Interview with Hisamoto, General Manager of Mark ole Cafe
The Ogo (Hisamoto) couple took over the cafe 14 years ago, in 2009.
We spoke with Yoriko Hisamoto, the representative's wife and general manager, about her thoughts on the cafe.
Please tell us about the cafe's history.
Hisamoto (honorific omitted)
My husband, Shingo Ogo, is the representative director, and I am the general manager.
My husband and I both used to work at other restaurants.
Actually, this cafe was run by a senior colleague of ours at the time, but after various circumstances, we ended up taking it over.
That was 14 years ago (2009).
Rebuilding the business
Were there any difficulties after taking over?
Hisamoto
We struggled to build trusting relationships with the employees.
We took over the business, including the employees, so we found it challenging to build trusting relationships not only with them but also with the cafe itself.
My husband and I came in without any established trust, so it took time for them to believe in us.
How did you build trusting relationships?
Hisamoto
We really had no choice but to keep working at it steadily.
It wasn't something that could happen instantly, as if by magic.
We analyzed what had been wrong with the previous approach and made gradual changes. We also communicated closely with the employees on the floor so we could get to know them quickly.
We worked steadily at these things over a long period of time.
Were there any other factors that helped turn the cafe around?
Hisamoto
I think the biggest factor was the good character of the people.
The employees, of course, and the customers too are all wonderful, considerate people.
It may sound strange, but we hardly ever get complaints.
Of course, it's not that we never get any, but I feel that in many cases people say something because they care about the cafe.
For example, someone might contact us later to say that we gave them 200 yen too little in change.
If we offer to refund it, they might say, “You can just do it next time I come in.”
Rather than a complaint, it's more like they're trying to help us notice that we made a mistake.
I think we've been able to keep the cafe going to this day because we've been blessed with good people.
Please tell us what makes the cafe distinctive.
Hisamoto
My husband is the chef. He has worked in Italian restaurants, studied Spanish cuisine, and also cooked French food.
And then there's dessert.
Another distinctive feature is that you can change your dessert to a cake of your choice, and you can also buy fresh pastries from the display case.
In terms of location, the large parking lot is another advantage.
It can accommodate 60 cars.
Recommended items
Please tell us what you recommend.
Hisamoto
The lunch menu is our top recommendation.
Lunch is available not only during the day but also in the evening.
So you could say we serve lunch all day.
The main dish changes from time to time, while the side dishes and dessert change monthly.
Which main dish is the most popular?
Hisamoto
The hamburger steak is the most popular main dish.
The hamburger steak is made with 100% beef and cooked to a tender texture.
You can also enjoy it with different seasonings, such as teriyaki sauce in addition to demi-glace sauce.
I also have a personal favorite that I quietly recommend: the “grilled pork loin.”
We make it using herbes de Provence, a blend of various herbs, in the marinade.
This makes it very tender.
Thoughts about the cafe and plans for the future
Please tell us how you feel about the cafe.
Hisamoto
We've been running the cafe for 14 years, so our customers have also gotten older.
That's why we're not aiming to be the kind of cafe that chases Instagrammable looks or trends.
Whether grandmothers, middle-aged people, or young people come in, we want this to be a place where they can feel at ease.
We don't want to be the kind of place where people have to worry about a dress code or not know how to order. We want to be a cafe where people of every generation can relax.
Is there anything you'd like to try in the future?
Hisamoto
This time, we're taking part in Kurashiki Afternoon Tea for the first time.
There were difficult times during the COVID-19 pandemic when customers couldn't come in.
That was one reason we decided to participate: we thought it would be nice to offer something that would make our customers happy.
We'd like to offer it at as reasonable a price as possible.
But this is a business, after all, so we're not sure how low we can keep the price.
We hope to keep improving things little by little so that we can bring joy to local people and our customers.
Conclusion
Mark ole Cafe offers a generous selection of lunch and desserts made with seasonal ingredients.
The story of the hardships they faced when they first opened left a strong impression, in contrast to the warm smiles of the Ogo (Hisamoto) couple.
I think it is because they overcame those difficulties and continued working hard that they have been loved by the people of Tamashima for so many years.
Meals in the bright, spacious interior are colorful and a treat for the eyes as well.
If you visit Tamashima, stop by sometime if you get the chance.
Mark ole Cafe data
| Name | Mark ole Cafe |
|---|---|
| Address | 1952-6 Tamashima, Kurashiki City |
| Contact | 086-523-5366 |
| Parking | Available 60 parking spaces *Shared with the neighboring Tenmaya |
| Hours | 11:00 a.m.–6:00 p.m. (last order 5:00 p.m.) |
| Closed | Tuesday |
| Payment methods |
|
| Reservations | Accepted |
| Seating | 60 seats |
| Smoking | Non-smoking (smoking permitted only in designated areas) |
| Restroom | Western-style toilet |
| Website | Mark ole Cafe | Official Instagram |
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