開店９０分で４０kg完売！美人女将が作るガッツリ系もつ煮がやばすぎた。。

開店９０分で４０kg完売！美人女将が作るガッツリ系もつ煮がやばすぎた。。

Repeat customers keep coming back!
The ultimate offal stew restaurant that
sells out in just an hour and a half after
opening A beautiful 31-year-old owner dashes
around the kitchen It’s delicious The seasoning makes you want to eat rice
with it Yeah, it’s delicious It was the most delicious I’ve ever had It’s addictive 40kg of offal sold out in just an hour and
a half! She single-handedly handles four hours of
intense prep work. When someone says, “That was delicious,
thank you for the meal ,” I feel it was worth making I love eating I kept thinking , “Should I do it this
way? Or that way?” and the result is what
we have now . She keeps the unending line moving with
divine customer service. It’s exhausting, but I can’t afford to
die. As long as I run this shop, I feel I have to take
responsibility and do it right . Main Story: Kanagawa Prefecture, Aikō District, Aikawa
Town – Motsu-no – Motsu-ni Closed: Mondays & Thursdays Hours: 11:00
AM ~ Sold Out (Takeout Pickup ~ 4:00 PM) Menu 6:51 The owner arrives for work . Carries the purchased ingredients into the
shop. Opens the shutter. Places the corn . S) (To ear) What? The shop phone rings. Can’t answer it since I’m using both
hands. The furious prep work begins now . Lights the stove. This one (stove) just broke down now . Can’t use the outer part. S) How many kilos is this one pot? About 8kg per pot, I guess. 8kg x 5 pots = 40kg . S) 40kg? Yeah Pots keep coming out of the fridge. 40kg worth of offal . Next, preparing the rice. Commutes by car, taking the expressway. The border between Tokyo and Kanagawa . Takes about an hour. Left home at 6:00. Carefully rinses the rice . S)Do you have any particular preferences
for rice? No, not really . I used to care about having delicious
rice, but I can’t afford to be picky anymore . Still, I do try to use new harvest rice sourced
from a contract farm in Aichi. I also adjust the cooking method to avoid
mushy rice. It varies by rice type —some need more
water , others less. It’s quite challenging . S)You use a regular rice cooker for this
amount? Ah, yes . I set timers so batches finish cooking in
sequence That way, if customers keep
coming without a break , I can always
serve freshly cooked rice. Cooking in a big gas pot tastes better, but if you put it in a warming jar , the
heat retention isn’t great. And if you cook it to full capacity, the
rice gets mushy . So about 8.5 cups. Rice prep complete in the pot . That’s Team A, this is Team B We prep the rice for the second batch too. My mom hated pork, but my dad loved it. I was just being picky without trying it Since Mom disliked it, I figured I did
too. I hadn’t eaten much until I decided to
open the shop. I’m 31 . S) How old were you when you opened the
shop? It’s the third year now, so I opened it when I was 28. This is how people get older, huh. S) It seems pretty steady? No, no, no, no. It doesn’t go up, it doesn’t go down. It’s a blessing, but I hate staying flat, so I’m thinking
about various things. S)Do you have a goal? I don’t aim to expand big, but I want to change locations first. We don’t have parking, so somewhere easier to park cars I wonder
how well we can compete there. Mix the offal frequently . After mixing the offal once, go back to
preparing the rice. Karma. My recent motto. On the news , there was a story about an old lady
stealing temple offerings and eating them . The monk said, “That’s karma for you.” I thought that was a powerful phrase. The monk meant it in the sense that everything comes back to you It made me
think about living honestly . If you do bad things, bad things come back
to you If you do good things, good things come
back too. S) If I take cute photos, will I get cute
photos taken of me too? Yes. S) I’ll try my best Do I get opportunities to be photographed? S) No… S) Is this the end of the rice ? Yes, that’s all the rice . We prepare 9 sets of 8.5 cups each We cook it in small batches so we can
always serve freshly cooked rice. S) Because customers can get extra-large
servings of rice. S)I guess the rice must be delicious. It’s freshly cooked. When you eat out, it’s not rice cooked in a gas stove kept
warm in a thermos jar. If you cook rice yourself at home , you
