Hiroyuki Kadowaki (pictured right), owner of “CAFE ROSSO,” who took second place at the “World Barista Championship,” one of the world’s largest barista competitions. A barista who has taken on the world from Shimane, he has pursued his own unique cup of coffee through in-house roasting. His younger brother, Yuji (pictured left), who runs “CAFFE VITA,” has also won numerous awards in domestic competitions, including championships, and is active as a seminar instructor and judge. The two are based in Shimane Prefecture, where they were born and raised. Why do they continue to brew coffee here, despite possessing the skills to succeed on the world stage?

My vision of the future was inspired by everyday life with coffee

The ground floor of his family home was a coffee shop, where his father, Yoshimi, brewed coffee every day. He always passed by the shop on his way to and from school. It was a scene he took for granted.

“When I was in eighth grade, the shop switched to in-house roasting, and the coffee became much better,” recalls Hiroyuki. “As I visited various shops with my father to compare the flavors, I found it fascinating that ‘only my father could create that particular taste.’”

Watching his father at work, a future in the coffee business naturally began to take shape. However, as he started to think more concretely about his career path, the feeling that “I can’t surpass my father’s coffee” began to take root. Rather than taking over the shop, he decided he wanted to open his own place, expressing himself in a way that only he could. Driven by this desire, after graduating from high school, he took a job at a Western-style pastry shop in Osaka to learn how to make desserts. He worked as a pastry chef for six years, laying the groundwork to expand his creative expression as a café owner.

In search of my own unique flavor, I headed to Italy

In the mid-1990s, foreign coffee chains began entering the Japanese market. Espresso machines—still a rarity at the time—along with diverse menus and bright, open-concept stores, spread primarily in urban areas, introducing a new way of enjoying coffee. Until then, drip coffee—made by pouring hot water over ground beans—had been the mainstream in Japan. Espresso, brewed under high pressure, was still virtually unknown. “I felt like the possibilities of coffee had suddenly expanded, and I was convinced that ‘this is going to catch on.’” Upon learning that its roots lay in Italy, Hiroyuki traveled there to experience the authentic taste firsthand. He had found the style he wanted to pursue.

Create and nurture your own sense of direction

Espresso is the standard in Italian coffee culture. Yoshi traveled from northern to southern Italy, visiting countless bars (cafés). He gradually developed his own vision for coffee by observing not only the flavors but also the layout of the shops and how customers relaxed. After returning to Japan, he mastered the operation of espresso machines while learning the art of in-house roasting at his father’s shop. Then, in 1999, he opened his own shop, “CAFE ROSSO,” in Yasugi City, the same town as his father’s. Watching his older brother, Yuji naturally decided to pursue a career in coffee as well. Like his brother, he worked at a pastry shop and explored his own style in Italy. He later opened “CAFFE VITA” in Matsue City.

Taking on the Barista Championship

A few years after opening, a turning point arrived. A business partner asked them, “There’s a contest coming up—would you like to enter?” The competition in question was the “Japan Barista Championship,” organized by the Japan Specialty Coffee Association. It is one of the largest barista competitions in the country, held with the aim of promoting a culture of high-quality coffee. Specialty coffee refers to high-quality coffee that meets specific evaluation standards, and a barista’s brewing skills are essential to bringing out its full flavor. The competition evaluates participants comprehensively on factors such as flavor quality, technical skill, and hospitality. They entered the 2003 competition simply to test their skills. To their surprise, Hiroyuki won first place and Yuji took second. It was the moment their skills were objectively recognized.

Runner-up at the World Championship. The decision to roast their own beans that led to this achievement

In 2005, Hiroyuki competed in the World Barista Championship. This global competition, open only to winners of the aforementioned national tournament, marked his debut as a representative of Japan. The judging criteria included not only taste but also service skills and presentation. At the time, it was no easy feat for an Asian to take on the espresso culture of Europe and the United States.

However, Hiroyuki took second place with a unique presentation featuring beans he had roasted himself. “Back then, almost everyone used commercially available beans. But I used beans I roasted myself and competed with an original flavor profile.” He established the foundation of the flavor through roasting and maximized that flavor during extraction. This choice, made to create a taste unlike any other, is undoubtedly still alive in his coffee-making today.

