Let's talk about your products.
Kakimoto: This season's clothes are from "Komori," "Nuysness," and "Indigo A.M.," shoes from "Les Uccas," dead stock from "Frame France" from the 40s and 50s, and woodwork and lacquerware from "Takashi Tomii" for vessels.
. All of the items look great in this space. Let's start with "Komori.
Kakimoto: There is not a single piece of clothing in "Komori" that I can't wear. I like everything that Mr. Komori (Keijiro) does. Komori's clothes are based on things that have roots, and they are not overly designed. For me, it is a brand that makes me feel very secure, and it is the clothes I wear most on a daily basis. Some people look at it from a different angle because it has been selling so well lately, but I don't think "Komori" is in that dimension anymore.
Mr. Komori isIn this interview.He said that the clothes he makes are like his own children. . He also said that it has become very important what kind of people pick up his clothes.
Kakimoto: When I told him about this restaurant, he said OK, as long as it is that kind of restaurant. I really sympathize with Mr. Komori's attitude of only doing what he wants to do. At the moment, "Kakinoha" does not have any originals, but I would like to keep "Komori" as if I were dealing with originals in my mind.
You also make special-order items with "nice-ness.
Kakimoto: I like the sensibility of the designer, Mr. Yuichi Go. He is able to create materials, and he is also very careful in his work. Each of his designs has thought and meaning, and is artistic in its own way. He also doesn't make things with price in mind. He honestly gives shape to his thoughts and puts a fair price on the finished product. I meet many designers, but he is a genius, and he sees things differently from others.
Kakimoto: . The jacket is a bit large, as it seems to be the image of a musician wearing it down. . it's a jacket, but it's a kind of a combination of a chester coat and a chester coat. . It's made from dead stock cashmere from the 80's and 90's. I saw a sample of the fabric at an exhibition, and it was undyed. I saw a sample of the fabric at an exhibition, and it was undyed. I was really interested in it, so I had it made from that fabric. Most of the rest, including the hair-pulling process, is done by hand. The image of a garment that is made with a great deal of time and effort, yet is worn out, is very unique.
How is your coat?
Kakimoto: The material of this coat is cotton beaver. The shape itself is new for this season, and is a docked version of a coat from the 40's or so, with the front being French and the back being English. The angle of the collar and the slope of the shoulders are French, while the back is based on a cycle coat, with raglan sleeves and deep vents.
The colors are very nice.
Kakimoto: Yes, that's right. It's all navy, but it's like an American eggplant blue. . So it is a coat that is a mix of many different countries. It's like a blanket walking around, and it's an amazing piece of clothing.
. By the way, I heard there have been several line-ups since the opening in September.
Kakimoto: Yes , I was surprised.
How did you announce the restaurant?InstagramAnd is it more of a gradual process?
Kakimoto: Yes . I was doing this while uploading a few photos.
. You take your own photos, too, don't you?
Kakimoto: Yes . I started taking pictures when I started surfing , and I've loved photography ever since.
And then...Website. is also a nice touch.
Kakimoto: This site was actually created by a girl who worked as a buyer's assistant at Bloom & Blanche. She was originally my assistant, so she knew exactly what I liked, and she gave me the green light.
That's about it in terms of publicity, isn't it? That's how you get a lineup, hmmm, that's great.
Kakimoto: Kakinoha is only open on Saturdays and Sundays, but we try to have only one or two new items available on Saturdays. We try to announce it around Monday, and people who want that item come to the store for the Saturday opening, so I think that's why there is a line. It seems that everyone who comes at the opening has a clear idea of what they are looking for, and they come to buy it.
I understand that many of them are not locals.
Kakimoto: Yes . About 10% of them are from Kamakura. Some of them were from Ibaraki or Shizuoka.
. Of course you deal with customers alone, don't you?
Kakimoto: Yes . I had to wait a bit at first. . Actually, I haven't touched a cash register since I was about 22 years old.
It's been a long time since I last saw you. By the way, how is your customer service? I don't think I'm that bad at it, since I'm running a restaurant like this.
Kakimoto: I like to serve customers. To be honest, I'm pretty good at it. . maybe I am good at selling expensive or difficult things. However, as I mentioned earlier, in this store, the customers have already decided what they want to buy, so it's a little different.
Until you opened the store, were you worried about how it would turn out? Did you have any worries about how it would turn out?
Kakimoto: Yes . But I am doing what I want to do, and I hope we don't go into the red, so I wasn't too worried about that. . But I am glad that we got off to a good start.
What kind of feedback have you received since you opened the store?
Kakimoto: Everyone was especially complimentary about the space. People who know me said, "You have created a feeling that I like.
HOUYHNHNM's would like to pursue stores where the owner's character comes to the forefront, like the owner himself, so in that sense, I thought "Kakinoha" was very good.
Kakimoto: Thank you very much.
. Going to this restaurant is an event in itself, isn't it?
Kakimoto: . That's the kind of store I want to be. You don't have to buy anything, but I want you to take something home with you. I was very happy when the photographer said to me earlier, "This place looks like a church.
Kakimoto-san's store is his own private store, but I thought it was surprisingly new that he is also the director of "Bloom & Blanch" while running this kind of store. Both stores are like Mr. Kakimoto himself, but with a slightly different approach.
Kakimoto: Yes . I think we need to think about how to separate the two, but it is true that I am a part of both. Bloom & Branch allows me to do things that I cannot do on my own, so I would like to do things at Kakinoha that I cannot do at Bloom & Branch.
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