SAPPORO, JP

The Beginning

1972

Looking for a specialty coffee provider that can meet all your needs? Whether you’re an office or restaurant that is looking for quality coffee on a recurring schedule without any fuss, or a cafe seeking hands-on training, business advice, tech and maintenance support, and a resource for all your burning questions, Nova’s got you covered.

We meticulously source and roast different coffees with care, and offer a range of options to best match your preferences and demographic. But our value to your company goes beyond just the beans. We think the right relationships and connections are invaluable to have when operating a business. We want to hear about your specific needs and goals, and help you get there. Whether it’s business and lease advice, financial spreadsheets, cafe layouts and built out consultations, training - whatever. When you partner with us, we’re your “phone a friend” hotline for all your burning questions.

Ready to do this? Let’s roll.

TOKYO, JP

The First Venture

1998

After saving his wages from the Nagano apprenticeship, Chef Sakamoto took out a loan and opened Chotto Kai, his first restaurant in Tokyo. Using simple, seasonal ingredients, he was able to bring the luxury of kaiseki to all. Because he incorporated some of the Hong Kong flavors his mother had inspired in him, Chotto Kai was both a huge success and a unique contribution to Tokyo’s culinary landscape.

During his eighth year at Chotto Kai, he befriended ramen shop owner Rei Fukui. Chef Sakamoto had stopped by her front stall for a quick dinner and fell instantly in love with her take on the springy yet soft noodle. Every ingredient was meticulously prepared, just like each kaiseki course.

HONG KONG

A New Challenge

2016

Chef Sakamoto implored chef Fukui to share her methods. She said that she would only teach him the basics if he promised to bring the art of ramen abroad. He brought the proposition to his family, and his mother immediately urged him to go to Hong Kong.

The next week, Chef Sakamoto flew to the “Pearl City” and discovered that he felt more at home than ever. He knew that he could meld the umami flavors and smoky scents of Cantonese cuisine with the richness and nuances of ramen. He went back to Tokyo to learn from Chef Fukui, and with her blessing, returned to Hong Kong seven years later.