While the terms "specialty coffee" and "lightly roasted coffee" had not yet penetrated, on January 27, 2012, we quietly opened a coffee shop in Okuzawa, Setagaya-ku, with an espresso machine and drip coffee.
What has remained the most important thing since the opening. "Spreading coffee culture" and "pursuing the essence of specialty coffee".
As a result of the continuous improvement of the quality of specialty coffee by the hands of many people who were enthusiastic about it, I think that the current specialty coffee exists. And the owner, Sakao himself, was one of the enthusiasts.
The strength of the ingredients of specialty coffee, the difference in taste of each farm due to the climate of the area called terroir, the delicate taste due to the complex chemical changes caused by roasting, and the best cup created by the barista taking it seriously, Sakao's own sensibilities, tastes, and even life have changed significantly. I've come to see things in an essential way. I want many people to know about such specialty coffee, and I want to be close to someone's daily life while providing coffee, make the "best cup" with coffee that arrives from all over the world, and provide customers with a taste that impresses them.
I think that the thought that "coffee can enrich our lives" has now turned into a conviction. If people who sympathize with ONIBUS live in the city where our store is located, the atmosphere of the city will definitely improve, and if the number of shops with similar values increases, it will become even easier to live. As for ONIBUS, the number of customers (friends) has increased, and we can give back to our staff and farmers with whom we have dealings with Mr./Ms., and we can continue to purchase coffee. I believe that creating such a cycle is the mission of ONIBUS in the future.