Interview with Daisuke Nishino, representative of Oblate and gelato craftsman
We interviewed Daisuke Nishino, the representative of Oblate and a gelato craftsman.
This interview features content from the initial interview conducted in November 2020.
From family business of milk delivery to ice cream wholesale
First, I would like to know about the background of your business.
Nishino (no honorifics)
Actually, my family used to run a milk delivery company in Tamashima.
I also took over the family business and started working in milk delivery.
Later, to differentiate from other companies, I started a new business separate from the family business.
That was the delivery of milk from Kisuki Dairy.
My company was the first to deliver Kisuki Dairy's milk in Okayama Prefecture.
Why did you focus on Kisuki Dairy?
Nishino
Kisuki Dairy is very particular about its milk production, and I believe it is the best milk.
That's why I wanted everyone in Okayama to try it.
So, I thought, since this milk is so delicious, I wonder if I could create something tasty using Kisuki Dairy's milk.
What came to mind was ice cream.
However, at first, I didn't make it myself as I do now.
I had an acquaintance who manufactured ice cream, and I entrusted them with the production by providing the ingredients.
Was ice cream the main focus at that time?
Nishino
No, at that time, wholesale was the main focus, and I only sold it during events.
Later, I started to get large orders for ice cream wholesale.
Taking this opportunity, I sold the milk delivery business to an acquaintance and focused solely on ice cream wholesale.
But at one point, I wondered, "Can I make ice cream myself?" and decided to try making it by buying a book and a machine.
Surprisingly, I was able to make something quite delicious.
That was the trigger for me to start studying ice cream making seriously.
Decided to make gelato to differentiate; learned authentic flavors in Florence, Italy
When did you start selling from your own shop instead of wholesale?
Nishino
Wholesale relies on having partner companies and stores.
So, if there are no orders from partners, it can be tough.
That's when I started to feel the need to have my own shop to sell.
When I started studying ice cream, I thought gelato would be better than ice cream, so I decided to open a gelato shop.
I enjoyed making gelato and found that I liked the taste of gelato.
Also, in Okayama Prefecture, gelato shops are often located in the suburbs.
Like those attached to farms.
So, I thought it would be nice to have a gelato shop in the city center.
After that, I also participated in gelato workshops in Tokyo.
However, I started studying gelato when I was just under 40 years old.
Given my age disadvantage, I thought I should focus on making authentic gelato to cover for it.
That’s when I decided to go to Italy, the home of gelato, for training.
How did you find a place for your training?
Nishino
In Italy, there are schools that aim to teach their traditional crafts and arts to people from other countries.
One such school is called "Accademia Riaci," and surprisingly, there is an office in Japan as well.
This school had a course where I could learn gelato making in Florence, the birthplace of gelato.
So, I enrolled in Accademia Riaci and decided to study gelato making in Florence as a short-term study abroad.
I didn't have much time, so I only studied Italian to the extent of greetings, but I managed with gestures and the words I learned on-site (laughs).
Since the school mainly focused on practical training in shops, it was often manageable even if I couldn't speak much Italian.
Also, having Japanese staff at the school was helpful.
After that, I started preparing to open my shop, but it took about two years.
Named "Oblate" after the Oblate Library in Florence, a place of memories
How did you prepare the land and building?
Nishino
The land is owned by my family.
I painted the log house myself.
However, I couldn't paint well during the winter, so I couldn't work until it got warmer (laughs).
The long time it took to open was also due to this (laughs).
So, on April 29, 2018, just at the beginning of Golden Week, I opened my shop.
By the way, I have scaled down the ice cream wholesale business.
What is the origin of the shop's name?
Nishino
I took it from the "Oblate Library" in Florence.
During my training in Florence, there was an Oblate Library near the shop where I trained.
After work and on holidays, I often studied there.
I also had various interactions with people at the Oblate Library.
Since the Oblate Library is a place of memories for me, and I hope my shop can become a place of relaxation for various people like the Oblate Library, I named it "Oblate."
