Latest news with #Napolitan
Japan Forward
24-05-2025
- Entertainment
- Japan Forward
Meet the Three Cats of Izakaya Akanasu
このページを 日本語 で読む Izakaya Akanasu is just a minute's walk from Ekoda Station on the Seibu Ikebukuro Line in Nerima, Tokyo. Beyond the sign that says "Cat Izakaya" is a haven for those with a penchant for both cats and drinks. "Our main attraction is definitely the cats," says Chacha, who manages the place and refers to themself as the "cats' servant." The entrance to izakaya Akanasu. Customers are greeted by two male orange tabbies — 14-year-old Chi and 13-year-old Non — and a 13-year-old female calico named Tabi. All three appear comfortable around people and never shy away from being petted. Chi relaxing on a chair. Non (left) and Tabi. In March 2024, Chacha took over from the original owner, who had run Akanasu for 12 years. After a brief closure, the izakaya reopened with a fresh new look — while keeping the cats, of course. New features include a transparent catwalk called "Paw Pad Road," where guests can watch the cats stroll overhead, and "Nyankore Road," a runway-style walkway designed just for them. Tabi sitting on "Nyankore Road." The signature dish here is the "Nyapolitan." It's a fun twist on the Japanese pasta dish Napolitan. "Nya" is the Japanese onomatopoeia for "meow." "Nyapolitan," the izakaya's signature dish. The izakaya offers a variety of dishes including classic izakaya favorites like chilled tofu and Japanese rolled omelet, often made with seasonal ingredients. Chef Eiji Kusaka says proudly, "There aren't many places that combine cats and drinks like this. We put a lot of care into our food, and we hope our customers enjoy both." Chi playing with regular customers. The izakaya draws a diverse crowd, but about 70% are women, many visiting with their partners. Chacha smiles warmly, "Cat lovers are wonderful people. I'm lucky to have such great customers and really enjoy working here." Regular visitor Yusuke Sato, a judicial scrivener who lives nearby, comes two to three times a week. "Sometimes I drink here and then head out elsewhere," he says, "but I always come back because I want to see the cats. The more I visit, the more attached they get to me, and that makes me really happy." Tabi surveys the room from "Nyankore Road." Akanasu is open weekdays from 5 PM to 11 PM, and on weekends and holidays from 2 PM to 11 PM. It's closed on Tuesdays and Wednesdays. Author: Yuta Yasumoto, The Sankei Shimbun このページを 日本語 で読む
Yomiuri Shimbun
23-04-2025
- General
- Yomiuri Shimbun
90-Year-Old Cooks Retro Food at New Linden, ‘Castle' in Kurashiki; ‘Special' Napolitan Spaghetti Beloved since 1969
The Yomiuri Shimbun The 'special spaghetti' set with soup and salad KURASHIKI, Okayama — During lunchtime on a recent holiday, customers were seen waiting in line outside in a cafe built like a castle, complete with a pointed tower and pink balconies, in Kurashiki, Okayama Prefecture. Inside New Linden, which has been operating for over half a century along a prefectural road, homemade hamburger steaks, Japanese curry and other dishes are served to customers in a cozy atmosphere. Particularly eye-catching among the offerings is the Napolitan (ketchup-flavored) spaghetti, served on a sizzling iron plate. The signature 'special spaghetti' is a feast for the eyes, topped with beaten eggs and a raw egg in the center, and priced at ¥800. The Yomiuri Shimbun Chizuko Takahashi smiles in front of New Linden. Chizuko Takahashi, 90, whose husband created the dish and was New Linden's founder, has been in charge of cooking since the cafe's opening. When cooking the Napolitan, Takahashi sautes the spaghetti before adding vegetables in order to retain their crunchiness. Mixing with chopsticks is kept to a minimum to avoid making the dish sticky. Instead, Takahashi vigorously shakes the frying pan. She uses ketchup and okonomiyaki sauce for flavor. 'The rich taste works just right when mixed with the eggs. It's a nostalgic taste,' said a 53-year-old male office worker from the city dining at the cafe. Seeing the customers devour the dish, Takahashi said she can't leave the cooking to anyone else, since her customers expect her special seasoning. The Yomiuri Shimbun Takahashi, right, wields the frying pan in the kitchen. She is said to have insisted on taking care of the breakfast specials, too, served from 8 a.m. She starts early in the morning with her eldest son, Yoshihiko, 66, New Linden's second-generation owner. She also toasts bread and arranges freshly cut fruit on plates on the counter. Together with greeting regulars when they come in, Takahashi barely has time to catch her breath. 'She says things like, 'It's so tough [to work like this every day],' or 'I wonder how long I can keep going.' But she always works hard anyway,' Yoshihiko said, speaking fondly of his mother. During rapid economic growth Takahashi married Tsuyoshi, who had been a wagashi (traditional Japanese sweets) confectioner, when she was 21. They opened the cafe in 1969 at the suggestion of a relative who ran a coffee shop. Takahashi said the couple, with their three children, had no cafe experience until then. 'I only tried coffee for the first time after we opened the cafe. I said it was bitter,' Takahashi said with a smile. New Linden opened in the middle of Japan's period of rapid economic growth. As industrialization progressed, factories were built in nearby coastal areas. Where there had once been fields and rice paddies, company dormitories were constructed. 'For the first two years, we worked from 7 a.m. until 11 p.m. without a break every day,' she recalled, adding the cafe was always bustling with men coming in after work or night shifts at nearby plants, which also were operating at full steam. 'Those men would take me out to play instead of my busy parents,' said Yoshihiko, who was young at the time. Ten years after its opening, the cafe was expanded to its current structure. The family continued to work hard to pay off their debt to the bank, Takahashi said. Remnants of Showa era The Yomiuri Shimbun New Linden has a retro, Showa-era atmosphere. Takahashi said her husband was particular about the special exterior of the cafe as well as the interior's antique-style furnishings, which have not changed since its opening. Old-fashioned items like pudding a la mode and cream soda are also still served. These remnants of the Showa era (1926-89) began to garner attention on social media after the COVID-19 pandemic, attracting young customers. 'The food is delicious, and the lighting and retro interior are great,' said Isamu Terakado, a 19-year-old university student from Okayama, while taking photos at the cafe. Tsuyoshi, who provided many customers from office workers to local residents with a place to eat and relax, died in 2019 at the age of 90. 'He was a strict man, but I miss him,' Takahashi said. Despite being depressed for a time, it was thanks to the cafe she was able to look forward again. 'I think I can't stay still,' Takahashi said bashfully. She is prepared to keep cooking for customers at the 'castle' she built with her family. Pudding a la mode The Yomiuri Shimbun Pudding a la mode, one of signature dishes at New Linden Among New Linden's popular items is the classic pudding a la mode, priced at ¥750. About 10 different kinds of fruit, such as strawberries, apples and oranges, are chosen depending on the season. Each fruit is cut into bite-sized pieces and decorative shapes. So many of the pieces are arranged on a long glass dish with ice cream that Yoshihiko's own pudding placed in the center is barely visible. Since making it takes time, the dessert is only available on weekdays. If ordered during lunchtime, it will take longer to prepare, so it is recommended to order it later.
