coen cafe 月日

A creamy and smooth rare cheesecake made with seasonal peaches from Fuefuki City, Yamanashi. Enjoy the different expressions depending on the variety. ALCHEMY PEACH FARM (Masaki Town, Kumamoto Prefecture) is led by Takashi Tsuzuki, the representative of the Tokyo IT company ALCHEMY, who started peach cultivation in the peach orchards of Fuefuki City, Yamanashi, three years ago. Together with his team, he personally handles everything from mowing grass, spreading fertilizer, to harvesting once or twice a month. The dream sake 'ALCHEMY' aims to produce its first batch by 2026, a challenge to cultivate the thoughts of the people involved, using Yamanashi peaches, hops, and gin into a single drop of sake. This cake is a taste of that journey.

A rich and creamy Basque cheesecake infused with organic kabuse tea from Kumamoto, Mashiki Town. A dish where sweetness and umami deeply intertwine, described as 'round and sweet.' Tomizawa's Tea. (Kumamoto Prefecture, Mashiki Town) The great-grandfather brought back a single seed from Shimanto about 100 years ago. Continuously questioning 'what is the significance of producers delivering directly to consumers,' the fourth generation, Kenji Tomizawa, consistently handles everything from cultivation to production, sales, and café operations. His determination to shift significantly towards organic farming and the accumulation of efforts in soil creation, in pursuit of 'round and sweet,' are embodied in this cheesecake.

German potato made with potatoes from Nakanishi Farm. A simple and robust flavor nurtured by the soil of Hachioji, which has been cultivated since the Edo period. Nakanishi Farm (Hachioji City, Tokyo) has been in operation for 200 years, continuing the farming tradition of Tokyo's Hachioji since the Edo period. Their motto is 'Just have fun with farming,' and they grow seasonal vegetables and herbs from approximately 13,000 tsubo of fields. This dish features potatoes carefully cultivated by a farmer who wants to be told, 'Nakanishi Farm is interesting!'

Spring rolls wrapped with Kishu Nanko plum and shiso. It features pure umami from salt and plum without any salt reduction or processing, nestled within a crispy skin. STORYumeai (Plum Gal) is a plum specialty brand using Kishu Nanko plums. It focuses on white dried plums with 23% salt content, without any salt reduction or processing, emphasizing only salt and plum. 'Skin as thin as silk, with plump and thick fruit flesh' - we deliver the plums selected by sight and touch in their created state. Featured in Nikkan Sports.

A sparkling spritzer made by dissolving additive-free lemon peel from Ashikita and Shiranui peel 'Kan Ki no Namida'. The citrus peel carries the aroma. Words from Mr. Hamazaki of the rural workshop (Ashikita Town, Kumamoto Prefecture): 'I want to turn the citrus from Ashikita, which would be discarded, into something that can benefit the farmers.' The citrus grown in the farm overlooking the Shiranui Sea is finished into peel completely additive-free. Winner of the Kumamoto Higo Mokkosu Grand Prix. This time, Shiranui and yellow lemon will be sold in limited quantities.