Interview with the owner, Moriya Motomasa
Shaka Spice, which offers unique curries bursting with spice flavor.
I spoke with the owner, Moriya Motomasa.
A love for cooking since childhood. Aiming to run a small-scale curry shop
I want to hear about the background of your business.
Moriya
I have always loved cooking since I was a child.
However, I never had the hope of running a restaurant in the future; I just enjoyed cooking as a hobby.
So, after entering society, I worked at financial institutions and steel-related companies, and had no connection to the food and beverage industry. I only worked part-time at a restaurant during my student days.
But eventually, I started to think that I wanted to turn my love for cooking into a job, and aimed to open a restaurant.
Why did you choose the field of curry?
Moriya
When starting a restaurant, I thought, “I want to run a small-scale shop that I can manage by myself.”
If I were to do it on that scale, I thought it would be either a ramen shop, a set meal shop, or a curry shop.
At first, I considered ramen and researched and experimented with it at home.
However, I got bored with making ramen (laughs).
If I get bored, I can't continue as a shop.
Next, I thought about a set meal shop, but I realized that I would need to prepare a fairly wide lineup for that.
I reconsidered and thought it might be tough to run a set meal shop by myself.
On the other hand, I never got bored with making curry and became more and more absorbed in it.
In particular, I became engrossed in making spice curry.
The trigger for making spice curry was a radio program.
One day, I heard a program featuring the owner of a famous spice curry shop in Kyoto.
That person had quit their job and opened a curry shop, and within about three years, it grew into a popular shop that earned a Michelin star.
“Curry has so much potential,” I was impressed and decided to open a curry shop.
I immediately ordered curry from the popular shop in Kyoto, tasted it, and began my research based on that flavor.
After repeating the experiments many times, I was able to create a spice curry that I was satisfied with.
Unlike ramen, I never got bored, and after that, I made various types of spice curry.
Thus, I pushed forward towards opening a curry shop.
One day, I happened to find a vacant property. That is where the current shop is located.
I immediately contacted a real estate agent and secured the property. Then in August 2024, I opened Shaka Spice.
What is the origin of the name "Shaka Spice"?
Moriya
There are various origins for the name of curry, but one of them is derived from Shakyamuni Buddha.
It is said that "the mountain where the young Shakyamuni Buddha practiced is in a place called 'Kare,' and after his training, he served dishes made with spices harvested from the mountain to the local people. This is the origin of curry, which came to be called curry after the place name."
Since I am running a curry shop, I borrowed the name from Shakyamuni Buddha, who is the origin of curry.
Three types of curry introduced as a proof of concept have become regular menu items
How did you decide on the current menu?
Moriya
Initially, I planned to have two menu items and offer the rest as limited-time menus.
During the trial phase, I made various curries, but the ones I felt confident to serve at the shop were three types: "Chicken," "Beef Tendon," and "Coconut Shrimp."
I wanted to narrow it down to two based on customer preferences and regional characteristics.
Therefore, I experimentally offered three types and planned to narrow it down to two after observing the order patterns for a while.
However, when I actually started operating, each of the three types gained fans, and all had a certain level of sales.
So, I made all three types regular menu items. I also prepared "Aigake" (two types) and "Zengake" (three types).
If you are visiting for the first time and are unsure, I recommend trying this first to find your favorite curry!
However, the Chicken Keema Curry was not initially part of the lineup. As the number of customers increased, more people came with children.
As a result, there were many requests for "a curry that even those who are not good with spicy food can eat."
So, I prepared Chicken Keema Curry as a non-spicy option.
As I mentioned earlier, Chicken Keema Curry is also the flavor that I first challenged myself with when I started making curry.
A focus on ingredients. Especially cilantro, for which he personally visits the cultivation site
Please tell me about your commitment to the shop.
Moriya
I am very particular about the ingredients.
In particular, I have a strong commitment to cilantro.
At our shop, we only use "Okayama Mild Cilantro" grown in Okayama City.
This cilantro is the freshest and tastiest.
To ensure we receive fresh produce, I personally visit the cilantro cultivation site in Okayama City to purchase freshly harvested cilantro.
We store it in a cilantro-specific refrigerator in the shop.
Therefore, I take pride in our curry being satisfying for cilantro lovers.
When ordering, we will ask if you would like cilantro, so you can rest assured if you are not a fan of it.
Additionally, for chicken and beef tendon, I give detailed instructions to the suppliers to ensure we receive the right products.
The rice is sourced from Soja City (Kibiji), and we specify the degree of polishing when ordering.
I tried various types of rice and selected the one that pairs well with our curry.
What are your innovations in the curry cooking process?
Moriya
Also, the balance of spices is designed to be easy to eat even for those trying spice curry for the first time, aiming for a flavor that appeals to everyone.
I purchase spices from a specialized supplier in Kobe, specifying the origin.
It is also important to ensure that the umami of the ingredients is not lost.
Since most of the people who come to the shop are Japanese, I thought it was essential to include umami elements.
For example, for chicken in chicken curry, I remove the skin and parboil it.
During this process, I use the fat (chicken oil) that comes out from the chicken skin to enhance the umami.
I also boil it just until before any unpleasant odor develops.
Aiming for store management that leverages the strengths of curry
I would like to know about your future prospects and what you would like to try.
Moriya
I am considering focusing on participating in events.
In the future, I would also like to try operating a food truck.
Since the operational burden will increase, I do not plan to expand the shop.
On the other hand, I think that participating in events and operating a food truck could efficiently strengthen our sales capabilities.
Curry is also easy to provide at events and with food trucks, which is an advantage.
I want to aim for store management that leverages the strengths of curry.
A spice curry specialty shop, Shaka Spice, with a focus on ingredients and cooking methods
Shaka Spice, which is particular about ingredients and cooking.
Enjoying two types or three types at a good price is great.
Finding your favorite curry and savoring it as a single item is also wonderful.
Please try our carefully crafted curry, overflowing with umami and spice flavor.
Data on Shaka Spice (SHAKA SPICE)
| Name | Shaka Spice (SHAKA SPICE) |
|---|---|
| Address | 2-2-1 Chuo, Soja City, Okayama Prefecture |
| Contact | 0866-31-6521 |
| Parking | Available Two spaces south of Araki Bookstore, about 300m east |
| Business Hours | 【Monday to Friday】11:00 AM - 2:30 PM, 5:00 PM - 8:00 PM 【Saturday】11:00 AM - 2:30 PM |
| Regular Holidays | Sunday May vary during year-end and New Year holidays or event participation |
| Payment Methods |
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| Reservation Availability | Yes ・Reservations for seats are only for visits after 5:00 PM ・Takeout reservations are possible at any time during business hours |
| Seating | Counter × 9 seats |
| Smoking | Completely non-smoking |
| Toilet | Western-style toilet |
| Childcare | Child-friendly utensils available |
| Website | Official Instagram |
