Interview with the owner of Seribe, Mr. Kazutaka Sudou, also known as "Berry"
The owner of Wasyurakushoku Seribe, Kazutaka Sudou, known as Berry, shared his story about opening the restaurant and his thoughts on it.
This interview is based on the content from the initial interview conducted in September 2019.
Background leading to the opening
Can you tell us about the background leading to your opening?
Berry
Actually, I was working in the IT industry, which is completely unrelated to cooking.
After graduating from school, I worked in a factory and then became a system engineer (SE).
I worked at two companies as an SE, and during my first job, I was transferred to Tokyo.
During my time in Tokyo, I commuted by train and was often invited by my boss and colleagues to various restaurants.
As I watched the people working in restaurants and ate the food, I somehow started to think that I wanted to run my own restaurant in the future.
I have always liked cooking, so I often cooked at home.
Eventually, when I turned 40, I decided to seriously pursue my dream of opening a restaurant.
So, I changed careers to enter the culinary world for training.
Wasn't it difficult to change careers to a completely inexperienced industry?
Berry
Fortunately, I was blessed with connections.
At the first restaurant where I interviewed, I wasn't hired, but the owner took a liking to me.
So, I was introduced to the executive chef of a hotel who was a friend of the owner, and I was able to work part-time in the kitchen there.
Later, through the introduction of the executive chef, I was able to work at a Japanese restaurant in Kurashiki.
When I talked about my desire to eventually become independent and own my own restaurant during the hiring process, I was taught various techniques and knowledge while working.
However, since I was in charge of the kitchen at that restaurant, I couldn't learn about customer service.
I wanted to try customer service as well, so after learning some cooking techniques and knowledge, I looked for an environment where I could also learn customer service and changed jobs.
That was the company I worked for before becoming independent.
It is a company that operates various restaurants centered around Kurashiki.
Using my experience in teppanyaki, I serve steak on the menu, but the teppanyaki restaurant experience also comes from that company.
I worked there for about four years, gained experience in various restaurants, and was even able to become a manager.
Then, in June 2018, I opened Wasyurakushoku Seribe.
However, about a month after opening, the "Heavy Rain of July 2018" occurred.
As a result, it was tough that customer traffic was slow for a long time even after opening.
From around early spring 2019, customers finally started to increase.
Origin of the store name
What does the name "Seribe" mean?
Berry
When I was naming the store, I thought, let's take the name from something I cherish.
I really like the Toyota sports car "Celica."
I still drive a 1994 model Celica.
By the way, this is my second Celica.
(Photo provided by Seribe)
Also, my hobby is blueberry cultivation.
I started cultivating them after receiving blueberry seedlings from an acquaintance.
Now, I have over 50 pots in my garden.
I grow various varieties from around the world.
Thus, the name "Seribe" comes from taking letters from my beloved car "Celica" and my hobby "blueberry."
By the way, the nickname "Berry" is used on business cards and menus. Is it possible that the nickname "Berry" also comes from blueberries?
Berry
That's right!
Blueberry cultivation is rare in Japan, so it seems to have an impact (laughs).
By the way, blueberry cultivation is purely a hobby, so I intentionally do not use them in the menu of Seribe, which is my job.
The blueberry season is in summer, but if I harvest good blueberries at home, I sometimes serve them to customers as a "sharing" gesture.
Since it's purely a hobby, it's just a "sharing," and they are not always available.
How he selects sake
I heard that Seribe is particular about sake, and that you like sake. How do you gather information about sake and how do you select it?
Berry
There are two ways.
One is through interactions with sake shops.
I gather various information from sake shops and select those that resonate with my intuition or that I think are good after tasting them myself.
The other is from sake breweries.
Sometimes, people from various sake breweries drop by unexpectedly.
I listen to their stories and taste their sake, and if I think, "this is good," I serve it in the restaurant.
Also, our selection of local sake is surprisingly limited.
This is because there are quite a few places around Kurashiki that serve local sake.
So, I intentionally keep the local sake selection small and gather good sake from all over the country.
Sometimes, people from restaurants that mainly serve local sake come to our place to try various sake from different regions.
Also, we do not always serve the same brands of sake; the brands change depending on the season.
There are many options, so feel free to consult me if you're unsure!
Concept of the store and future prospects
If you have any future prospects, please share them with us.
Berry
Future prospects... I don't have any (laughs).
My goal was to have my own restaurant, and I have now achieved that goal.
So, if I had to say, my future goal would be to continue running this Seribe as it is.
I do not intend to expand Seribe, hire people, or open branches.
I love making my favorite dishes, serving my favorite sake and food to customers, and enjoying a good time with them, which is what I really love about Seribe.
So, I want to continue running the restaurant as it is.
Conclusion
After the interview, it became clear that the owner of Seribe, Berry, truly loves sake and cooking.
Berry's personality is also one of the charms of the restaurant.
Seribe, as indicated by its name "Wasyurakushoku," is a place where Berry and customers share conversations through sake and enjoy a good time through food.
Please enjoy the carefully selected sake by Berry and the various dishes that pair well with it.
Even those who don't usually drink sake will find that Berry selects easy-to-drink options for beginners.
The steak made with his teppanyaki experience and the lunch menu are also highly recommended!
Data on Wasyurakushoku Seribe
| Name | Wasyurakushoku Seribe |
|---|---|
| Address | 1253-1 Funakuracho, Kurashiki City, Okayama Prefecture, 1st floor, Rose Garden Building |
| Contact | 086-436-6824 |
| Parking | None |
| Business Hours | 11:30 AM - 2:00 PM 5:00 PM - 10:00 PM |
| Regular Holidays | Irregular holidays |
| Payment Methods |
|
| Reservation Availability | Yes Reservations can be made by phone, <a href="https://r.gnavi.co.jp/a3be4fgw0000/" target="_blank">Gurunavi</a> or <a href="https://www.hotpepper.jp/strJ001200933/" target="_blank">Hot Pepper Gourmet</a>. |
| Seating | 14 seats ・Counter seats: 10 ・Table seats: 4 |
| Smoking | No smoking during lunch only |
| Toilet | Western-style toilet |
| Barrier-Free | Wheelchair accessible (there is a step at the entrance) |
| Website | Wasyurakushoku Seribe |
