Sapporo is a city where words like "dark roast" and "home roasting" have thrived along with the culture of drinking coffee at coffee shops since the 1970s.

There are many shops that offer cozy spaces with the soft aroma of coffee wafting through the air, and they welcome visitors in a variety of styles, from coffee shops that have remained unchanged over the years with their appearance and flavors, to home-roasting coffee shops that continue to hone their flavor and techniques, to shops that continue to change to keep up with the times and customer needs.

A shop run by an owner who is loved like family

The shop, called "Coffee gallery Clement," is located on the second floor of a building facing the street where the streetcars run, a five-minute walk from Nishi 11-chome subway station.

It first opened in the Maruyama area in 1987, and before it was reborn as the current Kokonosukino, it operated at Robinson Department Store Sapporo and Susukino Lafila before coming to this location. The tasteful "Clement" lettering engraved on the leather sign hanging on the wall catches your eye.

Upon stepping inside the store, you will find a large table in the center surrounded by table and counter seats, and warm lighting creating a calm and peaceful space. The welcoming flowers arranged by the owner himself, who is also the head of the Saga Goryu Ikebana school, have a strong presence.

The owner, Yoshinori Furuya, is revered as a father or grandfather by frequent customers, and the shop is run by someone who has been a customer for three generations. We will explore how he decided to go down the path of coffee shops and the charm of this beloved shop.

Meeting his master and starting a coffee shop

"This is my master's shop."

As he said this, he handed me a nostalgic matchbox with the words "Cafe Reiro" written on it. The cafe opened in 1962 as the first of seven cafes in the city. It was located about a three-minute walk from Furuya's home at the time, and it was here that he met Oyama Kunihiko, whom he would later call his "master."

"I first went there when I was in junior high school, accompanying my mother on her way home from shopping, and I started going there by myself when I was in high school. At the time, it was a store that stocked all the manga magazines, such as 'Shonen Jump' and 'Sunday.'"

One day, when Furuya began visiting alone, Oyama would tell him firmly, "I'm amazed that you can sit back and sip tea here, even though you don't even earn any money yourself."

Although he was surprised at the words he was told at the time, he gradually became interested in Oyama's way of dealing with people, who cared deeply about Furuya and lovingly scolded him, telling him "what's wrong is wrong." After that, he volunteered to work there as a part-timer.

Furuya gained experience under his master, who was particularly strict when it came to not only being late, but also when he treated tableware roughly or when he put himself first without thinking about others. His admiration for his master, his experiences making customers happy, and his love of "learning and teaching others" led him to continue his training and eventually to open his own restaurant.

"British-style black curry" is prepared with great care and effort

Oyama, his master, recreated the taste he learned from a chef at a Western restaurant in Sapporo and served it at his restaurant as "British-style black curry." Furuya inherited the taste and it has now become a signature dish that is synonymous with "Coffee gallery Clement." This curry has a history of over 60 years since Oyama's time.

"First, you fry the butter and flour for 30 minutes until they start to burn. It produces a lot of smoke, so you have to keep a close eye on the ingredients. Once you're done frying, add water all at once to stop the "cooking" so it doesn't turn to charcoal. Then, add the spices to make the base roux."

This "basic recipe" has remained the same since Oyama-san made it. In the latter stages, Furuya adds some unique touches to the ingredients, such as adding meat, onions, edible sweet sake "Oryzae," apple juice, fruit chutney, and oligosaccharides and simmering them thoroughly.

Almost no water or sugar is used, and the dough is kneaded with the roux at the end, and when it becomes glossy, it is complete. The reason for this "black color" is the result of a time-consuming preparation process that lasts for over eight hours.

The "British-style black curry" is illuminated by the lights in the restaurant, making it even more lustrous. The spices spread gently behind the umami and subtle sweetness. If you want to fully enjoy the taste of black curry itself, try the classic "curry."

If you order the "Clement-style omelette" wrapped in cheese and ham, you can choose curry as your sauce, allowing you to enjoy a mellower flavor that blends well with the egg.

"Cups from around the world" that are like works of art

The appeal of "Coffee gallery Clement" is not limited to curry.

On the other side of the counter, more than 120 cups and saucers collected from Japan and abroad are lined up in a row. Their beautiful and orderly appearance makes them look like works of art.

The collection is full of unique cups, each with its own origins and story, including cups from Japan and abroad that struck a chord with Furuya, some made by Toyo Toki (now TOTO) in the Taisho era, some 100-year-old cups that Noritake is proud of, and on the top shelf, some ceramic cups made by an artist near Sapporo with whom Furuya has a connection.

"It would take two hours to explain it all," Furuya says with a laugh, but he continues to talk as much as time allows about the origins of the cups, their history, and their materials.

When asked about the characteristics of the coffee at Coffee gallery Clement, Furuya replied, "Ours is 'Showa era coffee,' deep, bitter, and strong." For the straight coffee, they use beans from Claude, a home-roasted coffee shop that has been in business in Sapporo for over 50 years. For the blend, they use a unique blend of beans from Sapporo Eshima Coffee.

Depending on the shape of the cup you choose, the way the aroma spreads when you brew coffee or tea and the taste will vary. The elegant moment spent with the cup you chose for yourself will make the fatigue of your trip disappear somewhere.

Desserts that reflect the season

Don't miss out on the seasonal desserts that bring out the flavor of your coffee or tea. In the cold season, you'll want to try the "snow fairy" "Long-tailed Tits Panna Cotta," which is only available during the Sapporo Snow Festival. It's so adorable that you'll hesitate to put your spoon through it, and just looking at it will warm your heart.

As the warm season approaches, around summer, "Pumpkin Cream Cheesecake" is apparently the most popular dessert, made with a whole steamed pumpkin.

A dish at Coffee gallery Clement reflects each season, from cherry blossoms in spring to chestnuts in autumn. Every time you visit, you'll look forward to the next season.

Delivering value beyond just "delicious"

"Of course, a coffee shop should be a relaxing place and serve delicious food, but I think it's the added value that makes it last so long. For us, that value is about 'connecting people.'"

"You meet a lot of different people and get to know them. They ask for your advice and sometimes rely on you. I don't think there is any other business that is as interesting as this."

Even as it moved locations, Furuya steadily built up its unique space over the course of 40 years, and even today people of all ages and backgrounds gather here in search of the flavors they are familiar with and the warmth of a family.

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Coffee gallery Clement（コーヒーギャラリークレメント）  
住所：北海道札幌市中央区南1条西13 フナコシヤ南一条ビル 2階 
電話番号：011-242-9106 
アクセス：地下鉄東西線「西11丁目駅」より徒歩5分 
SNS：https://www.instagram.com/clement_9106/  

*For details on business hours and holidays, please check the link above.