Our Commitment to Roasting: What Defines the Taste of Our Coffee

Even with the same beans, the flavor of coffee can vary greatly depending on the roast. Slight differences in heat and time can affect the acidity, sweetness, and body. “I once drank coffee brewed by a top-tier barista and was amazed by the depth of flavor. I thought, ‘I want to aim for this taste,’ but I realized that brewing alone wasn’t enough—I needed to create the flavor through roasting. That’s when I decided to seriously pursue roasting,” he says, recounting his beginnings. He wants to take full responsibility for the flavor, right to the very end.

Designing the flavors we want to deliver

Since the onset of the COVID-19 pandemic, more people have been enjoying coffee at home. At the shop run by the two of them, they also sell coffee beans and drip bags. Authentic ways of enjoying coffee, such as grinding the beans and brewing them yourself, are becoming increasingly popular. “To ensure our customers can enjoy delicious coffee, we deliver beans that have been carefully roasted to bring out their full flavor. While our baristas bring out the maximum flavor in the shop, it’s difficult to replicate that at home. That’s why we’re researching the timing of the roast and the proportion of the bean’s outer layer to ensure it tastes great no matter who brews it,” says Yuji. Their current goal is to achieve a rich, reddish-brown crema (foam) and a body that holds its own against milk.

Hiroyuki, too, remains unwavering in his pursuit of the ideal flavor, saying, “I want to convey the thrill I felt when I drank coffee in Naples, Italy.”

They aim to bring happiness through coffee. Roasting is simply one means to that end.

We continue to create coffee that complements any occasion

In recent years, there has also been growing interest in specialty coffee that emphasizes specific origins. Single-origin coffee, made from beans produced in a specific region, stands out for its distinct character. On the other hand, the appeal of blends—which combine beans from multiple origins—lies in the diverse flavors they offer depending on the mix.

The shop carries two types of coffee beans: Arabica and Robusta. While Arabica beans have a vibrant aroma and fruity acidity, Robusta beans are characterized by their strong bitterness and deep body. By carefully assessing each origin and its unique characteristics, they create the optimal flavor profile.

With coffee bean prices continuing to rise, they suggest a variety of ways to enjoy coffee: “For everyday life, enjoy a wide range of flavors with an affordable blend, and on special occasions, treat yourself to the luxurious experience of single-origin coffee.”

The coffee they serve isn’t meant to impress with its “greatness”; rather, it’s a cup that naturally makes you say, “This is delicious.”

In a town where the tea ceremony culture runs deep, we are dedicated solely to coffee

The Matsue area is also known for the fact that during the Edo period, the feudal lord Matsudaira Fumai promoted the tea ceremony. In this town, where the culture of the tea ceremony has taken root, a daily cup of tea has always been cherished. Coffee, too, is something to be enjoyed naturally as part of everyday life. What they seek is not a taste that surprises, but one that makes you want to have another cup.

When asked about their future plans, Hiroyuki says, “We want to pursue our own unique coffee and share it with the whole country. We aim for a flavor that makes people think, ‘I didn’t know coffee could taste this good.’” Yuji adds, “We want to offer ways to enjoy coffee from various angles. We don’t just run a café; we also hold coffee machine demonstrations and seminars.”

Hiroyuki refines the “flavor,” while Yuji spreads the “culture.” While their approach of staying close to everyday life is a common thread, their individual passions are guiding coffee-infused living in a positive direction. The cup of coffee born in Shimane will continue to enrich the daily lives of many people.

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Oenosato Nature Farm” raises hens in a flat-fed, stress-free environment. The eggs produced by the hens raised here are named “Tenbiran” (meaning “Heavenly Blessed Delicious Eggs” in Japanese). The price of these eggs is about 120 yen per egg. The price is more than three times higher than the price of a typical chicken egg, which is about 300 yen for a pack of 10 eggs. Today, however, the price of eggs has become less surprising as high-end eggs are now available, but it is no exaggeration to say that Oenosato Nature Farm’s Tenbi Eggs were the pioneers of high-end eggs, as they have been sold at this price since the late 1990s when the farm was established. The history of the company is filled with the founder’s desire to “raise the value of eggs.

