「長く続けるのは大変なことだけど」親しまれる"昔ながらの味" 静岡・掛川市で約100年...活気あふれるキネマ食堂【愛されごはん】

The taste of a long-established restaurant that has been loved for generations. Kinema Shokudo in Kakegawa City, Shizuoka Prefecture, has been a local favorite for about 100 years. The classic ramen has maintained its original taste since the restaurant's founding. Founded in 1926 (Taisho 15), Kinema Shokudo is located along the old Tokaido road in Kakegawa City. It is always full during lunchtime, and is frequented by regular customers. The most popular menu item is the daily special set meal, which comes in three varieties. The restaurant prides itself on its ramen, affordability, and generous portions. On this particular day, the ramen set meal came with minced meat cutlet, cold tofu with yam, salad, and rice for 780 yen. The Manpuku Set comes with ramen and a bowl topped with four kinds of fried food, including miso kushikatsu and fried horse mackerel, for 1000 yen. Working in the kitchen are the third-generation owner, Yoshio Naito, and his son, the fourth-generation owner, Takahiro. Kinema Shokudo was started by Yoshio's grandfather, Takashi. Kakegawa, which flourished as a post town on the Tokaido road, had many shops lining its streets. Kinema Shokudo 3rd generation owner, Yoshio Naito "Even when I was little, there were all sorts of shops, shoe stores, tobacco shops, greengrocers, butchers, and all sorts of other shops, and it seems like this area was a very lively place." There were also movie theaters and playhouses, and it was known as a town of entertainment. Kinema Shokudo 3rd generation owner, Yoshio Naito "Movies were something to be admired, and it seems that customers suggested the name Kinema (cinema) because it sounded so fashionable." 100 years have passed since then. The menu remains unchanged to this day: the old-fashioned ramen. The clear soup is pork bone-based. Third Generation Owner, Yoshio Naito "This is pork backbone. And some vegetables. We don't keep it cooking the whole time, but we put it in and let it rest. It's a ramen that my grandfather, Takashi, started making, and my father, the second generation owner, has continued to make it the same way, so it's still a simple preparation method." Customer "I come here every week. It has a taste that makes you feel the Showa era. It's very nostalgic." Customer "It's rare, and (simple ramen) is becoming less and less common these days. I'm happy to be able to eat it in a place like this. It's really delicious." Third Generation Owner, Yoshio Naito "When I came along, there was a ramen boom, and for a while I thought it would be better to adapt to the trendy ramen, so I changed the contents and started making soup, but the customers said they prefer the old-fashioned ramen. It's hard to keep going for a long time, but as long as the customers are happy, I want to do my best without raising the prices as much as possible." For more details, check out NEWS DIG! ↓ https://newsdig.tbs.co.jp/articles/-/...