When I stop to step on noodles, it is time for me to quit my restaurant

“There isn’t any difficulty.

However it takes time and effort.”

“Time and Effort makes a Feast”

It is hard, however I can’t do without it

When I stand in front of the entrance of the Toei Kyoto Movie Studio, I can saw the red shop curtain. Shinya Utsumi, who is the second-generation owner of Cantonese cuisine restaurant Kaihou, starts his day from preparation of chicken stock every day. “I’m lucky because my hobby isn’t travel. Because I check the chicken stock every morning and go out. If I stay somewhere far away from here, I can’t do this.” This stock, that is the base of all dishes, is made from high quality chicken bones. Without making it cloudy, he adds new stock, removes fat every day, and keeps golden stock.

He trained at the famous restaurant in Kyoto, Fuyoen, and he has been keeping his father’s taste. He has a great skill and some professionals ask him to teach. “There are few people who study both steamed Chinese dumpling and wonton. I am going to teach everything.” He has a strong mind to stick with home-made; on the other hand, he is an open-hearted man. It represents his personality.

Stepping Noodles is His Father’s Will

He cuts a chunk of ham according to the uses like sweet and sour pork, roast pork, Tempura and minced pork. “I think it is different depending on the store. I use tender part for Tempura, part with fat for roast pork.” He is particular about meat, but that’s not all. The reason why regulars come frequently is chewy noodles. “If I mix lye water, noodled becomes chewy without stepping. But I don’t like that smell. So, I step noodle dough with bamboos.” He steps noodle dough with bamboos every three days. When he started stepping noodle dough, his lower body was very tired and he couldn’t sit on the toilet. “My father only said, ‘Watch and learn!’ and he didn’t teach me anything, but he said, ‘Keep doing this for the restaurant.’ ‘If you stop stepping, quit this restaurant,’ he also said.” Raw noodles with the scent of wheat becomes the noodles for yakisoba by doing additional processes. “After drying, I separate and steam the noodles once. I dry these again. And then I blanch these. Afterwards, I fry these for every order. It takes 2-3 days.” After stepping the noodles, he does more processes and makes the noodles for yakisoba. I can understand the reason why there are many big fans who want to eat this noodles.

Nothing Difficult; however it takes time and effort

“Cutting pork, stepping noodles and making steamed Chinese dumplings and wonton. There is nothing difficult. However it takes time and effort and makes me tired.” He isn’t prideful and talks with smile. Regulars said, “The price is too cheap.” “I need only my labor cost. I want to set the prices that children can pay by themselves. I leave to other restaurants to serve expensive meals.” From famous actors to children, everyone can eat his noodles, and it makes him happy.