Episode 13: To Confirm Where the Fire Goes

After the shoot was over, I contacted the owner of a Michelin-starred restaurant who always gives me feedback.
I explained the situation and reported, "I've decided to go eat there."

The reply I got was just one word.
"I'm going too."

I couldn't help but laugh.

■ Michelin peers, but never visited each other

Actually, these two have co-authored a book on yakitori in the past.


They are chefs who both hold stars.

But surprisingly, they say they have never visited each other's restaurants.
"It's a good opportunity, so I definitely want to go."
That's what he said.

And a month later, we headed to Tokyo.
■ Why am I here?

To be honest, I was more nervous than excited.

With Michelin owners sitting side by side, why was I in between them?

I'm just someone who grills charcoal, so do I belong in this seat?
That's what I was thinking.


But the moment I entered the restaurant, that anxiety eased a little.

■ Right in front of the grill
The seats were specifically prepared right in front of the grill.

"I want you to see the charcoal."
It felt like that's what they were saying.

The skewers were served on a stop system.
If you don't stop them, they keep coming forever.

The grilling method was different from the Kansai style, using high heat at a close distance.

The grill itself was also designed so that smoke wouldn't rise upward.
The way the charcoal was arranged, the way the fire was started, everything was rational and beautiful.


For the first time, I watched head-on as the charcoal was perfected as a culinary element.

■ What lies beyond the fire

After business hours ended and all the customers had been seen off, they made a little time for us to chat.

I watched quietly as the two of them signed their co-authored book.

That scene was pure respect between craftsmen.
As we were leaving, they even gave us bento boxes to take with us.

Until the very end, he was a person who never forgot to show respect to the creator.
■ A discussion that lasted until morning


The night didn't end there.

Saying "Since you're here," they introduced me to many people.

A music producer, a young yakitori restaurant owner, and people interested in charcoal and fire.
Before I knew it, we were having a discussion about charcoal, fire, food, and culture until morning.

Honestly, I was sleepy.
But more than that, it was an incredibly beneficial time.
That night, I was convinced.

Charcoal is not something that ends in the mountains.
Beyond the fire, there are chefs, there are customers, and there is culture.

Charcoal may be the unsung hero of cooking, but it is definitely a part of the stage.

Next time, I will talk about how this encounter changed my own charcoal making.
Episode 14: Beyond the Charcoal