The specialty, squid ink shrimp chili fried noodles, is named after Mr. Kawakami's specialty, squid ink spaghetti. “When I first met him, he was already a top-notch person in the cooking industry. Before we knew it, we started going out to eat together. I used to call him uncle, but he had a personality like a naughty younger brother. and traveled both domestically and internationally.I worked hard and played hard.” Mr. Kawakami continued to be a chef even after his illness was discovered, and continued to stand in the kitchen until a few days before his death.

“Due to the corona crisis, my own financial situation was not good, but I didn’t want to hand over the [Tanto Tanto] location to an unrelated company, so I had no choice but to take over.” The goal is a well-known restaurant in the city where you can enjoy gyoza and bottled beer, which Mr. Kawakami also loved.

“It takes eight hours to make a plain soup that uses a lot of chicken bones. If you omit this basic principle, there is no evolution. Masu".