I visited the restaurant for lunch with a friend. I was happy to finally be able to visit, as it had been difficult to come before. The restaurant seems to have increased its operating days, with irregular but more frequent days than before. The basic operating days are from Monday to Wednesday, with about two Saturdays a month. However, there may be private bookings or temporary closures, so I recommend checking the operating days on Instagram before visiting. I made the mistake of visiting on a day when it was closed (^◇^;) The current operating hours are around 10:30 to 15:00. There were three lunch options to choose from: - Asobuta's Spice Keema Curry for 1500 yen - Chicken Rice for 1300 yen - Garlic Shrimp for 1800 yen All are rice dishes, and they even offer gluten-free desserts. They all look delicious, making it a tough choice. The prices may seem high, but the meticulous selection of organic ingredients used suggests that the cost is quite high. The eco-shrimp from Indonesia is raised without artificial feed or antibiotics to avoid polluting the environment. They also sell shrimp for 1980 yen (200g, about 11-14 pieces). The Garlic Shrimp dish had 5 shrimp, so the cost of just the shrimp alone seems to be around 500-600 yen. Considering that, the price doesn't seem too high. The rice used is naturally grown Issehikari rice. The pork minced meat in the Keema Curry is from the Tadanosato district in Makubetsu, Tokachi, where healthy pigs are raised at the Hata Ranch since 2014. Mr. Hata, who conducted research at Hokkaido University for many years, started the ranch after retirement to feed pigs with by-products of discarded agricultural products, rather than grains that are human food. The name of the restaurant, "Yubokusha," reflects the healthy upbringing of the pigs in a spacious pasture. I agree with this approach. If we feed grains to livestock in a country with low food self-sufficiency, it will further decrease the self-sufficiency. However, it is true that not everyone can afford to raise livestock in this way. Providing raw food to animals requires careful management of freshness and cleaning of feed boxes, which is time-consuming. I remember when I had a cat... It's easy to just buy and feed dry food, but preparing cat food requires love and effort. The slow upbringing method does not prioritize efficiency, so it incurs additional costs. The distribution price of 200g for 550 yen means... it's more than twice the usual discounted ground pork! Σ('◉⌓◉’)... Huh, but twice as much. In that case, I don't mind paying the money to support Mr. Hata's way of raising animals. I usually live frugally, but I feel like spending money on things like this. Don't you wonder what it tastes like? Organic doesn't always mean delicious, but this restaurant's strength lies in the combination of taste and quality. Their cooking skills and deep understanding of ingredients create a harmonious flavor. ...Wait, what are we going to eat? My friend ordered the Garlic Shrimp, and I ordered the Keema Curry. The side dishes were the same, with salted cabbage and carrot marinade, and lightly herb-flavored potatoes. They do not use chemical seasonings. The dishes have reduced salt and sugar, allowing you to enjoy the natural flavors of the ingredients. It's nice not to have an overwhelming taste. In terms of dining out, that alone is valuable. And what about the rice?! It's Issehikari rice. It's cooked firm and goes well with curry. It's not shiny and sweet, but has a refreshing and stoic taste. If you're used to sweet rice, you might find it a bit lacking in sweetness. However, this restaurant coordinates the taste of the rice perfectly. The shrimp's sweetness and the butter's aroma paired well with the less sweet rice. The flavor is strong, but when you put the shrimp's aftertaste in your mouth with the rice, the rising aroma is irresistible! That's what my friend said (laughs). Together...

