Welcoming all the Little Night Birds to Nishi-Ogikubo

 Exit JR Nishi-Ogikubo Station looking for some company to drink with, and the first place that catches your eye is likely to be Takanashi, with its inviting open front and an open window pass allowing customers to order a drink straight from the bar. Customers sipping drinks circulate the standing tables in front of the bar, while others cluster closer to the culinary offerings on the bar inside. Young and old, Japanese and foreign, they chat with the friendly staff and with each other. Since it opened during the COVID pandemic, Takanashi has become both the most visible mainstay in the lively nightlife and dining street on the station’s south side. Intrigued by its success, we arranged to meet its young and charismatic owner, Sonoda Megu. She answered our questions with the patience, warmth, and disarming charm that in a few short years have made her a celebrity in the neighborhood.

We began by asking about the rather odd name of the small eatery and bar, whose odd orthography – even for native Japanese – had piqued our curiosity. "The name of our place is 'Takanashi' (小鳥遊),” she said. “It's written with the characters for 'little bird' and 'play,' but it's read as ‘Takanashi.’ People often tell me it's an unusual name, almost like a phonetic-based pun. But it's not something I made up; it's a name that actually comes up in Japanese text converters. I think it's a very good name."

It's a memorable name with a unique pronunciation and set of characters that you won't forget once you hear it. However, it wasn't chosen simply because it was unusual. The name was imbued with a wish she had for this place. "It comes from the idea that 'where little birds (小鳥) can play (遊),' there are no predators like hawks (鷹). So, 'no hawks' (鷹無し) becomes 'Taka-nashi.' That's the kind of place I want to create."

A place where little birds can rest their wings in peace, chirp freely, and flutter about with their companions, a sanctuary to escape from whatever "hawks" are troubling you and relax with all one's heart, this is the vision of 'Takanashi' that Megu wanted to create. How does one create such a space?

"We all chase away the hawks together,” she said with a laugh. “The little birds gather and cooperate." In short, Takanashi is not a place where the owner unilaterally provides a safe space. The customers who gather here, the "little birds" themselves, cooperate and respect each other, and only then does it become a true "hawk-free" space. The sense of unity born across the service counter is likely the source of 'Takanashi's' warm atmosphere. It even feels sometimes like a cooperative, despite being organized as a normal business.

From Aspiring Nursery Teacher to the Restaurant World: An Unexpected Career Change

A phrase that stands out in Megu’s description of her business ideal is "creating a place of belonging,” an ideal that connects to her background in childhood education. "I originally intended to become a nursery-school teacher and attended classes for it,” she said, “but I realized I enjoyed the restaurant business. I hadn't thought of making it a career, but I wanted to work in a fun environment. I also want to do something different from others, and I felt that someone else could be a nursery-school teacher, it didn't have to be me. I wanted to create a 'place of belonging' where people could gather."

A nursery teacher and a restaurant owner. At first glance, they seem to be completely different professions, but couldn’t there be similarities between working in a restaurant and working in childcare, we asked. "Yes, they're similar,” she replied with a laugh. “What you do isn't different: you talk with everyone and create a space." However, this caring orientation didn't immediately lead to the specific goal of opening her own establishment. What decisively changed her life was the global pandemic that no one saw coming.

"Actually, after giving up on becoming a nursery teacher, I was thinking of studying abroad. I wanted to do volunteer work in developing countries, teaching children about food, and providing them with farming experiences after graduation. I had already decided to study abroad in the U.S. for a year and a half to study language at a university and live with a farming family, and I was going to think about what to do when I returned. However, my graduation coincided with the COVID pandemic, and my study abroad was canceled three days before my departure.”

Megu’s part-time jobs provided a background for her work at Takanashi. She had various part-time jobs as a student, the longest of which was at a yakiniku restaurant, with a shorter stint at an izakaya. “I hadn't been job hunting, so I continued to work as a freelancer for a year at the three places where I had been working part-time. Then, the person who was employing me at one of my part-time jobs approached me and said, 'This place [now Takanashi] is available, so if you're planning on staying in Japan a little longer, why don't you give it a try?' I was 23 at the time, so I started without thinking too much about it, just thinking, 'Let's do it.' That's how it all began."