An urban building that is hard to believe is a ranch nestled deep in the mountains

Oenosato Nature Farm is located in Hachigamachi, in the southeastern part of Tottori Prefecture. It is not far from the city, about 30 to 40 minutes by car from Tottori City, but as the name of the facility suggests, it is located in a mountainous area rich in nature, surrounded by greenery all around.

An urban glass-walled building suddenly appears in the midst of such great nature. From the front, at first glance, the sophisticated design does not look like a ranch, and rightly so. While it is a farm where more than 30,000 chickens are raised, it is also one of the most popular facilities in the prefecture, attracting more than 360,000 visitors a year, with a variety of large and small food booths, patisseries, bakeries, cafes, and gift stores.
However, it is not the popularity of the restaurants and gift stores that has made the facility so famous, but the poultry farming that has made it so well known.
The history of Oenosato Nature Farm began with its founder, Mr. Riichiro Obara, who still serves as its representative, and his 2,000 chickens.

From Doubts about Modern Poultry Farming to Independence

Why did he name his farm “ranch” instead of “poultry farm,” even though he is primarily a chicken farmer and does not engage in any other livestock farming?
The reason is deeply rooted in Mr. Obara’s experience.
Before opening Oenosato Nature Farm, Mr. Obara worked at a large poultry farm. There, chickens were kept crammed into a small space separated by cages. Cage-keeping is the practice at many poultry farms. Although he understood the reality of modern poultry farming, which demands productivity, he could not shake off his doubts and pain about this method of keeping chickens, and he could not bear to continue working as a poultry farmer.
Although he had once left the poultry farming business, Mr. Obara was still attracted to the work of poultry farming. Wanting to try a method of raising chickens in a natural environment, he decided to open a poultry farm in the rich natural environment of Oe, where his grandfather used to live.

At that time, Mr. Obara chose the “flat-feeding” method to realize his ideal chicken raising.
The chickens are free to run around in the spacious, sunlit coop without any partitions, and they are muscular and healthy. The chickens are free to run around freely and are muscular and healthy. They choose their favorite places to bathe in the sand or play in the sun, and spend their time comfortably, thereby minimizing their stress. Nowadays, more and more poultry farms are adopting this method of chicken rearing, which is called “animal welfare,” but at that time, it was still a rarity.
The chickens living here are gentle and very friendly,” says Obara. Even today, about 2,000 chickens are kept in one coop, and they almost never fight. At the poultry farm where he used to work, there were times when chickens in close proximity pecked each other, perhaps due to stress, and their feathers were torn to pieces. Based on this experience, Mr. Obara is now raising chickens while constantly thinking about the kind of environment he would like to be kept in if he were the chicken himself.
The ideal home he has created for his chickens is more like a ranch than a poultry farm. Mr. Obara named his facility “ranch” because he wanted to engage in poultry farming in such an environment.

Fresh eggs that you know the day they were laid.

As mentioned above, the eggs laid by the hens raised at the Oenosato Nature Farm are called “Tenbi Eggs” and have added value because of their commitment. What is noteworthy is the taste and appearance. The “richness” of the eggs is 1.5 times greater than that of ordinary eggs. The whites are elastic and the yolks are plump and healthy looking, with a rich orange color like the sun.

Mr. Obara recommends that first-time buyers try it with rice over egg, so that they can taste the freshness of the flavor.
Incidentally, purchasers often ask, “What is the expiration date of the eggs? When asked this question, Mr. Obara replied, “The expiration date of the eggs is about two years from the date of purchase. Oenosato Nature Farm answers, “For raw eggs, two weeks after birth,” but Mr. Obara tells us that the taste changes over time. Freshly laid eggs have a slightly hard taste. Of course, this can be called “freshness,” but after a few days, the taste becomes softer and “mellower,” he says. The reason for this is that freshly laid eggs contain a lot of carbon dioxide gas, which is released as time goes by.
Mr. Obara, who has been committed to improving the growing environment of his hens and enhancing the value of eggs since the time he opened his business, must be thinking daily about how to maximize the flavor potential of his eggs, rather than simply claiming to be fresh.
However, freshly laid eggs are still delicious, and instead of controlling the timing of their shipment, they believe that it should be up to the buyer to decide whether to enjoy the taste that mellows over time or to taste the freshly laid eggs right away. That is why Oenosato Nature Farm continues to insist on shipping eggs freshly picked every morning on the same day, even though the number of eggs produced has increased.
Because of this commitment, the company has been selling high-end eggs with confidence since the day it opened its doors.

