Shinsaibashi is the center of Osaka Minami, bustling with department stores, commercial facilities, and luxury brand stores.
Le Premier Cafe is a coffee specialty shop located on the third floor of a building, a little way down an alley away from the hustle and bustle of downtown. In Osaka, where taste is so demanding, this renowned coffee shop is known for its coffee that impresses even the most discerning coffee connoisseurs.
The interior of the store is unified with a retro and classic image, and warm downlights bring comfort to adult coffee time.

Coffee beans are ranked in the following order: Top of the Top, which is awarded the Cup of Excellence (COE) (International Coffee Competition), is the highest grade, followed by Top Specialty, Specialty, Premium, and Commercial.
Le Premier Cafe only serves the best of the best and top specialties. In order to fully extract the potential of the highest quality beans, they conduct multiple test roasts and roast them using the best possible method.
Takahiro Zeisho, a veteran craftsman with 35 years of experience, is responsible for everything from roasting, the most important process that determines the taste of coffee, to carefully brewing a cup that suits each individual's taste.

EnjiroIt was my encounter with him that was the trigger and the beginning.
EnjiroBefore becoming apprentices, they worked as truck drivers and nursing assistants, respectively, and never dreamed that they would end up making salt.
At my previous job, I was constantly busy and just worked hard every day. I didn't complain, but gradually I began to feel strongly that "I want to do something that only we can do, not something that anyone can do."
With their passionate feelings hidden in their hearts, one day they meet an unusual salt maker,Tanoya EnjiroYou will encounter.
In December 2017, an event was held in Osaka to promote the charms of Kochi, and there was an ad advertising "Recruiting salt makers."EnjiroIt was.
When talking about salt making,EnjiroWhen I heard him compare salt to a person and say things like "salt catches a cold," "salt wakes up," and "salt goes to sleep," I thought, "What an interesting guy," and became interested, and thought, "This is it!"

We asked about how to make completely sun-dried salt and about Tano Town in Kochi Prefecture.EnjiroFascinated by both the art and salt making, he decided to become an apprentice.
EnjiroIn May and August of the following year, they each fulfilled their long-cherished dream of becoming his disciples.
EnjiroThe training is not to teach from scratch, but to show the apprentice his own work, let him think about it, and then have the apprentice do the work themselves.
They hadn't thought it would be a particularly difficult task, but their first impression when they began their training was that things didn't go as planned at all.
I didn't know what to do, and my first year of training passed by in a flash.EnjiroI really understood what he said: "Salt is a living thing. So the expression 'making salt' is a little bit misleading. I actually grow salt every day."
first timeEnjiroWhen I tasted the salt, I was amazed at how smooth it was. I always thought of salt as something with a sharp taste, like "salty" or "salty."EnjiroI was impressed by the gentle taste of the salt.
Wanting to share the emotion they felt with as many people as possible, they set their goal as "making gentle, soft, and delicious salt."