KAMEI ANJOU Co.,Ltd.

Bistro Da Angeju Founding: Founder Hideo Sugiyama opened Osaka's first French bistro in 1972 at age 24. Initially it was a small Mediterranean‑style restaurant mixing pasta and French cuisine, with about 20 seats across the first and second floors. In an era without culinary magazines, travel magazines, specialized books, or IT, the only reliable way to learn was on‑site. To master authentic French cuisine, Sugiyama sent several staff members to Europe for long‑term training, and he himself went to France. Captivated by the excellence of bistro cuisine there, he was inspired to "offer delicious and affordable food in Japan." That spirit still lives in the founding restaurant "Bistro Da Angeju".

At a time when Italian specialty restaurants were scarce in Osaka, Trattoria Santa Angeju was opened. (The building has since become obsolete and the restaurant has closed.)

Pasticceria Santa Angelo opened. It was a new concept called a pasticceria, focusing on pasta and cakes. The small confectionery workshop attached to it became the predecessor of "Alson."

Corporate establishment of Kameianju Co., Ltd.

Salon de Thé Alson Hōzenji Main Store opened: The confectionery workshop of Santa Angelo had several skilled French pastry chefs. Many customers wanted to bring home the renowned sweets from each Anju location, and voices calling for a retail business closer to customers, in addition to the restaurant model, led to relocation and opening. Using an antique, splendid building in Namba Chionbashi (now the Crepe Alson building), the shop "Alson – French pastries, crepes, and tea" opened.

Santa Angelo relocation & renewal: It relocated and expanded as "Stone‑oven Pizza Restaurant Santa Angelo." The oven was sourced from Naples, and the wood‑fired style was unprecedented at the time; the introduction of a stone oven was also the first in western Japan. It became Osaka's first authentic stone‑oven wood‑fired pizzeria.

Main Kitchen installation: During Santa Angelo's renewal, a "Main Kitchen" was attached to the kitchen to handle centralized cooking for all stores. It introduced large cooking equipment and expensive, state‑of‑the‑art appliances such as convection ovens. Batch cooking of sauces and base food processing that had been prepared at each store began. The birth of the Main Kitchen stabilized the base flavors and improved employees' working conditions.

Alson Higashi‑Ikoma store opened: Whenever we went to Europe, we always thought, "Bread is delicious." We decided to bake the bread we envisioned ourselves, studying bread history and committing to "baking bread with a stone oven using wood in a traditional method." At the time, the area around the Ikoma store was purely rural with nothing, and experts opposed opening a bakery there, but with our inherent spirit of challenge, we opened the first suburban wood‑fired stone‑oven bakery in western Japan.

Bistro Da Angeju expansion and relocation.

Alson Atelier (manufacturing base) opened: A confectionery atelier (workshop) was established on Tenjinbashi Shopping Street. To allow customers to enjoy labor‑intensive French pastries affordably, various equipment was introduced, aiming to produce tastier chocolate and a hygienic atelier.

Alson Atelier (retail store) opened: One year later, a shop on the first floor served freshly baked, freshly made sweets. Afterwards, a salon was attached, allowing customers to enjoy light meals, sweets, and tea.

Alson Kintetsu Ikoma store opened: It opened as a "food boutique" in the Kintetsu Ikoma Department Store. It started as a shop selling freshly baked stone‑oven bread from the Higashi‑Ikoma main store, cakes and bread from Atelier Alson, handmade prepared foods for enjoyment, and an eat‑in area.

Relocated to the current location.

Il Mercato Angelo opened: A theater‑style restaurant themed around a popular Italian eatery. To convey the volume, sense, and texture of the Italian market, a huge showcase was installed at the front, displaying prosciutto, cheese, vegetables, wine, etc. After opening, Mr. Renzzo from Italy came to Osaka to teach the fundamentals of Italian cuisine, bread, meat processing, hand‑made pasta, and more.

Salon de Thé Arson expanded and relocated.

Creperie Arson opening: Since the founding of Arson, we served galettes and crepes at the salon. Based on that crepe know‑how, we opened the authentic crepe specialty shop "Creperie Arson" at the former location of Salon de Thé Arson in Hōzenji. At that time, this business model was not recognized by customers, and for five years after opening, we had few customers and struggled. However, driven by the desire to introduce Breton crepes as regional cuisine from France to Japan, we meticulously focused on French flour, butter, and other ingredients, joined a local French creperie, and continued learning traditional crepes. The style of serving galettes and cider, rooted in Breton history, gradually gained popularity. In addition to traditional menus, we incorporated French pastry know‑how, making our creperie a distinctive one that is frequently featured in media and social media.

