Interview with the owner of the Kasaoka ramen stall, Makino Yasuhiro
I spoke with the owner of the Kasaoka ramen stall, Makino Yasuhiro, about how he opened the shop, his passion for ramen, and his future aspirations.
The opportunity came from the Kasaoka Chamber of Commerce's stall project
Why did you start the Kasaoka ramen stall?
Makino
In 2005, the Kasaoka Chamber of Commerce started a project called the "Kasaoka Ramen Stall Project" and was looking for a manager.
I applied and was selected, which was the starting point.
They actually set up stalls in front of JR Kasaoka Station to sell ramen.
I wasn't a ramen enthusiast, but it seemed interesting, so I decided to apply.
The stall project was a six-month initiative, but once I started making ramen, I wanted to pursue it further, and in 2006, I opened a ramen shop.
At that time, it was a fixed store, not a stall.
Actually, I was more interested in coffee before ramen and had a strong attachment to it.
So, I set it up like a café where you could eat ramen.
However, after actually running the shop, I gradually felt that I was more suited to the stall format...
So, I boldly closed the shop and started the stall again.
Since then, I have been mainly operating a ramen stall at events.
By the way, I also run a coffee stall alongside the ramen.
Recently, I have been focusing more on the ramen stall, but during the heavy rain disaster in July 2018, I set up a coffee stall in disaster-affected areas like Mabi to help out.
The stall format is more fun and has a "live feel" than a fixed store
What is the charm of the stall that you even closed your shop to restart?
Makino
Selling from a stall has a "live feel."
The distance to the customers is closer than in a store, and the interactions are enjoyable.
It's like experiencing the essence of customer service, a kind of return to the roots.
Having experienced both a store and a stall, I really feel that the stall suits me better.
Also, my main profession is not as a ramen shop owner, but as a mechanical engineer.
When I was running a fixed store, I couldn't be at the shop on weekdays, so I left it to my staff.
Therefore, my opportunities to interact with customers decreased even more.
Since my stall mainly operates at events, I can stand at the shop only when there are events.
At events where I have been regularly participating for many years, I am grateful that I have gradually gained more regular customers.
I always greet my regulars, and we often have various conversations.
Being able to have these interactions is delightful.
I also like the atmosphere at events like morning markets, where all the vendors work together to create a lively environment.
Vendors actively communicate with each other, and I feel this is also a charm of event stalls, which is fun.
Pursuing my ideal Kasaoka ramen
What are the characteristics of the ramen at the Kasaoka ramen stall?
Makino
The biggest feature is negi (green onion)!
We serve Kujyo negi sourced from Kyoto, sliced into rounds.
We also accommodate requests for extra negi.
What I found common among the delicious ramen I have eaten in the past is that "the negi is delicious."
Therefore, delicious negi is the ideal form of ramen.
The negi that I find delicious is the Kujyo negi from Kyoto, so I use it even though it incurs shipping costs.
Including shipping, I can say that negi is the most expensive ingredient in my ramen!
The second feature is the broth.
Like typical Kasaoka ramen, our ramen also has a soy sauce broth made from chicken bones.
However, my shop's broth is not just chicken bone-based.
It is a broth that blends chicken bones with Japanese-style dashi.
I think this is a point that other Kasaoka ramen do not have.
Like the negi, I referenced a Kyoto-style ramen that I found delicious in Tokyo, which had a Japanese-style dashi.
The current flavor of the Kasaoka ramen stall is an image of realizing my favorite and ideal taste.
I have also gone through various trial and error in other aspects.
I didn't originally have a strong attachment to ramen, but...
When did you start to like ramen?
Makino
Actually, I started to like ramen after participating in the Kasaoka Chamber of Commerce's stall project (laughs).
Of course, I occasionally ate ramen, but it wasn't something special.
So, I didn't have a strong attachment to ramen.
I applied for the stall project because it seemed fun, and I didn't think too deeply about it.
However, once I started making ramen, I became more and more absorbed in it...
I liked coffee before ramen.
My interest in coffee began when I made a coffee mill (a machine for grinding coffee beans) as part of my engineering work.
After grinding and drinking coffee beans with the coffee mill, I became increasingly hooked on coffee.
Ramen is similar in that regard.
When I find something enjoyable, I tend to dive into it completely (laughs).
Not having a mentor is my strength
Since you started without any interest in ramen, you must have done quite a bit of research?
Makino
I have gone through a lot of trial and error.
Compared to when I first started, my ramen has changed significantly.
However, I enjoy the process of trial and error, so I was able to do it while having fun.
When I started the Chamber of Commerce's stall project, other members were learning from ramen shop owners.
However, I researched everything on my own.
Looking back, I think that experience was significant.
Because if you have a mentor, you inevitably get influenced by their methods.
It is precisely because I have not been influenced by anyone that my current flavor has emerged.
I am pursuing my ideal taste within the framework of "Kasaoka ramen."
Since I was born and raised in Kasaoka, I want to give back to Kasaoka.
Therefore, I want to preserve the flavor of Kasaoka's famous ramen.
I hope you can think of the ramen at the Kasaoka ramen stall as my interpretation of Kasaoka ramen.
I want to continue to take on fun challenges. Next, as an engineer, I want to create new products
What do you want to do in the future?
Makino
It has been 15 years since I started making Kasaoka ramen.
I have been pursuing my ideal taste and continuing to improve it.
I think I have come quite close to my ideal form.
Of course, there is still a possibility of further change.
However, I have been researching both coffee and ramen for a long time.
Since both have come close to my ideals, I am now thinking of doing something as an engineer.
Actually, I am currently experimenting to create a new product.
I want to launch a new product as an engineer!
People often worry if I don't get enough rest, as I work as an engineer on weekdays and run the stall on weekends.
But both engineering and running the stall are enjoyable for me, so it's not a burden.
When I am running the stall, it serves as a break from engineering, and when I am doing engineering, it serves as a break from the stall.
I have a personality that wants to keep doing fun things.
So, in addition to ramen and coffee, I want to find and take on even more enjoyable challenges.
Conclusion
Makino's Kasaoka ramen, which he has pursued with a focus on the stall format and his ideal taste.
It is a bowl that makes you feel "this is Kasaoka ramen," while also having a deliciousness that is somehow different from other shops.
While preserving the authentic taste of Kasaoka ramen, why not try the Kasaoka ramen stall, which adds his own twist?
In Kurashiki, the Kasaoka ramen stall regularly participates in the "Kurashiki Sansai Market," held on the third Sunday of every month.
Data on the Kasaoka ramen stall
| Name | Kasaoka ramen stall |
|---|---|
| Address | Participates in events like Kurashiki Sansai Market |
| Payment methods |
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