The Solitary Gourmet has built a devoted following across Asia with its quiet celebration of food, nostalgia and everyday Japanese life.
The series follows fictional businessman Goro Inogashira, played by Yutaka Matsushige, who travels for work and uses his journeys as an excuse to discover small, family-run restaurants. Each episode centres on his solitary meals, with simple storytelling that blends culinary exploration and local culture.
During a recent shoot visited by AFP, Matsushige studied the menu at a tuna restaurant, spoke with the owner about her recommendations and even suggested script changes to include unexpected dishes.
“The atmosphere of a restaurant and the welcome from its owners create the story,” Matsushige said. “Sometimes they recommend dishes that weren’t planned, and we add them during filming.”
The 63-year-old actor has portrayed Goro since 2012. The character originates from the manga by Jiro Taniguchi and Masayuki Kusumi, which Matsushige describes as less of a traditional story and more of a journey through unfamiliar places connected by food.
He said the series was designed to feel almost like a documentary, allowing viewers to experience the atmosphere of each restaurant. Goro’s inner thoughts, paired with lingering close-ups of dishes, create a distinctly Japanese viewing experience.
Initially attracting modest late-night audiences in Japan, the show gradually became a hit across Asia, particularly in Taiwan and South Korea, where some episodes were filmed. A Mandarin-language remake was also produced in Taiwan.
Matsushige believes the show’s appeal lies in its subtlety, contrasting with modern television’s focus on spectacle. He hopes it evokes the quiet, everyday sensibility found in the films of Yasujiro Ozu.
Beyond entertainment, the series shines a spotlight on small, family-run restaurants, often leading to long queues after episodes air. Producer Shiori Kojima said the team deliberately chooses modest eateries that suit Goro’s character.
Matsushige says many featured restaurants preserve decades of culinary tradition. “You understand that the katsudon is the fruit of an entire lifetime of experience,” he said. “That’s what makes the dish so delicious.” -AFP
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