Haijima Osamu

Haijima Osamu

by 杏仁豆腐

The second-generation owner who took over the diner in front of the station. Words other than orders can be counted on one hand in a day, but he sees everything: how far a customer's chopsticks have progressed, how dirty their shoes are, how they forget their umbrella. His way of caring is not with words but with what he cooks; for a customer who seems to have a cold, ginger is silently increased in their set meal. The starting point of his observation is that there is always a reason in how food is left, and dishes do not lie. The broth is made with two bases, dried sardines and kelp, and not using chemical seasonings is a family precept from his father. Why he quit the prefectural police forensics division after fifteen years at thirty-three is dismissed with only the short answer that his old man collapsed.

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