YATSUDOKI CAFÉ will open on July 2024, 7 in the entrance area of ​​Chateraise Hotel Danrokan, a long-established hotel in the heart of Kofu!

The area is divided with greenery placed in the center so that it can be used not only by tourists but also by local customers for everyday use and business purposes.
The area designed for meetings and remote work has a bright atmosphere with an off-white base, while the cafe space has a relaxed and calming atmosphere with stone walls based on the stained glass motif of the Danrokan landhouse and a greyish ceiling reminiscent of the soil of the Yatsugatake Mountains.

The showcase is lined with a wide selection of beautiful cakes, including YATSUDOKI's hugely popular premium apple pie. There is also terrace seating facing the street, so you can spend your time however you like, from breakfast to bar time.

The most recommended lunch item is the hotel-made "Danrokan Omelet Rice"! Today I ordered the hash brown beef omelet rice. The fluffy and creamy dressed omelet rice, rolled up like a beautiful dress, really gets me excited.

The sauce is made of hash brown, which is full of the delicious flavors of meat and vegetables, and is perfectly matched with the sour and sweet ketchup rice. The ingredients that bring it all together are the free-range eggs from Chateraise Farm! The rich egg flavor is perfectly balanced with the fluffy and creamy texture to add a mellow richness.

One of the best things about YATSUDOKI CAFÉ is that once you choose a cake, a coffee professional will suggest a coffee to pair it with!
Today, we paired calamansi mousse cake, also known as "Philippine lemon," with "ice-temperature coffee." You can choose to brew it using either a French press or paper drip.
The drip coffee is brewed using a Clever Dripper, which steeps the coffee for a set period of time, resulting in a rich, yet clear and mellow flavor.

The strong, sour calamansi mousse is accented with sweet and sour peel and nuts. When eaten with coffee, the cake's sourness is mellowed out and transformed into a refreshing sourness. The clean, clear aftertaste of the coffee is mildly enveloped by the rich almond flavor of the sponge.

For brunch, try the French toast, made with Yatsudoki bread that has been soaked in batter the day before. The bread already contains honey, so the sweetness is kept subdued, allowing the unique flavor of Chateraise Farm's free-range eggs to shine through.
Why not enjoy a blissful brunch on the pleasant terrace?