About an 8-minute walk from Kachigawa Station in Kasugai City. "Taiyo" is an old private house cafe-restaurant that specializes in natural cuisine, located in a residential area off Kobo-dori Street.

It is a place where you can meet people, connect with people, encounter wonderful things, and expand your world. A place where you can enjoy Japanese food carefully prepared by chefs that will delight your body and soul.

We will show you the charm of "Taiyo," which attracts many visitors every day.

Take off your shoes and relax.
Beautiful Japanese style garden
An 80-year-old traditional house that makes you want to relax

You can see this building from the alley. Proceed to the back of the building from between the garden and the building.

You will see a magnificent entrance and a beautiful Japanese-style garden. The serene atmosphere is relaxing.

To the right as you face the entrance is a western-style part of the building. I will show you later, but inside is a gallery room.

When you open the front door and enter, you will find yourself in a large, modern Japanese-style space. The many shoes make you feel lively, and the display of beautiful clothes makes your heart jump.

The view from the porch that makes you feel the season. The leisurely flow of time will make you want to stay here forever.

Tatami room with a calm atmosphere

I am glad that I can choose the seat of the chair, too.

The story of a shop where people gather

Mr. Kawai (left) and Mr. Mizuno (right)

We interviewed the owner, Mr. Tomoya Mizuno, and the chef, Mr. Ryoji Kawai.

Mr. Mizuno originally worked in the apparel industry. As her desire to own her own restaurant grew, she thought about what kind of restaurant it should be and came up with the idea of a "space where people can gather," and left the restaurant business to make the transition.

After training in cafes and bars, he opened "Taiyo natural food &good music cafe" in 2014 in Nyoisaru-cho, Kasugai City, Aichi Prefecture.

The style of "natural food with special ingredients," "a place for people to gather," and "a space where you can take off your shoes and relax" has been passed down since the opening, and in 2019, Taiyo Human Comnection Natural Cafe / Shop / Space ("Taiyo") will be re-opened in an 80-year-old private house in Kachigawa, Kasugai City.

– Please tell us what prompted you to move to an 80-year-old traditional house.

Mr. Mizuno: "It all started with Emiko, who helped with the cooking at natural food & good music cafe."

Mr. Mizuno:“The 80-year-old traditional house was originally owned by Emiko’s great-grandfather, and it was Emiko’s dream to open it up in some way, such as a cafe or gallery. What Emiko wanted to do and what I was doing were very close, so she invited me to move into this old house."

Next door, "I'm the one who scouted you." and Emiko. You can feel the friendly atmosphere among the staffs.

– Please tell us about the concept of “Taiyo”.

Mr. Mizuno: "Our concept is 'the table where everyone can gather around with a smile and a sense of security'. We value safe, secure, and naturally delicious food, and communication that transcends the position of waiter and customer, so that we can create something together. We want to be a place where people can share a comfortable time together and where different values are accepted."

The move has given them more space, allowing them to have many visitors and the ability to partition the room so they can hold a variety of classes.

Since it is near the station, it seems that the customer base has become wider.

It is a tatami room, so it is very comfortable. They also welcome children.

"Wild Grass & Herb Research Institute" course

In fact, there were many customers at the time of the interview. They were enjoying their time with friends, family, by themselves, or taking a class.

Natural food made with carefully selected ingredients and seasonings

Mr. Kawai, the chef at Taiyo, has trained mainly in Japanese cuisine, including kappo, seafood, and kaiseki. He is also a freelance chef working under the trade name "Yoshitoki".

– Please tell us about your cooking preferences.

What I am most particular about is the use of naturally brewed seasonings. I believe this is the key to the delicious taste.

We are particular about the season of our vegetables, and that is the best way to cultivate them. I travel all over the place to get the best pesticide-free suburban vegetables possible.

The rice is brown rice produced in Gifu Prefecture and pesticide-free when grown. We value doing business with reliable and visible producers."

Taiyo's cuisine emphasizes the use of seasonal ingredients, so the style is to choose from the menu of the day.

At the time of the interview, the lunch set consisted of whole wheat 60% barley soba (buckwheat noodle), which was jointly developed by Yoshitoki and Kachigawa Kawabe Noodles. It comes with a cold bowl, yose-dofu (tofu), dashi-maki (egg roll with Japanese soup stock), and brown rice.

Mr. Kawai:The "Kansai-style dashi-maki egg rolls made with Senju egg from Komaki City and homemade yose-dofu (tofu) made with specially selected soy milk are also standard items and highly recommended."

Mr. Kawai: "We use various summer vegetables and seaweed in my cold bowls. Not only do we put vegetables in the bowl, but we season each vegetable, for example, bitter gourd with soup stock and dried bonito flakes, watermelon with mint, and so on. The mackerel is dipped in white wine sauce and smoked with straw.

Summer vegetables are a natural cure for the body, taking away excess heat and swelling. I think you will find it refreshing and easy to eat because it is prepared with vinegar. The mouthwatering cold bowl should whet your appetite, and then by all means, eat your noodles."

The blue liquid is homemade ponzu vinegar made from "Blue Green Algae," which was on display and for sale at the event at the time of the interview. A natural algae that grows wild in the lake, the color is very beautiful. It is said to improve blood flow immediately.

The author ordered "Hiyashi Miso: Three Kinds of Miso and Concentrated Dashi, Summer Vegetables and Nagoya Cochin Tsukimi" on Mr. Kawai's recommendation. The soup stock is cold but still has a strong aroma. The smooth texture of the whole wheat flour buckwheat noodles was perfect for summer, and the sticky texture of the whole wheat noodles was very satisfying.

Mr. Kawai says, "I want to lower the threshold of Japanese food". He is always trying to come up with new ideas for dishes that are accessible to everyone, such as using spices and incorporating elements of other countries' cuisines into Japanese food.

They can also provide business trips and catering services, as well as Japanese course meals at Taiyo's space for rent.