I went to Kamikochi in Nagano in September this year and realized that traveling is really great.
However, once we return to our daily lives, we find ourselves repeatedly going back and forth between home and work.
The store, the mail order, the radio. The work never ends, and there's no time to spare.
Immediately after going on a trip, I thought, "I want to travel again to enrich my daily life," but then I realize that this feeling fades away very quickly, and I feel a bit disappointed.
I guess this heavyweight won't get going unless he feels a strong desire to "OK, I have to go."
Of course, I want to go to New Zealand soon and see as many local wineries as possible.
So, is there anything nearby that you "must go to"?
Just as I was thinking that, something rather interesting happened at the counter yesterday.
Just after the opening, a man arrived.
"I wanted to come to this store," he said, and started telling me about himself.
I worked as a chef in New Zealand for 12 years until last year, and then I came back to Japan, originally from Nagoya.
He is currently preparing to open a restaurant in Sasebo, Nagasaki, where his wife's parents live.
I want to sell my favorite New Zealand wine in my store. I asked a friend how I could get some, and he told me about the mail order service Bokumo Wine.
I looked it up and found out there is a wine bar called Bokumo in Nagoya. I need to find out what kind of place it is. I want to be inspired.
That was the reason he came to the store.
Of course, the conversation was lively.
While enjoying the pairing of the chef's new Ramburg steak and red wine, the conversation ranged from ingredients to procurement, the food and drink ratio, and interior design.
I then shared as much information as I knew about the New Zealand wine scene.
The new restaurant will be about 2/3 the size of Bokumo and will mainly serve handmade pasta. It won't advertise itself as New Zealand cuisine, but will serve unique and delicious dishes made by a chef who lived in New Zealand.
The target audience is half American soldiers and half locals. They serve lunch as well as dinner. They don't serve Sasebo burgers.
As we talked, I remembered the excitement I felt before opening the store. I know it's going to be hard with so much to do, but I want to see them do their best. And I want to treasure the connections we've made through New Zealand wine.
Partway through the trip, a couple from Korea who were visiting Nagoya as tourists sat down next to me.
The couple had met six months earlier, and both had studied abroad in Japan and were fluent in Japanese.
He loves wine and lamb, and came here after searching online six months ago. This is his second time in Nagoya and his second time at Bokumo. I'm so grateful that he chose us.
"Have you ever been to Nagasaki?"
"I don't have one, but I'd like to go."
The conversation got exciting, and when we looked into it, we found out that there were direct flights from Seoul to Nagasaki.
"Well, we'll go when the store opens!"
The couple shared a bottle of wine and chatted about sightseeing in Nagasaki and their favorite Korean food.
Nagoya, Nagasaki, New Zealand, Korea.
A night spent all connected at the counter. This is the best part of going to a restaurant.
The name of his restaurant, which is scheduled to open in February next year, is "+64." Those who know will understand that it's a clever name that evokes New Zealand.
After some research, I found out that there are direct flights to Nagasaki from Centrair.
I am very curious to know how the restaurant will be completed, what the menu will be, and what New Zealand wines will be paired with it.
