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SHIMANAMI DREAMERS 05

Nagi
Hiroaki Hata

Dreaming of Opening a Café Like This Since the Age of Twenty

 

05/03/2024

A Space to Express Myself


Visiting the Shimanami Kaido and cycling on Mukaishima is a standard itinerary for tourists, but for Hiroaki Hata, it turned into a journey that significantly changed his life.

“My wife was enchanted by the Tachibana district we just happened to visit. The scenery was beautiful, and the locals were friendly. I agreed with her, and after a year of searching for a vacant house, we moved here from Tokyo.”

In the spring of 2020, they opened NAGI, an appointment-only café — amid concerns from neighbors wondering if they were serious, considering the location.

 Coffee beans roasted in-house are brewed using a cloth drip, with water boiled in a Nanbu Tekki iron kettle.

“Opening a café has been my dream since my junior year of college,” says Hata-san. “Even when I was job hunting, I used to say, ‘I’m going to open a café in my 30s.’ Coffee, music, art, antiques, interior design. I wanted to express myself through the café and share that with others.”

An old cabinet with an industrial charm — one of Hata-san’s favored pieces.
The interior is adorned with vintage items personally selected by Mr. Haneda. The choice of limited seating creates an expansive space for the cafe’s actual size.

However, just as their new neighbors had worried, the area is not on what you would call a typical tourist route. Even if friends and acquaintances from Tokyo wanted to become regulars, it’s simply too far.

“We rarely see anyone other than locals. Thankfully, we have visitors from all over western Japan, and about 70% of them are repeat customers. Many come to experience the changing seasons. The cherry blossom season is perfect for flower viewing. I can’t recommend it enough.”

The property was previously home to Thomas of Pitchfork Farms.


Hiroaki Hata
Born in Tokyo, works as a freelance web marketer while running NAGI with his wife. Reservations can be made via Instagram. The café operates on a 2-hour system, offering 2-3 cups of coffee and four plates of sweets.

photography | Natsumi Kinugasa, Toshitake Suzuki text | Yosuke Uchida