I used to drive with my ex-girlfriend, but I suddenly needed to pee, so I went into the restroom at Nakajima Park. It was at night and the lights were off, which wasn't uncommon. Despite the darkness, I bravely went in and started doing my business. However, I suddenly felt a sense of danger and looked back to see a man holding a long stick-like object. I immediately thought I was going to be attacked or killed. I didn't think about fighting back, just about running away, and I must have been faster than Usain Bolt. I managed to escape and ended up in Kushiro, where I set out to try all the ramen shops. I had some ramen and then enjoyed some tea before heading back. The parking lot was a bit far, but I managed to enter the shop easily this time. The interior was cozy, with a few seats at the counter and tables. The male owner was chatting with another man, and the atmosphere was welcoming. They didn't have Earl Grey tea, so I settled for Darjeeling. The tea arrived promptly and tasted delicious. I'm starting to develop a liking for tea, just like with coffee. The classical music playing in the background almost put me to sleep. Overall, it was a pleasant experience, and I'm looking forward to trying more teas in the future.

This is a small tea specialty shop in Kushiro, eastern Hokkaido. It has a nostalgic atmosphere of a Showa era coffee shop that blends in too well with the town, making it easy to overlook at first glance. The seating is limited, with a focus on drinks like tea and coffee, and no light meals or cakes on the menu. The only items besides drinks were ice cream for around 400 yen. They also sell tea leaves and coffee beans for retail, so that might be their main focus. I tried the "Darjeeling" and "Keeman" (each 450 yen per pot), both were carefully brewed, with a strong aroma and distinct flavor characteristics. The balance of bitterness and umami was good. When high-quality tea is brewed carefully, even its unique characteristics feel refreshing, as if the astringency has been removed. They also had a selection of organic teas, including the surprising addition of domestically grown "Setoya Akane" (a premium variety above the well-known domestic tea "Setoya Momiji"). This is domestically grown tea of superior quality, cultivated without pesticides. It's probably only available here in Hokkaido. The service was more reminiscent of a traditional coffee shop owner rather than modern customer service. Overall, it was a pleasant experience, and I would like to visit again.

Approximately 20 years ago, a café was born in Kushiro. The name of the café is "Ras Kvet" which means "henbane flower" in Czech. The origin of this name can be asked directly to the master. When the café first opened, the master would tell customers to remember the name as "Ras Cabbage" because they couldn't remember it correctly (laughs). The first time I visited this café was when they had a congratulatory wreath displayed, so it was truly about 20 years ago. Kushiro boasts one of the highest ratios of cafes per population in Japan, but at least back then, cafes in this town were more about being a place to chat with friends. In other words, there were very few cafes in town where you could truly engage with coffee or tea. Especially cafes that focused on tea were almost non-existent. So, when I ordered Darjeeling tea for the first time at this café, the excitement I felt still remains with me. A cup of Darjeeling, with just a green ring at the edge of the white cup. It was a cup that brought out the elegance and refreshing taste of a muscat. I became a huge fan of this café with just one sip. I was a university student at the time and I frequented this café often. One day, the master gave me a cup of coffee as a service. The aromatic and dignified amber-colored coffee had a subtle sweetness and a smooth taste, even without sugar or milk. It was a delicate coffee that I had never tasted before. From that day on, I switched from being a tea lover to a coffee lover. Tea is something that anyone can brew well as long as they have good tea leaves. But with coffee, even if you have good beans, it's not enough. The way you brew it can make it delicious or not. It requires skill. If an amateur brews it, a coffee maker would be much better. The master of this café is a researcher type of person, always trying different methods to bring out the best in the beans. He never cuts corners. And he always tastes the coffee before serving it. It's rare for a café to taste the coffee or tea before serving it, right? So if the master isn't satisfied, it won't be served to the customer. Delicious coffee is a given. I haven't visited for a long time, but whenever I have a reason to go to Kushiro, this is a café I must visit.