01 / ABOUT THE PLACE
About this place
At Cafe Kogumaya, part of the pleasure of the lunch plate is sampling the small side dishes alongside the main. One diner described a plate centred on pork belly and vegetables, with lentils simmered in a stew; the gently sweet-and-savoury seasoning went particularly well with rice. The sides included potato salad with iburigakko (smoked daikon pickle), a tofu caprese-style dish and marinated lotus root with colourful vegetables. The diner also recalled a hearty mushroom cream soup. This is just one example of the changing menu, but regular visitors to the weekly plate have praised the chance to try several sides in small portions. Served with mixed-grain rice, it makes a satisfying choice for a lunch that includes vegetables.
Examples listed on the menu include aubergine and chicken simmered with grated daikon, salmon kasujiru (soup made with sake lees), persimmon and chrysanthemum greens dressed in a tofu-based sauce, lemon-simmered sweet potato and pear simmered in wine. The dishes change from week to week, making it part of the appeal to see what is on the plate next. The number and size of the portions vary by day. One diner said that although the plate was relatively modest in quantity, its variety made it satisfying. For a lighter one-dish option, there is keema curry, described as mildly spicy. The menu also lists taco rice for those who prefer to avoid spicy food, offering another choice to suit different tastes.
Coffee or tea can be added to lunch, along with a mini dessert. The small serving is chosen from the “Today’s Sweets” selection written on the counter’s blackboard. Wine and beer are also options at lunchtime; lunch wine is available in red or white. One diner enjoyed the plate with a drink, and the menu offers a leisurely way to round off lunch with something sweet.