can eat freshly cooked rice, but when you live alone, you don’t really eat
freshly cooked rice that often, right? Set the pot in the rice cooker. Prepare the rice for the next batch. Soak it before cooking. Take out a large container. The pickled Chinese cabbage appears. Homemade pickles . pickles. Different ones each day. Today: sweet vinegar daikon, turnips, napa cabbage, soy sauce-pickled daikon. S) What’s the combo around here? Yeah, just winging it I’m not as organized as people think. I wing it. Everyone’s always stunned. Even the
part-timers. When I make stews, I just go “Splash! Splash!”I don’t measure . People who are careless don’t make
homemade pickles… Arrange small plates . S) Isn’t today a weekday ? S) Do you serve less compared to weekends? No , it doesn’t change much . Just the customers are a bit different. More people who work around here come on
weekdays. Weekends, on the other hand, we get people
coming from farther away to eat. More families on weekends . Silently continue preparations… S) Why the name Motsuno? My maiden name was Maedanoh . Motsuno from the surname Danoh. But using the “no” from “nobara” (field) would be lame. You know that ” Nog ami” bread? That “no” is
cool. So I thought, let’s borrow the “no”
from Nogami . S)I wondered why they used that
blue-toned color. I wanted a calm feel , so I went with a blue base, more like
navy. But blue is a color often avoided in the
food industry It’s better not to have it around, right ? So it ended up like this. Pickle prep complete . You can choose one favorite. Mixing the offal . Stirring carefully so it doesn’t burn . It does burn, you see . The bottom . This outer part broke and
won’t stick, so I’m switching pots. The heat is different. Once it boils , season it. Portion out the reserved servings and put them in the thermal jar . Add water to the boiling offal . S) Do you have children? One, a year and a half old. I wake him up in the morning, feed him
breakfast and leave at 6:00. My husband takes him to daycare. On weekends, I leave home at 5:30. S) What time do you wake up? I always wake up at 4:30. I go to bed around 10 00 or 11 00 . S)You’re a superwoman . No, no, no, no. You have a shoot today, right? If I stay up late, my skin gets bumpy. Yesterday I really pushed myself and went
to bed at 9:30. Since I went to bed early, my skin felt great this morning I’m skimming off the fat that floats to
the top . Fat and scum. I discard it all at once. It seems a call came in here Thank you for your call. This is Motsuno . Handling phone orders while continuing
work Taking orders at natural breaks. S)So this is how phone calls come in? That’s right. That’s why I can’t leave it, right Seasoning the boiling offal. Garlic Chop it finely in the processor . Garlic ready. Soy sauce. Add the roux . S) What about the spatula? www Cute, isn’t it? It’s a curry spatula . The word “Curry” is big and noticeable. Curry ones get stained, you see They pick up the curry smell You have to write “Curry” on the curry
ones. Add more spices. Secret spices . S) What are the characteristics of
Motsuno’s curry? I think the garlic really comes through It’s not spicy so anyone can eat it It’s a curry even kids can eat. We make the flavor a bit richer to go well
with rice. S)How about the stewed offal? The stewed offal is also a bit richer than
what you’d make at home, but rather than making it taste like
something you’d have with drinks we season it to make you want to eat rice It’s coming along nicely . Adding garlic gives it a nice punch. S)Is there a reason you use the coarsely
blended stuff from the mixer? At first, I pressed and crushed everything
by hand, but as I started making larger batches, my strength just couldn’t keep up. So I decided to borrow the power of modern
technology. If it’s too fine, it loses that slight
edge – not the unpleasant bitterness of
garlic, but it gets a bit too sharp. That’s why I keep it this coarse. If it’s grated, it gets a bit too pungent,
you know? Like the stuff sold in jars, pre-grated oror
pre-chopped stuff inevitably has preservatives to keep it
fresh, and those add unwanted flavors too . So I stick to using fresh garlic. S) You’ve pursued flavor this deeply — S) Did someone teach you this? I just love eating , haha. S) You’re not just a foodie, right?
