Buon Giorno (1950).

 

Sorry for the old-fashioned pot photo.

While we are on the subject of typhoons, let me talk about an old story once in a while.

 

The first one is a sauce pan that I have been using it since the opening of the restaurant to stir-fry flour roux.

The entire pan is deformed from the high temperature, and the handles are bulging upward.

 It is a memento of my uncle’s steak restaurant, Buon Giorno (1950).

 I use the same pots and pans that he used at Bon Giorno, including the sautoir, marmite, and other pots and pans. I recently bought a larger pot. I bought iron frying pan around the time of the restaurant’s 5th anniversary for the first time. I don’t buy a lot of kitchenware because the restaurant is not very big.

 

It is rare for baron to buy a big pan because I want to prepare my dishes frequently.

 

I have been to Bon Giorno several times since I was a student.

Kobe is a city of Western food.

Although Western food is booming in the world nowadays,

I used to work part-time at a different Western-style restaurant 7 days a week since I was in high school.

My mother also worked in the restaurant business. She was a Japanese food chef, so from a young age I was always eating fish osuimono (Japanese style clear soup) and sashimi.

 

After I started working at a Western restaurant and hotel as a cook, my taste for Western food was developed.

After working the hotel, I left Western food for a while,

Five years later, I had the opportunity to work at a traditional restaurant of western food again, making demi-sauce, hamburgers, hashbeef, consommé, curry, tartar sauce, and other traditional postwar Kobe dishes.

I had a strong passion for Western food. After the traditional restaurant, I was asked if I would take over Bon Giorno (I was also asked if I would take over bakery Hishiya and any other restaurant as well. I figured every restaurant has succession issues) I am glad that I contacted Chef Ichimiya and chose the kilning steak restaurant.

There was a time when I wanted to open my own Western-style restaurant and I had prepared for it. So I am now running lunch time on Saturdays. I have made omelette rice and other dishes tens of thousands of times, although I don’t put them on the menu. The base of the soup stock is Kobe beef, which makes even ordinary Western dishes surprisingly tasty.

If you have been to many western-style restaurants, but have never been satisfied with the taste, please come and try our dishes.

As for the a la carte lunch menu, please note that we only accept customers who have been to our restaurant within the past year.

 

Since I was at the traditional steak restaurant, we still maintain that grilled meat is almost never served as an appetizer to first-time customers so that they can enjoy the main dish. Since I am used to the taste of Japanese food, I serve appetizers that not to be heavy the dishes as much as possible.

If a guest has been coming to our restaurant many times, we will make some changes.

We also have an all meat course for those who want to eat only meat all the time.

Whenever I see these pots and pans, they remind me of my uncle.

I go to work remembering how he used to work even though he was an old man.

https://www.instagram.com/p/C_khcv3zuq_/?igsh=b2Q4Z2oyZ3IyY2hz

The latter half of the photo is from Teki’s restaurant.

The match is chic, and on the matchbox it says, “Love thy teki (enemy)”