79. Tasting inspiration with Bev and Greg of Aiyaohno Cafe
"There are unusual dishes I want to make but it takes some creativity to make them appealing. And there are usual dishes that people want to order but it also takes creativity to make them special."
Vancouver cafe lovers have likely heard of Aiyaohno, opened in 2022 in Chinatown. There, co-founders and married couple Bev Tsang and Greg Uyeda serve up matcha, coffee, Japanese meals, and more – always the most organic, wholesome and friendly fare.
I love visiting Aiyaohno whenever I’m in the neighbourhood. After a few times, we got to chatting about the local Japanese craft markets in which we both participate as vendors. Bev and Greg are so hard-working, yet they are upbeat and easy to talk to. And when I thought about the multiple ways their cafe embodies creativity – from the cute logo merch and fashion rack, to the seasonally-inspired menu, to Greg’s unique pottery for dine-in drinks – I had to ask them about their background and process.
Here is our interview, lightly edited for concision and clarity. We touch on Bev and Greg’s experience working with food, across BC and in Japan; sources of inspiration for new flavours; and hobbies that feed into the food business (no pun intended!).
Rachel: Hi Bev and Greg! How are you today?
Bev: We are good. Nov and Dec is slower for us but we are planning for 2025 now.
Greg: The Vancouver Hot Chocolate Festival is coming up mid-January so things will get busy for us. We are bringing in special flavours so I think they will be popular.
R: Exciting, I can’t wait to try those!
Especially during the Covid years, with all the closures and restrictions, it would have been considered a risk to start a new hospitality business. What motivated you to open your independent cafe?
B: Just a little tired of working for other people. We both had over 10 years of experience and had incorporated the name back in 2018 but couldn’t find anything affordable. Finally came upon our current space in Jan 2022 and decided it was the right time to try our business idea out.
R: I didn’t realize you two had this idea in the works for so long. I’m glad you could bring it to fruition, and on your own terms – that’s a huge accomplishment!
Most people know you from your cafe, but did you have prior careers in other fields? Or, if you were previously trained in culinary arts, how did that prepare you for opening Aiyaohno?
B&G: We both had kitchen experience as mentioned before.
B: I started cooking since I was 15 and didn't get seriously into it until I was 19 when I started working at a hotel kitchen. I started on the culinary side but went over to pastries after.
G: I was going to pursue filming after college but Bev introduced me to her hotel kitchen and I gave it a try. It's been over 10 years since.
R: How great that you both took such a liking to this field! And I bet your vast experience informs your cafe recipes, which strike the perfect balance of savoury and sweet.
Can you elaborate on your relationship with Japan – either individually or as a couple – and what led you to the name “Aiyaohno”?
B: Greg’s side of the family is from Japan. His mom is from Tokyo and his dad is third generation Japanese Canadian.
G: We used to work in remote BC lodges together so we had a few months between seasons. We interned in Japan at some Michelin-starred restaurants so we have spent some time in Japan.
B: Aiyaohno was my username for a long time. Greg always thought it was brilliant since I just combined aiya and ohno together to form a word. It was two words I would use when I or my coworker would make a mistake.
R: That must have been amazing, working together in such a variety of places. And I love your take on your username, which is so playful, and good inspiration to make the best of our mistakes.
Your menu items are innovative and draw from the best seasonal ingredients. I always look forward to your salted sakura latte when the cherry blossoms are falling, even though you serve it year-round. Plus, your limited-edition items for the 2024 Vancouver Hot Chocolate Festival included durian and yuzu! They were honestly some of my favourites from the entire festival – so unique and fun.
How do you come up with new menu items, which put a twist on the familiar? How much R&D is required before putting something on your menu?
B&G: We think of what ingredients we like and sometimes we get inspiration from cafes in Japan. Surprisingly we think of the flavour, submit it then work on the testing phase which is a little risky but if we think certain flavours will work we are quite confident in it.
R: I imagine you’ve honed that good sense for flavours over your years in the business.
Greg, I want to talk about your ceramics. When I first dined in and received a matcha latte in one of your mugs, I was so impressed. The mug radiated joy, from the colourful glazes to the organic shapes. Then I learned you made it, and the handcrafted, home-grown aspect made the drink that much more special.
How long have you been making pottery, and what role does that play in your life now?
G: I have been working with clay on and off for 20 years. I still have a clay sofa with small hamsters on it from elementary school. I think I have settled on a style of pottery I enjoy making and I will eventually find more time to put into it.
R: I hope you do find that time, and I’d be happy to see how you build on your long history with the medium.
Are there any other hobbies you two have, or ways art factors into your lives? How do you see these influencing your work in the cafe?
B: We like to grow our own vegetables, fruits and herbs in the summer time.
The summers are getting busy for us so his dad has stepped in to help us with our garden.
R: That’s lovely!
You’ve found multiple ways to integrate into the community. Aside from the Hot Chocolate Festival and vending at Japanese festivals, you’ve done collaborations like dinner pop-ups at bar tartare. What do these efforts mean to you, in terms of culinary creativity?
G: Thinking of ideas and trying them for ourselves is always different from producing them for customers. There are unusual dishes I want to make but it takes some creativity to make them appealing. And there are usual dishes that people want to order but it also takes creativity to make them special.
B: We just go to the market and see what's available and usually that will give us inspiration for a dish. We will blend flavours at times if we think it will work but never had it before. Hojicha chai latte was a flavour I envisioned and tried it out and realized it works quite well.
R: I appreciate your perspective on making the “unusual” appealing, and making the “usual” special. And great to draw from seasonal flavours as I bet local, in-season ingredients are the tastiest place to start!
Lastly, what are your plans for future pop-ups and ventures? Where can people follow you?
B&G: Our future plan is to open a bigger space to offer a brunch/cafe concept during the day and a Japanese French Bistro for dinner service.
People can follow us on Instagram at @aiyaohno.cafe.
R: Sounds wonderful! Thank you both for your time, and all the best for your next busy season!
Where do you find inspiration for your next meal? Share your thoughts in the comments!