Passion for Abura Soba TETSU
I was raised by the parents who were running a prospering Ramen restaurant.
I grew up watching my parents serving customers their Ramen with all their hearts. I learned both pleasure and challenges in running a restaurant as I grew up. I got my sense of taste spontaneously for my parents were particular about taste.
Since I was little, I had a feeling that I would inherit the restaurant one day. However, I’m a person with full of curiosity and who loves challenging new things. I launched my own clothing brand when I was 22.
Although it’s a different industry, I made clothes with all my heart just like my father makes a bowl of Ramen with all his heart.
I was able to make personal connections by meeting lots of people. My clothes started to be in magazines and I produced items and held events collaborating with the artists I met.
I came to a life’s turning point 3 years ago.
My father who had been working many years was getting older and said he can no longer run the restaurant.
“Is there any way we can keep running the restaurant?” I thought. Then, I decided to inherit the restaurant.
While I was busy running the apparel brand and holding events more often than I used to, I made time to train at my father’s Ramen restaurant. I trained hard until I could make the Ramen like my father used to make.
Through that experience, I found out that it is difficult but extremely enjoyable to run a restaurant. Then I decided to open my own.
After I trained at a pioneer restaurant of Abura Soba, I tried making my own sauce some hundred times until I could make the sauce that I can satisfy.
Then I could finally open Abura Soba TETSU in Hatagaya Shibuya on July 12th, 2017.
Opening the restaurant is not my goal.
I will not satisfy with my circumstance and I will keep trying my best.