TOMO CAFF’E

TOMO CAFF'E was started by Tomoko Hayakawa, a former full-time housewife. She wanted her daughter, who was working late into the night to take her university entrance exams, to have a safe and secure cram school lunch. The appeal of TOMO CAFF'E is that it does not use additives. Rather, it uses the creator's "love" as a secret ingredient that you will not get tired of even if you eat it every day. For about two years after its founding, the company made cram school lunches and bento boxes distributed to nursery schools. However, TOMO CAFF'E opened as a restaurant in January 2016. In 2023, it moved to its current location at Hoshigaoka Terrace The Kitchen 2. All of the rice served at TOMO CAFF'E incorporates fermentation. Since the "salt koji trend" arrived around 2011, Hayakawa has been making a lot of fermented foods at home. Since incorporating it into her daily life, she noticed that it was effective in improving the shine of her skin and the firmness of her hair. So, she decided to incorporate fermentation into his menu at TOMO CAFF'E. Main and side dishes change depending on the season and ingredients, and there are several types to choose from. Among them, the amazake-marinated chicken karaage, which is available daily, goes well with rice since the rich flavor of amazake accentuates it. The crispy fried chicken remains moist and soft even after it cools down, making it perfect for lunch boxes. There are also many other dishes for enjoying the texture and flavor of the ingredients, such as grated carrot salad made with salt koji and broccoli and cauliflower peperoncino. The store also sells take-out side dishes and bento boxes. It is recommended for those interested in trying delicious fermented gourmet food easily.