I love eating rice and trying delicious foods, then
recreating them I keep thinking Maybe this way is better,
or maybe that way…” That’s how I got to where I am now . There’s still plenty to improve, even
now. S) I’ve liked cooking since I was a kid I’ve always loved eating . S) For someone who loves eating, you’re
surprisingly slim. Did you have money…?lol Seasoning done . Taste each pot. I make sure to taste everything myself
every day. It’s delicious. Large batch of offal . Parboil during prep. Just one boil-off. Offal inevitably has a strong odor. It’s got a lot of odor and fat. Boiling helps get some of that out Some places boil it two or three times,
right? Packing takeout stewed offal into
containers. S)Is all this for reservations? Yeah . But the shop gets really busy. On busy days, we get around 100 customers. It’s truly appreciated, really. S) After serving 100 customers, you go
home and childcare starts, right? After closing, prep and cleanup. I have to leave by 4:00 or 4:30 to make it to daycare pickup. Make dinner, give the kids a bath. S) Private time… None . I don’t really get to relax much. It’s nonstop from the moment I wake up . It’s exhausting, but I can’t just collapse . I have to go to the shop. Even if I think, “I’m too tired today,
maybe I’ll skip opening,” there are customers who made reservations
. I have to go! Hang in there! Hang in there! It’s tough until I get there, but once I’m there, it’s fun . S)Why do you prepare everything
yourself? When it comes to taste I just can’t have someone else taste it
and serve it. I have to make it myself and taste it
myself. Wouldn’t that make you uneasy? And when it comes to making it, I have to
do everything from start to finish myself. I can’t serve something to customers where
I don’t know exactly what’s going on
inside . Personally, I just can’t do that. So as long as I’m running this shop, I feel I have to
take full responsibility Once the reserved portions of stewed offal
are ready, transfer them to the warming pot. Stewed
offal(Miso) I keep moving without rest… I’m a perfectionist and a sore loser . If something bothers me , I won’t feel
satisfied until I figure out the solution
and the entire path forward I’m always thinking about something. That’s why I have these incredibly complex
dreams. Like one where I brought sardines later I
got chased by tons of sardines being
thrown at me. So yeah, they’re pretty out there, right? S) They’re pretty out there, haha. This one is curry flavor. The last one is soy sauce flavor . S)Just takeout alone sells out like
this? Amazing, huh? It really does sell out pretty quickly Motsu-ni generously poured into containers . S) What’s the difference between the bag
and the pack? People who prefer containers get them in
containers We charge 50 yen per container People who say “plastic is fine” get
plastic You can warm it up at home in a pot or
something . S) Between soy sauce and miso, which is
more popular? The miso one tends to sell out faster . S)Do you have a preference, Mr. Onuki? I like soy sauce with pepper. We also have a new spicy version recently It uses chili peppers blended to reduce
the stickiness. You mix it in before eating. That’s probably the tastiest. S) There’s shichimi and various things on
the table, right? S)Any recommended ways to use those? Shichimi goes well with miso When you add pepper to soy sauce, the garlic really stands out. It makes it incredibly refreshing and
delicious. Finished takeout motsunabe . Double-bagging to prevent leaks . How many servings did you prepare today ?
