Foodies Asia (en)For "foodies" who are particular about food.

 

A couple moved to the Kurohime region in northern Nagano Prefecture and started holding their unique event called “Kohi no seki” (Coffee Seats) at a place called “Coffee Shimeno,” where they serve coffee and sweets like a tea ceremony.

In the realm of coffee, there is a strong sense of movement towards comprehensive expressions that have not been experienced much before, signaling the era is shifting.

Ave. Budget: Lu5,000 to 7,000 yen

 

 

Shop features

“Coffee Shimeno” enters the “No Wave” era, capturing attention in the coffee world.

After experiencing the “Third Wave” boom in Japan and gaining specialty coffee popularity, the coffee world is now said to be in the “No Wave” era. In other words, it’s a time where each coffee maker competes with their own individuality and worldview, rather than following trends or fads.

In this context, one notable establishment is “Coffee Shimeno,” which has been regularly hosting “Kohi no seki” (Coffee Seats) in Shinano Town, Kurohime, Nagano, starting from spring 2023.

They have created a room called “Koshitsu” (coffee room) solely for coffee, where they weave together coffee and sweets to present their unique coffee world.

Visiting the “Koshitsu”

Upon making a reservation and following the map they provided, we arrived at a house located at the outskirts of a settlement in Shinano Town, adjacent to a mountain village.

As we entered the detached private room, it felt just like a traditional tea room, but instead of tea, it was dedicated to coffee, hence the name “Koshitsu” (coffee room).

The place exuded a sense of aesthetics not only in its ambiance but also in the carefully arranged utensils.

By the way, the fork rest was made of flower raft leaves. It’s a rare and high-grade mountain vegetable that grows nearby.

 

Experiencing “Coffee no seki”

First, we had the first cup.

He used Ethiopian coffee beans lightly roasted. They showed us the beans before grinding.

He manually ground the beans and started the drip process.

He do not use any electric machines that make noise in the “Koshitsu.” Even the water temperature is adjusted using an alcohol lamp.

For this summer, the first cup was served as iced coffee, poured into each glass from a lid bowl like those used for Chinese tea.

Although it had a light and refreshing taste like drinking tea, the flavor and aroma were unmistakably of coffee.

It made me realize that coffee could have such delightful aspects, and as a beginner, it was quite surprising.

The second cup also used Ethiopian beans, but this time they were roasted to the extreme.

He aimed for a point where any further roasting would turn the beans into ashes.

After grinding, they used a Nel drip method, pouring water little by little.

He served it in custom-made cups that allowed the aroma to escape straight up, just like in a champagne glass.

It had a similar intensity to espresso but also a smoothness unique to drip coffee, presenting a mysterious and exquisite flavor I had never experienced before.

The accompanying sweet was a steamed black sugar bread in the Kagoshima style.

It was wrapped in bamboo leaves, similar to a bamboo rice cake, as it was close to the Tanabata season.

The butter milk cream with New Summer Orange zest sprinkled on top complemented the nostalgic and comforting taste with an element of the unknown, creating an impressive balance.

 

The third cup used beans from Brazil.

They were roasted a bit darker and also brewed using the Nel drip method.

Considering it came after a very light and very dark roast, it felt like the middle point of the journey.

The sweet pairing was a chocolate cake.

Compared to the first combination, where the mild sweetness of the steamed bread and the strong coffee complemented each other, this pairing seemed to elevate both the coffee and the cake in the same direction.

It’s like a classic pairing, such as serving Pinot Noir with duck in French cuisine, and it’s evident they were consciously working on creating these contrasting combinations.

 

Conclusion

I’ve briefly introduced the experience, but it took about an hour and a half.

Those who came expecting just a cafe experience probably left with different impressions: some were struck by the novelty of the unexplored experience, others enjoyed the warm interaction with the owners, and some were impressed by the nuanced coffee flavors.

As someone who has been exploring the theme of creative food, I couldn’t help but think about what it truly means.

From the gastronomy of the 2000s to cocktails and sweets, there has been a growing trend of multidimensional and comprehensive presentation. And now, the era has arrived where we can enjoy this sensation even in the world of coffee!

My initial surprise came from that realization.

One coffee enthusiast from Nagano City who was present remarked that what’s interesting now is the emergence of unique shops in places like Shinano and Iizuna towns.

That’s when it struck me.

Several years ago, chefs with unique styles spread out across the country, and the “local gastronomy” began to thrive. It seems that a similar excitement is starting to emerge in the coffee world.

This one gathering made us feel the excitement of venturing into a new world, a new era.

 

 

Menu

【Kohi no seki】

Price: 5,500 yen

*Please note that the menu and prices are provided for reference only. They are subject to change depending on the season and ingredient availability.

 

How to make a reservation

Reservations can be made via email.

For more details, please refer to the following Instagram page:

Reserve from the official Instagram page

 

Map/Access

By Car: Approximately 10 minutes from Shinano Town IC.

By Train + Taxi: Get off at Komma Station on the Shinano Railway, then it’s a 5-minute taxi ride.

On Foot: About 30 minutes from Furuma Station. (*Detailed access information will be provided upon seat reservation.)