<Jonetsu Tairiku> Deli restaurant owner/Gonichi Murayama I want to take it home right now! The creator of the popular "sukiyaki bag"

Gonichi Murayama, who appears in "Jonetsu Tairiku" (Provided by MBS)

Founded in 1889, Odawara-ya is a delicatessen store with a history of more than 130 years in Hakusanjo, Bunkyo-ku, Tokyo. Gonichi Murayama, who runs the restaurant as the fifth generation, will appear in the documentary program "Jonetsu Tairiku" (MBS production work / TBS nationwide network, March 6, 11:00 pm). Standing in the kitchen of about 2 tsubo in the back of the sales floor, he continues to make 30 kinds of side dishes every day. Demand for take-out has increased since the corona crisis, and many customers of all ages were flocking to Odawara-ya. "Tsukudani of clams", "Fried eggplant", "Potato salad", "Tamba black beans", and "Koya tofu" are all handmade gentle tastes, not flashy but definitely delicious. The most popular item is the "sukiyaki bag," which can only be made 40 times a day. Murayama developed this product about 25 years ago when he wanted to recreate the “second day sukiyaki” that he ate in his lunch box. is. I thought the recipe was a secret, but he generously revealed it in front of the camera...Boiled ingredients such as beef, shirataki, long onions, shiitake mushrooms, udon noodles, and quail eggs in a sukiyaki style and wrapped in aburaage. Soak it in the broth and let it sit overnight, then simmer it together with the fried tofu the next morning, and you're done. "What we sell is not a treat, but something we eat every day. We can't do anything special, but we put a lot of time and effort into making it." The warmth of a family business is also a secret of its popularity, and it is a familiar sight to see flowers blooming in conversation with regular customers. On his days off, Murayama was working on developing a new menu. I would like to think of a side dish that will become a staple of summer along with the "sukiyaki bag". I prepared eggs, curry roux, minced meat, onions, and cabbage. "Only the name is decided. Curry Bakudan..." Murayama stands in the kitchen with an innocent idea like a boy somewhere. What kind of side dish will be completed?　Odawara-ya has been loved by local residents and passed on its history, even though it was destroyed twice during the war. Among the regular customers are strong people who have been coming here since the 1940s, and families who have been fans for three generations. A warm exchange between the Murayama family and a customer at a small side dish shop in town. "Nothing happens, but I look at Murayama's days as they seem to fall in love with the way things pass by indifferently." Kenichi Murayama Born in 1973 in Tokyo. I love to eat and cook since I was a child. When I was in elementary school, I used to help out at the store, such as handling kohada and making curry for meals. After graduating from the Department of History at Aoyama Gakuin University, he worked at a confectionery manufacturer before entering the store. Through an acquaintance's connections, he also had the experience of training at a Japanese restaurant in New York. About a year after joining Odawara-ya, he developed a “sukiyaki bag”. It was picked up by newspapers and became the restaurant's signboard menu. He is searching for the development of new products while inheriting the taste of the restaurant, such as boiled beans and tsukudani that have been passed down for generations, the "potato salad" that his grandfather was good at, and the "Chinese salad" that his father started. A craftsman-like fifth-generation owner with a wife and two children.