You can enjoy a variety of fresh seafood dishes at a restaurant located at the back of the first floor of Minato Yokocho in Mochimune. "Shokujidokoro Wagamama" offers dishes that satisfy customers' palates, thanks to the owner's keen eye and skills honed from years in the fish market. The restaurant is run by an owner who devoted his youth to disco music in the 1980s. If you're a seafood lover, a fan of disco music, or simply want to chat with someone from the same generation as the owner, be sure to visit Minato Yokocho!
The Journey to the Opening of the Shokujidokoro Wagamama
On June 10, 2023, "Shokujidokoro Wagamama" opened in Mochimune's Minato Yokocho. "There were many challenges, and it would take about three hours to tell everything," says the owner, Atsushi Aikawa. His background is diverse, including experience as a fresh fish shop owner, a snack bar manager, and a truck driver. Throughout his journey, one dream has remained constant: "I want to own my own restaurant." After many twists and turns and numerous encounters, he finally opened his long-awaited restaurant in Mochimune in December 2022. Just as he was starting to feel established, a fire from an adjacent business rendered him unable to operate for two and a half months after opening.
"Everything went blank," Aikawa recalls, standing on the brink of despair. However, he fought back, starting to sell bento boxes in front of his restaurant as soon as it was closed. Simultaneously, while searching for a new location, he received an offer from Matsushita, the owner of the bibimbap specialty shop "Padakka Monogatari," to take over a tenancy in Minato Yokocho. Thus began the second chapter of "Shokujidokoro Wagamama."
What is the origin of the intriguing name "Shokujidokoro Wagamama"?
The owner, Aikawa, loves disco music and particularly enjoys songs from the '80s. Initially, he wanted to name the restaurant "80's," but when he approached the real estate agent, they replied, "Hmm... naming a dining establishment '80's' might not be a good idea." As he expressed various opinions, Aikawa's wife chimed in with a decisive statement: "If you're going to be so stubborn, why not just call it 'Wagamama'?" (wagamama in japanese means stubborn, selfish, one who wants to fulfill their own desires and so) And thus, "Shokujidokoro Wagamama" was born. It's a heartwarming story that offers a glimpse into their relationship.
Shokujidokoro Wagamama
The lunch menu features a variety of seafood rice bowls, including sashimi sets and homemade roasted pork fille rice bowls.
In the evening, the menu focuses on izakaya-style dishes, featuring items like sashimi, fried foods, and grilled dishes that pair well with drinks.
For the seafood rice bowls, you can choose between sushi rice or white rice. Initially, customers couldn't choose the type of rice, but after receiving requests like, "Can I have sushi rice?" the owner decided to offer options to cater to customers' preferences. They also want to accommodate customizations as much as possible, so feel free to request things like a half-and-half bowl with both raw and boiled shirasu (whitebait)! Additionally, large servings of rice are free, so you can enjoy a hearty meal!
A rice bowl made with sardine flakes and locally sourced shirasu from Mochimune.
While you may often hear about chicken and egg rice bowls or salmon and salmon roe rice bowls, a rice bowl featuring sardine flakes and shirasu is quite rare. Since shirasu grow into sardines, this unique take on the traditional rice bowl is presented here! On top of warm rice lies the flavorful sardine flakes from Nishio Shoten, a dried goods store in Kambara. The owner, Atsushi Aikawa, personally visited the factory in Kambara to ensure the quality. Accompanying this is specially selected boiled shirasu from Mochimune, known for their size and fluffy texture, bursting with umami. You can truly appreciate the flavors of both the sardine flakes and the shirasu, so try tasting them without soy sauce first.
This rice bowl comes with miso soup and a small side dish.
An additional offering is marinated raw shirasu. The fresh shirasu is soaked in a special sauce. It's said that the most delicious version is the one marinated for one day; if left any longer, the shirasu will dissolve and need to be discarded. This dish is included in the daily lunch menu as a rice bowl, so there may be times when it's unavailable depending on the timing. If you're lucky enough to come across it, be sure to enjoy this exquisite delicacy!
Another recommendation from the owner, Aikawa-san, is a dish called "Devil's Grilled Onion." During lunch, it's served as a rice bowl, while in the evening, it's available as a side dish. The grilled onions are marinated with garlic, chives, and chili peppers in a special sauce, making it an excellent snack for drinks and or as a side dish with rice. The punchy flavor of garlic and the spiciness of the chili are stimulating and incredibly delicious! Be sure to give this dish a try as well!
What does Shokujidokoro Wagamama value?
Aikawa: "The most important thing for me is communication with customers. In a typical dining experience, you eat, pay, and leave, but I want it to be different. I want to listen to my customers and have conversations with them. I cherish this place as an opportunity to meet various people. I particularly want to talk with those in their 50s who listened to music from the 1980s--sharing memories about songs that were popular back then! So please, let's take our time and chat over drinks in the evening. What are your desires?"
Text/Photos: Yore-chan
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