Interview with Daisuke Nishino, owner of Oblate and gelato maker
We interviewed Daisuke Nishino, owner of Oblate and gelato maker.
This article presents an interview conducted during our initial visit in November 2020.
From the family milk-delivery business to ice cream wholesale
First, tell us how you got started.
Nishino (surname only)
Actually, my family ran a milk-delivery company in Tamashima.
I took over the family business and started working as a milk deliveryman, too.
Later, to differentiate ourselves from other companies, I started a new business separate from the family business.
That was delivering milk from Kisuki Nyugyo in Shimane Prefecture.
My company was the first to deliver Kisuki Nyugyo milk in Okayama Prefecture.
Why were you so committed to Kisuki Nyugyo?
Nishino
Kisuki Nyugyo is very particular about how it makes its milk, and I think it’s the best.
That’s why I wanted people in Okayama to try it.
Since it was such delicious milk, I started thinking about whether I could make something tasty using Kisuki Nyugyo milk.
That’s when I thought of ice cream.
At first, though, I didn’t make it in-house like I do now.
I knew someone who made ice cream, so I gave them the ingredients and commissioned them to produce it.
Was ice cream your main focus around that time?
Nishino
No. Wholesale was the main business then, and I only sold it myself at events.
Later, I started handling large wholesale orders for ice cream.
At that point, I sold the milk-delivery business to an acquaintance and focused exclusively on ice cream wholesale.
But at one point, I wondered, “Can I make ice cream myself?” So I bought a book and some equipment and gave it a try.
It turned out surprisingly delicious.
That inspired me to start studying ice cream making in earnest.
Deciding to make gelato to stand out, he went to Florence, Italy, to learn authentic flavors
When did you move from wholesale to selling at your own shop?
Nishino
Wholesale depends on having businesses and shops as customers.
So if there are no orders from customers, things get tough.
That made me feel I needed to have my own shop and sell directly.
When I started studying ice cream, I thought gelato would be better, so I decided to open a gelato shop.
I enjoyed making gelato, and I liked its flavor when I tried it.
Also, gelato shops in Okayama Prefecture are often out in the suburbs.
Some are attached to farms, for example.
So I thought it might be a good idea to open a gelato shop in the city center.
After that, I also attended gelato workshops in Tokyo.
But I started studying gelato when I was just under 40.
Since my age put me at a disadvantage, I thought I could make up for it by focusing on making authentic gelato.
That’s why I decided to go to Italy, the home of gelato, to train.
How did you find a place to train?
Nishino
In Italy, there are schools that teach people from other countries about the country’s traditional crafts and arts.
One is called “Accademia Riaci,” and amazingly, it even has an office in Japan.
The school offered a course where I could learn to make gelato in Florence, the birthplace of gelato.
So I enrolled at Accademia Riaci and went to Florence for a short-term study program to learn gelato making.
I didn’t have time to study much Italian beyond basic greetings, but I managed with gestures and words I picked up there (laughs).
The course mainly involved practical training at a shop, so there were many things I could manage even without much Italian.
It also helped that the school had Japanese staff.
After returning to Japan, I began preparing to open the shop, but it took about two years.
Named “Oblate” after the Oblate Library in Florence, a place filled with memories
How did you prepare the land and building?
Nishino
The land belongs to my family.
I painted the log cabin myself.
But I couldn’t paint it properly in winter, so I had to wait until it got warmer to continue (laughs).
That was another reason it took so long to open (laughs).
So we opened on April 29, 2018, right at the start of Golden Week.
We have since scaled back the ice cream wholesale business.
Where did the shop’s name come from?
Nishino
It comes from the Oblate Library in Florence.
When I was training in Florence, the Oblate Library was near the shop where I trained.
I often studied there after work and on my days off.
I also had the chance to meet many people at the Oblate Library.
The Oblate Library is a place filled with memories for me, and I hoped that, like the library, the shop could become a place where people could relax. That’s why I named it “Oblate.”
Committed to making gelato with free-spirited ideas, unconstrained by convention
What are the distinctive features of Oblate’s gelato, and what do you take particular care over?