If it weren't for the pandemic, she might be living a completely different life right now. But fortune drew her to this spot in Nishiogi. And so, the stage for her "place of belonging" was set in front of Nishiogi Station. In a town crowded with numerous bars, and in a prime location right next to the station, at that. How was she introduced to a spot right next to the station? "It was through someone who runs a business in Kichijoji and deals with real estate through their company. This place was originally rented to someone else, but they offered it to me because I was around."

Probably because of the pandemic timing, the rent was not as high as one might expect. "It's not that much. It's about a third of what you might think. People tend to assume it's expensive because it's near the station, but rent can vary depending on who is involved in the contract, so places facing a main street with a good location are more expensive."

However, she says she was lucky to get a property so close to the station. "Yes, I was really lucky. I still wanted to go to the U.S., and I think things would have been completely different if I had gone, but this business wouldn't exist if it weren't for the pandemic, so I'm lucky."

She repeats that she was "lucky." There was certainly luck involved, but she was able to seize that luck because she had worked hard and built relationships of trust with those around her. Her character attracted this perfect opportunity.

'Takanashi' opened in July 2021, right in the middle of the COVID-19 pandemic. The pandemic timing brought hardships but also some opportunities. "Yes, it was tough. From mid-July until October 1, there was a period where we couldn't serve alcohol, right? Although we opened for about a week, only acquaintances came, and we had to close for three months. Even after we reopened (in October), we had shortened business hours until 8 or 9 p.m., so after closing, I would sometimes go for a drink with customers at other places that were still open. That's how we became friends. If we had been operating at full capacity from the start, I probably wouldn't have had time to go out for drinks. We'd meet at various places, and people would recognize me as 'the girl from that place,' and we'd become friends."

It seems that even during the period of shortened business hours, there were some Nishiogi establishments that stayed open late. "I think they were probably shops that weren't receiving [COVID-related] subsidies. Since I had just opened, I didn't have any subsidies either." Megu is referring to the fact that only businesses that had been operating before the pandemic began were eligible for many COVID subsidies. New businesses such as hers were excluded.

"Looking back now, things like paying rent were tough, but I started on a whim, opening in July and then reopening in October, so I wasn't really thinking about the business side of things. At the time, I didn't think it was that difficult."

Her words reveal her innate positivity and her ability to grasp the essence of building a business as being about connecting to people. She didn't get bogged down in immediate difficulties; instead, she remained focused squarely on her goal of "creating a place where people can gather."

How to Build a Community Where "Everyone Becomes a Regular"

The interactions during the shortened business hours helped Takanashi to gradually become known around the neighborhood. What is particularly noteworthy is how she, with no local or family connections in Nishi-Ogikubo, managed to build a group of regulars, or in her words, “friends,” from scratch. Her method was extremely analog and personal.

"I had never even had a drink in Nishiogi before I opened the shop,” she said. “So, I didn't know anyone, and all the customers were strangers. In the beginning, I went to many different places, introduced myself to the staff, and said hello. The people who became friendly with me would then introduce me to other shops or customers, so I really went out drinking a lot. And yes, I went out with customers too. Now, I wonder... an atmosphere has been created, so when new customers come, it's not me doing anything, but rather the customers, including the regulars, who make them feel like regulars."

This steady effort eventually formed a large circle of friends. And now, that circle is beginning to expand on its own. "The people who come here, of course, many come because the food is delicious or they like the staff,” she said. “But I now think of it as a place for customers to connect with each other. Since there are many regulars, there's a sense of 'if I go here, I might see those familiar faces, I might see that person.' I think that's a big part of it."

'Takanashi' is no longer just a place that serves food and drinks. It functions as a modern-day community center or a third place, where people visit with the hope of "maybe I'll see someone I know." Its appeal is immense, and there is no shortage of customers who frequent the establishment." There are many regulars who come three or four times a week. Some even come every day."The stamp card created for the 4th anniversary is also a token of her gratitude to these regulars. However, it is also a fact that shops with many regulars can feel intimidating for new customers due to the strong sense of community. She herself is aware of this.