About 40 for takeout. That’s a significant amount just for
takeout She handles preparing miso soup and
washing dishes all by herself at the same
time . Motsuno’s menu lets you choose your
portion size. S)You know, small, medium, large? S) Can I ask about the gram measurements? Grams aren’t fixed. It’s based on how much I scoop. For curry, it’s four ladle scoops. For small offal, three scoops I don’t measure rice by grams either. I weighed it once, but roughly… a large serving was around
600-700 grams. A regular serving was 200… 250… 300. Press the rice cooker switch . 10:40 10:50 11:00 11:20 S) Timed to finish cooking? Yeah, I set the timer. Convenient these days, huh? 9:24 Next, make the tamagoyaki. 60 eggs. Crack the eggs Pour in the dashi stock . Beat the eggs. Oil Pour in all the eggs at once . Immediately prepare the next batch. S) So you have ones with green onions? Yeah,
four kinds. I like the sweet ones. The eggs start cooking. Fold it three times the rolled omelet is
done in no time Start cooking the next one immediately Crack more eggs and start prepping the
next batch. S)Did you develop this method yourself ? Yeah , it’s my own style. I failed many times with tamagoyaki . Originally, I did all sorts of things. Not small dishes, but things like potato salad , serving
small side dishes It was tough having to make so many
different things I decided to focus solely on eggs. Roll it up while it’s still slightly
runny, then cook it thoroughly Cut the cooked tamagoyaki. Staff member serves it. The sliced omelet is plated on small
dishes. The next omelet finishes cooking. Preparation, cooking, plating—all done
efficiently . S) What is that person (staff member)
doing now? Preparing scallions for reservations, and… What else are they doing? lol This omelet has red pickled ginger inside. The omelet finishes cooking . S) This is the regular one (this one)
with scallions? Green onion green onion. Red red. Sweet sweet. Mixing eggs mindlessly! Eggs fly out boldly. This expression involuntarily . S) Is that fashion overalls? I come to work in overalls every day . They’re work clothes . I don’t have to choose, and I don’t care if they get dirty at all. Large tamagoyaki using 6 eggs. Finished one after another. Finally , make a sweet tamagoyaki with
plenty of sugar . S)When making tamagoyaki, S) I think many people roll it in layers. But I thought about how to serve it fluffy
even after cutting and cooling So I don’t layer it; I roll it up while
still slightly undercooked and just finish
cooking it with residual heat There are four types of tamagoyaki total. S)(The tamagoyaki) went through various
trials to become four types. Basically, I don’t want to keep a lot of
different ingredients on hand, so I wondered if I could make them with
just what the shop has. Without measuring, I add seasonings based
on experience. S) Is this part where your hands just
remember? The expressive Onuki-san responds with her
expressions. Even though I’m filming, huh? S) www Before I knew it, the work counter was
completely covered in tamagoyaki. The large, fluffy tamagoyaki is a popular
item . S)Wow, you make so many! Since it’s 100 yen per plate, I guess a lot of people get seconds . From here, the staff join in preparing for
opening. Mr. Onuki cuts the tamagoyaki, and the
staff wrap it. They line up the finished tamagoyaki. All types of tamagoyaki are 100 yen per
plate. Here, they prepare a large bucket and a
colander. They grab waterproof aprons and put them
on They lift the boiled offal into the
colander The offal that’s shed excess oilClean
offal . Cool it in cold water. The squishy stuff (apparently just cutting endlessly). Did 80kg yesterday. Max 120kg. Drain the water and put it in bags. Second batch. Move the large amount of offal with a
cart. S) It’s heavy labor from the morning,
right? They understand . They understand it’s heavy labor from
the morning. This is preparing tomorrow’s batch now . S) Amazing multitasking. Pots are filled with offal again. S)Do you change it up with miso and soy
sauce? The offal is the same . The base is the same. From here, we add seasonings to create the
flavor. Okay . Five pots are now full of offal . From here, the secret seasoning… Outside, customers are already waiting . S) Is it like this every day? Every day is like this. Already packed. Prepare the green onions for takeout . Divide them into small portions
beforehand so they can be handed out
immediately . (The scallions) sit overnight . We cut them yesterday. Letting them sit overnight mellow the
sharpness. S) It’s 30 minutes before opening. S) What are you doing? Cutting burdock root. Quick cuts. Soak in water to remove bitterness. Finished cutting in no time. 10:41. The line waiting for opening grows even
longer. S)So this is what you saw this morning? That’s right . Hard to imagine, huh? We simmer the pre-cooked stuff for about
three hours. From here, it takes time to prepare. It’ll
be done tomorrow Add the burdock root cut earlier Mix thoroughly Keep stirring the pot as usual The rice will be ready by opening time. S)That completes the kitchen prep. S) What are you doing now? Changing clothes . Kitchen prep finished. Four hours of preparation complete Mr. Onuki emerges in kimono . S) Lovely attire. Thank you. Lowering the noren curtain . Pickles stand by Asking about recommended menu items. The Two-Topping Set Meal(Medium) is
recommended. First, try the miso and soy sauce
versions. I think preferences will split, so next, have your favorite plus the
curry. Please come back twice. 11:00 Opening. Motsu-no. Parking for 2 cars . Line up along the cone. Inside: counter and one 4-person table. Simple menu. Purchase meal tickets to order. Simmered Set Meal (Medium) 900 yen.
