In September 2019, the restaurant Hakko Monzen opened near Zenkoji Temple, offering delicious creative cuisine using Nagano Prefecture’s local specialties. Renovated from an old house, the interior blends a retro atmosphere with stylish design. We spoke with Mr. Kimijima, the representative who aims to introduce Nagano’s food culture in this new-era restaurant.
Creative Recipes with Nagano’s Ingredients
Currently managing two local restaurants, Mr. Kimijima previously worked in the wholesale of local vegetables. Drawing from that experience, he sources fresh ingredients that are delicious even when eaten as they are. The restaurant’s menu changes based on the vegetable procurement situation. He creates the daily menu based on the vegetables the store manager purchases every morning. This means that even if you visit daily, you can enjoy different flavors each time―a delightful aspect of the restaurant. Nagano Prefecture stretches from North to South, allowing for a variety of vegetables to be harvested in different regions, ensuring a rich supply of fresh produce. Here, you can casually enjoy creative dishes that blend Nagano’s fermented foods with fresh ingredients.
Creating a Cozy Atmosphere
Mr. Kimijima, who leverages his own “palate” and “network” to source ingredients from reliable young farmers, and who personally recruited the store managers entrusted with running his establishments. He hires many local college students as part-time staff. The restaurant is brimming with energy, truly revitalizing Nagano with the power of youth. “I want this to be more than just a place to eat—I want it to be a place where various human connections can expand,” Mr. Kimijima says. He hosts DJ events at the restaurant and creates a beloved establishment that serves as a local social hub, where people bring other people to gather and connect.
Spreading About Fermentation Culture
The word “発酵イズム(Fermentation-ism)” is displayed on the restaurant’s interior decorations and glasses. This word, carefully conceived to be approachable for overseas tourists and the social media generation, carries a passion to communicate the appeal of fermented foods to diverse people. “Fermentation has the power to maximize the inherent umami of ingredients,” says Mr. Kimijima, who himself was captivated by the allure of fermented foods.
He is collaborating with local fermented food manufacturers and developing menus that highlight shoyu-mame (soy sauce beans), a local ingredient of Nagano Prefecture. Currently, he has two restaurants in the Hokushin area, but he aspires to eventually expand to all four areas of Nagano: Hokushin, Nanshin, Toshin, and Chushin. “Since fermented foods differ in each area of Nagano, I want to offer a menu that leverages the unique characteristics of each,” he shared.
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The restaurant hosts a monthly DJ event and frequently organizes gatherings. Mr. Kimijima’s bright personality and his dedication to connecting with people have made the restaurant a beloved gathering place for many people.