"I often hear people who have never been here say that it seems difficult to come in because there are so many regulars. They think that new people might not be welcome, but that's not true at all. Once you come in, everyone will talk to you, and I always say, 'Once you've been here, you're a regular.'"

Having visited many times, we can also say that Takanashi is not a place that is closed off to outsiders; it is always open to them. The clientele attracted by this warm atmosphere is truly diverse, regardless of gender or age, and to some extent, nationality. "There might be slightly more men, but it's almost even. It's about 40 percent female and 60 percent male. As for age? It's a very wide range." We also see quite a few non-Japanese hanging out at Takanashi. This must be the inclusive "place of belonging" that Megu aimed to create.

From Manager to President: The Management Style of an Intuitive Owner

Megu opened her shop right after graduating from university. Initially, she started as a "manager" employed by the owner who introduced her to the property. "For the first year, I worked as a manager for the person who offered me the opportunity. I hadn't planned on going independent, but as the number of customers grew and it seemed to be going better than expected, that person suggested, 'Why don't you start your own company?' They also knew that I wanted to go abroad someday, so they said, 'It would be difficult to move around if you were employed at that time, but if you have your own company, you can leave when you're ready to, once the staff is trained up. It's easier as an owner.' So, about a year after that, in 2022, I established the company and bought the shop. The company name is Kotori Asobi. But I'm not very good at all this."

Although she humbly says, "I'm not very good at all this," with a shy smile, she became the president of Kotori Asobi in her mid-twenties. With the shop's concept as the company name, her challenge advanced to a new stage. However, her management style seems to be a little different from the conventional notions of restaurant management. We asked her about her approach.

"I think there are two types of restaurant owners: those who manage by properly tracking numbers and considering things like cost percentages, and those who manage more intuitively. I'm completely in the latter category. Of course, I look at the numbers, but I move based on my gut feeling. Now that I have a large staff, I feel the need to earn money for their livelihoods, but at first, I was working alone, so I was more focused on creating a fun place for everyone to spend time rather than on making money. It worked out in the end, but now I know I need to manage the business properly, so I'm learning by asking people about things I don't understand."

This emphasis on "intuition" has also led to a certain challenge in training her staff. "I can handle the cooking and customer interaction because I enjoy it, but when it comes to increasing the staff, I have to teach people with no cooking experience. As for customer service, I'm able to express my own style, or rather, I do it naturally because I like it. For example, if there's a difficult customer, I can address the situation without thinking too much about it, but it's hard to teach that to the staff. I'm a completely intuitive person, so if I were thinking about what I was doing, I could explain it in words, but since I'm not, I can't."

An "atmosphere" that cannot be manualized or fully conveyed in words. This may be the greatest value of the shop that she has created, 'Takanashi.' She describes the atmosphere she wants to protect. "We have regulars who come every day, and it's not quite like coming home, but it's a place they can come to with that kind of warmth. For example, when a glass is empty, of course, it's a place to drink, so I ask, 'Would you like another?' but I think the way you say it can change the atmosphere of the shop. I change the way I say it depending on the person. But you can't do that just by looking at the glass. Even when you're talking to customers, you must always be watching everyone, observing their drinking and eating pace, and anticipating when they might want another drink; otherwise, you can't approach them at the right time for them. I was able to do that by feel, but it's very difficult to have the entire staff do it. It's the shop I created, and there's an atmosphere I want to protect, so I want the staff to create the same atmosphere when I'm not here. But of course, they're different people, so it can't be exactly the same, and it's difficult to convey that."

Megu’s own busy schedule becomes apparent from the business hours and the number of customers. "Our business hours are from 5 p.m. to around 1 a.m. on weekdays, and from 3:30 p.m. to around 1 or 2 a.m. on weekends and holidays. But everyone in the restaurant industry works about this much, right? We have about 60 to 70 customers on a slow day, and on a busy weekend, maybe 120."

