寿司や和食の名店で修行した店主が行き着いた沖縄で開業！DIY古民家ゲストハウス併設の日本らしい朝食が味わえるお店！Japanese food Breakfast Restaurant Okinawa

寿司や和食の名店で修行した店主が行き着いた沖縄で開業！DIY古民家ゲストハウス併設の日本らしい朝食が味わえるお店！Japanese food Breakfast Restaurant Okinawa

Naha, Okinawa: This time, we’ll be introducing a breakfast spot attached to a guesthouse that’s popular with repeat customers in Okinawa. Gekkoso Guesthouse, a converted old house, is popular with tourists and long-term guests alike. It also features a shared kitchen and bar space, and this time, we’ll be introducing a popular breakfast spot that’s popular with both overnight guests and tourists. As dawn breaks, preparations and preparations for business begin early in the morning. Preparing miso soup: Since the space is a shared kitchen, it doesn’t feel like a restaurant kitchen. Preparing rice in a clay pot : The owner, a native of Nagano, decided to use Milky Queen rice, a local brand grown in Nagano Prefecture, after searching for rice that would go well with various side dishes . While reservations have been filling up recently, you can still dine if you arrive by 12:00 PM. The restaurant is closed on Thursdays. FTJ Staff: Are there many guests staying at Gekkoso? Recently, most of our guests are from overseas, and we are fully booked, so the number of tourists has increased to the point that it is difficult for guests to stay at Gekkoso. Until now, I have trained at sushi restaurants and Japanese restaurants, where I learned about sashimi and simmered dishes. I think that even though my training period was difficult, it was a good experience. I trained at Kyubei, a sushi restaurant in Ginza, for four years, and I am now a Japanese restaurant owner. I trained for four years at a restaurant that was a branch of Kitcho, and studied cooking at an Okinawan restaurant. I was transferred to Okinawa by an Okinawan restaurant, and when I decided to go independent, I was connected to Gekkoso, and decided to open a restaurant that serves breakfast. The reason I wanted to become a chef was because I wanted to learn about the best flavors in Japan and have many people enjoy them, so I was able to train at the best restaurants in Japan and study at various restaurants . Now I want to work in the way that I can. I’m happy that thanks to my hard work, there are customers who are happy with their rice and miso soup. It was an industry where many people left, so I didn’t have anyone to follow me, I continued my apprenticeship for a long time, but I wasn’t allowed to do it myself, but I watched and learned from my seniors’ work. I was in charge of the staff meals, so I was always making meals for my seniors, so I wasn’t cooking for customers, but I was able to understand the stomachs of my senior chefs, and I think I learned a lot during my apprenticeship. It ‘s really hard to continue training, isn’t it? There are 14 Okinawan restaurants nationwide, not just in Okinawa, but also in Tokyo and Osaka, and it’s now the largest in Japan. I had the opportunity to work as a manager at a company called Teritori, which runs Okinawa Sakaba Haisai, and I learned about restaurant management, and I was able to go independent. My seniors at the time Looking at the current situation, you might be wondering what we’re doing, but anyway , we’re running the business with the goal of making our customers happy. On rare occasions, I would receive advice from my seniors and realize that it was a skill during my training. Those experiences are special and cannot be learned by self-study, but can only be gained through training. Because of these experiences, I feel that even though it may be inefficient, it is a very important part of Japanese cuisine. We are able to purchase clams from Lake Shinji in Shimane through a connection from our time training in Japanese cuisine. As Okinawa is a region where people often drink alcohol, we decided to offer clam miso soup as a way to look after the liver. The miso used in clam miso soup was selected by a person from Kumejima. We use the white miso that we make ourselves. For reservations from overseas customers, we use the Table Check service, which has a great translation function. We want a variety of people to experience the taste of Japan. This is a well-used knife. I’ve been using this knife for nearly 10 years, and as I sharpen and maintain it, the blade becomes smaller. It’s a knife that I’ve made easy to use. Sharpening and maintaining a knife is also a form of training, and you improve by continuing to do so. It’s said that sushi chefs use one knife for a variety of dishes, and this is where the chef’s personality comes out. I started using this knife earlier, but the blade size no longer suited me, so now I have two. We use different knives for different purposes. This is a Shodai knife from Osaka , and this is a Sakai Ichimonji knife. Due to the kitchen, we have no choice but to use this for grilling fish, so we grill it in advance and warm it up before serving. We operate with the concept of providing breakfast with rice and miso soup as the main dishes, combined with Japanese-style side dishes, so that customers can enjoy Japanese food. Here, we would like to introduce New Kotobuki, a ramen shop that is only open on weekends and in the evenings at Gekkoso. Kajimaya Ramen, the predecessor of New Kotobuki, is the place that gave birth to the ramen stalls that are now operating in Izu, Shizuoka. Kajimaya Ramen, a ramen stall