Interview with Hiroshi Fujiwara, owner of Marindoll
Marindoll is a place to enjoy Hiroshima-style okonomiyaki, Fuchu-yaki, and a variety of teppanyaki and other dishes.
We spoke with owner Hiroshi Fujiwara about what led him to open the restaurant, what makes it special, and his plans for the future.
Opening an okonomiyaki restaurant as a second career after retirement
Could you tell us what led you to open the restaurant?
Fujiwara (surname only)
I originally worked as a firefighter in Fukuyama.
When I retired, I chose to open an okonomiyaki restaurant in my hometown of Kurashiki as my second career.
While working as a firefighter, I went to all kinds of restaurants.
I had also worked part-time at a restaurant in the past and had cooking experience. I continued to cook often after that, too, so I decided to open a restaurant after retiring.
Of all the restaurants, I especially often went to okonomiyaki and teppanyaki places.
I ate Hiroshima-style okonomiyaki a lot.
So I thought that if I opened a restaurant, I wanted it to be a place where people could enjoy Hiroshima-style okonomiyaki and teppanyaki.
Where did you train to make okonomiyaki?
Fujiwara
Actually, I didn't train by working at a restaurant.
I took a training course for opening an okonomiyaki restaurant offered by Otafuku Sauce.
After that, I researched and visited various okonomiyaki restaurants, and practiced by making and recreating dishes that caught my interest.
I just kept repeating that process.
Then, luckily, I found a vacant shop near my family home in Kurashiki and opened the restaurant.
It opened on November 22, 2019.
Where did the restaurant's name come from?
Fujiwara
I've always loved the sea.
When I was young, I also worked as a ship's engineer.
So “marine” comes from that.
“Doll” was a popular word to include in shop names for a while in the past.
I followed that trend and added “doll.”
I think a name that doesn't sound like an okonomiyaki restaurant is actually a good thing (laughs).
A commitment to Bisei pork and Bisei beef: delicious meat close to home
What makes the restaurant and its food special? What are its strengths?
Fujiwara
Above all, it's the meat!
Except for some items such as beef tendon, we use “Bisei pork” and “Bisei beef” produced in Bisei, Ibara City!
After trying all kinds of meat, I thought Bisei pork and beef were delicious.
What's more, the meat is produced in an area very close to Kurashiki.
There is delicious meat in a nearby area, so I want people to try it.
Another strength is the variety of okonomiyaki.
There are still relatively few restaurants in Kurashiki that prominently feature Hiroshima-style okonomiyaki.
What's more, at our restaurant you can also try “Fuchu-yaki,” a specialty of Fuchu City.
At the moment, very few restaurants in Kurashiki serve Fuchu-yaki, so it's one of our specialties.
Actually, we didn't serve Fuchu-yaki when we first opened.
It was added in April 2021.
Fuchu-yaki was featured on TV and became a topic of conversation. I had also worked in Fuchu before, so it was familiar to me, and I added it to the menu.
However, Fuchu-yaki varies greatly from one restaurant to another.
It took me about three months of trying different versions to develop my ideal Fuchu-yaki.
Since it was added to the menu, Fuchu-yaki has been very popular with customers.
Our third specialty is “spicy noodles.”
Few restaurants in Kurashiki serve them, so they're unusual here, too.
We use noodles from Masuman Seimen in Hiroshima City for all our dishes, and the spicy noodles are from Masuman, too.
They're just a little spicy, and many customers find them addictive.
If they're not spicy enough, try adding some Otafuku “Red Fire Sauce” from the table.
Flexible responses to requests for items not on the menu
What do you keep in mind when running the restaurant?
Fujiwara
We pay attention to hygiene.
In particular, we make sure to keep everything neat and organized.
Also, if a customer asks for something that's not on the menu, we try to accommodate them as flexibly as possible.
We're right next to the tourist destination of the Bikan Historical Area, but our concept is to be a community-based restaurant where local people can enjoy okonomiyaki and teppanyaki.
There are actually many older people living around us, and they often come in.
So we get requests like having half the usual amount of noodles because they don't need a large portion, or making it without noodles.
At lunchtime, people who work nearby also come in.
Some ask us to add extra vegetables.
We do our best to accommodate those requests.
Hoping to offer community-focused services such as okonomiyaki classes
What are your plans for the future, or is there anything you'd like to try?
Fujiwara
As I mentioned earlier, our concept is to be a community-based restaurant for local people rather than tourists.
So I'd like to offer services that make local people happy.
For example, I'm thinking of renting out the restaurant for a family okonomiyaki class.
The parents would learn how to make okonomiyaki from me, then use the teppan to make it for their children.
At home, people use an electric griddle to make okonomiyaki, but it's cramped and difficult to cook on, and the heat isn't strong enough.
If they use a commercial teppan to make authentic okonomiyaki on a large scale, the children would be happy, and the parents would enjoy it too.
Marindoll, where conversation flows with the friendly owner
At Marindoll, you can enjoy a variety of Hiroshima-style okonomiyaki and teppanyaki, including Fuchu-yaki, Marinyaki, and spicy noodles as a topping.
The delicious local Bisei pork and Bisei beef are another highlight.
The friendly personality of the owner, Mr. Fujiwara, is another part of Marindoll's appeal.
At Marindoll, a community-based okonomiyaki and teppanyaki restaurant, be sure to enjoy delicious okonomiyaki and a conversation with the owner.
Marindoll details
| Name | Marindoll |
|---|---|
| Address | 2-10-9 Chuo, Kurashiki City, Okayama Prefecture |
| Contact | 086-424-2244 |
| Parking | None |
| Hours | 11:00 a.m.–2:00 p.m., 5:00 p.m.–last order at 9:00 p.m. *Sunday: lunch only |
| Closed | Monday Sunday evenings |
| Payment methods |
|
| Reservations | Accepted Phone reservations are recommended for both dine-in and takeout |
| Seating | 9 seats total (8 during COVID-19 prevention measures) ・Counter: 5 stools (4 during COVID-19 prevention measures) ・One table seating four |
| Smoking | Completely non-smoking |
| Restroom | Western-style toilet |
| Families with children | Strollers can be brought inside, but there is a step at the entrance Children's tableware available |
| Accessibility | Wheelchair access is possible, but there is a step at the entrance (assistance required) Restroom is not wheelchair accessible |
| Website | Marindoll Official Instagram |
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