Single-item Tamagoyaki 100 yen. Motsu Curry(Medium) 900 yen Two-item Combo
Set (Medium) 1200 yen Single-item Stew (Large) 900 yen Rice size is also selectable Various Tamagoyaki 100 yen each Dashi-flavored rolled omelet With green onions With red ginger and green onions Sweet tamagoyaki Takeout also available Table condiments : Shichimi pepper, Ichimi
pepper,Pepper. Over 20 people already in line at opening. First customer enters Select desired menu at ticket machine Place purchased tickets on tray. Shop) Thank you . Shop)How would you like your flavor? Customer) Miso and soy sauce. Shop) May I add scallions? Shop) Just a moment, please. Preparing takeout orders first. Sorry for the wait . Appreciate the considerate word Starting with the large rice portion, here
you go. Miso soup . Preparing the soy sauce one first. Piling on plenty of scallions. Next, miso with extra spicy kick. Shop) Two? Yes. Might even get a rice refill. S) Seriously? Breakfast and lunch combined . Mix it well before eating, okay? Two-flavor set meal (soy sauce and miso)
with large rice, spicy kick added, and
rolled omelet. Start with the miso. Immediately brings the rice to his mouth. Follows with a big bite of the soy sauce
flavor . S) Where are you from? Aichi Prefecture. Came to eat stewed offal and climb Mt.
Takao . S)How long have you been waiting? You arrived before 10, right? S) How many times have you been to the shop? Second time. There are three kinds, each with its own character. Just one isn’t enough. This is soy sauce, and this is miso. I added spicy to the miso . S) How’s the taste? Super delicious. The offal is tender. S) Think you can handle the extra large? No problem . A man in work clothes enters. Shop) Sorry for the long wait . Shop)We’ll take your order. Customer) Curry and miso. Shop) Extra scallions, right? Shop)We have four types of tamagoyaki,
please choose. This man also seems to have ordered a
large rice portion. Serving the stewed offal. Taking the tray, he sits at his preferred
seat. Two types of stewed offal, large rice
portion, extra scallions, plus tamagoyaki. A group of men enters and purchases meal
tickets one by one. Attending to each customer carefully. Serving freshly cooked rice. Pouring miso soup. Handling the group’s orders with fluid
movements Carrying it to the table . Water is self-service. 5The group of three sits split between a
table and the counter. At this table, everyone orders two kinds
of stewed offal. S) Are you locals? Chigasaki . Before work . S) How’s the offal taste? Super delicious. We ordered everything I was really curious about the curry . S) How is it actually? Delicious ! So good! It’s incredibly tender. It practically melts away as you chew . S)Which one did you like best out of the three you tried?
I guess I like the miso one . They spiced it up more. This is tasty. How about the egg? I like salty tamagoyaki. I like the kind with green onions. So this one hit the spot perfectly. It’s delicious . I’ll be back. They devoured it, clearly satisfied with
the best combination Miso was popular again that day. Outside, the line kept getting longer. S)You’ve already eaten? Thanks for the meal. This is my third time. S)What did you order today? Today it’s curry and miso . Sometimes it’s soy sauce and miso, but I stick with
miso and one other. It’s the best . Actually, besides the taste, both staff members have incredible hospitality , or rather,
their service is amazing. That’s part of why I come. I’m heading to work after this Returns dishes to the return counter. It was delicious . Keeps chatting until the very end Weaves through the crowded shop and heads
home . Meanwhile, the first guy in line… I’d like to order rice too. The staff noticed right away. They take cash too. They poured the rice and served it
immediately. This group is also nearing the end . It’s so delicious you want to drink
every last drop of broth. It was amazing . S) Do you think you can work? I’m fine. I’ll work hard. It was incredibly delicious. Ah , that was great. The guy also bought some takeout . S)How’s the shop atmosphere? The staff’s thoughtfulness is amazing. They keep checking in with us . I think first-timers might be confused
about the self-service part , but they explain everything clearly. It feels really attentive. Customer) Thank you for the meal . Shop) Thank you for coming from so far . Shop) Take care . The guy also expresses his gratitude
until the very end before leaving Ordered the stewed offal set meal Poured a generous amount of offal into the
bowl. Green onions. Here you go. Stewed Offal Set Meal(Center) Soy Sauce
900 yen, Tamagoyaki 100 yen , Rice・Miso Soup・Pickles・stewed offal.