Pancakes with a two-hour wait that made Oenosato famous.

As egg production increased, so did the number of out-of-spec eggs, of which a certain percentage were produced. In an effort to make use of these eggs, the company began selling processed products and offering sweets.

He insisted that the ingredients used in his processed foods and sweets be locally and domestically produced, and above all, he was absolutely confident in the taste of the eggs he produced.
However, being particular about ingredients does not necessarily mean that the sweets and dishes using those ingredients will taste good. What is important is whether they have experience, skills, and know-how in cooking. Oenosato Nature Farm is a poultry farm, and there was no way they could find a staff member with extensive experience in cooking, so the first person they turned to was an egg delivery staff member who loved to eat.
The staff gradually gained experience by visiting confectionery stores for training and hiring specialized instructors.
However, it was not until 14 years had passed since the poultry farm was established that they were able to complete products of a quality that they could sell with confidence and open a sales outlet in the facility.
It took a long time, but that is why we were able to succeed,” says Obara. The reason for this is that over the years, Tenbi Egg has become widely recognized, and at the same time, the number of people who share its value has increased. The sales office is attached to a poultry farm. Although it was not a place where many people came and went as in the city center, it was the fans who knew the value of Amami Eggs who were the first to visit the store when they heard the news of the start of the sweets sales. After many years of work, the products were highly acclaimed and became known throughout the prefecture by word of mouth.
The sweets made with Amami Eggs gradually became one of the representative brands of Oenosato, and today, many people learn about Amami Eggs and the ranch through these sweets.

Among them, “Oenosato Pancakes” made the name of Oenosato Nature Farm famous. The pancakes are made with firm Amami egg meringue, and are characterized by their melt-in-your-mouth texture and rich egg flavor. It has been the cafe’s signature item for many years, and even now, on Saturdays, Sundays, and holidays, customers wait in line for two to three hours to get their pancakes.

It started out as a small pastry store built near a poultry farm in 2008, and gradually expanded as the number of customers grew, and a café space was added. In 2016, a large food facility was opened that also sells bread and sausages and has a restaurant. Behind the expansion of Oenosato Nature Farm from a poultry farm to a popular tourist attraction was Mr. Obara’s long-held dream of “creating a place where people can see, touch, and experience what we have been doing, so that many people will know the charm of this place.

A place where nothing is what it seems.

When he first began planning to turn Oenosato Nature Farm into a tourist attraction, he was afraid that the staff would say, “Isn’t it reckless for a single company to create a reason to visit this place with no tourist resources?” Mr. Ohara was reluctant to confide in his staff, because he was afraid they would say, “Isn’t it reckless for a single company to create a reason to visit this place with no tourist resources? However, when he set this enthusiasm as a goal and communicated it to those around him, he learned that there were a number of staff members who felt the same way. His enthusiasm spread to other staff members, and the entire company became involved.

The reason why the sweets store, café, and restaurant were not opened in the city center, where there is a large population flow, but instead in this location was because “This building would not stand out so much if it were in the middle of the city, but its value would be very different if it were here, where there is nothing but nature. We thought, “This is where we can do it. They wanted to convey to the young people of Tottori Prefecture an attraction that is not only found in urban areas.

To convey the charm of Oe

OOE VALLEY STAY” is a new attraction added to Oenosato Nature Farm. It is an accommodation facility that utilizes a closed elementary school in the area. The former elementary school, located within a few minutes’ drive from the ranch, has been transformed into a facility that combines food, experience, and lodging.

Here, visitors can enjoy the beautiful starry sky, the morning air unique to the satoyama surrounded by mountains, and the delicious local sake and regional food culture carefully selected by the Oenosato Nature Farm. The addition of the “lodging” factor to the “food” and “experiences” that have attracted so many people to the facility in the past has made it possible to convey the charm of Oe to an even greater number of people.