Nishino
Its distinctive feature is the freedom of ideas behind the gelato.
I originally worked in the milk business.
I wasn’t a professional in gelato, desserts, or cooking.
So I think my strength is being able to make gelato with my own ideas, rather than following conventional theories.
I experiment without sticking to set formulas, exploring ingredient combinations and a variety of flavors.
That’s how I come up with interesting gelato flavors.
If I think, “This is delicious,” I try putting it on the menu.
I make a point of introducing at least one new flavor every month.
I also still have plenty of knowledge and techniques for making gelato that I learned in Italy.
I’ll gradually put them to use!
What are some distinctive features besides the products?
Nishino
One thing I’ve done with the exterior is deliberately give it an overseas feel.
The image of downtown Tamashima is of an old-fashioned atmosphere, like a historic preservation district, or a retro look that brings the Showa era to mind.
I think it has a strongly Japanese feel.
That’s exactly why I deliberately went in the opposite direction and made it Western-style.
That’s also why I chose a log cabin.
The signs are in the Roman alphabet only, to create a Western-style image.
Inside the shop, too, I’ve placed objects that evoke Italy.
What are your customers like?
Nishino
We have a wide range of customers, of all ages and genders.
At first, I thought we’d have a lot of young women, but once we started operating, I realized that everyone likes gelato (laughs).
We also have many repeat customers, which I’m grateful for.
Looking at our repeat customers, though, I’ve noticed two broad types.
One type always orders the same flavors.
The other always orders something different and tries a variety of flavors.
Aiming to create a beloved local shop like an old-fashioned candy store
Finally, could you tell us about your goals and plans for the future, and anything you’d like to try?
Nishino
I rent a workshop a little way from here, so one of my goals is to move it onto the same property as the shop.
I’d also like to expand the dine-in area.
Fortunately, the land belongs to my family, so there’s room to do so.
I also hope our shop can contribute to revitalizing downtown Tamashima.
Downtown Tamashima is a little far from the station, so it’s not the easiest place to get to.
I hope people will come to downtown Tamashima to visit our shop and take the opportunity to explore the town as well.
Finally, my goal is for our shop to become like an old-fashioned candy store for local people.
There are fewer shops these days that are rooted in the community and easy for local people to drop into, like old-fashioned candy stores.
That’s why I want our shop to become one of those places.
Local older couples come in to buy gelato, and elementary school students sometimes come with their pocket money to enjoy some. Honestly, it makes me happy.
Enjoy authentic Florence-style gelato in downtown Tamashima!
I tried Oblate’s gelato for the first time during the interview, and it was so delicious that I wanted to eat much more.
It was so good that I wanted to eat it even in winter—a first for me.
The flavors of the ingredients really came through, and the sweetness was just right.
It also left a refreshing aftertaste, without any lingering sweetness.
There are so many flavors that it’s fun to choose, and it’s easy to see why people of all ages, from children to older adults, are fans.
It’s also exciting that new products, such as seasonal gelato flavors, appear regularly.
There’s a parking lot, so why not stop by Oblate while out for a drive and enjoy some gelato?
Gelato Oblate. (GELATO OBLATE.) Information
| Name | Gelato Oblate. (GELATO OBLATE.) |
|---|---|
| Address | 3-9-24 Tamashima, Kurashiki City, Okayama Prefecture |
| Contact | 080-9130-4400 |
| Parking | Available 5 spaces (The parking lot at the drainage facility opposite the shop may also be used for up to one hour.) |
| Hours | 11:00 a.m.–6:00 p.m. ※Winter: 11:00 a.m.–5:30 p.m. (The exact winter period is not fixed.) |
| Closed | Monday, Tuesday If a closure falls on a public holiday, the days off shift to the following days. (Example) If Monday is a public holiday: closed Tuesday and Wednesday |
| Payment methods |
|
| Reservations | Available Items can be held |
| Seating | None ※Outdoor benches and dining area available |
| Smoking | Entire premises non-smoking |
| Restroom | Western-style toilet |
| Website | Oblate: Official Instagram |
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