Interview with the owner of Yakitori Natchan
We spoke with Natsuyama Katsunori, who runs a takeout yakitori shop in Mizushima, Kurashiki City.
The origins of Yakitori Natchan
What inspired you to start a yakitori shop?
Natsuyama (surname only)
I trained for eight years at a yakitori shop in Mizushima, and it all started when I decided to go independent in 2010.
It was difficult to open a shop right away, so I started with a mobile sales business. An acquaintance introduced me to an opportunity to sell from a mobile stall. But I had no money, so there was a time when I drove four hours to another prefecture on local roads, avoiding the expressway.
After continuing that kind of life for about six months, I eventually started selling more than 600 skewers a day.
Word of mouth about Yakitori Natchan gradually spread, and home improvement stores and supermarkets in Ibara City and Kamogata in Okayama Prefecture, as well as Kasaoka City and Satosho Town, began contacting me. Before long, I was able to sell from mobile stalls at other locations too.
When did you start operating at your current location?
Natsuyama
Originally, I rented the space as a place to prepare the food, but around 2016 I began opening it once a week as a takeout shop. At the time, I was also helping out at another restaurant, so it wasn't until 2017 that I made up my mind to go all in and say, “I'm going to run a yakitori shop!”
Since I grill by myself, I usually sell at the shop. When I'm invited to an event, though, I close the shop and grill yakitori at the event venue.
Yakitori tastes different depending on how you feel
What do you take particular care over at your shop?
Natsuyama
I use domestic ingredients for 90% of what I make, and I pay close attention to freshness, preparing each item with care.
Even when you make yakitori the same way, the taste changes depending on how you feel. That's why I try to approach the preparation in a cheerful frame of mind.
I want customers to enjoy it fresh off the grill, so I generally grill each order after it is placed. However, I sometimes grill a small amount in advance for customers who are in a hurry.
Looking ahead
Is there anything you'd like to do through yakitori in the future?
Natsuyama
I've made it this far thanks to the support of so many people. That's why I'm now starting to take small steps toward teaching yakitori skills to children and young people who don't attend school or have disabilities.
In the future, I'd like to create a place like an “ecovillage,” where utility bills and rent are low, so that when children grow up, they can do what they love and live independently and freely. My goal is to create a future where children can broaden their horizons through yakitori.
You also share your thoughts on Instagram.
Natsuyama
I write for myself, to remember what I don't want to forget and my original intentions.
Some people read it and tell me, “It helped me,” and there are moments when I think I'm glad I shared my thoughts. It's better to talk about your dreams. People who share the same aspirations will gather around you, so I think it's important to keep sharing, even if it feels embarrassing.
Finally, is there anything you'd like to tell our readers?
Natsuyama
I believe yakitori is more than just food; it brings people together. It can even become something precious, chosen as someone's last meal.
That's why I want to keep grilling with care, and pass on those skills and that passion to young people. I want to be an adult who doesn't dismiss their dreams, but encourages them by saying, “You can do it.”
From the Writer
Supported by connections with others, Natsuyama has overcome hardships and made his dreams come true.
Watching him move forward from days when he thought, “Yakitori is all I have,” to saying, “I want to connect with people and help someone through yakitori,” was truly inspiring.
His desire to teach children his skills and help them become independent goes beyond business; it is a reflection of the way he lives.
At the end of our interview, Natsuyama laughed and said, “Write that I'm aiming to be a yakitori chef who can sing and dance! My goal is to be incredibly popular!”
His words were filled with genuine sincerity and warm humor.
Yakitori Natchan details
Takeout only
Dine-in is not available
| Name | Yakitori Natchan |
|---|---|
| Address | 12-20 Mizushima Nishiyayoi-cho, Kurashiki City, Okayama Prefecture |
| Contact | 090-6434-6851 |
| Parking | None |
| Hours | 3:00 p.m.–7:00 p.m. ※The shop is closed when attending events |
| Closed | Monday, Tuesday |
| Payment methods |
|
| Reservations | Accepted |
| Restroom | No restroom |
| Website | Yakitori Natchan Instagram |
What would you like to know about Kurashiki?
Enter a word to search articles on this site
An ecovillage is a small village or community created to support an environmentally friendly way of life.
People use sunlight to generate electricity and work together to grow vegetables, living in harmony with nature and avoiding waste. A key feature is the aim of creating a society that is kind to the Earth and where future generations can live with peace of mind.