VINTAGE in PILLS Collection Parade#3 – Special for TV

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── 山の麓、清流と田と畑に囲まれた古民家より ──
51歳で無職。となると、世間様は白い目で見るとは思うが、田舎の自然に半分浸かると、自分が何者でもなく、地球の一部であることだけがよくわかる。
年齢を重ねた結果、人間が設計した仕組みや仕掛けが、いまいち分かりにくい。単細胞な俺は、単純なものがいい。自然の摂理に任せると納得がいく。
俺は、大阪泉州岸和田生まれ。幼い頃から、だんじり大好きで育つ。
と同時に、祖父の百姓仕事を手伝うことや、祖母の料理と手作りのお味噌や梅干し・漬物を食べるのが、大好きな少年だった。
そしてもう一つ、田舎育ちで野山を駆け回り、そこら中、傷・あざだらけにして遊んでいた。「泥作”DORO_SAKU”（どろさく）」という字（あざな）を、祖母につけられていたくらいであった。
勉強はできなかったが、昔も変わらず、日本は学歴社会なのである。加えて母親は小学校教員。渋々の勉強で、大学までは進学するが、もれることなく中退。
第2次ベビーブーム。そして高度成長期の中期から後期に少年時代から青春時代を過ごし、「自然界」とだんじりという「伝統文化」とは違う、全くの別物が、テレビやラジオ、雑誌の中から強烈な刺激として、視界から脳みそに注入されていった。
高校から大学の青春時代では、アメリカのヴィンテージファッションにハマり、1ヶ月かけてLAで古着をしこたま買いに行ったこともある。キャンプや川遊び、登山、スノーボードなどのアウトドアもたくさん経験し、結果大学を中退。
24歳で某一流商社の子会社にまぐれ入社するが、朝、出社すればOLの方々が淹れたてのコーヒーを机まで持ってきてくれ、日本経済新聞を理解出来ないまま読むふりをし、パソコンを開いて、仕事をしてるふり、ご機嫌伺いの顧客回り、、、自分には退屈に感じることが多かった。
10代の頃の希望や夢を思い出すようになり、学生の頃アルバイトしていたカフェのようなお店がしたいことが脳裏から離れなくなった。
30歳を機に商社を辞め一転、料理の世界へ。
30から料理人は遅いと言われながら、2年の修行を経て、料理人兼経営者の道へ。1日15時間、繁忙期は20時間働いた。体得にかかる10万時間は経験の量。すぐ追いつき、追い越していった。
大阪激戦区で「しっかり手の込んだおもてなし」「粋・艶は料理の基本」をモットーとする4店舗の飲食店を運営。
本店「桜屋」は客単価6000円〜8000円のK割烹レベルの居酒屋。カウンターの前で料理が出来上がっていくスタイルでお客様から丸見え「手抜き」は、出来ない。
個室の「桜屋はなれ」は客単価15000円〜30000円。立ち飲み「桜子」は本店の味を気軽にリーズナブルに。もう一軒は「カクウチ」スタイルの酒屋。
複数店舗をいろいろなシーン、または、いろいろなお客様にお使いいただけるように４店舗経営していた。
順風満帆。
そして順調に将来が見えてきた。
矢先に、コロナで大失敗。
足掛け20年の事業を全て手放し、家族も解散。
どん底へ転落。
会社を辞めた30歳の頃に逆戻り。
金なし地位なしの独り放浪生活へ。地べたを這いずり回るのが好きとしか言えない。いつかは五体投地で日本一周か、、、
現在は、滋賀県の片田舎に拠点を構え、自給自足の生活に挑戦中。
飲食を生業とする。ということは、命を頂き自分の発想で、圧倒的な食の作品を作り、その作品をお客様に味わっていただき、お金を頂戴してきた。
その経験と幼い頃からの記憶や経験をスクランブル。
これからの自分の人生は、古民家・囲炉裏、、、荒れ果てた土地や建物、道具たちに、命を吹き込むこと。
０から育て頂戴する。０から直し使う。
その命を吹き込む作業の日々の記録。
身内、友人に、たくさん迷惑も心配もかけたが、復活することなく現在に至る。
これは俺自身の、日々の「復活」の記録でもある。
復活は俺の希望だ。
暁にはシャッポんぬいで、こうべ下げに、幼い頃から苦楽を共にした、みんなに会いにいくんだ。
───
【 English Description ── The Chronicle of a Master Chef’s Mutation 】
Society looks down on a 51-year-old with no job. But when you submerge yourself halfway into the rural nature, you realize you are nothing—just a small piece of this Earth. As I age, human-made systems make less sense to me. I have a simple mind; I prefer simple things. Surrendering to the laws of nature makes perfect sense.
Born in Kishiwada, Osaka—the land of the roaring Danjiri festival drums. I was a wild countryside boy, nicknamed “DORO_SAKU” MUD_MAKER by my grandmother for always being covered in bruises. Yet, I loved helping my grandfather farm and eating my grandmother’s handmade miso, plums, and pickles. Spending my youth amid Japan’s economic boom, my brain was pierced by Americana vintage fashion and extreme outdoor sports, eventually leading me to drop out of university. At 24, I lucked into a corporate job at a major trading company’s subsidiary. But faking to work, sipping served coffee, and pretending to read the Nikkei newspaper was nothing but an unbearable bore. Remembering my teenage dreams, running a cafe became an obsession that never left my mind.
I walked away from stability at age 30 and dove headfirst into the culinary world. Everyone said it was too late. I worked 15 to 20 hours a day. The 100,000 hours required for mastery is purely a matter of intensity. I caught up instantly and surpassed them all. In Osaka’s fiercest culinary battlegrounds, I operated four successful venues driven by “meticulous hospitality, style, and sensuality.” My flagship K-Kappo tavern, “Sakuraya,” commanded 8,000 yen per guest with an open counter where cutting corners was impossible. I expanded into premium private dining “Sakuraya Hanare” (up to 30,000 yen), a casual standing bar, and a traditional “Kakuuchi” liquor house. Everything was smooth sailing.
Then, the pandemic struck. Total collapse. I lost my 20-year legacy, handed over all my businesses, and my family dissolved into absolute rock bottom. Sent straight back to square one—exactly where I started at 30. No money, no status. Just a solitary wandering soul crawling on the dirt.
Now, I have retreated to a rural village in Shiga, challenging myself to raw self-sufficiency. To make a living through food means taking lives, injecting my own vision to craft overwhelming masterpieces. Now, those elite memories scramble together with my childhood roots. My remaining life will be spent breathing new life into this abandoned folk house, its hearth, its ruined tools, and its forgotten lands. Raising and receiving lives from zero. Utilizing everything from zero.
In the wake of my abyss, I caused endless trouble and worry for my family and friends, yet I remain un-resurrected to this day. But this is the chronicle of my own daily resurrection. Resurrection is my ultimate hope. When the dawn finally breaks, I will tip my hat, bow my head low, and go out to meet everyone who shared my joys and sorrows since childhood.
───
黄昏のケセラセラ ｜ co-du 桜屋 ”滋庵” – Jian 〜
空間の貸切、anytime遊び、ご予約に関するお問い合わせはすべて各種SNSのDM（ダイレクトメッセージ）、またはチャンネル概要欄のメールアドレスにて。
#黄昏のケセラセラ #近江事変 #滋庵 #anytime遊び #一期一火 #古民家再生 #古民家カフェ #自給自足 #百姓Philosophy #K割烹 #Kappo #ジビエ #MUD_MAKER #Tasogare_QSS #Japanesecraftsmanship #Vlog

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