01 / ABOUT THE PLACE
About this place
Cafe Kanoya opens at 7:30 on weekends, offering a calm start to the day. Thick-cut toast is a breakfast favourite, made with soft, chewy bread and a choice of toppings such as fermented butter, cheese or anko with butter—a sweet bean paste balanced by a savoury note. The plate also comes with vegetable-rich gut-health soup, fermented deli including chicken, salad and sweet koji yoghurt. Together, they make a satisfying breakfast that feels kind to the stomach.
A fermented deli plate with shio-koji and sweet koji
At lunchtime, the fermented deli plate is a popular choice, with only 1 servings available each day. The carefully prepared sides include fresh salad dressed with shio-koji, chicken breast marinated in shio-koji and yoghurt, swordfish with a shio-koji butter-lemon sauce, Japanese-style quiche with koya tofu, and small dishes made with sweet koji. They are arranged around multigrain rice and soup. Each bite brings a different depth of flavour from the fermented seasonings, in a balance that is neither too mild nor too rich.
A relaxed table for tea and dessert
There is plenty to choose from on the drinks menu, too. Options include roasted-apple hojicha, Taiwan’s Four Seasons tea, crisp apple-vinegar soda, coffee and café latte. Pair a drink with apple pound cake or chilled shiratama rice dumplings with coconut for an indulgent afternoon break. The compact, clean interior is centred on tables, with a calm atmosphere that makes it comfortable to drop in alone.
