Interview with Takai, the owner of Cafe vege
Cafe vege opened in September 2021.
I spoke with Takai, the owner, about his thoughts on the shop and health.
Can you tell us about the background of your business?
Takai (honorific omitted)
Originally, there were no shops in Kojima focused on beauty and health.
I also run a hair salon, but it is said that in today's world, beauty alone is not enough.
While beauty is important, health is very important if you want to be beautiful.
And I thought that what you eat is also important for health, so I started a restaurant.
When did you open?
Takai
We opened in September 2021.
There were not many cafes in the Kojima area, and I was thinking about how I could give back to the community.
So, I decided to start a shop focused on beauty and health with three others who shared the same thoughts, and we launched Cafe vege.
Can you tell us about the selling points of your shop?
Takai
The selling point is the ingredients.
For example, we source vegetables and rice from farmers in Mimasaka in the northern part of the prefecture.
While they are not completely pesticide-free, they are as close to pesticide-free as possible.
For fruits, we source from Kiyotou Farm in Maniwa, and we try to use as many irregular products as possible.
Through this, I want to contribute to reducing food waste and the efforts towards the Sustainable Development Goals.
Can you tell us about your main products?
Takai
The most popular menu item is definitely lunch.
We change the menu monthly and use seasonal ingredients that match the season.
In winter, I recommend the cream pasta.
However, it seems that the other menu items are ordered in similar quantities to lunch.
Can you tell us about the age range of your customers?
Takai
Fortunately, the age range is broad.
I think it may be due to the regional aspect of Kojima, but we have customers of various ages coming in.
Actually, at first, lunch was not changed monthly like it is now.
Previously, we offered a "special lunch," but it seemed that the portions were too large for older customers.
So, we changed the lunch to two types: one focused on pasta or Italian dishes, and the other for those who want a hearty meal.
Furthermore, instead of fixing the menu, we made it a monthly changing lunch using seasonal ingredients.
Can you tell us about recommendations other than lunch?
Takai
For items other than lunch, I recommend Napolitan and beef stroganoff pasta.
While the lunch menu has changed, these items have not changed since we opened.
Can you tell us about your thoughts on the shop?
Takai
When we started the shop, the three of us thought about the theme.
The theme we came up with is "Beauty and health come after deliciousness."
For example, among the female customers at the hair salon, I often heard stories like, "I want to eat sweets, but I refrain from eating them because I might gain weight."
So, I thought about trying to create "sweets without guilt."
Not eating is not health; the best way to be healthy is to eat and move.
Currently, we have three types of cakes, and among them, the cheesecake uses as much soy milk cream as possible.
So, it is not greasy, but it has a strong cheese flavor.
Additionally, the gateau chocolat contains tofu.
The almond tart contains nutrients that prevent aging.
The recipe for this almond tart is said to be one that the shop's master learned from an acquaintance over 40 years ago, making it a recipe from over 40 years ago.
Even as times change, deliciousness remains unchanged, I thought.
Can you tell us about your relationship with the master?
Takai
The master used to cook Italian cuisine, and actually, I worked part-time there when I was a first-year high school student.
At that time, I was learning Italian cooking while working part-time, and I was torn between becoming a hairdresser or a cook in the future.
So, I thought one day I would like to run a restaurant.
However, I couldn't do it alone, so I started Cafe vege with the master and another person.
Since the hair salon closes at 7 PM, I head over to help with customer service as soon as I finish.
Sometimes, if acquaintances come in, I also cook.
Do you have any future plans?
Takai
In a word, I want to create a dining hall.
I think that due to the COVID-19 pandemic, the borderless nature of food is beginning.
By borderless, I mean, for example, a sushi restaurant might also serve yakitori, or a yakitori place might also serve sushi.
In that context, I want to operate without being confined to the form of a cafe.
I want to create a space like a bar where people can casually enjoy a variety of foods.
Actually, I have also started offering hot pot.
Additionally, if you let me know your budget and requests for parties, I can prepare hors d'oeuvres as well.
I personally order without looking at the menu when I go to izakayas or sushi restaurants, so I want to respond to customers' requests rather than just sticking to fixed items.
I thought the staff might dislike this, but surprisingly, it seems to lead to customer satisfaction.
Conclusion
Cafe vege, themed "Beauty and health come after deliciousness."
I felt the owner's Takai's thoughts on health, and the phrase "Not eating is not health; the best way to be healthy is to eat and move" left a strong impression on me.
Each ingredient in the dishes and sweets is carefully considered for health.
If you visit Kojima or are health-conscious, please take the opportunity to visit.
How about trying sweets without guilt?
Data about Cafe vege
| Name | Cafe vege |
|---|---|
| Address | 2-15-35 Shimonochō, Kojima, Kurashiki City, Okayama Prefecture |
| Contact | 070-4093-8737 |
| Parking | Available 5 parking spaces Park in a vertical line on the west side of the cafe building (to the left of the cafe entrance) between the cafe and the izakaya Wayaja. |
| Business Hours | Tuesday to Saturday: 11 AM to 9 PM Sunday: 11 AM to 5 PM |
| Regular Holidays | Monday, Sunday Closed on the 2nd and 4th Sundays |
| Payment Methods |
|
| Reservations | Accepted |
| Seating | 20 seats |
| Smoking | Completely non-smoking |
| Toilet | Western-style toilet |
| Website | PLASTIC ARTS |