While working on her feet until late at night, she also sometimes enjoys a drink with her customers. "I do drink. But, you know, it's not that I'm being careful, but when I'm inside here (the counter), I naturally get excited, and even if I drink, I don't get that drunk. But at events like my birthday, when we have an extra staff member and I feel like, 'It's okay for me to get drunk today,' I do get drunk."

The kitchen where she stands is quite small. "The kitchen is not spacious. But when I first started, I was working alone, so I would line up large platters here and just serve them when ordered. I also prepare things like motsu-ni (tripe stew) in advance. During business hours, all I have to do is plate it. The rest are fried foods, so I just put the pre-made items in the fryer and plate them. I created the menu so that I could handle it even by myself."

A restaurant requires a thorough preparation and operational system for efficiently serving a large number of dishes in a limited space. The menu was carefully designed to be manageable even by a single person.

 We asked about the specific culinary style or kodawari of "Takanashi," where many customers order food as well as drinks. "When I'm not here, everyone (the staff) cooks. We also have daily specials that change every day. The person working that day thinks up the menu themselves. If the menu were always the same, people would get tired of eating the same thing even if they came every day, but because it changes daily, they look forward to seeing what's new. The ingredients and seasonings change, after all."

The biggest trick to keeping regulars from getting bored is the "daily specials." Moreover, the staff on duty for the day comes up with the menu themselves. The surprise of discovering a new taste with each visit and the fun of seeing the individuality of the creator shine through. This is what keeps customers coming back.

Aiming for a Workplace Where Women Can Thrive: To Asagaya for the Second Shop

When 'Takanashi' had firmly established itself in the Nishi-Ogikubo community, Megu made her next move. She opened a second bar-restaurant, called 'Nichi Nichi Yaya’ in Asagaya. However, her motivation was not simply business expansion. It was driven by a deep desire to support her staff and to address the challenges faced by women in the restaurant industry. "(Starting the second shop) was a bit on a whim,” she admitted, “but with just one shop, the number of staff you can hire is limited. With two shops, we now have about 10 staff members, so if someone has to leave, we can manage. I recently had a conversation with a female owner of an izakaya in Otemachi, and she also said that the restaurant industry is a very difficult place for women to work. The nature of the work is demanding, and for example, if I were to get pregnant now, I absolutely wouldn't be able to work or drink alcohol. But I have female staff, and I want to create a company and shops where women can continue to work even after getting married and having children. To do that, we need to have two shops and a certain number of staff, because if we only had one shop with three or four people, and someone got married and pregnant, we would have no choice but to let them go."

By having a two-shop system, she could afford to have more staff, creating a flexible organization that can handle sudden absences. This was an expression of her desire to create a "place of belonging" where her staff could work with peace of mind for a long time.

She chose the neighboring community of Asagaya as the location for her new shop. We also asked about how she chose the location. "I originally wanted to open a shop somewhere between Mitaka and Nakano, including Kichijoji, Nishi-Ogikubo, Ogikubo, Asagaya, and Koenji. Because that's where there are a lot of bars on the Chuo Line. After visiting all of them, my first impression was that Asagaya was the most similar to Nishi-Ogikubo. The drinking culture, the age range of the customers, the number of small, independent shops, and the concentration of bars all made it seem similar, so I chose Asagaya. But when I actually started working there, it was completely different. It's hard to put into words. People who drink in Nishiogi rarely leave Nishiogi, right? There's also the fact that everyone loves their own town. In terms of clientele, of course, there's a wide range, but Asagaya feels more concentrated in the 20s to 40s age group."

"The sense of distance between customers is also different. In Nishiogi, everyone is friendly, but in Asagaya, it's even more intimate, perhaps. The people you meet there become close."

From a real estate perspective, there are some subtle differences as well. "(The rent in Asagaya) is not that different from Nishiogi. The Chuo Line stops at both stations on weekends and holidays, and Asagaya is closer to Shinjuku, so some properties might be a little more expensive."

