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[su_tab title=”電話番号／営業時間／定休日”] [su_animate type=”fadeInUp”] 03‐6670-9504
17:00～24:00（土曜・日曜・祝日は12:00～15:00もオープン）
不定休[/su_animate] [/su_tab]
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「この世界に入ったキッカケは飲食店のアルバイトでしたね。中華料理店だったんですが、一から何かを作り上げるのは楽しいと思いました。それで大手外食チェーンの株式会社ラムラに就職したんです。」そう話すのは店主の五明田さん。そこで料理の〝い・ろ・は〟から、スタッフにどう動いてもらうかなど、店舗全体の運営まで幅広く学んだそうです。
「入社２年目までは正直今ほど楽しくなかったんですよ。仕込みで４００個とか大量の茶碗蒸しを作るんですけど、店長は『ひとつひとつに愛情を注げ！』っていうんです。でも、時間に追われるので、気持ちがそこまで追い付かなくって(笑)。
いい先輩に恵まれたんですね。閉店後にいろんなレストランへ連れて行ってくれました。『あ～、こんなお店があるんだ』って、いろんなお店で食事するたびにどんどん食の世界に引き込まれていったのを覚えています」
仕事を続けるうちに五明田さんは「板前」の世界に惹かれていきます。会社とは違うそこはどんな世界なのか、それを知りたいと思ったとか。そこで会社を辞めて、板前の世界に飛び込むことになります。
「板前の世界に入ってすぐなんか、もう下っ端も下っ端なので食材の下処理だけしかさせてもらえないんです。魚はウロコを取って、エラとか内臓を取った状態までしか触らせてもらえない。とにかくそんなことを繰り返すうちに食材の大切さや扱い方を徹底的に学びました。その頃ですね。日本酒の素晴らしさに気が付いたんです。
はじめは十四代とか、飛露喜とかから好きになりましたね。フルーティーな感じが好きで。それからいろいろ飲むようになって、どんどんのめり込んでいきました。今では酒屋さんに酒蔵さんを紹介してもらったりして、行ける範囲だったら酒蔵見学なんかもしてるんですよ」
酒蔵で杜氏と話しながらこの日本酒にはどんな料理が合うのか研究したり、北陸特有の保存食「へしこ」を使ってどんな料理が日本酒に合うだろうと試行錯誤をしたり。そんな食に対する探究心が生み出す料理の数々と、それに合う選りすぐりの日本酒が揃う五明。旬を大切にした料理とお酒を楽しんでほしいという気持ちを込めているという「旬菜酒庵」。この言葉に五明田さんの食への心意気が滲んでるような気がしました。
[su_tabs]
[su_tab title=”電話番号／営業時間／定休日”] [su_animate type=”fadeInUp”] 03‐6670-9504
17:00～24:00（土曜・日曜・祝日は12:00～15:00もオープン）
不定休[/su_animate] [/su_tab]
[/su_tabs]
Shunsai-Shuan Gomyo
Phone: 03‐6670-9504
Opening hours: 17:00～24:00 （Sat, Sun and holidays: 12:00～15:00 / 17:00～24:00）
Closed irregularly
“What led me into this world was a part-time job at a Chinese restaurant. From that experience, I found it fun to make things from scratch. Then I got a job at Ramla, a major restaurant chain,” Mr. Gomyoda, the owner of Gomyo, said. While working there, he learned the ABC of the cooking as well as the management of the entire store, such as how to lead staffs.
“To be honest, until the second year since I joined the company, working as a cook was not as fun as I feel now. I had to make tons of Chawan-mushi (Japanese steamed egg custard dish) like 400 cups before opening the store, but while preparing, the store manager told me to give every cup a deep affection. My brain understood it but, my emotion couldn’t follow it because I was pressed for time (haha).
I was blessed with good seniors. My seniors took me to various restaurants after work. I didn’t know until then that there were a variety of restaurants in this world and I got drawn into the realm of food more and more every time I ate at various restaurants. ”
While working, Mr. Gomyoda became interested in a world of “Itamae” (a chef of a Japanese traditional food). He wanted to know about the world which seemed to be different from being a company employee. So, he quit the company and jumped into the world of Itamae.
“When I started the training for Itamae, the only process that I was allowed to join was a preparation of ingredients. Fish that I was allowed to touch was only raw fish to be de-scaled and of which organs to be removed. I never could cook the fish. However, as I repeated such pre-cooking processes anyway, I learned how to treat ingredients thoroughly and the importance of the pre-cooking. At that time, I noticed the wonderfulness of sake.
I liked fruity taste, so I started drinking sake with fruity taste ones such as Juyondai and Hiroki. Then, I began to drink various kinds of sake and I was fascinated by them. Recently, I often visit sake breweries which owners of liquor stores have introduced to me. ”
Mr. Gomyoda studies so hard while talking with master brewers; what kind of dishes are suitable for the sake, or what kind of sake matches with ‘Heshiko’ (an ultimate seoul-food in Hokuriku area). The great selection on menu of Gomyo is certainly derived from his such spirit of inquiry.
The name of ‘Shunsai shuan’ comes with Mr. Gomyoda’s wish for his guests to enjoy tasty sake and seasonal dishes, which also contains his passion for food.
