Interview with Kawahara staff member Ryo Kawahara
Sanuki Udon Kawahara has made a fresh start in a new location and building.
We spoke with staff member Ryo Kawahara about the circumstances behind the move, the new restaurant’s features, changes in his outlook, and his plans for the future.
This interview was conducted during our first visit in June 2021.
Relocating and building a new restaurant
Why did you relocate and build a new restaurant?
Kawahara (surname only)
The main reason was cost.
The previous restaurant was a rental property, so as long as we continued operating, we had to pay rent.
On the other hand, if the restaurant owned the land and built its own premises, we would have to pay the purchase costs, but once those were fully paid off, there would be no further payments.
After discussing it with the financial institutions we work with, I thought that if the rent and purchase payments were about the same, it would be better to own our own land and restaurant.
Around that time, construction work was scheduled on the prefectural road in front of the former restaurant.
The work was expected to take about two years, and seemed likely to affect the restaurant’s business.
So we decided to take the plunge and move.
If possible, we wanted to relocate somewhere in the eastern part of Mabi, where traffic is heavier, near a major road.
Then we found the current location and decided to move.
The former restaurant operated until May 6, 2021, and we opened at the new location on May 19.
The new restaurant’s distinctive feature: two spaces with different atmospheres
What are some of the new restaurant’s features and distinctive touches?
Kawahara
Basically, the menu is the same as at the former restaurant.
We offered takeout at the former restaurant too, but we changed the takeout containers.
Demand for takeout has increased due to the COVID-19 pandemic.
So we switched to new containers to make it possible to enjoy delicious udon as takeout, too.
Even if you buy takeout and eat it right away in your car, you can enjoy piping-hot, delicious udon!
We still have counter seats, tables, and tatami seating, but there are more tatami rooms now.
We also put a lot of thought into the interior design.
My mother, who works here as a staff member, came up with most of the design.
The key design feature is that the atmosphere differs between the entrance area and the back of the restaurant.
The entrance area has a simple, classic feel, while the back has a bright Japanese-style atmosphere, with exposed beams and skylights.
The idea is that even if you order the same udon, you can enjoy a different atmosphere depending on whether you eat near the entrance or at the back!
I hope you’ll enjoy dining in the different seating areas.
We also aimed for a bright, welcoming, homey atmosphere that makes it easy for first-time visitors to come in.
We’d be happy if people passing by would feel free to stop in.
Realizing how difficult it is to maintain a consistent standard every day
It has been about two and a half years since you became involved in running the udon restaurant (at the time of the interview, in 2021). Has your outlook changed?
Kawahara
When Kurashiki Tocotoco interviewed us at the former restaurant, I had just started getting involved in running the business.
I was still completely unfamiliar with everything, and every day was a cycle of learning and practice.
I was so busy with the tasks in front of me and learning what I needed to know.
I don’t think I had any room to spare mentally.
Now I’ve learned how to handle all the tasks and responsibilities.
I have more breathing room and may be able to look at things from a broader perspective.
And now, I realize how difficult it is to repeat what I’ve learned every day while maintaining a consistent standard.
I’ve come to appreciate how amazing my father is for doing the same work to the same standard every day.
Customers have also started casually greeting me as one of the regular staff members.
I feel like I’ve become a familiar presence at the restaurant (laughs).
Continuing to serve delicious udon with a bright and cheerful spirit
What are your plans for the future, or things you’d like to try?
Kawahara
Above all, we’ll continue to uphold our restaurant’s concept: “Serving delicious udon with a bright and cheerful spirit.”
We’re also taking thorough measures to prevent the spread of COVID-19 so customers can visit with peace of mind.
As I mentioned earlier, we’ve changed our containers so that takeout tastes good too, so please give it a try.
And once the pandemic settles down, I’d like to try coming up with some new menu items!
Sanuki Udon Kawahara, bustling with customers from local regulars to first-time visitors
The restaurant is new, but when you visit Kawahara, the cheerful “Welcome!” still rings out just as before, giving it the same familiar feel.
Of course, the udon tasted just as delicious as before, too.
There is also more tatami seating, so it may be easier to visit with children or older people.
Be sure to visit Kawahara, which continues to welcome customers with a bright and cheerful spirit at its new location.
Sanuki Udon Kawahara details
| Name | Sanuki Udon Kawahara |
|---|---|
| Address | 1810-3 Kawabe, Mabi-cho, Kurashiki City, Okayama Prefecture |
| Contact | 0866-98-8286 |
| Parking | Available |
| Hours | 11:00 a.m.–8:00 p.m. |
| Closed | Monday If Monday is a public holiday, open until 3:00 p.m. |
| Payment methods |
|
| Reservations | Accepted Reservations may not be available during busy periods Advance reservations are recommended for takeout |
| Seating | 56 seats total ・10 counter seats ・2 tables seating 2 ・4 tables seating 4 ・3 tatami tables seating 2 ・2 tatami tables seating 4 ・2 tatami tables seating 6 |
| Smoking | Entirely non-smoking |
| Restroom | Western-style toilet |
| Families with children | Strollers allowed Children’s tableware available Children’s chairs available |
| Accessibility | Wheelchair access available Restroom is not wheelchair accessible |
| Website | Sanuki Udon Kawahara Official Website |
What would you like to know about Kurashiki?
Enter a word to search articles on this site