However, the deciding factor was not just the location, but also the property itself. "Everyone who visits the Asagaya property for the first time says it's interesting. It's a very long and narrow, unusual property. I kind of decided on it because of its interesting character. It's narrow, but about twice as long. The first floor is a slightly long-standing bar, and there are stairs leading to the second floor, which has tables. The view from the window is very nice. The people on the second floor can enjoy their food and drinks at a leisurely pace, while the first floor is like here (Takanashi), a place for everyone to drink together."

And, the Asagaya shop was decided with a different approach from 'Takanashi' in Nishi-Ogikubo. It was a choice made to maximize the individuality of one staff member. "I started this shop myself, and then a female staff member joined, followed by a male staff member who was originally good at Western cuisine. That's what gave me the idea to open another shop. The types of dishes we can make here are limited, so I wanted to create a shop where he could make use of his skills in Western cuisine, so I opened the shop in Asagaya. I leave the cooking to him, and the menu is tailored to his style."

While 'Takanashi' in Nishi-Ogikubo focuses on large platters of Japanese cuisine, the Asagaya shop's main focus is Western food. This concept was born from Megu's almost parental desire to provide a stage for a staff member who excels at Western cuisine to fully demonstrate his skills. Also, similar to Takanashi, a key feature of the shop is its "standing bar" style. This was also a choice born from her strong convictions.

"I love standing bars, and I used to work at Harmonica Yokocho in Kichijoji. It was a really small counter, a place that could only fit about five or six people. I like standing bars because it's easier to strike up a conversation with the person next to you. So when I decided to open my own shop, I knew I wanted it to be a standing bar without a doubt. I don't think it would have been as successful if it hadn't been a standing bar. Because it's right in front of the station, a standing bar is easy to pop into, right? You can just drop in, have one drink, and then head to the next place. If you're sitting down, you feel like you have to stay for a while, and that can be intimidating."

Standing bars are increasingly popular in Nishiogi. Many people attribute this to the higher customer turnover that such a model produces, meaning that businesses can serve more customers in an evening and keep unit costs lower. "People do drink faster,” Megu said, “but we have a lot of regulars, so the turnover is fast, but there are also people who stay for a long time. We have people who stay for five or six hours, so it's about half turnover. In that sense, in terms of sales, or rather, the number of customers, it can be quite good at times. That's right. As for the other place (Nichi Nichi Ya Ya), it's only been a year since it opened, so we're still in the process of trying to get more customers. Because this place (Takanashi) is stable, we can take on new challenges."

The atmosphere of a standing bar, where customers naturally interact with each other, which she experienced at Harmonica Yokocho in Kichijoji. The casualness of being able to just pop in for a single drink. The unique energy that brings people much closer than in a seated establishment. This was the ideal form of the "place of belonging" that she wanted to create. More than the business advantage of a high turnover rate, it was the creation of a space where communication could easily flourish. That is why she continues to be so passionate about the standing bar style.

Loving the Town, Connecting People: Giving Back to Nishiogi

Megu's activities are not limited to the management of her own businesses. As we learned about her connections with other establishments, it became clear that her energy extends beyond the confines of her own business and into the entire community of Nishiogi. Megu pointed out that they have many connections to other businesses in the area. "I organized a bar-hopping event for the bars in Nishiogi, which we held last May,” she said. “I reached out to 42 shops, and we held it as a four-day town event, with many shops in Nishiogi participating. My ideal is to get more and more shops to participate and to liven up the town of Nishiogi. I'm organizing events that will let people from outside the area know how much fun it is to drink in this town."

It seems that she planned this bar-hopping event herself. "Yes, I was the one who started it, and I did it on a whim, but we've held it four times now, and the event has gotten much bigger. It's getting to be too much for me to handle on my own, so now I have a lot of people helping me out."

An event that started with a single person's "whim" has now grown into a major town event involving over 40 establishments. This is a testament to her drive and commitment to the town of Nishiogi. This concern extends to the threat of urban redevelopment, a burning issue among Nishiogi lovers. "We can't allow redevelopment," she said. "The charm of Nishiogi is its townscape. If we lose this, it won't be Nishiogi anymore. I think everyone would leave."

