Yoshiki Tani×Chisako Takashima

2012.06.10

A talk series with the violinist Chisako Takashima and the Ginza people. Ginza holds many personal and professional memories for Takashima. In this talk series, she thoroughly explores various aspects of the Ginza culture with her guests. Today’s guest is Yoshiki Tani, Representative Director of Mikasa Kaikan that attracts customers with cuisine from all different genres, including French, Italian, Chinese, and Japanese.

It began as a 5 square meter shaved ice shop my grandfather opened in front of the Kabuki-za Theater.

Takashima: Mikasa Kaikan is a building of top-tier restaurants serving a wide variety of cuisine from French, Italian and Chinese to Japanese cuisine. I heard that it actually began as a shaved ice shop. Is this true?
Tani: Yes. It began as a 5 square meter shop my grandfather opened in front of the Kabuki-za Theater. He sold shaved ice in summer and oshiruko (sweet red-bean soup) in winter. There were some difficult times, but, thanks to the help of many people, he was able to overcome them. Unfortunately, the shop closed down during the war, and my grandfather himself suffered severe shock when Japan lost. Luckily, women are stronger (laughs). After the war, my grandmother put on her cooking apron and took over the shop.
Then, as a fateful move, a certain chef was brought in, and they began serving French cuisine which was as of yet unheard of outside the hotels. I myself was shocked to learn that they were serving such luxurious food.
Takashima: What was the origin of the name?
Tani: It was named after Mount Mikasa, that is a symbolic place representing Nara.
Takashima: It’s not really a typical restaurant name, is it?
Tani: It’s a very local name. My grandfather was born in Yoshino, Nara, so he must have felt very emotionally attached to his hometown.

I want to focus on value rather than price.

Takashima: Did your family open various different types of restaurants at first?
Tani: The present building on Namiki-dori was opened in 1966, but the economy was poor at the time, so it did not have a tenant. I guess my grandfather was a bit competitive, because he thought, “Okay then, I’ll take on the whole thing myself.” Then, I succeeded my grandparents at the age of 33, and here we are today.
Takashima: I assume the poor economy that is affecting all of Japan also affects Ginza. Is business difficult?
Tani: Yes it is, but that is not really how I see it. Just because of deflation, I don’t think about reducing prices. I want to focus on value rather than price. Our prices are not set particularly high in the first place, and, most importantly, I want to give customers dishes that spark a feeling of delight in their hearts. I personally try all new menu items during the development stage. If I don’t feel it’s good enough, I won’t give it to our customers.

The red shades are a symbol of Mikasa Kaikan

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