To poultry farming in nature

And they are also updating their poultry farming, which is their starting point, through trial and error.
Take feed, for example. We have always used corn, rice bran, seaweed, and other natural ingredients in our formulations to help build the chickens’ bodies. However, as the next phase, we believe it is necessary to change our current dependence on imports of grains, which are the main ingredient of feed.
First, with the cooperation of domestic producers, we have begun growing corn for animal feed in Hokkaido. Also, locally produced feed rice and bamboo charcoal made from bamboo, which is considered a nuisance in the mountains. These are beginning to be used for animal feed. Although costly, Mr. Obara believes that there is always value in going beyond this. Even if it is difficult to get the whole of Japan involved right away, they must first demonstrate the value themselves.

The Future of Oenosato Nature Farm

His efforts to make poultry farming a part of nature are rooted in his strong passion for Oe, where he started his ranch. Mr. Obara hopes to preserve this region for the future by recycling poultry farming and agriculture, and to convey its charms to more people than ever before.
The expansion of the farm is an opportunity to make people aware of this. The initial goal was 300,000 visitors per year, and that goal was achieved in 2018. Currently, they are aiming for 570,000 visitors per year, which is more than the population of Tottori Prefecture.
When it started, no one could have imagined such prosperity. However, Mr. Obara has achieved this much with his passion for poultry farming and his desire to make Oe more prosperous. His vitality will surely be a great force to change the future of poultry farming and the region.

The post Poultry farming close to nature. Mr. Riichiro Obara of “Oenosato Nature Farm” realizes his dream. first appeared on NIHONMONO.

Yamanashi Prefecture is blessed with an environment and topography suitable for fruit cultivation, and a wide variety of grapes are grown from summer to fall, including Shinnemuscat and Kyoho grapes. Shimura Grape Research Institute, located in Fuefuki-shi, Yamanashi, is not only a grower, but also a father and son who are always trying to develop new grapes and connect the “soil for the future”.

Cultivation of grapes in Yamanashi, the fruit kingdom

Fruit cultivation has flourished in Yamanashi Prefecture since ancient times. The history of grape cultivation goes back as far as the Edo period (1603-1867), when grapes were cultivated as one of the “eight delicacies of Koshu,” the representative fruits of Kai Province. Blessed with well-drained land with long hours of sunshine and a climate with a large temperature difference between day and night, Koshu ranks first in Japan in terms of grape production. Research on cultivation methods and grape variety improvement is also active, and new techniques and varieties are constantly being developed.

One of the leading grape growers in Yamanashi Prefecture is Akio Shimura, representative of Shimura Grape Research Institute, who has a farm in Fuefuki-shi, Yamanashi Prefecture, located in the eastern part of the Kofu Basin. While working to improve the grape cultivation he has developed, he has also established his own sales channels while providing technical guidance to growers throughout Japan. He is also engaged in a wide range of initiatives, including his own brand strategy.

Let’s make new grapes!

The name Shimura Grape Research Institute was made famous by its founder and Akio’s father, Tomio Shimura. He is a nationally known leader in viticulture and winemaking. Tomio has developed more than 100 varieties of grapes for both fresh eating and winemaking. He has been involved in the establishment of numerous wineries throughout Japan, and has been awarded honorary doctor of agriculture degrees from several universities in recognition of his achievements in teaching cultivation techniques in Japan and abroad.

After graduating from university, Tomio joined Mann’s Wine Katsunuma Winery in Katsunuma-cho, Koshu City, Yamanashi Prefecture, where he spent 34 years refining his winemaking and viticultural skills. 1986 saw the establishment of Shimura Grape Research Institute, dedicated to the development of new grape varieties suited to Japan’s climate and climate. He introduced many varieties such as “Yuho,” “Queen Seven,” “My Heart,” and “Violet King,” and popularized their cultivation techniques. His new varieties, with their excellent taste and ease of cultivation, quickly became the talk of the town, and he continues to sell seedlings and provide cultivation guidance throughout Japan and abroad, even today under the leadership of his son, Kosei.

The “Black Shock” Spreads to the Grape Industry

My father’s main activities were variety development and consulting, with little focus on commercial cultivation. As the name implies, this farm was a laboratory.”

After taking over from his father, Kosei started the incorporation of Shimura Grape Research Institute in March 2023, and started commercial cultivation of more than 30 varieties in a vast vineyard of about 3.5 hectares. Now, in August, the peak month for sales, they are inundated with inquiries and orders, and by early September, most of the varieties are out of stock.

