The cities Urbanic loves, and the women we meet within them.

Reflecting the distinct mood and energy of their respective cities, how do these women make Urbanic their own? Though their neighborhoods, ages, and interests may vary, each enjoys Urbanic in her own way—a delightful source of inspiration for us.

Discover the people of diverse cities and their unique sensibilities through Urbanic.

Mona Yamaguchi (@bisous_mona44) is the owner and chef of Cyōdo, a café bistro where she brings together her passion for cooking, her only hobby as a child, and her own philosophy. We met her in her space, where the soft melody of vinyl records fills the air, as she creates a culinary world that feels rustic yet delicate and charmingly detailed.

A conversation with Mona Yamaguchi on cooking, space, and taste—along with recipes for dishes she prepared especially for Urbanic.

Mona wears the Indigo Work Jacket, Lumi Sleeveless, Pâtissier Union Pants, Fisherman Sandals, Weathered Shoulder Bag, and Wax Cord Bracelet—all by Urbanic.

Urbanic (U): What do you do?

Mona (M): I’m currently the owner and chef of a café bistro called Cyōdo in Hatagaya, Tokyo.

U: What inspired you to open Cyōdo?

M:I grew up playing classical piano and never imagined a life away from it. Living in the rural countryside of Mie Prefecture, surrounded by rice fields, cooking was my only pastime between endless hours of piano practice.

I have memories of traveling through the European countryside with my parents when I was in elementary school, along with the countless books my parents had collected. Those memories, my love of classical music and cooking, and all these experiences led me to vaguely think of cooking as something I might like to pursue if I couldn’t make a career out of playing the piano.

After moving from Mie to Tokyo, I took my first part-time job at an Italian restaurant and developed a passion for the food industry. I then began working at different types of restaurants at the same time.

However, despite how much I loved working in restaurants, I became discouraged by the difficult working conditions and the reality that it was hard to be properly compensated. At one point, I even left the industry. Still, I couldn’t let go of my love for working with food, so I continued cooking through catering and pop-up events on weekends. Then, the landlord of my previous workplace offered me the opportunity to use the space, which led me to open my own restaurant. Cyōdo opened after the previous establishment was demolished.

U: Could you tell us about the two dishes you prepared for this shoot and share their recipes?

M: For the Peach Compote and Crème Violette, blanch and peel large peaches, then gently simmer them with white wine, bay leaves, and sugar before allowing them to cool completely.

For the cherry sauce, cook American cherries with sugar and add rose liqueur. Whip 35% cream to about 60%, then gradually add the cherry sauce to create a pale violet cream.

Place a small amount of the cherry and rose sauce on the bottom of a chilled plate, then add the peach compote and cream on top. Finally, carefully pour over the compote juice, as if creating a transparent layer over the sauce.

For the other dish, Ayu Confit and Cucumber, clean the ayu and dry it thoroughly. Season it with 1.3% salt, arrange the fish neatly on a tray, and let the salt absorb for about 10 minutes.

Slowly pour in enough olive oil to cover the ayu completely. Add whole sprigs of sage, thyme, and rosemary, then cook in a 100°C oven for three hours and allow it to cool overnight.

Heat some of the oil used for the confit in a pan, add the ayu, and cook both sides over high heat until the skin becomes crisp and fragrant.

Meanwhile, slice the cucumber with a mandoline and pickle it lightly, salting it slightly more generously than usual. Pile the cucumber salad lightly on a plate, place the grilled ayu on top, and finish by drizzling extra virgin olive oil over the cucumber.

U: Where do you find inspiration when developing new dishes?

M: From old cookbooks and essays that I’ve been collecting little by little, the colors of nature, and photographs. I also really enjoy looking at combinations of words written on restaurant menus.

U: We heard that you visit France once or twice a year. Are there any cities or places you especially enjoy?

M: Normandy, which I visited this April, was a charming coastal area. Sélène, a small restaurant run by a woman in Normandy. The warmth of the space, which made me feel as though I had been invited into someone’s home, the atmosphere created by the regulars, and the sight of the owner, Milly, working diligently have stayed with me like a scene from a film.

I also love a café and bar called La Cagnotte in Belleville, Paris. It is exactly what I imagine an ideal café to be. Rather than being crowded with tourists, it is a place people turn to as part of their everyday lives. You can see customers greeting one another and sharing small conversations, and I love having a large croissant and a strong café allongé there in the morning.

U: Have the flavors, landscapes, or atmosphere of the spaces you encounter in France influenced the menu or space at Cyōdo?

M: Yes. I make a lot of notes about the colors that catch my eye while traveling, combinations of ingredients, and interiors. I also always buy lots of plates at flea markets and fill my suitcase with them before returning home.

U: Beyond cooking, elements such as tableware, music, lighting, and flowers also seem to be very important to the way you shape your space. What do you especially keep in mind when bringing these elements together?

M: Perhaps it is connected to something within me, but while I like cute things, I also feel that objects with a slightly rustic and rough quality at their core suit the space well.

Basically, I choose things that genuinely excite me, but I am always conscious of finding a balance between those qualities.

U: What is your favorite moment when cooking or running the restaurant?

M: It’s the conversations we share while spending time here, and the moments when I feel that my guests enjoy my food.

Sometimes, a mother raising children will manage to find a little time for herself and stop by the restaurant. When she tells me, “This time gives me the strength to get through each day,” I feel so happy that I could almost cry.

U: What did you think of the Urbanic pieces you wore for this shoot?

M: I felt that they reflected what I value when choosing things. Much like the impression I had of Urbanic’s director when we met, the clothes seem to express femininity alongside a sense of integrity, sincerity, and decisiveness.

I was especially excited by the workwear-inspired designs combined with feminine elements, as well as the substantial fabrics.

U: Is there anything new you hope to introduce or challenge yourself with through Cyōdo in the future?

M: As I experienced myself, the structure of the food industry makes it very difficult for women to have children and maintain a fulfilling personal life while working in the industry.

From the very beginning, one of my goals has been to create an environment where not only I, but also my employees, can make a living doing what they love and enjoy a fulfilling personal life in return for their hard work.

I would also like to create another space focused solely on the café and retail side of things. I would love to run a shop selling objects related to everyday life, selected through my own perspective.

Beyond that, expanding into areas such as cooking classes and course meals for weddings or parties is also one of my current goals.