"Natsume" was opened in February 2018, in the same place where it used to be the former Chinese restaurant called "Raishoken".
Thanks to connections between the owners, Natsume opened by carrying on the flavors of Raishoken, and it has become so popular that everyday there's a line at lunchtime.
The steam rising from the dishes is sure to whet your appetite, and the owner's signature ramen is a must-try!
OWNER INTERVIEW
The chef tells us
about the specificities of the restaurant and about the charm of Mochimune.
Why did you open the restaurant in Mochimune?
I used to run the Cantonese restaurant in Togiya-cho for 8 years and somehow I got to know the owner of Raishoken who had been keeping the same recipe for nearly 50 years in Mochimune. I felt a kind of bonding with the taste so I decided to open my restaurant here.
During the six months before Raishoken closed, I trained diligently in the kitchen, learning everything from how to make the soup to how to perfectly grill gyoza. Back when we were in Togyamachi, we didn't serve ramen or grilled gyoza, so I believe I was able to fully incorporate Raishoken's recipes.
It makes me very happy when Raishoken's regular customers tell me, "It's just as delicious as it used to be." We've also continued the tradition of the winter-only oyster ramen, of course.
Handcrafted Cuisine with Care
Our specialty is our handmade dim sum, with everything from the wrappers to the filling made by hand. Though it takes a lot of time and effort to prepare, I believe there's no point in running the restaurant without this level of dedication. Our lunch-only set menu, the "Dim Sum Set," offers a selection of four types of our specialty dim sum on one plate. It's as popular as our ramen, which originates from Raishoken.
Due to preparation requirements, we currently operate on a reservation-only basis. However, our popular dim sum, "Cheung Fun," with its soft and chewy wrappers, has been in high demand. We make everything by hand using special tools, so I believe it's a rare delicacy that you can't easily find in Shizuoka.
Connections to the Community Felt After Moving to Mochimune
Perhaps it's the nature of the Mochimune area, but even though we are a new shop, I feel warmly accepted as a local establishment. We have customers who frequently visit us both during lunch and dinner, and when we appear on television, they come in, excited to say, "I saw you on TV!" as if it were their own achievement.
I want to build a shop that is loved by local customers for a long time, taking each step steadily. Additionally, I hope to contribute to making Mochimune an even better town, and I am committed to doing my part in that effort.
A Ramen Shop Led by Destiny
I declared at the age of four that I wanted to become a ramen chef. There was a ramen shop my siblings and I frequented, and during my student years, I worked there part-time. When I aspired to become a chef, they advised me to "train in Tokyo," showing me the path to pursue my culinary career. Although that shop has since closed, and I don't have any of their contact information, I often wonder if I might someday reunite with them if I continue running my own restaurant.