【TBSJ] Human recipe. recipe 1 Tsune Nagasaka (Schema Architectural Project) Biryani to eat with beer on the riverbank in the evening. | feature

There is no more room for what everyone else is pushing too hard for .

Toba:While we were talking, the biryani started to heat up. Doesn't it look really delicious? Now, serve it with a side of pak choi salad ... , and please try it.

Nagasaka:Oh, it's so delicious . The meat is tender and goes well with the salad, and together they are refreshing.

Toba:I want to make about 100 more (laughs). Speaking of which, is there anything you want to do in the future?

Nagasaka:The island could be small, about 20-30 meters, but I would like to create a base for living on an uninhabited island. I would like to attach a boat to it and go up there and think about how to get energy and how to make food. Also, I would like to build a station. I would like to build a station that is not a destination station with a strong tourist focus, but rather a station where people can just pass through. I would like to build a station that has a well-thought-out function. For example, I would like to create a station where people can sit down for a while before boarding the train, where they can sit in a comfortable place, where the signage is easy to understand, and so on. I would like to create something like that.

Toba:It's nice that they don't want to make something big.

Nagasaka:Well, I am not an architect in the sense that I am an architect. . so I have no desire to build a museum or a hall.

Toba:I have not been doing upscale, high-end cuisine lately, and I think there is room for teishoku (set menus) and the like. High-end cuisine has already been done to some extent by famous people, and there are many wonderful things out there. . I think there are more discoveries to be made in things that no one has ever taken seriously. For example, there is no serious talk of making taco rice at the Michelin level. I am interested in doing something like that. I wonder how high we can go with convenience store bento boxes, or salmon set menus, for example.

Nagasaka:. and so are noriben. Stations and noriben like passing through.

Toba:Yes, yes. So, it's not about making something as mundane as a boxed lunch taste great or attracting a lot of attention, but I think it's great to talk about making such things better.

Nagasaka:Yes, I agree. There are a lot of options left that way, and if everyone did that, it would be a lot of fun.

Toba:There is no room for me to be involved in something that everyone else has already pushed too hard for. On the contrary, there are still many things that remain untouched in such places. If you create each and every one of them with the same level of enthusiasm as the high-end ones, you will make many great discoveries. I believe that this is where I can make many people happy, and where I can find my raison d'être.

Nagasaka:. I think it is important to be able to feel that there is a wide range of things to do. I don't feel that way even if I reach the top of the heap, but rather, I feel that there are so many options in something so trivial. I think it is important to have that kind of joy, to feel that there is still so much more to do.

Toba:I think that's about a sense of challenge, and there aren't many challenges at the top. . because it's not something that is strongly driven by necessity. But I think it is very meaningful for me to work on something that is everyday and will never disappear. It is also a theme of my life. People often ask me, "Why do you collaborate with convenience stores?" I think there is a lot of potential to make things better, and as a person who simply makes things, there is a lot of room to make things better. I would like to make Onomichi's original biryani. I would like to make it and share it with everyone.

Nagasaka:I know someone who can catch wild boar , and I know someone like a fisherman who can catch fish in Thailand.

Toba:Then, I'll put those dishes on the table, too, and pop a couple of biryanis in the middle. Recently, I went to Toyama, and I thought that it would be best to stay at home, not to go sightseeing, but to just lie around. . It's just right to stay at home, goof off and go to the beach for a bit, or something like that.

Nagasaka:That's about right. Once you get off the hill in Onomichi, it's a hassle to get back up. But how can you make it while talking so much? It's amazing.

Toba:I'm good at grilling meat while doing Line, yes (laughs).