Satisfying lunch with extra tamagoyaki . Stewed offal in soy sauce flavor. Enjoy the generous offal with scallions
for a refreshing taste. The large pieces of offal are thoroughly
stewed, tender enough to bite through
easily. The garlic-infused soy sauce broth soaks
deeply into the offal. The rich seasoning pairs perfectly with
rice. You could eat endless bowls of rice.
Scallion tamagoyaki. The large tamagoyaki
stays fluffy even when cooled, perfect as
a palate cleanser .The shop handles everything efficiently, from
explaining orders to managing customer
queues Staff even help return dishes promptly. Truly divine service. A couple enters . Shop: “How would you like your flavor? ” Customer: “Miso and soy sauce .” Customer: “No scallions .” Shop: “No scallions .” Shop: “Would you prefer the miso soup
without scallions too?” Later, they bring an egg roll without
scallions. Shop:Miso without scallions . Customer: Thank you. First, they photograph the long-awaited
stewed offal. One bite of the offal. Delicious They eat the offal and rice alternately
without setting down their rice bowls. Here, they change the flavor with pepper. Then, they swap offal with the owner to
complete all varieties. Finally, they finish with miso soup. The wife loves stewed offal and researched
it beforehand. Wife:How was the stew here? It was the best I’ve ever had Tried all three kinds: soy sauce, miso, and curry. First time having the curry. It had a nice spice kick was amazingly tasty. The carrots were so tender, I was
surprised. S) How about the shop’s atmosphere? The staff’s attentiveness and care were wonderful I’d definitely like to come back. S)Is this your usual pace? Yeah, I try my best. A group of four men in suits arrived. He handled their large order all by
himself. Then, an accident happened. Just as he placed the stew on the tray, the miso soup tipped over. Are you okay? The rescue team will be right there. The rescue team arrived in an instant. They prepared a new tray and handled it
gently. Their cheerful service made it feel like
no trouble at all. They poured the miso soup again and
completed the service safely. The rescue team returned to the kitchen . S) That was incredibly quick… They keep an eye on everything . The table is filled with offal. Work colleagues . S) Did you have to wait in line? We did . About 30 minutes . S) How’s the taste of the offal? It’s tender and delicious. The size is unlike anything else. I’ve never seen offal this big before. Eating the miso-flavored stewed offal and
then taking a bite of rice. Mmm, delicious. S) How about the staff’s service? It’s wonderful service It’s amazing they’re running the place
with just two women . I spilled my miso soup, you see. They handled it so carefully. I was really impressed. This gentleman ordered the two-type stewed
offal set meal plus curry rice Taking a bite of the offal in the curry sauce. Curry is delicious! You can really tell they put effort into
making it. The place is always packed. People just silently keep eating their offal. Rice cooks in batches. Orders keep coming nonstop . A large serving of simmered miso offal,
right? Sorry to keep you waiting. It’s hot, so be careful . Staff: How’s the flavor? Customer) Miso curry. Checking the curry jar . Looks like this customer will be the
last for curry . Looks like it’ll be miso soy sauce next. Sorry , the curry is sold out . It’s completely empty. 12:01. Even so, a long line still forms
outside A pair of parent and child who came to eat
leave the shop They ordered the special two-type set
meal. Staff) How was the offal? It was huge, tender, and delicious. Staff)Which flavor did you like best ? The miso flavor. I loved how it made me keep eating rice . Customers keep coming, but the offal is almost sold out. Offal is
hard to find. 12:33 m. An hour and a half since opening. I’m sorry, please try again . Sold out for today . Today’s portion is sold out. Motsu-no-san closes for the day, sold out. Sorry , we sold out today. My apologies . (Staff) It’s only around 12:30 p.m. (Staff) Usually around this time? Yeah, about that time. The last customers slip
