北海道の豆を使ったあんこ菓子と静岡のお茶が楽しめる日本茶カフェ「あんと茶と」。オープニングのお菓子は「揚げきんつば」と「焼ききんつば」の2種類で、きんつばの新しい食感が楽しめる。あんこはこしあん、抹茶入りの白あん、柚子が香る白あんの3種類からセレクトできるので味のバリエーションも面白い。きんつばの中には甘納豆を忍ばせ、上には在来種の豆がのっている。内装からお菓子に至るまで、総合プロデュースは札幌のインテリアデザイン事務所、アトリエテンマの長谷川演さん。家具もそうだしネーミングまで考えちゃうからすごいよね。そのほか、食器のセレクトはスタイリストの石切山祥子さん、コピーライティングはフードライターの小西由稀さんという豪華な人選。店名の文字はスタッフの佐藤さん。この文字に決まるまでホントにたくさん描いてくれてなかなかの試行錯誤。長谷川さんの求めるハードルはけっこうな高さだからね。

"An to Cha to" is a Japanese tea cafe where you can enjoy sweets made with beans from Hokkaido and tea from Shizuoka. The opening sweets are "fried kintsuba" and "yaki kintsuba", which offer a new texture for kintsuba. You can choose from three types of bean paste: smooth bean paste, white bean paste with matcha, and white bean paste with a hint of yuzu, so the flavor variations are interesting. Sweetened azuki beans are hidden inside the kintsuba, and native beans are placed on top. From the interior to the sweets, the overall production was done by Hiromu Hasegawa of Atelier Tenma, an interior design firm in Sapporo. It's amazing that he not only thought up the furniture but also the name of this shop. In addition, the tableware was selected by stylist Shoko Ishikiriyama, and the copywriting was done by food writer Yuki Konishi, making for a luxurious selection. The logo for the store name were designed by staff member Momoe Sato. She drew so many designs until we decided on these characters, and it took quite a bit of trial and error. Hasegawa's expectations are quite high.