The Dream Continues: Building a Future Village, Starting from a Bar

At the end of the interview, we asked her where she plans to go from here. "I might open more restaurants if the opportunity arises. It's not that I want to open a lot of places; I have many things I want to do, so I want to work on other things besides running the businesses. For example, even if we don't go to developing countries, I want to do something from here. Also, I've just been thinking about it recently, but I want to build a nursing home. Because I was originally a nursery school teacher. It's just an image, but I've been thinking since I was a university student that I'd like to create a community space, not a 'welfare facility,' but a place for children who can't live at home, where everyone can do things like farm together. People are full of energy (genki) when they're talking to people. Since starting this business, I've met many elderly people who live alone. They're energetic now because they can come here to drink and talk with everyone, but I started to wonder what will happen when they can no longer come here or leave their homes. There are many people who live alone, and when they can no longer talk to people, I thought I'd like to create a place where they can live freely, a place like this that has become their home."

Children, the elderly, and people who have been slightly marginalized by society, all tilling the fields together, sharing meals, and laughing. It is a community that resembles a single "village." The dream she has cherished since her university days has passed through the path of a nursery school teacher and, through the experience and connections she has gained at Takanashi has begun to take on a more concrete and powerful shape. "The real ideal is a small village with children and grandparents. I'm just thinking about doing something like that on my own, but it's too grand (laughs)."

She laughs, saying it's too grand. But her eyes are serious. It makes you think that she might actually be able to do it. Her actions speak for her. Managing two businesses, organizing a town-wide event, and conceiving of a grand future. Listening to her story, one is amazed by her overwhelming drive and energy. Where does that driving force come from?  "I want to do everything I want to do,” she said with a laugh. “I think I'm able to do it because I'm still young at 28. Because I'm young, I want to do what I can now, with that momentum. Rather than giving up after thinking about it too much, I think, 'It's okay to fail now.' If I fail, I'll think about it then. When you want to do something, it's often hard to take that first step, right? I don't want to let things just drift away and disappear, so when I come up with an idea, I immediately contact someone who might be able to help me or who knows a lot about it. Then, once I've involved someone, I have to take action.... There are many people who will help me. When I have an idea, I tell someone, and I take action."

"It's okay to fail now." These words reflect not only the privilege of youth but also a resilience that knows the value of taking on challenges without fear of failure. And, instead of shouldering the burden alone, she involves others the moment an idea strikes. This agility and her ability to trust in others are the secrets to how she has brought so many ideas to fruition.

We also asked her if she thinks she can continue in this profession even if her life stage changes in the future with marriage or family ."I think I can. I haven't really thought about it yet. But if I get married and have a child, I'm thinking that in a town like Nishiogi, the whole town will help raise them.... That's right. Ririko-san, who runs Yakitori Monden, is a senior of mine with two shops in Nishiogi and Kichijoji, so if I ever have any trouble, I can consult with her. There are quite a few female owners. When I'm in a difficult situation, I can ask them things like, 'What do you do in this kind of situation?' and they'll listen and help me think things through."

Her "place-making" has only just begun. "It's a job, but I don't think of it as a job (laughs). Because I love it. Just as customers come to see other customers, I come to work to see my customers. I'm here more than I'm at home, so this is my home. I love seeing everyone every day and talking about silly things, so it's so much a part of my daily life that it's more like 'daily life' than having a 'meaning.'"

Takanashi is unusual for the range of people it attracts, including a large following of younger people seldom found at other bars along this street. But there are also regulars in the fifties and sixties, and even older. In a few short years, it has become a neighborhood institution attracting a diverse group of regulars, men and women, Japanese and foreigners, with a genuinely welcoming atmosphere. Megu has created a successful business that is also her personal mission, an urban third place, and a supportive workplace for a growing number of employees. It is also just a part of daily life for the “night birds" of Nishiogi gathering to noisily flutter their feathers or just quietly rest their wings behind the bar.  

(Nov. 18, 2025, James Farrer and Sakura Yajima, Interview by James Farrer and Sakura Yajima on June 25, 2025, copyright James Farrer, all rights reserved)