KEY'S CAFE Rivier en Shell
～A place to meet new pasta～

〇Month x Sun

I started cooking when I was in the third grade of elementary school.

My parents, both of whom worked, would come home late, so every night I would make the ``seaweed salad'' and miso soup that I had just learned in home economics class, and serve them to them.

My parents were heavy drinkers like me, so I guess they really wanted to eat sake (lol)

...That's why I've been cooking and eating a lot since I was little, and I love cooking, but this is the only dish I'm not good at making.

-pasta.

I'm a lazy person, and even using a timer to measure the boiling time is a hassle, so I can't really make it well. (lol)

As expected, I failed yesterday as well and ended up like udon noodles.

Ah...I want to eat some delicious pasta...

That's why KEY is a hot topic when it comes to delicious pasta.'S CAFÉ Rivier To Anne Shell.

The location is National Route 20.

I've always been curious about this cafe, but since it's along Route 20, where cars come and go, I ended up passing by.

When I entered the store, there was jazz music playing and a piano, which made me feel excited.

Once a month, live jazz music is held quietly during dinner time.

The autumn breeze is nice today, so I think I'll try sitting on the terrace.

When you look at the menu, you'll notice that they have a wide selection of pasta.

I found something called ``Daily Pasta'' and ordered ``Shrimp, Sudachi, and Coriander Pasta'' with my favorite coriander on top.

In order to bring out the scent, there is also a performance where the dadashi is rubbed on the spot.

A refreshing sudachi scent~♡

When I was saying, ``I love cilantro so much that I mix it with chicken stock and sesame oil to make ate,'' the owner brought me some cilantro...!!

What thoughtfulness...!I'm so happy.

You'll fall in love with this ethnic pasta with its spicy taste and refreshing aroma of sudachi and coriander!!
The balance between the hardness of the noodles and the exquisite spiciness and aroma.
...Is this the taste of a professional?

I am very impressed by the depth of flavor that cannot be made at home.
First, I have to start by using a timer.

The menu changes daily, so the thought of not being able to taste it again makes me want to come back again and again.

KEY in August 2023'“KEY” from S CAFE Tokimu Soya'The name was changed to "S CAFÉ Rivier en Ciel."

They removed sweets from the menu, expanded the food menu to include a la carte and lunch sets, and made a fresh start with a new chef and owner.

The lineup of classic coffee soft-serve ice cream and drinks will remain the same as before.

KEY is exciting no matter when you visit'S CAFE.

I'm sure I'll become a regular customer looking for a new pasta experience.