Committed to gelato making with free thinking, unconstrained by theory
Please tell us about the characteristics and commitment of Oblate's gelato.
Nishino
The characteristic is the freedom of thought regarding gelato.
I originally came from a milk business.
I was not a professional in gelato, desserts, or cooking.
So, I believe my strength lies in being able to make gelato with unique ideas that do not strictly follow the original theory.
I research combinations of ingredients and variations of flavors without being constrained by norms.
That’s why I can create interesting flavors of gelato.
When I think something is delicious, I try to put it in the shop first.
I make it a point to release at least one new product every month.
Also, I actually have a lot of knowledge and know-how about gelato that I learned in Italy.
I will gradually start to reveal them!
What about characteristics other than the products?
Nishino
In terms of appearance, I intentionally made it look foreign.
The image of Tamashima City is an old atmosphere like a town preservation area, reminiscent of the Showa era.
I think it has a strong Japanese impression.
That’s why I intentionally made it the opposite, in a Western style.
I chose a log house for that reason.
The signs and such are only in the alphabet to create a Western image.
I also placed objects in the shop that remind one of Italy.
What are the characteristics of your customers?
Nishino
People of all ages and genders come, and we have a wide range of customers.
At first, I thought there would be many young women, but after actually running the shop, I realized that everyone loves gelato (laughs).
We have many repeat customers, which I am grateful for.
However, looking at the repeat customers, I noticed there are two main types.
One type always orders the same flavor.
The other type orders different flavors each time and tries various kinds.
Aiming to be a beloved shop like the old candy stores
Finally, please tell us about your future aspirations and what you would like to do.
Nishino
I have rented a workshop a little distance away, so one of my goals is to move it to the same site as the shop.
I also have a desire to expand the eat-in space.
Since it is my family's land, I am fortunate to have some space available.
Additionally, I hope our shop can contribute to the revitalization of Tamashima City.
Tamashima City is a bit far from the station, making it somewhat difficult for people to come.
I hope people will come to Tamashima City specifically for our shop and also take the opportunity to explore the town.
Lastly, my goal is for our shop to become like the old candy stores that the local people loved.
Nowadays, there are fewer shops rooted in the community where local people can casually visit, like the old candy stores.
That’s why I want our shop to become such a place.
Currently, I am genuinely happy to see local elderly couples coming to buy and elementary school students visiting with their pocket money.
Enjoy authentic Italian gelato in Tamashima City!
During the interview, I had the opportunity to taste Oblate's gelato for the first time, and it was so delicious that I wanted to eat more.
It was the first time I felt that I wanted to eat gelato even in winter.
The richness of the ingredients' flavors was truly felt, and the sweetness was just right.
I thought it was great that it remained refreshing after eating, without an aftertaste of sweetness.
With so many varieties available, choosing was also fun, and it's no wonder that it has many fans from children to the elderly.
Moreover, the seasonal limited gelato and new products regularly appearing are also exciting.
There is parking available, so why not stop by Oblate while driving and enjoy some gelato?
Data on Gelato Oblate (GELATO OBLATE)
| Name | Gelato Oblate (GELATO OBLATE) |
|---|---|
| Address | 3-9-24 Tamashima, Kurashiki City, Okayama Prefecture |
| Contact | 080-9130-4400 |
| Parking | Available 5 cars (You can also use the parking lot of the drainage facility across the shop for up to one hour) |
| Business Hours | 11:00 AM - 6:00 PM *Winter: 11:00 AM - 5:30 PM (specific winter period not determined) |
| Regular Holidays | Monday, Tuesday If a holiday falls on a Monday, the closure shifts to the following days (Example) If Monday is a holiday: Tuesday and Wednesday are regular holidays |
| Payment Methods |
|
| Reservation Availability | Yes Can hold items |
| Seating | None *There are benches and eating spaces outside |
| Smoking | Completely non-smoking |
| Toilet | Western-style toilet |
| Website | Oblate: Official Instagram |