Meandering through the quiet residential streets of Memuro Town is an organic cafe. This place truly is a hidden gem. Despite using GPS, I still managed to drive past it (laughs). They don't have a prominent sign and rely mainly on word-of-mouth and social media for promotion. Their business hours are irregular. They are closed on weekends, and on Mondays and Tuesdays, they only serve sweets and drinks. You can only enjoy lunch on Wednesdays, Thursdays, and Fridays. The exception is the third Saturday of the month, which is the only weekend day they serve lunch, so I have a feeling it might get crowded. In recent years, I feel like there has been an increase in these kinds of establishments. Operating not for profit, their business hours are flexible to suit their lifestyle. It's like a place where the owner quietly shares their passion and what they believe in, and it just happens to be a cafe. In Tokachi, I see a similar trend with places like Cocori in Naebo-cho, nestled in the middle of fields, and Sweet Picnic in Tokachi Shimizu-cho. I have always been interested in organic ingredients and occasionally bought them. However, they are not like medicine, so it's not something you can clearly say has an effect. Also, it's against the law to make specific claims about their benefits... so it's more like a feeling of doing something good for your health? That's how it has always felt to me. I have an interest in organic food, but it's more of a luxury for me as a regular person with limited income. The basic principle remains the same, but... something paradigm-shifting happened recently. Normally, I would write reviews in the order I ate, but in this case, I want to start with the sweets first. And it's going to be long. I might use some unusual metaphors. It might be seen as a bit unorthodox for a food review, so if you're busy, I recommend skipping it mercilessly (m(_ _)m). --- Organic food products with the producer's name, rice with cultivation methods clearly stated, ingredients including additives-free seasonings, all these meticulous ingredients around us. Are we just using them as they are? Are we satisfied just by using them, just by arranging them? Mr. Yoshiharu Doi wrote that mixing is not allowed. It should be accompanied. It should be gently combined. It should be harmonized. What does it really mean to harmonize? To harmonize is to be in harmony. Are we truly understanding the power of ingredients? How far are we willing to go to bring out their goodness? How far should we go to be considered "good"? Are we able to grasp the potential of each ingredient and harmonize them like conducting an orchestra? It's not about measurements. It's not about recipes. If everyone could create the same taste with just ratios and manuals, the profession of a cook would not exist in this world... It's a skill, a sense. It should be brought from somewhere that is hard to explain. It should be brought with a dream-like softness and a present-like certainty. Who can do such a thing? It's not even a chef who appeared from a dream. Matcha roll cake. I found out later that rice flour was used. The moist and chewy texture of the dough is so firm that it's hard to tear with a fork. It is not white, but it is dressed in the true color of a nightingale. The muted green is deep and easy on the eyes. It uses tea leaves luxuriously. The fragrance is strong. The umami is dissolved. A miracle played on the tongue. The sweetness comes from a slightly distant place, not interfering with the matcha. The umami of rice flour and the theanine of tea overlap, resonating with a two-layered deliciousness. What kind of music is this? It feels like...

A cozy cafe inside a residential area in Memuro. The swing in front of the entrance serves as a distinctive landmark. The wooden art inside gives a feeling of being in Howl's world. The unique tables add to the charm. This time, I ordered a rice flour fig brownie and a cafe au lait (hot). The brownie, topped with whipped cream, is a delight for chocolate lovers. The texture of the figs adds an extra layer of enjoyment. The only downside may be the slightly high prices. It would be even more appealing if they offered dessert and drink sets.

cafe BLANCO 2022.05.06 Today, I visited a cafe in Memuro that recently reopened for lunch, thanks to a beautiful mom I found on Instagram. I had the pleasure of meeting Sawara Coffee, who came to support the cafe with their delicious coffee. It was my first visit since they reopened after a period of closure. The cafe, called BLANCO, is located in a clean and new two-story building with a brick-style wall along Route 38 in Memuro Town. As you enter, you can smell the nice aroma of the handmade furniture by the husband. The interior is cozy, with handmade tables surrounding pillars, providing seating for 11 guests. I arrived right at 10:00 am to show my support for their reopening. I ordered the following items: - Taco Rice for 1,450 yen - Garlic Shrimp for 1,650 yen - Coffee Roll Cake for 550 yen - Special Koala Blend Coffee for 600 yen - Cafe au Lait for 650 yen (takeout) The total came to 4,900 yen, and the food was served promptly within about 10 minutes. I enjoyed mixing the Carrot Rapeseed salad, which had a nice tangy flavor, with the main dishes. The Garlic Shrimp dish smelled wonderful, and the Isehikari rice with Memuro Herb Salt was delicious even without any side dishes. I also tried the limited edition Coffee Roll Cake made with Casiopea Coffee for the cake and Sawara Coffee for the cream. It had a perfect balance of sweetness and a rich coffee aroma, making it moist and tasty. The Koala Blend Coffee had a mild bitterness, a hint of acidity, and a fruity aroma, making it a delightful drink. The kind owner recognized me from my previous visit, which made me happy. They even played with my dog, Tama, who was delighted. I look forward to coming back for another delicious meal soon. Thank you for the wonderful experience! cafe BLANCO - Opening Hours: 10:00-16:30 (Last Order: 15:45) - Closed: Mondays, Tuesdays (only drinks and sweets available) - Wednesdays to Fridays, and third Saturdays: Lunch available - Closed on third Saturdays and other Saturdays and Sundays.

