Interview with owner Kashitani Yusuke
Kashitani Yusuke, who has built up experience as a chef and traveled around the world.
We spoke with him about how he came to start Kashiwavare and his approach to cooking.
Could you tell us how you came to start the restaurant?
Kashitani (surname only)
I had always wanted to start my own business.
After the COVID-19 pandemic subsided, and when my children had grown a little older, I thought the timing was right, so I got started. I have worked as a chef for more than 20 years, gaining experience at restaurants in a variety of genres.
The building had originally been used as both a residence and a shop, and since I was free to renovate it as I wished, I decided to open my restaurant here.
What kind of place would you like Kashiwavare to be?
Kashitani
I hope it can be a place where people can casually enjoy an apero.
You can use it as a cafe or have a drink. I want it to be a place people can use however they like.
We also installed an espresso machine in October. Starting in November, we plan to put it into full operation using Kashiwavare's original blend of coffee beans.
We are also considering handing products out through the bay window and using the outdoor benches like a terrace.
Apero is a French custom of enjoying drinks and light snacks before a meal.
What do you value most in your cooking?
Kashitani
Rather than simply bringing back the flavors I encountered overseas, I focus on combining them with ingredients from Okayama and the Setouchi region.
For example, I pair roast Nagi beef with salsa sauce, or add Okayama-grown mushrooms and Tsurajima Lotus Root to keema curry.
I also incorporate spices and sauces from various countries.
I hear you've also been to India and Nepal.
Kashitani
I went before opening the restaurant.
I was already making curry, so it felt like I was trying the local curry to see if my understanding was right.
Spice curries made by Japanese people are often quite hot, but the food people eat every day locally isn't necessarily always heavily spiced and hot.
Do you have a message for our readers?
Kashitani
Please just come by and make yourself at home.
Whether for lunch or a cafe visit, to enjoy a drink in the afternoon, or to have a full meal in the evening, I hope this will be a place people can use however they feel that day.
People who don't drink alcohol and families with children are all very welcome. I hope you'll come by and enjoy yourself without feeling any need to dress up.
From the Writer
At Kashiwavare, a renovated traditional house that retains its old-fashioned charm, you can enjoy dishes combining flavors from around the world with ingredients from Okayama.
What stayed with me from the interview was Kashitani's wish to make it “a place people can use however they like.”
Enjoy lunch, have a drink, or stop by for a cafe visit.
It also sounds lovely to relax with a drink on one of the benches outside.
Next time, I would like to enjoy a drink alongside some a la carte dishes.
Kashiwavare details
| Name | Kashiwavare |
|---|---|
| Address | 8-6 Inaricho, Kurashiki City |
| Contact | 086-436-9988 |
| Parking | None |
| Hours | Lunch: 11:30 a.m. to 2:00 p.m. A la carte: 2:00 p.m. to 10:00 p.m. (last order at 9:00 p.m.) |
| Closed | Wednesday, Sunday Check Instagram for details on business days and hours. |
| Payment methods |
|
| Reservations | Accepted Book by phone |
| Seating | 26 seats |
| Smoking | Entirely non-smoking |
| Restroom | Western-style toilet |
| Website | Kashiwavare |
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