Interview with Yorimichi owner Asuka Mizoguchi
With its home-like atmosphere and home-style cooking, Obanzai-ya Yorimichi is a beloved local gathering place.
We spoke with owner Asuka Mizoguchi about what led her to open Yorimichi, what she values about the restaurant and its food, and her hopes for the future.
Her grandparents and parents all worked in the food industry
What led you to start the restaurant?
Mizoguchi
After graduating from school, I worked in food preparation at restaurants continuously.
I worked at various restaurants, but at first I had no desire to own my own place.
But before I knew it, I had somehow started thinking that I wanted to run a restaurant myself.
If I was going to do it, I wanted to work on my own, keep things small, and do what I wanted at my own pace.
I thought a style like an obanzai restaurant would suit me.
Just as I was thinking about that, I heard about the property where the restaurant is now. I went to see it, and it was just right, so I decided to open.
I opened the restaurant in July 2019.
Why did you enter the food industry?
Mizoguchi
Actually, my grandparents and parents all worked in the food industry.
My grandparents ran a small diner.
My grandfather did the cooking, and my grandmother served customers.
They had closed the restaurant by the time I was old enough to remember, but I heard stories about it.
My parents also worked in food service for a long time, although they did not own their own restaurant.
Growing up in that environment, I think I naturally chose the food industry when I entered the workforce.
It wasn't that I strongly thought, “I'm going into the food industry,” and deliberately chose that career.
Before I knew it, I was working in food service (laughs).
She did not actively advertise when she opened, but...
What was difficult when you opened?
Mizoguchi
Actually, nothing has been particularly difficult so far.
It's a small restaurant, and I wanted to run it on a small scale at my own pace, so I actually tried not to advertise too much.
I just had a simple advertisement placed at a friend's restaurant.
Honestly, I was worried whether customers would come, but once I opened, they started coming steadily.
I'm very grateful that customers have continued to come steadily even months after opening.
That's because the restaurant is just a little outside the city center.
This location turned out to be a good thing.
A lot of people who work in the city center live around here.
So it was a convenient place to drop by on the way home from work.
There are also many people who live away from home for work.
When you're living away from home for work, you tend to eat out a lot.
At times like that, you feel like having home-style food, don't you?
I've also heard that people like the cozy atmosphere because it makes them feel as if they're at home.
So, are most of your customers older men?
Mizoguchi
Yes.
It's true that many of our customers are middle-aged or older men.
But recently, word of mouth has spread, and we've been getting more young people and women, too.
I think women may find it easier to come in because the owner is a woman.
She decides the obanzai menu based on how she feels the day before or on the day, while keeping the balance in mind
The “Today's Obanzai” specials change daily. How do you decide what to serve?
Mizoguchi
It's entirely based on how I feel and my intuition (laughs).
I usually decide on the daily obanzai menu the day before or around lunchtime on the day.
It depends on how I feel and what inspires me at the time.
But I do pay attention to balance.
I make sure the menu is varied, so that it isn't overly weighted toward vegetables, meat, or fish.
I also pay attention to the balance of different types of dishes, not just the ingredients.
I try not to lean too heavily toward Japanese, Western, or Chinese cuisine.
I make sure the obanzai menu includes Japanese, Western, and Chinese dishes.
She actively uses local and domestically produced ingredients
What do you take particular care over at Yorimichi?
Mizoguchi
I try to use locally sourced ingredients whenever possible.
That means ingredients grown in Kurashiki City, Okayama Prefecture, or neighboring prefectures.
I'm especially particular about using local produce, such as vegetables.
I also try to use domestically produced meat and fish caught in waters near Japan.
What do you pay particular attention to in running the restaurant?
Mizoguchi
As I mentioned earlier, many customers come looking for home-style flavors and a homey atmosphere, so I want both the food and the restaurant's atmosphere to make them feel as if they're at home.
I want people to relax here and enjoy their meals while chatting with me and with one another, just as they would while relaxing in their living room or kitchen and talking with family.
Her goal is to keep running her current restaurant
What are your hopes for the future, or things you'd like to try?
Mizoguchi
Actually, I don't have many particular hopes or goals.
I'm grateful that I'm already doing what I want to do.
So if I had to say, I want to keep running the restaurant “Yorimichi” just as it is, with the same atmosphere.
I want to keep it small, work at my own pace, and enjoy it with my customers for a long time.
From the Writer
Obanzai-ya Yorimichi serves home-style obanzai dishes.
When we eat out, we tend to choose lavish or stylish dishes, or food we wouldn't have at home.
But eating dishes that you might also have at home can feel very comforting.
And every dish is delicious home cooking.
The owner and customers are also close, so conversation naturally flows.
It really feels like being at home.
That's why I think it's the kind of place that naturally makes you want to “drop by.”
It's also fun to check the daily-changing obanzai specials on the official Instagram.
Obanzai-ya Yorimichi details
| Name | Obanzai-ya Yorimichi |
|---|---|
| Address | 15-6 Kawanishicho, Kurashiki City, Okayama Prefecture, Umeda Corpo, 1st floor |
| Contact | 086-427-4178 |
| Parking | None |
| Hours | Sunday, Monday, Wednesday–Thursday: 6:00 p.m.–11:00 p.m. Friday–Saturday: 6:00 p.m.–1:00 a.m. the following day (Last orders are taken one hour before closing.) |
| Closed | Tuesday Other closures are announced on the official Instagram |
| Payment methods |
|
| Reservations | Accepted ・Reservations by phone only (reservations via Instagram are not accepted) ・Private bookings available |
| Seating | 11 seats ・Counter: 7 stools ・One table seating four |
| Smoking | Smoking permitted |
| Children | Because the restaurant is small, children below elementary school age are not admitted |
| Website | Obanzai-ya Yorimichi Official Instagram |
What would you like to know about Kurashiki?
Enter a search term to find articles on this site
