It’s available in 日本語 here.
I’ve been working at Chinese restaurant since I was 18 years old. However, the year that the Great East Japan Earthquake occurred (in 2011), I went back from Kanagawa prefecture to my hometown.
I wanted to use the skills that I learned. So after taking some time to prepare, I started my own restaurant in July 2015.
I use a fair bit oil because Chinese cooking requires it, but I try not to make it taste oily.
Except for menu items when I do need to use a lot of oil, otherwise the taste just isn’t right!
One of our best regular customers commented that, “This is a restaurant where I actually enjoy eating vegetables!”
I like meeting the current demand for healthy food, from our customers and this present time.
So I try to flavor lightly and bring out the full flavor of the ingredients.
Except mapo tofu and twice-cooked pork! (🌟 Editor’s note: These are indulgent dishes with rich flavours. More details at question 4!)
Sweet-and-sour pork using black vinegar from Jiangsu Province, China.
Mapo tofu using doubanjiang (Chinese broad bean paste), Sichuan peppercorns and chili oil from Sichuan.
Our dishes with Chinese yellow chives are also popular, so I recommend those.
Our menu is based on seasonal ingredients that are different in each of the four seasons:
In spring, our customers enjoy dishes with spring cabbage. In summer, cold noodles with cucumbers and Chinese jellyfish, or dishes using bitter gourd.
I would like them to feel the season.
We work with many kinds of local vendors including wholesalers of Chinese ingredients, butchers who provide high-quality meats, and nearby shops who carry ingredients we need.
After I wake up, I go to my restaurant and get ready.
Lunch time is from 11:00 AM to 2:00 PM. Then I close the restaurant, start geting ready to buy ingredients for dinner time.
I reopen the restaurant at 5:30 PM for dinner time.
Then I close the shop, clean up, and organize the checks. And the day’s work is done.
We’re a small restaurant run by two people, so when we have many customers at a time, we can’t take care of them all.
I feel happy when my customers say “Gochisosama!” as they leave.
(🌟 Editor’s note: “Gochisosama” is a Japanese phrase that shows appreciation to the person who prepared your meal.)
We’re always creating new dishes to meet customer demand. This way, we can make progress every day, even if it is slow. We’re learning and challenging ourselves, so that we can offer a unique dining experience.
I’d like to build a separate workshop so that we can start selling take-out food, but that’s still a long way off, for now.
I enjoy Edible Portion because it helps me to calcuate my recipe cost more accurately. For example, for radishes that need to be peeled, I can set the amount of radish that’s left after peeling.
I also enjoy creating ingredient lists for each of my vendors. This makes it quicker for me to check my ingredient prices. The prices of my ingredients change often. So it’s great that I can change their price easily and recalculate costs.
Creating new Recipes and Menu Items.
Their calculations are really useful when I’m deciding the selling Price, especially when I’m creating a new menu. It’s also useful for my existing menu items.
It’s helped us to see how much it costs to produce our popular menu items. We can see which menu items have a high profit margin or low profit margin.
This helps us plan how to balance it out, like recommending a menu item together with certain other items, which helps us to close the gap between cost and profit.
And that has improved our business operations.
Thank you very much to Matsurika and Mr. Tamaki for doing this interview with us!
Visit Matsurika website
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