Yutenji / A Cafe & Oriental Bistro is coming!
It seems that a cafe & oriental bistro will be opening in a roughly 100-square-meter property near the entrance of the Yutenji station shopping street, on the site of a former drugstore!
For more details, please check the note below: "[New Store Opening Journal] Shoto and Yutenji. Taking on the challenge of opening two stores at once for the first time!" for a detailed article.
I also wanted to take on the challenge of creating a shop located on the main street that serves as a hub for the town.I thought.
That's the word, and I'm already looking forward to the opening.
For Yutenji, we are envisioning a business model similar to our affiliated stores like nephew and sew, with a cafe style during the day and a bistro style at night.
For the entrance area, we are considering a design with a sense of openness where there is no boundary between the outside and the inside.
The image is the entrance of Bahama Gold in Melbourne, which we love. It has this kind of atmosphere. ↓
About food and sweets
The planning of the offerings is scheduled to be handled by members of our existing stores.
The food will be devised by Tomita, who serves as the chef at Hone, and the sweets will be devised by Kaito Araki, who oversees the confectionery department for sew and nephew as a whole.
The essential content creation is still a blank slate.
As mentioned above, we are thinking of oriental/Asian cuisine, but it is not heavy Middle Eastern or Asian cuisine, but rather an image of multinational cuisine.
About drinks
To ensure it can be enjoyed comprehensively as a cafe during the day, we will offer specialty coffee and original drinks just like our affiliated stores. At night, we are thinking mainly of beer and cocktails.
We don't want a "quiet and calm wine bistro," but rather a "lively and bustling tavern," so we will focus on cocktails to create a space where the sound of shaking resonates throughout the store.
Here is the image. ↓
The cocktails will inherit the street bar concept of LOBBY, focusing on “things you can't usually drink, made with familiar ingredients.” We will pursue
“a balance where everyone can enjoy an exciting drink at a level that doesn't leave regular drinkers behind.”.
I can't wait for it now.