Run by a man trained in the culinary hotspots of France, Belgium and Germany, Jun Honma (JH) is still the better side of forty and recently sat down with TE’s Enatsu Watanabe and Mark Buckton to discuss life, cakes and car washing!

TE: Please tell our readers a little about yourself. What took you into the world of all things ’sweet’?

JH: First, as a high school boy I wanted to be a tour conductor. Around me there were many people returning from overseas and that is probably why I wanted to go abroad. As a high school student I worked in a bakery, but I grew up in a local town without too many culinary options which is why I developed an interest in food.

TE: Are you from a family of chefs back in Fukuoka?

JH: No, (my father was in the engineering business) and I moved there in my fourth year of elementary school, but no-one remains in Fukuoka now.

TE: You did of course train in France, Belgium and Germany in your mid-20s. How did you feel as a Japanese man working in Europe? Any particular memories?

JH: When in Europe, I was a kind of apprentice but in being so, I, we all, were in a competition of sorts to be the best. When the French (students) went home, I stayed behind to practice things they could not do. The French often left earlier and usually had a quite relaxed attitude to work. After I finished work proper, I returned home and practiced decorative sweet forms and when my co-workers slept I kept on studying.

TE: Of the three countries you have studied in, in which did you feel the most comfortable?

JH: Hmmm, Belgium. France is good but French people, especially in Paris, can be stuck-up. It’s very different in Belgium. In Belgium it is easier to live (for me), more comfortable. However, my wife did say she couldn’t live in Belgium, it is boring and too dark, but (for me) living there was great.

TE: The images on your homepage alone made my mouth water, but how do you manage to avoid ‘testing’ everything, everyday?

JH: I don’t (laughs). We, I, have to test and check everything of course. First we check visually, and then with a little taste. Often it is only I, but sometimes my staff as well. We have to check if the taste is good, or not up to scratch so we can give the best to our customers.

TE: La Reine offers various types of roll cakes, petit gateaux, gateaux and cookies. Which would you say is your best seller?

JH: (thinks, smiles) Macaron I think. I want to promote the macaron now. It is colourful, and is selling well. I like the chocolate macaron the most. I like chocolate full stop. Even when visiting small shops I try and buy something made of chocolate.

TE: Away from sweets, what do you like to eat? Do you have any favorite restaurants in Tokyo?

JH: I like French food, but restaurants in Tokyo…..hmmm……I’m not sure about that. I like tempura too. I like lighter tastes now and tempura (can) be lighter. I also like more traditional dishes, the kind of home-made dishes (from the past)

TE: La Reine is based in Koenji in West Tokyo. Any plans for further branches?

JH: No, no plans at present, but if I had the opportunity, I would look for a place with little competition. Also, it must be in an area in which the locals would want to eat cakes.

TE: No plans in Ibaraki (north of Tokyo)? (says Ibaraki resident EW hopefully)

JH: (laughs) No, sorry, not enough people there I think.

TE: According to your homepage, you also offer La Reine products online. Has this proven a profitable method of doing business given the delicacy needed in handling the deserts La Reine produces?

JH: It can be hard. Especially with cakes being destroyed during the process of delivery. Last year a lot of cakes were destroyed while being delivered (by a major delivery company) and I had to apologise to many people.

TE: There has been criticism in certain fields of Japanese people visiting Europe to learn an ‘art’ before returning to Japan to open schools etc and to then focus on making money without really trying to improve the art in question. Is this criticism justified and do you have any plans to return to Europe for further training or to work there in future?

JH: I cannot say I am not interested in (the business side) of course, but the income can help us improve the ultimate service offered to our customers. I have to enjoy my job, my staff too, so it isn’t all about the business – not exclusively. That is all part of the game. Also, I would love to go back to Europe again for a couple of months and to walk down the streets of Paris. Visiting Europe helps my imagination and with inspiration in producing cakes. Actually, there was an opportunity to open a shop in Belgium but it is a very costly undertaking and it wouldn’t be easy for a foreigner.

TE: Were you given the chance to design a cake or a cookie for any person in the world, who would you choose and what would you make?

JH: There really is no single famous person I would like to design a cake for. I always focus on the regular people. All my customers are equal. That kind of customer means a lot to me; to see them happy. Also, I really like making the effort to make something for those I am close to, my family or friends or customers. The taste is the same for everyone.

TE: Do you have any famous customers you can mention?

JH: An ex-sumo star, currently named Shibatayama Oyakata (formerly yokozuna Grand Champion Oonokuni) has been to the shop as well as a famous (Japanese) comedian duo named 99. Etsuko Ichihara too. That said, my main focus is always normal people. I put it all in there for regular customers.

TE: What do you do in your own free time?

JH: (laughs) I like washing my car……. Too many birds ‘drop’ onto my car all week so I have to wash it. Seriously though, I don’t really have any free time at all. I am always here (at La Reine). Every night I go home, but am thinking about the next day’s cakes. Hmmm, I like sleeping. That is refreshing!

TE: Last question then, and perhaps the most difficult. If you were banished to a desert island, which single cake, cookie petit gateaux would you take with you (if you had a refrigerator!)?
JH: (looks at his multi-coloured display case and thinks long and hard before sidestepping) Hmmm, something I made……I think.

Link - http://www.la-reine.co.jp

In a recent interview with TE’s guest interviewer, Enatsu Watanabe(EW), Wakanoho as he is commonly known let us in on his first impressions of Japanese food, his sumo ‘team’ and how he would deal with TE Editor, Mark Buckton were they to meet on the dohyo.

