Interview with Takai, owner of Cafe vege
Cafe vege opened in September 2021.
We asked its owner, Takai, about the cafe and his thoughts on health.
Could you tell us how you came to open the business?
Takai (surname only)
Originally, there were no businesses in Kojima focused on beauty and health.
I also run a hair salon, but people say that beauty alone is not enough these days.
Beauty is important, but good health is essential if you want to look beautiful.
And I believe that what you eat is also important for your health, so I started a restaurant.
When did you open?
Takai
We opened in September 2021.
There weren't many cafes in Kojima, and I was thinking about how we could give back to the local community.
So the three of us, who shared similar ideas, started Cafe vege as a business focused on beauty and health.
What are the cafe's selling points?
Takai
Our selling point is our ingredients.
For example, we source our vegetables and rice from farmers in Mimasaka, in the northern part of the prefecture.
They aren't completely pesticide-free, but they are as close to pesticide-free as possible.
We also source fruit from Kiyoto Farm in Maniwa, and have them supply us with as much produce that doesn't meet standard specifications as possible.
In this way, we hope to contribute, even in a small way, to reducing food waste and supporting the SDGs.
What are the cafe's main offerings?
Takai
Our most popular item is definitely lunch.
We change the menu every month and try to use seasonal ingredients suited to each season.
In winter, our cream pasta is a recommendation.
But I get the impression that our other menu items are ordered just as often as lunch.
What is the age range of your customers?
Takai
Thankfully, we have customers of all ages.
That may be partly due to the local character of Kojima, but customers from a wide range of age groups come here.
Actually, when we first opened, our lunch menu didn't change monthly like it does now.
We used to offer a “special lunch,” but the portions seemed too large for older customers.
So we created two lunch options: one centered on pasta or Italian-style dishes, and another for people who want a hearty meal.
We also decided not to keep the menu fixed, but instead offer a monthly lunch menu featuring seasonal ingredients.
What do you recommend besides lunch?
Takai
Besides lunch, I recommend Napolitan and beef stroganoff pasta.
Unlike the lunch menu, these dishes haven't changed since we opened.
What are your thoughts about the cafe?
Takai
When we started the cafe, the three of us first discussed what its theme should be.
The theme we came up with was “Beauty and health come after delicious food.”
For example, I often heard female customers at my hair salon say things like, “I want to eat sweets, but I don't because I'll gain weight.”
So I thought we could try offering sweets without the guilt.
Health isn't about not eating; the best way to be healthy is to eat and stay active.
We currently have three kinds of cake, and the cheesecake is made with as much soy cream as possible.
That makes it a cake that isn't greasy but still has a rich cheese flavor.
We also add tofu to our gateau chocolat.
Almonds contain nutrients that help prevent aging, and we use them in our almond tart.
The cafe's master learned how to make this almond tart from an acquaintance more than 40 years ago, so the recipe is over 40 years old.
I realized that even as times change, delicious food stays the same.
Could you tell us about your relationship with the master?
Takai
The master used to cook Italian food, and I actually worked part-time there when I was a first-year high school student.
I worked there while learning Italian cooking, and at one point I was torn between becoming a hairdresser and becoming a chef.
So I had always thought that I wanted to open a restaurant someday.
But it was too much for me to do alone, so Cafe vege was started by me, the master, and one other person.
My hair salon closes at 7 p.m., so I head over afterward to help serve customers.
Sometimes, when people I know come in, I cook for them too.
Is there anything you'd like to try in the future?
Takai
In a word, a diner.
With the pandemic, I think food is becoming borderless.
By borderless, I mean, for example, a sushi restaurant that also serves yakitori, or a yakitori restaurant that also serves sushi.
In that context, I want to operate without being bound by the cafe format.
I want to create a bar-like place where people can casually enjoy a variety of dishes.
We've actually started serving hot pot, too.
We also make hors d'oeuvres for parties if people just tell us their budget and requests.
Even when I go to an izakaya or sushi restaurant, I order without looking at the menu, so I want to meet customers' requests rather than offer only a set selection.
I thought the staff might not like that, but surprisingly, customers enjoy it, which seems to make the work rewarding for them.
In closing
Cafe vege's theme is “Beauty and health come after delicious food.”
I could feel owner Takai's commitment to health, and his words, “Health isn't about not eating; the best way to be healthy is to eat and stay active,” stayed with me.
Care is taken to ensure that every ingredient used in the food and sweets is healthy.
If you're visiting Kojima or are health-conscious, stop by if you get the chance.
Why not try some sweets without the guilt?
Cafe vege details
| Name | Cafe vege |
|---|---|
| Address | 2-15-35 Shimonomachi, Kojima, Kurashiki City, Okayama Prefecture |
| Contact | 070-4093-8737 |
| Parking | Available 5 parking spaces Park in tandem on the west side of the cafe building (to the left of the cafe entrance), between the cafe and the izakaya Wayaja |
| Hours | Tuesday–Saturday: 11 a.m.–9 p.m. Sunday: 11 a.m.–5 p.m. |
| Closed | Monday and Sunday Closed on the 2nd and 4th Sundays |
| Payment methods |
|
| Reservations | Accepted |
| Seating | 20 seats |
| Smoking | Entirely non-smoking |
| Restroom | Western-style toilet |
| Website | PLASTIC ARTS |
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