[Essay] A grain of wheat is sown on the ground ... (Journal 2016 June issue)
The period is the bubble period. After studying fisheries, my job was a food refrigeration engineer.
One day, I bought Hakodate's “Ginger Squid”, quickly frozen it in liquid nitrogen, brought it back to Tokyo, and sold it.
“Ginger squid” is a fish that catches the squid caught by a fishing boat and keeps it in the morning market. Hakodate has a live fish boom
The culture of cooking live squid has taken root for some time. From fishing to consumption, people involved had a heart to cherish squid.
Therefore, it had a clear freshness, a crisp texture, a sweet reverberation on the tongue, and the best squid sashimi taste in Japan. There is no cooking over the ingredients. I realized that.
As a result, the frozen ginger squid that I frozen did not sell. “Frozen” is no more delicious than the original material, live squid, no matter how high the technology. I thought. Food is culture. The climate is also a taste. The most delicious is “local production for local consumption”. It was a setback as a food refrigeration engineer.
The bubble then collapsed and I changed jobs three times with my wife. What was consistent was the job of making delicious food.
Five years have passed since living in Hokkaido, the year when the era became the new century. At that time, I was a brewer at a local beer company that produced and consumed locally. However, I did not agree with the president and suffered. You cannot give opinions on the management of a company that is not your own investment. I realized capitalism and was frustrated again.
The next job change was decided by meeting with Mr. Kawahara, the representative of the ramen shop owner, Hakata Ippudo. Mr. Kawahara had come to the meeting of T Company who was job hunting.
The content of the meeting was to launch a second ramen museum in the Otaru Canal. Was interesting. When ramen programs were frequently broadcast on TV, the industry was vibrant and dreamed. I also received Ippudo training in Hakata. He was also in charge of opening a real store. It became a large procession store. Earned by powdering himself. But there was still some emptiness.
Beat the noodles, take the soup, and serve the ingredients. A cup of ramen is a reflection of the creator's life. Conflicts I always felt at every frustration. The idea is to provide something delicious by connecting the “heart” from hand to hand. The only way to fulfill your thoughts is to open your own business. The third job change was to start a business.
The bounty of Hokkaido's land, wheat. I want to taste it carefully. This is the name of the ramen Sapporo Ichigoen.
It has been 10 years since opening. I want to grow into a Sapporo specialty. Ambassador is still halfway.
Founding spirit… “Kokoro”
I was founded in 2004 at the corner of “Ganso Ramen Yokocho” in the Susukino area.
There are 17 ramen shops in the original ramen Yokocho. In terms of its diversity, it can be said to be a dense ramen commercial district that is more competitive than any other ramen theme park in Japan.
You cannot survive unless you become a “selected store”. At that time I realized it. I decided ...
That ’s the ramen Yokocho Ichigome
Try to be “heart”.
The blessing of the land of Hokkaido ... wheat
I want to taste every grain of wheat, which is the main ingredient of ramen noodles.
That is the origin of the store name “Ramen Sapporo Ichiryuan”.
In a time when everyone is busy, fast food is everywhere.
But at Ramen Sapporo Ichigoen, you can carefully cook good foods from Hokkaido carefully. I'm thinking about working on slow food.
1. Mind for ramen
I believe that “no cooking is better than the ingredients”.
That's why I value the commitment to ingredients from Hokkaido.
The home of ramen I am delighted to be able to make ramen using good local ingredients in Sapporo.
For customers who eat ramen
I really want you to have a delicious experience.
I would be happy if I could convey the splendor of the nature and climate of Hokkaido that nurtures delicious ingredients through ramen.
2. Hearts for customers visiting the shop (庵)
The reason why we put the small shop in the tea room and put the word “Iori” in the name of the restaurant is to make “Ichigo Ichikai”, which Chihito Chato explained, the goal of the heart.
First of all, please satisfy local people.
So that it can be communicated to outpatients.
Before I want my ramen to be “understood and loved,” I want to understand what customers want.
First of all, I want to try to love customers. I think.
The essence of customer service is the heart of service.
“A grain of wheat will remain as a grain unless it falls to the ground and dies.
But if you die, you will bear many fruits. From the Bible John 12:24 ...
January 6, 2004 (founding date)
Ramen Yokocho Ichigoen Shopkeeper Koji Oshima
Ramen Yokocho Ichigoen has been open for about 40 months. That period is the “training era” for me.
My parents lived a German home restaurant called “Kunaipe potato” in Roppongi, Tokyo. (1980-2002) An era of bubble climax. I worked at the store for five years from 1990 to 1995, but I didn't agree with the owner's mother and had no idea of taking over. So I can't say I've learned.
After that, I got a job called “German Brewery” and moved to Kitami City, Hokkaido. However, I did not stick to that job and changed my job in search of an “independent job”. The “ramen industry” was met at a new job. The company that changed my job was a company that produced the restaurant industry. I was blessed with the opportunity to acquire the skills to make ramen as a company employee. And “skills to make ramen shops” . However, this is not a true “training”. I had not sacrificed.
The 40 months at Ramen Yokocho can be described as “training” because my wife and I were fighting for life. Physical strength (I was trained in the mountain club of the gymnasium when I was a student), Knowledge (I went to eat with all the bonuses in the Roppongi of the bubble, two generals), spirit (independently opened in unrelated Sapporo, backwater This is because there was a “sacrifice” to devote all of the time we had to one thing.
The photo is a memorable menu of midnight ramen.
Soy sauce ramen (original) straight noodles
This is a menu that was published in the World Culture Company's "Home Pictorial: 50th Anniversary ... Japanese Delicious Heritage" in 2007, when it was certified as a "Soy Sauce Master" by the Japan Soy Sauce Association.
While making this kind of menu, it has been said that it is “the most popular store in Yokocho”.