While many farms are starting to cultivate the Shine Muscat, the farm is focusing on various crosses in order to develop new varieties for the next generation. The new variety “Fuji no Kikki” is the result of their efforts. This is Shimura Institute’s original Black Shine Muscat, a cross between the seedless Shine Muscat, which can be eaten down to the skin, and Wink, which has a beautiful purple-black color, high sugar content, and a refreshing acidity. It has a richer, richer sweetness than the Shine Muscat and a stronger aroma like the Kyoho grape, but with a delicious skin and chunky texture. In a survey conducted by the Japan International Volunteer Center (JVC), it was selected as “the grape I would most like to grow.

Other varieties with the same parentage of the Shine Muscat grape are also gaining popularity, including “Miwahime,” named after a family member and characterized by its red skin, refreshing acidity, and sweetness, and “Yuho,” in which a single grape can grow to the size of a hen’s egg.

Innovations brought by Cheyenne Muscat

The Shine Muscat, the parent of “Fuji no Kira” and other varieties developed by Shimura Grape Research Institute, was introduced about 30 years ago. 1988, the Agricultural Research Institute of Hiroshima Prefecture created a hybrid between “Akitsu 21” and “Hakunan,” and the variety was registered in 2006. The creation of a grape variety that is not only tasty, seedless, and edible down to the skin, but also easy to cultivate, “revolutionized the grape industry,” says Kosei.

Until then, the main grape varieties in Japan were Kyoho (1621 hectares), which had the largest grapes and was excellent in terms of eating quality and sugar content, and Delaware (1627 hectares), which gained popularity as a pioneer in seedlessness through the use of gibberellin treatment. According to statistics from the Japan Federation of Horticultural Cooperative Associations in 2022, the cultivated area has expanded to 1,797 hectares, the largest in Japan.

Do what you can, carefully.

The quality of the grapes differs depending on the grower,” says Akio, who carefully observes the bunches one by one. He says that the grape cultivation process is a continuous process of trial and error, with the emphasis on grape-like aroma and flavor, and harvesting the grapes in their best condition.

The most difficult task is “picking” the grapes, which involves thinning out the grapes in bunches. If left unchecked, the grapes would become too dense and crush each other, preventing the grapes from fully enlarging and adversely affecting the shape and taste of the grapes. Because many farms are growing the grapes, it is important to cultivate them carefully using the knowledge and techniques that have been cultivated over the years,” says Kosei emphatically.

Tinkering with Soil Creates the Future

What I am always focused on is developing varieties on the farm,” says Kosei, whose development is a process of trial and error. When a new variety is developed, it is grafted, and once it has been successfully and stably cultivated, he begins full-fledged seedling production. The process takes about five years.

The goal has remained the same since my father’s time: the development of grape cultivation. Although many varieties have been developed at national research institutes, only a few of them can be grown by farmers in a stable manner in reality. There is a big difference between the environment of a national institute in a laboratory in a test tube and the environment in the field. Therefore, we want to develop grapes that can be grown practically and sustainably through trial and error by our farmers on their farms,” he said.

We would like to share newly discovered techniques and knowledge without holding on to them.” The future of grapes is clear to Kosei and his team, who have been leading the industry for many years.

Sweet grape hospitality

Shimura-Portuguese Laboratory does not sell wholesale, but only through its own direct sales store and online store. During the season, cars with license plates from other prefectures start arriving early in the morning, and long lines form every day. One of the pleasures of the visitors is the Grape Shop Cocolo, a sweets store located inside the facility. In addition to parfaits using various seasonal grape varieties, the shop also offers a wide variety of other grape items such as gelato, juice, and wine.

A popular menu item is the “Parfait with 5 Grapes” (2,600 yen), which includes an abundance of 5 varieties of grapes: Shine Muscat, Fujimutsu, Queen Seven, My Way, and Queen Muscat. The combination of rich vanilla ice cream with balsamic vinegar, crispy fiantine, maple cookie, and mascarpone enhances the sweetness and aroma of the grapes in this luxurious dish.

Shimura Grape Laboratory’s hospitality of “giving visitors the chance to taste Yamanashi grapes on the spot” is one of the reasons why Shimura Grape Laboratory has attracted so many fans.

