My love of Okinawa grew so strong that I moved here from Shizuoka with my family!My previous job was as a hairdresser; I only took on food service after coming to Okinawa.In summer my family plays at the beach, and in winter we enjoy camping by the sea.I work happily every day, more and more captivated by the appeal of Okinawa soba!

After moving to Okinawa, I suddenly realized that the noodle dish I ate most often was Okinawa soba.

I felt that the appeal of Okinawa soba — welcoming everyone, young and old, anytime — might just work nationwide too, and I made up my mind to work at an Okinawa soba shop.

Around that time, there was one Okinawa soba shop with an especially long line. Wondering what that shop was, I peeked in front of it — and it was OKINAWA SOBA EIBUN.

On the way home, I looked up EIBUN's website right away, and found that they were trying to deliver Okinawa soba not just nationwide, but to the world!

Wanting to work here and help spread Okinawa soba to the world together, the very next day I marched right into the shop.

Delicious soba, an abundant menu, a style of Okinawa soba unlike any before — I was moved, and submitted my application right away.

7:00 Clock in; prepare soup, sanmai-niku (pork belly) and other meats9:00 Shopping for supplies10:00 Break; eat a staff bowl of soba and check the flavor!11:00 Morning meeting, psych ourselves up, and open for business!16:00 Place orders, check the next day's prep17:00 Hand over to the evening staff and clock out

The year-end soba, every year!Year-end (toshikoshi) soba is like the culmination of the whole year!!The joy of being chosen for someone's year-crossing soba, and everyone making soba nonstop in high spirits — that feeling is the most fun time of the year!At EIBUN, we call that state a “soba-runner's high” (laughs).

Pursuing the basics of Okinawa soba! And developing new kinds of soba!