact	086-422-3115
Parking	None
Business Hours	5:00 PM - 10:00 PM (Last order at 9:30 PM)
Regular Holidays	Monday Closed on the third Tuesday If Monday is a holiday, we will be open and close the following Tuesday
Payment Methods	Cash Credit Card PayPay, d Payment
Reservation Availability	Yes Reservations can be made by phone between 1:00 PM and 5:00 PM (There may be no one to answer the phone after 5:00 PM)
Seating	90 seats total 【1st Floor】 ・Counter: 6 seats ・Table: 31 seats 【2nd Floor】 ・Table: 49 seats (4 additional seats possible with extra chairs)
Smoking	Completely non-smoking
Toilet	Western-style toilet
Childcare	Strollers allowed Children's chairs, dishes, and side plates available
Barrier-Free	Wheelchair accessible only on the first floor
Website	Aidoen in Kurashiki【Official HP】Delicious yakiniku restaurant

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