A Fresh Start with a New Member and a Renewed Concept

After operating as "Nabiyori" for three years, Ogasawara Farm took a step forward to realize its vision. With the addition of a new member, Hideyuki Taya, who moved from Nara Prefecture, the cafe was reborn as "Hiyori." Fermentation has been incorporated into the cooking, and the lunch menu and interior have been significantly upgraded! The cafe now operates with separate "Lunch Days" and "Cafe Days," offering different menus on each.

From left: Sakiko Ogasawara, Minako Ogasawara, and the new member, Hideyuki Taya. We visited on a "Lunch Day."

The cafe is a small, charming space with about 12 seats, bathed in sunlight. The interior is based on a rustic white, reminiscent of an old European country farmhouse. On the serving trays, there are about eight adorable small plates, called mamezara, which were collected from all over Japan. The new style allows customers to freely serve themselves seasonal vegetable obanzai (Kyoto-style home-cooked side dishes) onto these plates.

Gentle piano BGM flows through the cafe, creating a pleasant atmosphere for a relaxing time.

A Highly Satisfying Lunch Course Featuring Fermentation

I immediately started filling the eight small plates with about 12 different side dishes made with plenty of seasonal vegetables.

It's fun to decide which dish to put on which plate.

You can get seconds of the appetizers and obanzai!

Vegan dishes are marked with a "vegan" sticker. After arranging the side dishes and returning to my seat, two types of seasonal onigiri (rice balls) and a soup made with layered vegetable stew (kasane-ni) dashi and salted rice malt (shio-koji) were served. As I ate, the main dish also arrived.

Two types of seasonal onigiri. On this day, they were "Canola Blossoms and Kuro-sengoku Soybeans" and "Homemade Butterbur Sprout Miso."

The main dish of the day was a healthy tsukune (meatball) with asparagus, tara-no-me (Japanese angelica tree shoots), and shiso leaf (menu varies by season).

The small, bite-sized cooked vegetables had a crisp, crunchy texture and a powerful, nutrient-rich flavor. Everything was so delicious that I ate it all up in no time. When the patterns on the small plates appeared, it was another charming touch! My heart and stomach were filled with a sense of satisfaction and happiness, making it hard to believe the meal was mostly vegetables with very little meat or fish.

A crepe with Hyuganatsu citrus lemon curd, cheese, and strawberry sauce, topped with spiced meringue and herbs from the farm.

Cafe-Time-Only Visits are Welcome. Reservations Recommended.

When visiting "Hiyori," I first recommend trying the lunch on a "Lunch Day," but visiting on a "Cafe Day" is also a great option. On Cafe Days, you can enjoy menu items not available on Lunch Days, such as light meals like "Buckwheat Galette" and "Crêpes Suzette."

There are always about three types of drinks available, including seasonal enzyme drinks, home-roasted coffee, and Japanese black tea (wa-kocha). Sweets and vegetables are also for sale. They can even prepare bento boxes and hors d'oeuvres if you book in advance.

The staff's recommended seasonal enzyme drink: "Strawberry Spice."

A great selection of sweets is also available, including vegan carrot cake and whole wheat scones.

Reservations are highly recommended. You might be able to get in if there's a spot by chance, but booking ahead ensures you a seat. However, no reservations are needed for takeout or shopping. You can spend a quiet time alone on a "Cafe Day," enjoy a hearty vegetable meal with friends or family on a "Lunch Day," or stop by to shop for something to take on your drive. You're sure to have a wonderful time no matter who you're with.

With its warm and welcoming smiles, "Hiyori" is a must-visit!

Hiyori (Formerly: Yasai-ya Cafe Nabiyori)

■Address: 224-3 Nansei, Makubetsu-cho, Nakagawa-gun, Hokkaido
■Hours: 11:00 AM - 4:00 PM (Lunch last order at 2:00 PM)
*The cafe has "Lunch Days" and "Cafe Days." Please check the official Instagram for details.

■Instagram: hiyori_farm_to_table