that has queues every day, started in the place where this shared kitchen was located, in a place where ramen lovers During his time living in Okinawa, the owner of Kino could not find a ramen restaurant that he liked, so he taught himself how to make ramen. The ramen was well-received and he began serving it at his restaurant. The owner of Gekkoso learned the taste of Kajimaya Ramen and started serving it at his restaurant. Like New Kotobuki Kajimaya Ramen, it takes a lot of time to prepare the ramen, so it only serves a different ramen of the day on weekends, attracting many ramen lovers. This ramen restaurant is popular not only with guests staying at Gekkoso, but also with tourists visiting Okinawa, and is so popular that there are often lines before it even opens. The ramen, which changes daily with thick, chewy noodles and thick slices of pork, is very popular, and the ramen has a different flavor every time you visit. The salt ramen made with a whole chicken and the flavor made with homemade miso are also popular. Miso ramen is also popular, and the restaurant is a popular spot with many ramen fans. Now, let’s return to the introduction of breakfast at the end of the trip. Once the opening preparations and preparations have settled down, panels and signs are set up. Some chefs like to prepare food in advance, while others do it all at once just before serving. In my case, I was told during my training not to leave things until the last minute, so I tend to take my time with preparations, but I do it all at once just before serving. Preparing rice balls for customers who have made reservations for grilled rice balls. I was surprised at how quickly the rice balls were ready. Preparing grilled rice balls. The fragrant aroma of grilled rice balls fills the air. We also use a special homemade soy sauce for grilled rice balls. Handling reservations for customers overseas We have a lot of customers, and the restaurant fills up quickly after opening.In preparation for business, our staff also come in to work.Okinawa cuisineWe make dashi stock for yushi tofuA set of grilled rice balls and yushi tofu with sea lettuce soupA set of grilled yushi tofu rice balls, grilled fish, and yushi tofu with sea lettuce soupCustomers who order a drink set can choose their favorite drink from coffee, soy milk latte, or orange juiceClam miso soupThis is our classic and most popular breakfast set, “Breakfast at the end of a trip.” The time right before the food is served is important, and we don’t want to serve food that has gone cold, so preparation is important, but we want to concentrate especially on it during business hours.We prepare pork and egg rice ballsPork and egg rice balls and clam miso soup setHave a nice day! On the last day of a trip, you’ll probably be tired, but some people will want to enjoy it even more, so I want them to enjoy traditional Japanese dishes like rice and miso soup. I believe that the morning is so important that it can set the mood for the rest of the day, so I want them to have a delicious breakfast and have a great day. A senior colleague from my previous company was in Okinawa on a company trip and stopped by for a meal. It’s been a while ! Thank you! Now that the reservations for that day have settled down, I’ll try some of their recommended dishes. The menu offers three dishes: a pork and egg rice ball with clam miso soup set, a breakfast at the end of the trip, and a grilled rice ball and yushi tofu with aosa soup set . I ordered, of course, the “breakfast at the end of the trip,” which is the restaurant’s name. Pickles, grilled fish, roasted seaweed, raw egg, natto, rice cooked in a clay pot, and clam miso soup. Recently, more and more travelers from overseas are eating fresh, hygienic raw eggs from Japan, and T KG (egg on rice) is also gaining attention, and simple Japanese breakfasts are popular. Miso soup with large clams from Lake Shinji in Shimane is a classic breakfast flavor that seeps into your body. The glossy, sweet, freshly cooked rice made with Milky Queen clams from Nagano Prefecture, the owner’s hometown, cooked in a clay pot can be enjoyed with a variety of side dishes. As it is Okinawa, many ingredients are unavailable due to procurement issues, but the charm is that it is a simple yet time-consuming way to enjoy a classic Japanese breakfast that you would want to have in the morning. This popular breakfast restaurant has been gaining attention from overseas tourists who love Japanese food and health-conscious women, and there are days when reservations are not possible. Many customers have arrived without a reservation and the restaurant is full, leaving them without a seat, so we recommend that you make a reservation before visiting. This time, we took a closer look at the popular restaurant “Breakfast at the End of the Trip,” which is a recommended place to end your trip to Okinawa. If you are planning to visit Okinawa, be sure to make a reservation and enjoy a traditional Japanese breakfast.

#japaneserestaurant #japanesefood #japanfood

これまで寿司や和食の名店で修行した店主が､沖縄で開業した日本らしい朝食を提供する｢旅の終わりの朝ごはん｣｡

沖縄でリピート客の多い古民家ゲストハウス月光荘で宿泊客に振る舞っていた朝食が､海外の旅行客に支持され､現在では予約殺到の朝食レストランとして沖縄を訪れた観光客で賑わう話題のお店に密着｡

【店舗】旅の終わりの朝ごはん
【住所】沖縄県那覇市牧志1-4-32
【Map】https://maps.app.goo.gl/XKnKuxcoBWGBCDrj6
https://www.tablecheck.com/ja/tabiasagohan
https://www.instagram.com/tabiasagohan/

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