I am not a gourmand.

However, I have experimented that

When a local engineer asked me what the best American food was, I was able to ask him back, "If there is such a dish, tell me about it"

When I was on a business trip to London, I said to a local expatriate, "London's food is pretty cool, isn't it? I was told that "London is not England"

I admit that I'm not a hopeless tastemaker, and,

I believe I can distinguish between what is "good" and what is "not good" and verbalize it.

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Recently, I have been watching with great interest the acquisition of Otoya Gohan-dokoro by Otoya Holdings.

The point of contention in this acquisition case was whether to have "completely homemade food" or to outsource part of the cooking (central kitchen).

I really like the set meals at the "set meal restaurant"

When I lived in Kyoto as a student, eating "ginger-grilled set meal" or "saury set meal with natto" at the set meal restaurant "Hiyoshi" at Eizan Electric Railway in Kyoto, Hachiman-mae station, is a reward to study and work.

And, well, I am a bit sensitive when it comes to "set meal restaurant" and "set meal".

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I don't insist on "completely handmade".

Even if it's a "central kitchen,", it's good enough for me, as long as I can eat a good set meal.

In short, as long as it tastes good to me, I honestly don't care about the process.

Perhaps "completely handmade" wins in taste, but this is a trade-off for price.

If the difference in taste is unrecognizable to me, the cheaper the set meal, the better.

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This is why I am looking forward to the future of Otoya Gohan-dokoro.

Of course, there is always the possibility that I might get a "big miss", but then I just go to another set meal restaurant.