Interview with Yuko Ota, Owner of Bar Kanzashi
We interviewed Yuko Ota, the owner of Bar Kanzashi, about the motivation and thoughts behind starting her business.
Before Opening Bar Kanzashi
Can you tell us about the background of the opening?
Ota
Influenced by my father, who ran his own business, I had a vague desire to "do something on my own" since high school. After entering society, I changed jobs more than 20 times, but at 23, I thought, "I can't continue like this," and chose the path of a bartender, a job related to my love for alcohol.
The establishment I joined to train was operated by a company with multiple locations, and I was able to gain various experiences.
At 25, I declared, "I will become independent by 30."
I learned a lot as a bartender. At that time, it was rare to see female bartenders, and I received harsh words, but I was able to continue thanks to the support of my seniors and customers.
Then, just before turning 31, I opened Bar Kanzashi.
What is the meaning behind the name "Kanzashi"?
Ota
I named it after a bird called Tanbi Kanzashi.
This bird cleans its territory beautifully when courting. I was drawn to that behavior, and I wanted to welcome customers with excitement and create a comfortable space.
Creating Menus with Customers in Mind
Can you tell us about your menu's focus?
Ota
Cocktails made with seasonal fruits are something I want everyone to enjoy.
While there are popular classics, I always make sure to create new ones.
When I think of new cocktails, I often picture the faces of regulars and others. I might want to recreate seasonal fruits found on cakes or draw inspiration from ice cream flavors, and sometimes past memories serve as hints.
In the food menu, I also focus on "not creating waste". I come up with ways to use ingredients efficiently, such as making pasta sauce from fresh tomatoes or using white sauce for pizza.
Learning Counseling to Support Customers
Can you tell us why you started box garden therapy?
Ota
During the COVID-19 pandemic in 2020, bars were considered "places you shouldn't go," and there were periods when I couldn't operate as I wished. This gave me time to think about future work styles and what I could do.
In my shop, customers often confide their troubles, and I thought, "I want to acquire the skills to support them properly," so I decided to learn about counseling.
As I deepened my learning in counseling, my son began to play with the box garden tools that had been sitting in a corner of our home. I asked him, "Have you had anything unpleasant happen recently?" while watching him arrange the box garden. Normally, he doesn't talk much, but that time he shared a lot with me.
As we talked more, I noticed my son gradually changing. Seeing that, I felt, "I might be able to help others too," which led to my current activities.
In therapy, rather than presenting answers, I value the moments of "touching what has not yet been put into words" through the box garden.
What is Important at Bar Kanzashi
What do you prioritize in running your shop?
Ota
The most important thing is that I don't want customers to leave feeling lonely.
I don't want to create an atmosphere where only regulars are having a good time, making newcomers feel like, "This must be a place just for regulars," so I make it a point to say a word to first-time customers.
Actually, when I was 23, I lost a relative in an accident.
I saw them the day before the accident, but I didn't say hello because I was busy.
That was the last time I saw them, and I deeply regret not having spoken to them.
From that experience, I decided to value speaking to customers who come to my shop.
Fortunately, regulars naturally host new customers in the shop. I want it to be a place where those who come can leave feeling a little more relaxed.
"I Want Customers to Enjoy Themselves" - The Future of Bar Kanzashi
Can you tell us about your future goals?
Ota
In the future, I want to further enhance the food menu.
Previously, there were many options, but due to waste issues, I had to reduce it once. Moving forward, I aim to create a "bar where you can also enjoy meals" by balancing classic and seasonal menus.
Eventually, I would like to run a restaurant as well.
Previously, I had a takeout and set meal shop for just one year in a different location from Bar Kanzashi, and I really enjoyed it. I want to create a place again where people can say, "If you come to this shop, you can eat delicious food."
Regarding therapy, I hope to engage with it seriously when I turn 60. That's why I want to use this time as a period of sowing seeds, connecting with many people through box garden therapy.
I want to continue the bar, run a restaurant, and engage in therapy.
Right now, each is a point, but I hope that one day they will connect into a line, and I am working hard every day with that wish.
Conclusion
From Ota's story, I felt the importance of cherishing the time spent with the person in front of you.
Delicious cocktails and Ota's supportive atmosphere.
It seems that many customers have been coming for over 10 years, drawn by that comfort.
When you want to take a breather or enjoy delicious drinks, why not visit Bar Kanzashi?
Data on Bar Kanzashi
| Name | Bar Kanzashi |
|---|---|
| Address | 2-11-23 Achi, Kurashiki City, Okayama Prefecture, 3F Yokomizo Building |
| Contact | Phone number: 086-422-3960 |
| Parking | None |
| Business Hours | ■ Monday to Friday 7 PM to 12 AM ■ Saturday and the day before holidays 7 PM to 2 AM the next day Box garden therapy is conducted outside of bar hours. For details on box garden therapy, please check the website. |
| Regular Holidays | Wednesday, Sunday |
| Payment Methods |
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| Reservations | Accepted |
| Seating | 17 seats Counter: 8, Tables: 2 |
| Toilet | Western-style toilet |
| Website | Bar Kanzashi |
