The Bridge, an organic cafe and shop, situated in Hamamatsu, Japan, opened its doors on January 6, 2023. This new establishment is operated by LOCAL ACTION HAMAMATSU, a nonprofit organization founded by Mayuko Ito, who aims to create sustainable community practices through food.
Ito's motivation for opening The Bridge stemmed from her experiences with devastating wildfires during her time in Santa Monica, USA. These events made her increasingly aware of the link between climate change and the larger environmental crisis. Upon returning to Japan, she established LOCAL ACTION HAMAMATSU to tackle these pressing issues through the medium of gastronomy.
At The Bridge, patrons can enjoy daily homemade lunches for 1,210 yen, made predominantly from locally sourced vegetables and seasonings. The cafe crafts its menu based on the anticipated harvests from its contracted farmers, ensuring freshness and sustainability. Daily specials include diverse offerings such as pasta, sandwiches, and even unique dishes like beet tempura, accompanied by salad and soup.
The establishment features around 18 tsubo (approximately 60 square meters) of space with 16 seats. It is adorned with natural materials exclusively sourced from local timber companies. For example, the dining tables and ceiling panels are made from trees processed by Egata Lumber, which are naturally dried to retain their high quality and aesthetics.
Aside from its food menu, The Bridge also offers approximately 50 eco-friendly and artisanal products from around 20 brands. Shoppers can find items like herb and spice jams, such as "yellow peach and Earl Grey" or "mulberry and cinnamon," crafted by local eatery Kamoe Kitchen for 600 yen. Another notable item includes "fermented spicy oil" made using Hamamatsu's local specialty, Hamamame (fermented soybeans), priced at 880 yen and up.
Among the eco-friendly offerings are bulk-sold detergents, like the Well Wash available for 40 yen per 10 grams, and loofah sponges for washing dishes priced at 1,500 yen. This product variety aims to encourage eco-consciousness among consumers.
Ito expressed her hopes for The Bridge's impact on the local community. She stated, “I feel many people in Hamamatsu have not yet realized the charm of organic vegetables. I want them to experience the taste themselves. I hope this store can raise awareness and lead to action for the environment.”
The cafe operates from 11 AM to 2 PM, closing on Sundays and holidays. Ito’s vision demonstrates her commitment to environmental sustainability and community engagement through food, positioning The Bridge as more than just another cafe—it aspires to be a catalyst for positive change.