Cosme Kitchen Adaptation: Our heartthrob sustainable restaurant

If you are into Japanese cosmetics, then Cosme Kitchen should be a familiar brand to you. It has a growing presence in Japan, known for its selection of organic cosmetics from both Japanese and international brands. Cosme Kitchen believes in natural and organic, promoting an organic lifestyle.

So, it might seem that there is a gap when Cosme Kitchen launched their restaurant Cosme Kitchen Adaptation. What business does a cosmetic company have in the food & beverage industry?

We made our way down to Cosme Kitchen Adaptation in Umeda, Osaka to unravel this mystery. (At the time of writing, Adaptation has three restaurants, two of them in Tokyo.) As it turns out, it was not just about diversifying a business. Behind it lies a grander motivation: a love for the earth, and love for the customers. Make the visit with us, as we learn together that it is not a cosmetics company that started the restaurant. Instead, starting the Adaptation restaurant was a natural course of action because of Cosme Kitchen’s philosophy.

The philosophy of Cosme Kitchen Adaptation

It is interesting trying to pinpoint Cosme Kitchen Adaptation’s genre at first. It’s not totally vegan, and not a 100% organic. It even offers the lesser known “raw food”, which means carefully preparing food such that it retains all its original nutrients. Simply put, two unique concepts takes lead in Adaptation.

The first idea surrounds the choice of food, “Clean Eating”. It refers to a way of eating that puts focus on one’s health and well-being by consuming natural food. That is why Adaptation does not adhere to only one of ideal of organic food or gluten-free food. Instead, these are tools Adaptation chefs use to deliver what is best for the customer.

The second is in its name, “Adaptation”. In order to achieve “eating clean”, the chefs know that they would need to adapt to use available ingredients and customer preferences to deliver the healthiest food available. As seasons change, ingredients, especially vegetables, cycle in and out of availability. This tests the chefs’ knowledge and experience, demonstrating their skillfulness in delivering the best for the customer.

What is best for Adaptation’s customers

We mentioned “best for the customer” twice now, but it’s not just a fancy phrase for this article’s purpose. It is the motto for the chefs of Adaptation, and is the source of pride in their work.

Speaking to the chef Takashi Ooba of the Umeda store, he was adamant on bringing joy to his customers. “By presenting the best looking, tastiest and healthiest food, customers will in turn feel healthy, physically and emotionally.”

Furthermore, fans of Adaptation choose to eat at their restaurants for a number of reasons. For one, they are highly conscious of the food they choose to eat. That is one of the reasons why the Clean Eating Buffet is so popular. Though it’s a buffet, Adaptation’s customers choose their pick carefully. They do not choose by inherent cost, but by selecting a balance of nutrients. Understanding this, Adaptation makes sure there is enough variety and range to provide the balance their customers want.

Another reason why Adaptation is a favorite among visitors is how Adaptation actively communicates with them. In true Japanese hospitality, the staff were knowledgeable and attentive, explaining the options available to customers, even giving suggestions. In turn, customers felt welcomed, and willingly shared their preferences, and more importantly allergies and food they want to avoid. Even the chef sometimes customizes meals for customers.

“What is best for one customer doesn’t mean it’s the best for another,” shared Ooba. “That is why I like to speak to the customers. If they have a particular need, I will improvise a recipe on the spot without compromising on nutrition.”

Close communication with local farmers

A part of clean eating is the choice of consuming healthy, unprocessed foods. Therefore Adaptation makes sure the ingredients are top-notch too. To do so, they go to the farmers directly.

Adaptation takes time to source its ingredients by visiting farms they are interested in. They restrict themselves, however, to approach farms that do not use preservatives or chemical fertilizers. They want their ingredients to be healthy for the environment and consumers. Of course, organic food is a preference, but not restricted to it.

But the sourcing of ingredients is not a one way communication between Adaptation and the farmers. When the relationship is established, communication often happens on casual platforms, like through the LINE chat app. Chefs can ask the farmers for the latest updates, and farmers will share information that helps the chef prepare the produce.

Consequently, 80% of the ingredients that Adaptation use is produced in Japan. This focus and support for local producers furthers Adaptation as a Japanese experience.

A quick peek at Adaptation Osaka’s limited menu

Surely, you don’t think we’re going leave you wondering about the taste! The Clean Eating Buffet is a must try, so we decided to share something else on the menu. Adaptation was very generous in introducing us two dishes, which are limited to the Umeda, Osaka store.

The first was the Seasonal Vegetable Parfait. This looks like a parfait, but is really a salad. This looks like a good starter, but is really a meal! But the biggest surprise of the Seasonal Vegetable Parfait is how it looks like a beautifully crafted dish, but is really a journey of tastes. On top is Adaptation’s well-loved falafel, as you make it down though the seasonal vegetables, potato mousse, and tomato puree. It’s amazing how a simple salad could hide a subtle Japanese taste.

Next was the Loco Moco Rice Bowl. Just the looks of the meal alone wets the appetite. Each bite presents a well-roundedness that seeps into every part of the mouth. None of the supporting ingredients were out of place, providing the colors and nutrients that a hearty meal should have. The main player, the hamburger patty, had an authentic hook to its taste. The chef revealed that the beef contained tororo kombu, a finely-shaved kelp that provides that Japanese “oomph” to flavor. But because of how it hardens the meat if left too long, the patty will only be made with each order, which ensures the juiciness with each bite.

Even when this article is done, the tastes of the two dishes still linger well in our minds and on our tongues. And with it, a hunger that only this restaurant can fulfill. Another trip to Adaptation is definitely down the road.

Conclusion

Cosme Kitchen beauty products, Adaptation restaurant and JUICERY drinks (another of Cosme Kitchen’s brand that can be found at Adaptation) may seem to be in different markets. However, they all have one similar goal: the sustainability of the environment, and the sustainability of customers’ lifestyles.

There is an excitement in visiting Adaptation, and with it a want to fulfill the tastebuds. And that is probably one of the biggest key to building a sustainable brand: the first step. The want to use, want to make, and, in Adaptation’s case, want to eat. So it’s not too late to tell a brand’s sustainable story later. Just make it desirable for customers to want to take the first step towards a sustainable brand.

If you are looking for a sustainable Japanese brand that cares for the well-being of the Earth and the people living on it, then Cosme Kitchen and Adaptation are two you can proudly follow.