ABOUT
CHEF : Daichi Motoya
passion and creativity
Birthplace: Fuchu City, Hiroshima Prefecture
Career
After graduating from culinary school, I trained at a teppanyaki restaurant in Osaka, gained restaurant experience on Malta Island in Italy, and returned to Fuchu City, Hiroshima Prefecture. We opened "Nikupon" in 2020, and we express the culinary approach born from our unique background as part of the restaurant's appeal. You can enjoy a new taste adventure with dishes that are filled with my career.
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Bingo Fuchu City is a town where there are many okonomiyaki restaurants and other food culture has not developed. This is a town where there are few options when it comes to where to eat and what to eat when going out to eat.
Therefore, through our store, we would like to provide our customers with delicious food and new drinks that they have never tasted before.
I would be happy if we could grow together with our customers and the people of the town through Nikupon. We also want to cultivate the tastes of our customers, and we operate every day with the feeling that we want our customers to develop our restaurant.
Wonikupon's philosophy
The name ``wo'' Nikupon originally refers to the Japanese word ``meat,'' but we chose the name by adding the particle ``wo'' that connects words to the beginning. The name, which uses this particle, conveys the meaning of creating deep ties with the farmers, butchers, fellow restaurants in the same industry, and customers, with whom we have had relationships since we first opened. ``Pon'' comes from the nickname ``PON'' that I was called in Malta.
My philosophy is simple. High-quality ingredients do not require any modification, and I am very particular about the ingredients I use, and I consume most of the ingredients within two days from purchasing, preparing, and serving them.
This allows us to bring out the freshness and flavor of the ingredients to the fullest, delivering the best taste to our customers.
``Nonikupon'' has been well-received as a place where you can enjoy simple and delicious cuisine that brings out the true value of the ingredients. ”
``wo'' in niku
At my store, we value the stories behind the food, and that is what we embody in ``Gonikupon Seasonings.''
We believe it is important for our customers to be able to see where their food is made, who is working on it, and the face of the producer.
I personally visit the producers, learn directly about their passion and techniques, listen to their stories, and pass on their stories to our customers. This background is reflected in the dishes we serve as one of Nikupon's seasonings.
What I mean by seasonings is not just seasoning, but telling the story of food through the manufacturing process and the connection with the producers.
Please enjoy the depth of food and connections with people through Nikupon.
Story is the seasoning
My philosophy is to have the utmost respect for the ingredients and to make our customers feel the heart of Hiroshima's producers in every bite. My mission is to work directly with producers and convey their passion and stories through their ingredients.
We are proud to be able to make the most of local Hiroshima Prefecture ingredients and to be a treasure trove of ingredients. By minimizing the use of ingredients from outside Hiroshima Prefecture and providing fresh and delicious local ingredients, we hope that our customers can enjoy Hiroshima's food culture and climate, which are still unknown to them.
My cooking is special, full of deliciousness and local love that can only be found in Hiroshima.
A place that connects producers and customers