I went to Cafe Blanco! The cafe is located in a residential area, and I was able to find it easily using Google Maps. There was a real swing in front of the shop, and when I asked the owner, they said it was okay to sit on it, which was funny. I ordered the "Today's Blanco Plate" and the "Moo-Moo-San" for the main course, and the "Maple Vanilla Crumpet" for dessert. The Today's Blanco Plate was healthy with lots of vegetables and had a gentle flavor. Everything was delicious, but the crispy pie crust, the fluffy quiche with a custard-like texture, and the roast pork with a mustard accent were particularly outstanding. I only had a taste of the Moo-Moo-San that my companion ordered, but the thick and juicy meat with a garlic flavor seemed delicious too. The Maple Vanilla Crumpet for dessert was a pleasant surprise. It looked like a pancake at first, but the chewy and fluffy texture was far superior to a pancake. On top of that, there was a combination of maple syrup and ice cream. It was so delicious that you could tell just by looking at it. It was so delicious that I had to look up more about crumpets, and I found out that they are a British dish made by fermenting the dough, unlike pancakes. That's why it was so chewy and delicious.

On June 18, 2020, I visited cafe BLANCO in Membetsu, a cafe that had recently reopened for dine-in service. The cafe is located just south of the Seven Eleven Membetsu Nishi 5-jo store, along National Route 38. The exterior is a two-story building with a brick-like wall, while the interior is clean and new, with a lovely smell of the owner's handmade furniture. I arrived at 11:00 am and was the only customer at that time, with three more groups arriving later. Despite available seating, I decided to wait and practice social distancing. I asked the friendly owner for recommendations and ordered the Blanco Plate (Focaccia) for 1,200 yen and an additional dish called Boo for 900 yen. The Blanco Plate included Focaccia, Quiche, Tomato-stewed Eggplant and Carrots, Roast Pork Shoulder, Zucchini and Carrot Salad, Potato Salad, and Cold Broccoli Soup. The Focaccia was fluffy and delicious, with a hint of sweetness from the wheat. The Tomato-stewed vegetables were soft and flavorful, while the Roast Pork was tender and had a good amount of fat. All dishes were homemade and had a gentle flavor, which I enjoyed. The Boo dish consisted of Pork Belly, Scrambled Eggs, and Burdock and Carrot Salad. The pork was tender and the sweet sauce complemented the rice well. The Burdock Salad was creamy and slightly sweet, a perfect side dish. The owner recognized me from my previous visit, which made me happy. I look forward to returning for their breakfast service when it resumes around July. Overall, I had a great dining experience at cafe BLANCO.

Today, I had some business in Meppu in the morning, so I took the opportunity to have a late breakfast at a newly opened cafe that I had checked out beforehand based on the recommendation of Captain Haru, whom I admire. I visited cafe BLANCO for the first time. The location is just past the Seven-Eleven Meppu Nishi 5-jo store on National Route 38 in Meppu Town, a couple of blocks south. The exterior is new and clean, with a two-story residential building with a brick-like wall on the first floor. The interior is also new and clean, with a pleasant smell of wooden tables. There are 2 counter seats, 2 two-person table seats, 2 three-person table seats, and 3 four-person table seats. I ordered the Crumpet Morning set from the cafe menu for 850 yen (tax included). The set includes 2 crumpets, sausage, fried egg, and salad (potato salad, carrot marinade, sunny lettuce). The crumpet is a type of pancake from England. It was my first time trying it, and it was round and about 1.2 cm thick. It was very chewy and had a slightly fluffy texture like a muffin, and it tasted delicious with the special sauce. I chatted with the female owner a bit and found out that all the dishes are handmade by her husband. I was a bit hungry, so I also ordered the Onigiri Morning set for 730 yen (tax included). The set includes 2 hijiki rice balls, spinach and enoki mushroom salad, burdock root stir-fry, fried egg, salad, and miso soup with seaweed. Everything was gently seasoned, and I especially enjoyed the hijiki rice balls as I like hijiki rice. I might end up trying all the morning sets next time. I'll definitely come back for lunch next time. Thank you for the meal.

One day while browsing the internet, I discovered a new cafe! I decided to go for it and visited Cafe BLANCO. with my friend kagometomako who loves cafes. The cafe was not very crowded, probably because they are not actively promoting themselves yet. The interior was in a newly built residential building, with a dirt floor so you can keep your shoes on. We ordered the Blanco Plate (Focaccia) with soup for me and the Blanco Plate (Rice) with miso soup for tomako. We also ordered hot coffee (Peru) and iced cafe au lait. The food was delicious, especially the roast pork and mustard sauce, and the quiche was impressive. The crumpet with berries was a unique and tasty dessert. The coffee was strong and rich, just the way I like it. The cafe focuses on using ingredients without chemical seasonings and aims to serve food that the owner would confidently feed to their own children. The limited quantity plates and a variety of single items on the menu make this cafe a great choice for a relaxing meal. The cafe is run by the owner and their mother, so be prepared to wait a bit if it's busy. Overall, it was a delightful dining experience and I can see this cafe becoming very popular in the future.