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[Cover Story] Inaniwa Yoseuke, captivating the Koreans' appetite
Introducing one of the three most famous Japanese Udons that boasts a 350 years of tradition
CEO Park Byeong-jin of Inaniwa Yoseuke
"Let's indulge in traditional handmade Udon that has come down through 7 generations" 

Introducing the authentic taste of Japanese Udon to Koreans
Soothing Japanese students with the taste of homeland

Park used to be a scientist who studied in Japan with a state scholarship. He knew nothing but science and spent most of his time in a laboratory. He then realized that spending time with his family was much more important and decided to come back to Korea. He established a company called Bio Biz with which he made $3M worth trade with one of Japanese major companies. However, and surprisingly, he left the business behind and eventually opened a Japanese restaurant called Inaniwa Yoseuke near Seoul City Hall. Park said "the reason I opened the restaurant was that I wanted to introduce the authentic taste of Japanese Udon to Koreans while soothing Japanese students in Korea with the same taste of their homeland. As I once was a foreign student in Japan and felt homesick often, I filled up half the staff of the restaurant with Japanese students."
Sato Yoseuke (headquarters in Japan) was famous for not franchising even with major companies. But one day, Park accidentally engaged in a talk with a man in front of the headquarters building and their talk developed to ask Park why he wanted to open a branch in Korea. Park said that he did not have any experience about making Udon but it was so delicious and he wanted to introduce the taste to the Korean people. Impressed by Park's remark, the man allowed Park to do it and Park immediately knew that the man was the 7th CEO of Sato Yoseuke. 

Meticulousness from choosing ingredients to finish
Master hands in kneading and fermentation

Inaniwa Udon cannot be mass produced. All the process from choosing ingredients to finish is done by hands. Park uses his hands to make Udon noodles by rubbing the dough between his two hands that should keep moving forward and backward and then it goes through fermentation. It takes a week to make a line of the noodles. Adjusting the drying time according to the weather and temperature of the day is also very important. The reason Inaniwa Udon has kept this method for 350 years is that it gives a different texture of the noodles. The chewy texture of the sleek noodles particularly is the best even among the three most famous Japanese Udons. It is not too much to say that it is a work of art. In terms of menus, it varies everyday for both lunch and dinner so you can enjoy a variety. 

The hand touch of Dakahashi Takehumi's 45 year experience
Appreciating special ambience on the traditional Japanese tatami floor

Inaniwa Udon is delicious even if you eat just plain noodle itself. But Park invited a special man: Dakahashi Takehumi. He has served as Chairman of Japanese Culinary Association and has a 45 year experience in the field. Park said "he actually was preparing for retirement when I asked him to take charge in the kitchen of the restaurant and thankfully he sympathized my will for Japanese students in Korea and eventually accepted." 

Thanks to Dakahashi, we can not only enjoy Udon but heavenly relishes that can go well with Asahi beer at dinner on the traditional Japanese tatami floored room. Asahi in particular is high praised by the headquarters as 'the best place in Korea where you can taste the true Asahi beer'. 

Park is firm not to do a franchise with his business. In stead, he is planning to open only directly managed branches. Park said "this is because we want to keep the original taste of Sato Yoseuke. But with directly managed branches, we can not only keep the tradition of the food but also contribute to creating jobs for Japanese students in Korea." However, Park is planning to do a franchise with famous Japanese breads. With his various ideas and experience in Japan, Park ultimately wants to create places where people from both countries can exchange each other's culture.

Inaniwa Udon is very expensive even in Japan. But in Korea, you can appreciate the same taste at a 50% reduced price. So, why not give yourself a special treat with an authentic and unique taste of Inaniwa Udon today on your way home after work?
 


±èÇпµ ±âÀÚ  catcry77@gmail.com
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