Kobe is a city nestled between the mountains and the ocean, and its Chuo Ward is a bustling district in the center of that narrow area that attracts many people. If you walk from there towards the ocean, you will find retro buildings and stores that evoke memories of old-downtown scattered here and there, the heritage of Kobe’s history as a port town. The area has a nostalgic atmosphere, with a sense of many things blended together that were loved and cared over a long period of time.
We would like to introduce a chef, a wine shop owner, a food coordinator, and a coffee roaster. They all have their lives and work based around food, and they are each located slightly away from the center of Kobe.
The Reason the Couple Decided to Open a Shop in Kobe
— What led you to start your present work?
— Did you go to New York to learn specifically about wines?
— Why did you choose to put down roots in Kobe?
— Miho, why did you decide to become a food coordinator in Kobe?
A Chef Who Chose to Open His Restaurant in Kobe
— Chef Tsuge, why did you choose to open a French restaurant in Kobe?
Until I Opened a Roaster in Kobe
— Mr. Kimura, have you always wanted to open a coffee roaster?
— Was there any connection with coffee?