A hotel that expands the possibilities of travel
What does traveling mean to us?
Traveling gives us the opportunity to learn more about ourselves.
Such opportunities enrich the soul.
Compassion for oneself overlaps with the hotel's hospitality and connects to the charm of the area.
It's nice to meet you, but it's not nice to meet you.
It feels like it has been here forever.
Southwest Grand Hotel is a hotel and restaurant where you can feel this charm while staying in the city.
Surrender your mind to the next level of relaxation.
Experience something out of the ordinary while blending in with the locals.
A series in which we welcome guests who are good travelers and listen to their stories about their travels.
The second voice is BACAR owner and pizza chef Daisuke Nakamura.
“I want to grow up to be this cool.”
It hit me hard.
I met such an adult at the Southwest Grand Hotel.
Have you ever heard of BACAR in Naha, a restaurant frequented by everyone from foodies to gourmets?
Owner and pizza chef Daisuke Nakamura was selected as one of the world's 100 best pizza makers last year. It's a pizzeria that's so packed every day that you'd think there's probably no one in Okinawa who doesn't know about it.
"I wanted to run a small but unique restaurant. A casual but authentic restaurant with a strong core."
He said this in a soft manner.
Nakamura is from Naha.
He studied for a long time under Mr. Kakinuma (Seirinkan), who is said to be the leading expert on Neapolitan pizza in Japan in Tokyo.
It then returned to Okinawa, and last year in 2023, BACAR celebrated its 15th anniversary.
``While working on BACAR, I opened a restaurant called Aldor in Chatan for about three years, and just when I thought I was finally on track, the coronavirus hit.I thought I could save the company by returning to the field. We sold everything that was in the restaurant, including the catering bus we were using at that time."
Making the decision to close a store takes a lot of energy.
He said that the experience was a learning experience and helped him to declutter, so to speak.
"My way of thinking became really simple. I'm glad it turned out."
He smiled kindly as he looked back on those painful times.
"There are no failures in life."
There are people who decide their own potential through failure, and people who don't see it as a failure but see it as food for growth.
You can change it by saying it out loud.
"I decided not to be so attached to things and places anymore. People come to me because you can't break the bond with them. Up until now, I've been thinking about how to make my work go well, and I've struggled with the difficulty of finding the right balance. If I was whining, no one would want to do this job."
First of all, we value our own health and the work-life balance of our employees.
He says he has started to look inward.
``In Japan, there is a strong idea that the customer is God.I think it's more true when you go to Europe.But I think it's an equal exchange because you do a certain amount of work and receive a certain amount.I think it's a win-win situation for all parties. There's no such thing as win."
He nodded with clear, calm eyes.
The concept of BACAR's 15th anniversary is ``Never sink even if you stand still.''
A motto on the coat of arms of the city of Paris that has been passed down since the 16th century. Mr. Nakamura heard this phrase many times in Paris.
"No matter how much it shakes or how hard it is pushed, it will never sink. The only way to run a store is to keep on growing. As long as you keep looking forward and don't sink, you'll be fine."
"We don't have time to get nostalgic. Every day is a show, every day is a different night. The tune is different. We just move forward."
All rooms at the Southwest Grand Hotel feature natural wood tones and indigo interiors.
The carefully selected indirect lighting creates a perfect balance that gives a clean impression.
And not only inside the room, but the art scattered throughout the building serves as an accent to the space, giving it a moderately calming feel.
Ms. Nakamura took up her own work and held a solo exhibition at a friend's gallery last year.
He was a boy who loved drawing from an early age.
"When I was in elementary school, I wanted to be a manga artist," he said, laughing shyly.
``He drew pictures all the time, even on his days off.He was a bit of an unusual kid who always carried his drawings next to his school bag.I guess he wanted to keep them like a charm.''
After a successful career in Tokyo, he returned to Okinawa and in his third year there he was involved in a motorcycle accident and suffered his first broken bone.
He started making prints and paintings with one hand while he was still broken, and held a "Bone Fracture Exhibition" to make the most of his newfound ability to enjoy life with a broken bone. He performed live painting while enjoying cigars and wine, and the exhibition was a huge success.
Expressing things that cannot be put into words or written form in the form of "pictures."
As one of his outputs, that sense of comfort was reignited within Mr. Nakamura.
``Actually, before I go on a trip, I always travel in a sketchbook.''
As I said that, he came out with a notebook.
He plans his journey in detail and writes down everything, including his means of transportation and timeline, in a notebook.
"I want to go and eat what I want to eat, so I don't waste time deciding. When I go to Italy, I make all my restaurant reservations in advance when I'm in Japan. I guess I have a strong attachment to food," she said, laughing and narrowing her eyes.
"When I travel all the time, I feel like I'm just someone passing by. That's why I think I'll make sure I put my foot down. I try to do my job properly. It's a reward."
Make sure you have your feet firmly planted on the ground.
That's why traveling is essential.
As part of Okinawan hospitality, we would like to first offer the delicious local food.
That's because I want to be moved by food myself.
At the core of his work is that he also wants to provide excitement.
Mr. Nakamura is currently planning to build a factory to produce bottarga (mullet roe) using tuna produced in the prefecture.
In fact, Okinawa Prefecture boasts one of the largest catches of tuna in Japan.
Apparently, you can enjoy different types of tuna depending on the season.
``I wanted to spread the word about Okinawa's marine resources.I made bottarga using tuna ovaries, and I ate the dark red part of tuna parts that isn't usually used in Trapani, Sicily, and it was delicious, so I thought it would be possible to make it in Okinawa as well.'' .I want to add that kind of added value and make it even more exciting.”
At the back of the first floor of the Southwest Grand Hotel, you can enjoy Japanese dining called SHIKAKU.
You can casually enjoy seasonal vegetables, charcoal-grilled seafood, meat, and more in a casual, izakaya-style setting.
SHIKAKU is located right at the back of the hotel, so it's so quiet that you won't believe you're on Kokusai Street, so it's a great place to spend time relaxing with friends.
"I want to go to Spain and Portugal again this year. I'm having a meeting today to discuss it."
As she said this, Nakamura flipped through her travel notebook and smiled, showing off her white teeth, unable to hide her excitement.
Life is a chain of jingdao like the five tastes.
I want to become an adult who can enjoy all the different flavors: sweet, salty, sour, bitter, and umami.
That's why adults like that are cool.
You won't know what it tastes like until you try it.
Because it's your own journey.
The journey continues.
Guest: Daisuke Nakamura
Photo: Makoto Nakasone
Interviewer/Text: Michiko Nozaki
Producer: Keita Shimabukuro(Blendwell.inc)
Director: Reiko Ushigome(Blendwell.inc)
This article is a collaboration with Champlu, a media outlet that helps you enjoy a new side of Okinawa.
https://champlu-media.com/2024/03/4302/