Expanded and relocated to Tsurumi Ward.

Arson Delicatessen Café opening: When Sunwa City Building was built in Nishiōji, a key station on the Kintetsu Nara Line, we received an invitation to open a store. At that time, the term "midfood" was just emerging in Japan, and we opened a "delicafe" inspired by the American trend of on‑the‑spot cooking (delis) and freshly baked bread shops. It became a hybrid concept of "delicatessen, bread, gelato, cake, eat‑in", aligning with the bread division's theme of "food boutique", and served as a model store conveying European food culture through ingredients and bread. In 2021, it was renovated and reopened as a "freshly baked bakery café". The store is filled with the aroma of freshly baked bread and customers' smiles.

Main kitchen expanded and relocated.

Chandelle opening: After revising the plan to enable multi‑store expansion of Creperie Arson's know‑how, it opened in Osaka Umeda Chayamachi. From lunch centered on galettes to a café menu featuring freshly baked crepes, and also single items and courses for dinner, it serves all times of day. Like the main Creperie Arson, it uses carefully selected ingredients to offer the traditional Breton flavor affordably and casually. Operations are managed primarily by part‑time staff, ensuring smooth management.

Villeria & Pizzeria Luce opening: Aiming to offer delicious pizza more casually than a restaurant, we opened "Luce". Like an Italian beer hall (villeria), customers can enjoy stone‑baked pizza while sipping beer in an "Angelo‑style pizzeria and beer hall". Based on the know‑how of Santa Angelo, which first served stone‑baked pizza in Osaka in 1988, we developed a low‑temperature, 24‑hour long‑fermentation dough through trial and error, and offer a variety of fresh beers that pair best with pizza. We also provide NZ lamb and pasta. The casual, affordable shop is a bustling spot in Osaka Fukushima, where many izakayas gather, attracting a wide range of customers, including those who stand to drink.

Chandelle Habis Plaza opening: In a relaxed, adult‑oriented interior, the shop offers not only galettes and crepes but also popular Western dishes such as hash‑battered beef omelette rice, hamburgers with rich demi‑glace sauce, and crispy freshly fried tonkatsu. It is a beloved popular spot for shoppers visiting Umeda and for businessmen and office ladies seeking a relaxing place.

Charcoal‑grilled Ushi‑ramu opening: Featuring beef skewers with rich, high‑quality special sauce, and high‑quality, tasty lamb skewers and lamb chops, this izakaya offers casual enjoyment in a popular, Showa‑retro atmosphere. Using premium beef and lamb also used in the Kameianju restaurant, customers can enjoy them in a yakitori‑style casual setting, making it a popular spot for locals and those returning from work, bustling every evening.

Arson Tea Room opening: As the first store in the Tennoji area for the "Arson" brand, this select shop offers popular items such as Mont Blanc, macarons, baked goods, and Arson flavored teas for casual purchase.

Creperie Arson Tea Table Café opening: Building on the know‑how cultivated over the years at Creperie Arson and Chandelle, this is the second Creperie Arson store and the first in the Tennoji area. The interior resembles a casual, charming café in a French working‑class neighborhood, offering freshly baked galettes and crepes along with pot‑served tea, differing from the traditional atmosphere of the main store.

Santa Angelo second relocation and reopening: An unusual second relocation within a commercial facility. Unfortunately, the stone oven that had baked pizza for 35 years could not be moved, so a new stone oven was installed. Continuing the techniques of Pizza Ioro (pizza artisans) and the legacy of predecessors, it offers the same outstanding pizza as before the move. Families, couples, and multi‑generational celebrations visit daily, attracting many customers.

Atelier Arson reopening: Added a dedicated fresh pastry production space on the first floor. Customers can watch pâtissiers at work up close while shopping. The shop front also displays freshly made gâteau on the chef's whim.

Alusion Higashioikawa Store Renovation: The stone oven that baked bread for 33 years was demolished, and two state-of-the-art ovens along with various new equipment were introduced. The renovation was boldly carried out to allow employees to bake comfortable and delicious traditional bread.