Spreading “Soil for the Future” throughout the World

Looking around his vast farm, Kosei says, “I would like to continue to promote Yamanashi grapes to the world while continuing development centered on crossbreeding with the Cheinmuscat grape. In recent years, some of his relatives have emerged as potential successors, and he is now focusing on mentoring them for the further development of Shimura Grape Research Institute and the industry. In Japan today, there are many hurdles to registering a trademark for a new variety developed in the private sector. While dealing with such a system, he is determined to “spread the quality and technology of Yamanashi grapes throughout the world, with a view to obtaining patents overseas in the future.

Shimura Grape Research Institute embodies grape production by farmers for farmers. Shimura Grape Research Institute will continue to develop “soil for the future” for the next generation of grapes and their bearers.

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Patisserie La Girafe with a focus on chocolate

A 5-minute drive from JR Toyama Station. What emerges is a classic building with a hint of Western elegance. Located on a back road along the Jinzu River is the popular patisserie “Patisserie La Girafe,” where local customers are always waiting in line.
At first glance, it is hard to tell what kind of store it is, as there are no show windows and the interior cannot be seen from the outside. The atmosphere of the store is like a hideout, and when you enter the store, you will find a classic and high quality space that is a fusion of East and West, with soft but slightly dim lighting and an antique interior that creates a calm impression.
Owner-chef Junichiro Hongo says, “I aim to create something that can only be tasted here by taking tradition and inheritance and adding my originality to them.
The ingredients include fruit purees, chocolates, dried fruits, spices, and delicious local fruits, eggs, and herbs from all over the world. The showcase is filled with sweets that can only be found at Patisserie La Girafe.

The shop is particularly particular about chocolate. Almost all of the chocolate confections in the store are made with bean-to-bar chocolate. This is a type of chocolate in which the chocolate maker handles the entire processing process from the cacao bean to the chocolate itself. The company uses only cacao beans harvested in specific regions or farms, or combines several types of cacao beans in its original chocolates, depending on the direction of the confectionery.

Excellent chocolate, both fresh and baked

Among the fresh confections made with their special chocolate, we recommend the Pieger, which has an impressive “G” mark at the beginning of the store’s name. The “crispy, sticky” texture and rich cacao flavor spread at once, and the aroma of liqueur lingers in the nose at the end, creating a gem with a mature atmosphere. The combination of the ganache with vintage port, the sticky chocolate dough made from cacao beans, and the compote of dried figs simmered until crumbly, creates a calculated complexity of flavor. It is a specialty of the store that makes you want to linger forever.
Another must-try among the baked goods is the galette cacao. This thick baked sablet, made mainly from bean-to-bar chocolate, has a deep, lingering taste of cacao beans and a light, addictive texture. Chocolate that looks like it has been coarsely crushed is kneaded into the dough, making this a very satisfying piece with a crispy texture and a strong chocolate presence. The baked goods are also sold online, so you can keep them down as gifts for your loved ones.

In pursuit of a unique taste, Mr. Hongo insists on chocolate as an ingredient. Each confection created by Mr. Hongo is beautifully decorated with artistic forms, and is full of charm that will make you want to come back again and again. Why not come by and taste the “real chocolate” made by Toyama’s hideaway patisserie?

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Semi-self-serve CAFÉ DE H

CAFÉ DE H, which opened in 2019 in a vibrant area of Kanazawa, is a new style of store by world-renowned patissier Hirohiro Tsujiguchi’s LE MUSÉE DE H sweets store in the Hokuriku area. This casual, semi-self-serve style café was born out of the desire to make it easier for customers to enjoy the taste of LE MUSÉE DE H’s sweets.

CAFÉ DE H near Kanazawa’s tourist attractions

Located near Kanazawa’s tourist attractions such as Kenrokuen Garden, museums, and the office district, the café faces the main street connecting Omimachi Market and Korinbo, and has a bright and stylish exterior. The open-plan interior, with its chic color scheme and wood textures, provides a space where customers can enjoy original drinks, sweets, and light meals.

