He quit his office job to start a restaurant for offering Aizu home cooking and cuisine in front of Shimbashi Station.
Since the owner is from a university rowing boat club, he is well built and in good shape. He is quiet and might even seem somewhat boorish－the home-made cookery offered by this man is Aizu home cooking and cuisine that his mother has been making since his childhood.
Kujira-jiru (a dish of simmered salted whale fat), bodara-no-nitsuke (dried codfish cooked in soy sauce), pickled herring, kozuyu (a dish of local Japanese food from Aizu eaten on auspicious occasions), and horsemeat sashimi. Although he says, “this are the only cooking that I know,” the fact that he purchases ingredients from Aizu and named his restaurant after highly ranked persimmons made in Aizu stems from a passion for Aizu and gratitude for his mother’s home-made cookery.
The owner is deeply devoted to Aizu Chujo, a Japanese sake, which is the only sake he serves, and its abundant choices range from junmaishu Japanese liquor (sake made without added alcohol or sugar) to ginjoshu (high-quality sake brewed with low temperature fermentation from white rice milled to 60%), including seasonal specials. Customers can enjoy all types of Aizu Chujo here. This is the best sake, he believes, and he rhapsodizes about it and the fact that it is the only sake he has offered－the absolute preferences of a man from Aizu.
The restaurant run all by himself is always almost full, so reservations are necessary. While he is observing the town’s landscapes and people that change together with movement of the era at the corner of Shimbashi, he has not been influenced by the trends of the time, and he never changes. This attitude is adored even now. Currently active young students and Alumni from a university rowing boat club are frequent customers.
His love for Aizu is profound. At the same time, he proactively participates in the prefectural projects for Fukushima’s sake. He looks rugged, but the flash of his occasional smile is adorable.