EW: Wakanoho-zeki, how do you feel about you rapid rise to the upper echelons of sumo despite being so young?

WT: I’m very relieved that I’ve been able to get to this level while being so young. Being young it is easy to remember the things I have learnt so far, but if I had started sumo when I was a child, I’d have risen faster.

EW: Did you ever think you’d have reached the makunouchi (top) division so quickly?

WT: No, but I really wanted to fight the best rikishi (wrestlers) in sumo so I am glad to be able to do so now.

EW: What has been your best memory since coming to Japan and starting in sumo?

WT: (laughs) Everything was, is a first for me – meeting the best rikishi in the sport, the grand champions etc. Even losing (bouts) is enjoyable

EW: Any bad memories of life in sumo or Japan so far?

WT: Nothing really bad, but I do have a bit of a bad back recently.

EW: Yourself, Roho and Hakurozan (Russian brothers also competing in sumo) have all successfully reached the top division in professional sumo, but do you think your success is leading to an increase in interest in the sport back in Russia?

WT: No, no-one really knows sumo in Russia yet. There are many fans, but not many people actually doing sumo as a sport. So far, a Russian (Roho) has made the rank of komusubi so it isn’t so high. If we can take sumo on tour to Russia, that will really help, and it will definitely become more popular.

EW: Speaking of Russia, do you often have the chance to visit?

WT: I have been recently, but my family laughs at my hair now and says I look like a girl. Fortunately I have a few Russian friends here so I feel good (in Japan).

EW: Have your family had the chance to come here, to visit you in Tokyo?

WT: My father has been before and my mother will come this month – after the tournament.

EW: Where will you take her?

WT: I think we’ll go to Disneyland and to Tokyo Dome’s Korakuen entertainment area.

EW: Will you take her to a baseball game at Tokyo Dome?

WT: (laughs) No, I think baseball is boring.

EW: Back to sumo. How do you feel just before a fight, especially a big fight with someone like the yokozuna?

WT: I feel good, but I am always thinking of how to win. With the yokozuna it is different; Compared to fights against other rikishi, there is a different sense before going against the yokozuna.
photo: Mark A Buckton

EW: Can you hear your own fans cheering for you?

WT: Yes, I can hear them but sometimes I hear nothing as I am so focused. At other times I can hear people shouting Wakaaaaaaannooooooooohooooooo. At first I used to look around but when I did my sumo was affected and wasn’t so good so now I try not to look around.

EW: Do you have any contact with the fans?

WT: I know a Japanese lady who often attends. She has many pictures of the Russian rikishi and comes to see (us) as lot.

EW: What do you like to do in your free time?

WT: I am now learning piano again – I used to play when a boy - but it is hard with such big fingers. It’s hard to push one key at a time.

EW: When you first came to Japan, how did you feel about Japanese food?

WT: Disgusting! At first I ate only yakiniku with the other Russian rikishi but later when I tried other (types of) Japanese food I didn’t like it – yakiniku was / is best.

EW: How about now?

WT: Nowadays I like yakiniku, sushi and Chanko (an all in one pot dish often eaten by rikishi)

EW: Not limited to Japanese food, but what is your favorite food and drink?

WT: I love my grandmother’s food in Russia – lots of meat. Also, I love Coca Cola. I remember the first time I went to a foreign country and took a can back to my home. The next day I went to school and opened it in front of my friends. They were all so surprised at such a delicious drink.

EW: Who are your closest friends in sumo?

WT: Roho, Hakurozan, Kokkai (from Georgia). They are like my team. We always practice and eat together. Of the newer guys, I am also close to Aran (Russia), Tochinoshin (Georgia) and Baruto (Estonia).

EW: What language do you all use?

WT: Russian mainly with a little Japanese mixed in as sometimes Japanese terms and phrases are easier and better match a situation than Russian. I did study English at school in Russia, but have forgotten it all.

EW: Does friendship go out of the window when on the dohyo?

WT: Well, sumo is fun so winning and losing is not a big issue – with regards to going against my friends.

EW: Do you like watching other sports in Japan?

WT: I like judo and wrestling, and supporting a Russian wrestling friend in his Olympic bid.

EW: What is your favorite part of Tokyo?

WT: (opens arms) Here. Ryogoku. I love my local area. When I come back from other tournaments I always like coming back here. This is my home. Korakuen too, near Tokyo Dome. I like the roller coasters there.

EW: Are you ‘small’ enough to fit in the roller coaster seat? (Wakanoho is 195cm and 165 kg)

WT: (laughs) Nah, I have to squeeze myself into the chair.

EW: Are you recognized when you go out?

WT: Not as Wakanoho. As a rikishi I am recognized and people point and stare. I’m not so famous yet. Not like (grand champions) Asashoryu and Hakuho or (Mongolian rikishi) Ama.

EW: On the subject of popularity – and your own with the ladies - any girlfriend out there?

WT: (grinning) Not yet, but I am searching. I am always searching – everywhere!

EW: Do you see sumo as a job or a lifestyle?

WT: It’s not really a job. It is something I like doing. At first it was a job but now I love it.

EW: Last one then, imagine you, at 195cm and 165kg were to be on the dohyo and about to go against Mark (Buckton) – the 168cm / 75kg Editor of Tokyo Explorer, what technique would you try and use?

WT: (laughs). I’d keep my eye on him. It is difficult to fight smaller rikishi and I often lose as they move about so quickly. (laughs again) Yeah, I’d keep my eye on him and move forward slowly!