Interview with Kiyofumi Tsuo, owner of Shokukobo Tuo
The origin of the restaurant’s name and the sentiment behind “Actually, I wanna sit down and drink for us”
I assume “Tuo” in the restaurant’s name comes from your name. Could you tell us again about the origin of the name and why you chose to call it a food workshop?
Tsuo
When I was a student, there was a Western-style restaurant in Kobe that I liked and often visited. Its name included the words “Western Cuisine Workshop.”
I think I took inspiration from my favorite restaurant and added “Workshop” to the name.
The name comes from my desire to create a restaurant focused on food that can meet a wide range of customers’ needs, without being limited to categories such as “Western cuisine” or “Japanese cuisine.”
Since I first visited, I’ve been curious about the English words “Actually, I wanna sit down and drink for us” displayed beside the restaurant’s name straight ahead as you enter! What does it mean?
Tsuo
I cook and serve the food, but what I really want is to sit down and enjoy a drink together with all our customers.
I put it up inside the restaurant to express my wish to create its atmosphere by gathering together casually, rather than having a customer-and-restaurant relationship.
That’s a lovely meaning. It may already be coming across, but could you tell us about the restaurant’s concept?
Tsuo
Before opening my own restaurant, Shokukobo Tuo, I worked at a French restaurant and planned to continue working in French cuisine.
But as I worked at various restaurants, I felt it would be difficult to pursue French cuisine in my hometown of Okayama, and I started this restaurant hoping to create a place where local people could drop in easily.
I want to meet customers’ needs wherever I can, so we offer a wide range of options, including set meals for celebrations and memorial services, catered bento, and izakaya dishes in the evening.
Do you have any particular principles when it comes to your cooking?
Tsuo
I want people to try things they can only eat at a French restaurant, such as roasted duckling, and ingredients that older people may never have tried, and discover that they’re delicious and wonder, “So this is what it tastes like.”
There’s no end to how much you can focus on ingredients. Of course, deliciousness is a given; my priority is serving food that makes people think, “I’m glad I came, and I want to come again.”
Deciding to reopen for the restaurant’s fans after the July 2018 Heavy Rains
I was surprised to see such a wide variety on the menu. It really conveys your desire for people to enjoy themselves. Next, if you don’t mind, could you tell us about what happened after the restaurant was damaged in the July 2018 Heavy Rains?
Tsuo
The restaurant was flooded to a depth of about 180 centimeters in the July 2018 Heavy Rains. In the heat, my relatives and the families of my staff came every day to help clean up, and I was truly grateful.
While we were cleaning up, people from the neighborhood would ask, “When will you reopen?” Of course, I was happy to hear that, but I was a little unsure about reopening in the same location.
What ultimately encouraged me was a request from the family of an elderly woman who had been a fan of our restaurant. She had passed away, and they really wanted to hold her 49th-day memorial service here.
The schedule was tight, but for the family and the woman who had passed away, we renovated the Japanese-style room first so it would be ready in time for the memorial service.
Ultimately, it was the customers’ voices that made me decide to reopen. By mid-September 2018, all the renovations inside the restaurant were complete, and we reopened.
Heartwarming things people have said about the restaurant and future plans
Could you tell us about any heartwarming experiences you’ve had running the restaurant?
Tsuo
What customers say makes me happiest. They tell me, “I’ll bring someone else next time,” take home our flyers, or my old classmates use the restaurant for reunions. Seeing the faces of returning customers is what keeps me going the most.
Thank you for sharing so many wonderful stories. Finally, could you tell us about your plans for the restaurant?
Tsuo
There are lots of things I want to do, but since I’m the only one cooking, it can be difficult to do everything the way I want.
I’m still only doing half of what I want to do, but I’d like to get a little closer to my ideal.
I hope the restaurant can become a place where people nearby can casually gather and say, “Let’s go to Tuo and have a chat.”
To make that happen, I want to do more and more to meet people’s expectations.
From the Writer
Shokukobo Tuo is a restaurant in Yakage Town, next to Mabi, which the writer has visited several times before.
Every dish is delicious, and it’s a wonderful restaurant. During this interview, I was especially struck by Tsuo’s comment that he was “still only doing half of what I want to do.”
The stylish interior, with its round windows and star-themed decor, was also designed so that guests could enjoy the experience of dining out visually.
I heard that the evening menu grew to around 100 dishes after the July 2018 Heavy Rains. I’d like to visit again for an evening meal with someone special after such a long time.
I still have a long way to go in conveying the restaurant’s appeal, but I’d be delighted if I could share even a little of the delicious food and the owner’s passion, and encourage you to visit and enjoy a meal.
Shokukobo Tuo details
| Name | Shokukobo Tuo |
|---|---|
| Address | 2448-1 Era, Yakage Town, Oda District, Okayama Prefecture |
| Contact | 0866-82-3232 |
| Parking | Available 12 spaces |
| Hours | Lunch: 11:00 a.m.–2:00 p.m. Dinner: 5:00 p.m.–10:00 p.m. (last order 9:30 p.m.) |
| Closed | Monday Additional irregular closures |
| Payment methods |
|
| Reservations | Accepted |
| Seating | 52 seats total Raised seating: 12 seats Tables: 10 seats Tatami room: 30 seats |
| Smoking | Non-smoking during lunch only |
| Restroom | Western-style toilet |
| Website | Shokukobo Tuo |
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