Interview with Hiroshi Oonishi, the owner of Handmade Udon Oonishi
We interviewed Hiroshi Oonishi, the second-generation owner of Handmade Udon Oonishi, to hear about the background of the business, the reasons for taking over the shop, the shop's commitments, and future prospects.
This interview features content from the initial coverage conducted in March 2020.
Transitioning from a car dealership to a udon shop with the opening of the Shinkansen
What was the background of the business?
Oonishi
The business was founded in May 1973. It was the same year as the opening of Kurashiki Ivy Square.
Originally, the place where our shop is located was a car dealership called "Oonishi Motors."
My father managed it, and the area where tables are now was the workshop.
It may be hard to imagine now, but before 1973, the banks of the Kurashiki River were not very touristy.
There were cultural facilities like the Ohara Museum of Art and the Archaeological Museum, and the townscape was preserved, but there were no shops aimed at tourists like today.
There were no restaurants either.
What existed were private homes and shops closely tied to local life.
My father's car dealership was one of those kinds of shops.
So why did you transition to a udon shop?
Oonishi
The trigger was the opening of the Sanyo Shinkansen in 1972.
With the Shinkansen reaching Okayama, the city and prefecture began to focus on tourism.
So, we decided to move the car dealership to the suburbs.
Then, my mother decided to start a restaurant aimed at tourists using the former car dealership space.
Did your mother have experience in the restaurant business?
Oonishi
Actually, my mother's family ran a Western-style restaurant in the center of Okayama City.
So she was good at cooking.
Considering the history and image of Kurashiki, my mother decided to make it a udon shop.
After deciding to open a udon shop, she went to Kagawa, the home of udon, to train and learn the skills, and opened the shop in 1973.
As I mentioned earlier, there were no restaurants along the Kurashiki River back then, so I heard that Oonishi was the third restaurant after the soba shop Azumi and the dining place KAMOI KAKOSHI CO., LTD..
After a while, my father quit the car dealership, and my parents started managing the udon shop together.
Initially not taking over the udon shop, but pursuing a career in fashion
Why did you decide to take over the udon shop, Oonishi?
Oonishi
Initially, I had no intention of taking over the udon shop.
After graduating from school, I worked in a machinery factory and then at a clothing store.
I originally wanted to work in fashion because I liked it.
I was satisfied with my job, but I noticed my parents running the udon shop were getting older and it seemed tough for them.
So, I naturally started helping out at the udon shop.
Committed to handmade, creating udon with a "gentle taste" filled with sincerity
What do you focus on in udon making?
Oonishi
I focus on being handmade.
It takes time.
For example, we make the noodles from scratch, and it takes two days to complete.
However, hearing customers say it's delicious motivates me.
Especially when they say, "It had a gentle taste," it makes me happy.
Whether it's the noodles or the broth, there are subtle aspects that don't show up in numbers or theories.
Temperature, humidity, and climate changes are subtle, and I have to feel and adjust them with my own skin.
These fine points can only be achieved if you put your heart into cooking.
Putting sincerity into cooking.
This is what I keep in mind while making udon.
So, when people say it has a "gentle taste," it makes me happy.
If the shop isn't having fun, the customers can't enjoy themselves either
What are your aspirations and goals for the future?
Oonishi
A few years ago, my son started helping out at the shop.
As he gradually learns more, I hope we can switch roles day by day.
Actually, I enjoy customer service.
Since I spend a lot of time in the kitchen now, once my son can do various tasks, I will be able to do more customer service, which I am looking forward to.
Also, I want all the staff to enjoy working together.
Of course, we are already having fun, but I want to continue that in the future.
Fortunately, despite the ongoing labor shortage, our staff has been with us for over 20 years.
After all, if the staff isn't having fun, the customers can't enjoy themselves.
Now that we have more customers from overseas, this remains the same.
There are people who come to Kurashiki specifically for our udon.
That truly makes me happy.
Moreover, despite being a tourist spot, we have many local regulars.
This also motivates us.
I hope we can become a "three-star" restaurant for our customers.
Conclusion
Handmade Udon Oonishi offers a variety of attractive udon dishes.
I think it's a fun place just to choose from.
Located right in the heart of a tourist area, it's convenient to stop by while sightseeing.
However, with the owner Oonishi and the staff running the shop with joy and sincerity, the atmosphere of the shop is also wonderful.
Of course, the udon is delicious.
I understand why customers come to Kurashiki specifically for Oonishi.
Please enjoy the udon and the atmosphere at this long-established udon shop, loved by both tourists and local residents.
Data on Handmade Udon Oonishi
| Name | Handmade Udon Oonishi |
|---|---|
| Address | 5-29 Honmachi, Kurashiki City, Okayama Prefecture |
| Contact | 086-422-8134 |
| Parking | None |
| Business Hours | Weekdays: 10:30 AM - 4:00 PM Saturday, Sunday, and Holidays: 10:30 AM - 5:00 PM |
| Regular Holidays | Irregular holidays |
| Payment Methods |
|
| Reservation | Not accepted |
| Seating | 35 seats ・4-person tables: 7 ・2-person tables: 1 ・Counter: 5 *Table seating can be rearranged |
| Smoking | Completely non-smoking |
| Toilet | Western-style toilet |
| Childcare | ・Strollers allowed ・Space available for diaper changing ・High chairs available ・Children's dishes available |
| Barrier-free | Wheelchair accessible (toilet is not wheelchair accessible) |
| Website | Official Instagram of Handmade Udon Oonishi |