The exquisite “Rigaletto” only available at CAFÉ DE H

One of the most popular items at CAFÉ DE H is the galette, a buckwheat-flour crepe originating in Brittany, which is the restaurant’s specialty. However, this galette is made of an original dough blended with rice flour produced in Ishikawa Prefecture in addition to buckwheat flour, and is named “riz galette. The name “Riz Galette” comes from the French word for rice, “riz. The specialty is the delicious dough that combines the flavorful taste of buckwheat flour with a moist and moist texture. Nakata also praises it as “a superb dish. Each galette is individually baked by a skilled pastry chef and served wrapped with a special ingredient. Some are perfect for lunch or a light meal, such as prosciutto with avocado, juicy sausage, or plump shrimp, while others are a sweet treat filled with fruit and the patisserie’s signature cream. The popular “roasted banana” has a unique flavor with special touches such as caramelizing the entire banana filling. In addition to this exquisite rigalette, many of the menu items make use of local ingredients such as salt from Suzu, Noto milk, and Seiagree healthy eggs.

CAFÉ DE H also offers a wide range of original gifts

The restaurant is equipped with casual and comfortable seating, as well as Wi-Fi and a power supply. All items served in the store can be taken out. In addition to the rigalettes and beverages, the store also offers a variety of easy baked goods that only Cafe de Ashe can provide, including the popular “YUKIZURI,” which is one of LE MUSÉE DE H’s most popular creations.
The café is loved by both workers and tourists in the neighborhood as a relaxing café in a casual atmosphere, and as a store where one can select gifts for loved ones or souvenirs that will please them.

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Lord and Great Tea Master

The 7th lord of the Matsue clan, Fumai Matsudaira, was a central figure for Matsue becoming a town of tea culture. He is locally referred to in a friendly manner as “Fumai-ko” (Prince Fumai) or “Fumai-san” to this day. Fumai is actually his tea master name, the real name was Harusato Dewanomori Matsudaira.
Fumai-ko was very talented in the art of tea, and established the very unique “Fumai School”. He was a student of “Sado” (the way of tea ceremony) before becoming a lord of the Matsue clan, was initiated into the “Sekishuryukri school”, and studied in other schools, before finally reaching a new field with “Fumairyu”.

Fumai school continues to the present day

Tea ceremony in the Fumai school style can be experienced at “Kasentei Yuraku”. Guests staying at the inn can enjoy tea and tea sweets served in a tea room facing a Japanese garden. In an orderly tea room where guests may feel the need to keep good posture, warm hospitality awaits.
Kasentei Yuraku also has a library with books and photographs of the culture of Izumo and the history of Shimane. Guests can educate themselves while having coffee.
It is recommended for stimulating your interest in Shimane.

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A relaxing break for tea

The teahouse at Seiseian is a highly recommended to visit while touring Hagi. Entering the gate of the hermitage by passing under the open-air tea ceremony umbrella, the preserved residence of the Kikuyake family, merchants under the patronage of Choshu clan, can be seen across from Seiseian. This is already charming, but there is additional ambience to be enjoyed by having tasty matcha served in a Hagi-yaki bowl accompanied by Japanese sweets in the teahouse looking out at the Japanese garden. The tea bowls are quite special as well. They are the works of first-class artists such as Kouraizaemon Saka. If you’re lucky, you can enjoy tea with a bowl made by a Living National Treasure. This should wipe away any exhaustion from strolling the streets. Nakata was truly soothed by having tea made by “sado” (tea ceremony) instructor Takiko Morita.

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A break while touring the island

Abiding spirit from ancient times, at Taketomijima, surrounded by red roof tiles and white sand, time seems to flow slowly. This island has been designated as an Important Traditional Buildings Preservation District by the nation in 1987. Authorization is necessary when building a new house, and it must be a single-story house with red tiles. Since the island is made of coral reef, the roads are covered with white sands of crushed corals. Islanders clean up the road every morning, and if the sand becomes decreased, they bring new sand from the beach, so the roads are always kept in beautiful condition. To admire the island which is so beautifully kept, Nakata decided to hop on the ferry boat from Ishigakijima.
On arrival at the island, everyone heads to the village first. If you go past the rental bike and rental motorbike shops to the sea or to the inns, you will find ”Ganjuya” cafe on the way. It looks more like someone’s house, but it is a stylish cafe with tables set up inside and in the garden. It is nice to see they have many variations of sweets such as the famous Blue Seal ice cream, shaved ice, and the parlor’s original cakes and sundaes.
As written in the Staff Diary of this trip, Nakata enjoyed vanilla ice cream and herbal tea here.
There are many magazines, so it is a good idea to have a nice rest while touring around the island.

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