in and leave I come here every single month . S) Why do you come to this shop? The taste is definitely the best You just can’t find offal like this at
other places I highly recommend it . S)Do you have a recommended flavor? Definitely the miso. It’s rich and never gets old no matter how many times
you eat it. It’s addictive . The owner is also incredibly beautiful,
which might be another reason to keep
coming back. The portions are generous, so I recommend trying the medium size first. Then finding your own customization is another part of the fun, I think. The male Motsuno master left. I had the offal curry last. Here you go. Offal Curry(Medium) ¥900 Served in a stylish bowl, its beautiful
presentation is typical of a female owner. The generous amount of offal and the rich,
flavorful roux pair perfectly with the
rice. The offal is tender, soaked in a roux
packed with garlic. The bold seasoning makes it so delicious
you can’t stop eating rice. One bite of the offal curry… its taste surpasses imagination, making
you gasp . Preparing for tomorrow and cleaning up
simultaneously .The owner seems tired. On this day, everything sold out just an
hour and a half after opening. Including takeout, they served 150 meals today. Q) Is there a recommended time to
come? A) We open at 11:00, but sometimes we sell out around 12:30 if
it’s busy. Coming before then is best to be sure . Q) Watching you two , you seem quite proactive . Q) I got the impression you actively
communicate with customers . Q)Is that
something you consciously focus on ? Yes , we enjoy our work . We make a point to greet everyone . We always say “Sorry for the wait,” and questions like “How’s the flavor?”
often spark conversation. We try to be thoughtful in our
interactions so no one feels uncomfortable Even while cleaning up, customers keep
coming in . S) I’d love to hear if there’s a part of
your work you especially enjoy When someone says “That was delicious,
thank you for the meal,” it makes me feel glad I made it . S)It’s the apron style, right I wanted to evoke that homey feeling . You know , being away from home, parents
not being that close anymore. I wanted
people to feel that warmth of home. So I
went all out with the motherly image. Back
in the day, it would’ve been an apron.It’s hot in summer, everyone says it’s hot, and they complain everyone rolls up the sleeves of their
kimono to make it like a sleeveless top. I added a pocket on the back so they can
put ice packs in it. I think I’ll keep this style . Some people remember us by the name
“Motsunori” because of this place too. Even though it’s hot, I want to keep it
this way. I also talked to the staff. We really want customers to leave feeling
happy and satisfied . try to make sure Kanako-san’s(Ms. Onuki)’s feelings come through . Perfect. Perfect? Perfect. Okay! The staff’s cheerfulness truly reaches the
customers. Finally, the last family in the restaurant A mother urging her daughter eating
slowly. ” Come on, come on ! Keep going!” Take your time, it’s okay. ” The daughter finally finished her meal.
Mom) “Because she had your support .” “Perfect!” It was truly service that made everyone
happy. The last customers of the day left . Ms. Onuki, thank you so much today! S) Could you tell me the year the restaurant
was founded ? April 2022. S) I’d like to ask about what you’re
focusing on or working hard on right now . To keep our regular customers
satisfied, I’m always thinking about what’s best. We’re tackling things step by step . Since we absolutely can’t have a parking
lot we know it causes inconvenience , so we’re working on improving that. S)S) Would you mind sharing a final
message for our customers? To everyone who knows Motsuno, to customers thinking of visiting us and to our regulars— thank you . I make and serve what I personally find
delicious, hoping it suits your taste and brings you
joy We’re open every day, so if you’re nearby or passing by, please stop in We look forward to your continued
patronage.

もつ乃さんのInstagram
https://www.instagram.com/motumotuno?igsh=MXNpaDYydHMxaHQ2eg%3D%3D&utm_source=qr