Why are Atelier Beton aprons so popular?

Case 01

PROFILE

Ishikawa, Warmth

curry shop

. A sink curry shop that does not have its own store, but borrows from all kinds of stores. For weekday lunch, he uses "The Tamuya" bistro in Nakameguro as his base. He also holds occasional events to propose a marriage of curry and French cuisine at "Tokiya" in Gakugeidaigaku, curry and Japanese tea at "Gengenan" in Shibuya, and curry and cocktails at "Robby" in Ikejiri-Ohashi, which are yet-to-be-seen. Although the restaurant does not have its own name, "Dan Curry" has become a common name for the restaurant.

What do you usually wear to work?

Ishikawa:The pants are from a brand that a friend of mine owns. . Tops are all black T-shirts that I don't mind getting dirty. On top of that is an apron from " Atelier Beton. . I bought it when the brand was first established, and have used it several times while replacing it.

What do you like about it?

Ishikawa:The canvas fabric is tough, so it doesn't get dented even if you use it every day, and the more you use it, the more it tastes good. Many sturdy products are heavy, but Atelier Beton's aprons are lightweight. That is one of the charms of these aprons.

When you are standing in the store, you have to wear it all the time, don't you?

Ishikawa:Yes, that's right. Also, when I put on my apron at the beginning of preparation, I think, "Let's work hard for another day," and when I take it off after business hours, I feel like, "Thank you for another day of work. The apron is surprisingly important for turning on and off the switch.

You have been renting various places to serve curry, do you have any plans to open a restaurant?

Ishikawa:At first, I wanted to own my own restaurant, but I couldn't find a place that I liked. At that time, the owner of "The Tamuya" asked me, "Why don't you try working at my place until you find a place? I was invited to try it at my place until I found a place.

I decided to open for lunch only while looking for a new place, and at the same time, I started to hold events at another restaurant, but I really enjoy being able to challenge myself in various ways with people from my favorite restaurants. This is something I would not be able to do if I had my own store. Both have their good points, but I am going to continue with this style of business.

You only have chicken curry on the menu , what is the reason for that?

Ishikawa:For example, if you offer several kinds of curry, and if the orders are unbalanced, the remaining curry will lose its flavor. . First of all, I don't like that. Also, it is physically difficult for one person to prepare several kinds of curry. So, I wanted to try to expand the possibilities by focusing on chicken curry, which is what made me fall in love with curry in the first place.

Can you tell us about your commitment to the project?

Ishikawa:I believe that deliciousness is built on the flavors you taste in your mouth, on your tongue, and on the aftertaste of the food after you swallow it. The lunch menu features the same chicken curry every day, but we change the flavor every day by adjusting the amount of onions and oil, the balance of spices, the way it is sauteed, and the amount of time it sits in the pan. Although it is the same chicken curry, I have made it more than 700 different ways by slightly changing the ingredients, amounts, and cooking time.

Ishikawa:As for the curry for lunch, I think it is important to have the gentleness of home cooking, and I try to make it so that it is not a burden on the body even if you eat it every day, but rather something that will make you feel better.