We want to expand our takeout offerings. Interview with Ospitare manager Akira Okada
First, could you tell us about when you opened the restaurant? When did it open?
Okada
Let me see, when was it… (looking at the uniform shirt) Oh, it says here (laughs)—we opened in 2013.
It was originally a Balinese restaurant. The owner and I were friends already, so we talked about what kind of restaurant to make and built Ospitare together.
The owner and I used to work together at a bar. The bar counter by the entrance was built as a reminder of those days.
Did the two of you also come up with the interior and the menu?
Okada
The owner handles the interior, promotional signs, menu photos, and so on. We’re gradually renovating the space while making use of the previous restaurant’s interior.
I came up with about 80 percent of the menu, and we added the rest while incorporating ideas from the owner and staff. I’m mainly in charge of the day-to-day operations.
Your website says that your “concept is connection.” Could you tell us more about that?
Okada
The owner came up with that concept, too. Personally, I hope it can be a space where anyone can relax and take their time.
We have lots of greenery inside, and we’ve chosen warm-toned indirect lighting.
We’ve also left plenty of space between the tables, so I think it’s become a place where people can come without hesitation, even with small children. I hope it will be a place everyone can enjoy, from groups of young people to families.
Could you tell us if you have any particular attachment to your signature omelet rice?
Okada
I used to work at a restaurant specializing in omelet rice, so it naturally became our signature dish.
Many customers prefer the soft, runny omelet rice (with the egg on top of the chicken rice), but personally, I still like the kind wrapped in egg.
Wrapping the chicken rice in egg is quite difficult, but I think it tastes good because the rice and egg come together as one.
And then there’s the demi-glace sauce served with the omelet rice. It’s something we’ve been particular about since we first opened.
It took a long time to try different combinations and make adjustments to get the demi-glace sauce closer to the flavor I had in mind. I feel especially attached to it because of all the effort it took.
Starting takeout by trial and error
Could you tell us about your new takeout service?
Okada
With the impact of the COVID-19 pandemic, we started offering takeout in early May 2020. We hope that people who are hesitant to visit can enjoy Ospitare’s food at home.
I don’t think the COVID-19 pandemic will be over anytime soon. We’d like to come up with takeout-only menu items and put even more effort into takeout alongside dining in.
How did you let people know that you were starting takeout?
Okada
We announced it and shared the menu on Instagram, and we also made menus to hand out. Quite a lot of people come in after seeing us on Instagram.
We can’t make large quantities all at once like a takeout-only restaurant, but we hope people will use our service for family lunches or small gatherings at home.
Was there anything that confused you or that you found difficult?
Okada
(Because of the impact of the COVID-19 pandemic,) lots of restaurants started offering takeout, so containers became hard to get and more expensive. We’ve run into quite a few problems.
And, simply, it’s added more work. I have to handle both dine-in service and takeout orders on my own, which is personally quite challenging (laughs).
We’re still figuring out the operations as we go, but I’d like to find ways to keep going by adapting as needed.
From the Writer
Manager Okada told us, “From now on, we want to put more effort into takeout.”
Rather than seeing the impact of the COVID-19 pandemic as temporary, he is taking things calmly, without becoming pessimistic.
In the interview, we sensed a calm yet powerful determination.
Inside Ospitare, little babies and young people enjoying themselves in groups alike can all relax and have a wonderful time.
It seems there will be more opportunities to enjoy Ospitare’s food at home from now on.
We look forward to seeing what original menu items they develop.
Cafe Dining Ospitare details
| Name | Cafe Dining Ospitare |
|---|---|
| Address | 2248-2 Nakasho, Kurashiki City, Okayama Prefecture |
| Contact | 086-464-2202 |
| Parking | Available 11 spaces |
| Hours | Lunch 11:00 a.m.–3:00 p.m. Cafe 3:00 p.m.–5:30 p.m. Dinner 5:30 p.m.–11:00 p.m. |
| Closed | Wednesday |
| Payment methods |
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| Reservations | Accepted |
| Seating | 46 seats Tables: 7×4 2×2 Sofas: 4×2 Bench: 6×1 |
| Smoking | Completely non-smoking |
| Restroom | Western-style toilet |
| Child-friendly | Strollers welcome Child seats available (2) |
| Website | cafe dining Ospitare |
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