I want to see curry not only as "food" but also as a "culture" and transmit it.
One time, I was taken to a certain curry restaurant by a senior. There is always a big line there, and when you enter the store, the clerk says, "Is this your first time?" or "If it's your first time, do you see heaven or hell?" It's really painful. Inside the restaurant, customers were silently heading to their tables, and the only sound was the clacking of spoons and the sound of writhing in pain.
At first, I couldn't eat it at that curry restaurant because it was too spicy, but I wanted to go again. I started going there almost every week. It's an addiction, isn't it? Curry is amazing. I was impressed.
That's when I started thinking that I wanted to start a curry restaurant someday, and I started working toward independence.
Before starting the restaurant, I traveled to India for one month to make my own curry. I traveled to Mumbai, Chennai, and North India and ate various curries. I ordered the best restaurant in the North Indian market and learned how to prepare and make it every morning, as well as how to make authentic Indian curry.
However, at that time, I didn't even have my own recipe, so I decided to enter a spice curry restaurant in Osaka, "Old Yam House", because I had to "train" further.
There was a rule that the daily specials of the "Old Yam House" were "not to serve the same menu", and they were developing new menus day after day. To be honest, it was tough because it was my first time, but I was able to continue that lifestyle because I had the feeling that I was going to open my own restaurant.
In August 2019, we opened "Creative Curry MANOS".
Thankfully, MANOS has been open for five years now, and customers come to visit us every day before it opens, and we have been featured on TV, radio, and magazines.