Chisato Sakane, the owner of Snack Suichu in Yaho, has carved out a uniquely unconventional career path. A graduate of an elite university in Tokyo, she took over a long-established Japanese snack bar, making bold and unconventional life choices, challenging societal norms and trusting her entrepreneurial instincts. All while being a wife, mother of a child, and entrepreneur, she transformed her snack bar from an ordinary drinking spot into a relaxing and welcoming space where visitors feel at home. Her journey reflects the delicate balance between work, family, and society, while also highlighting the unique charm and potential of snack bar culture in Japan.

What is a snack bar?

A snack bar is a microcosm of Japan’s hospitality and nightlife culture, offering a cozy space where drinks, conversation, and karaoke come together. Unlike larger bars or izakaya, snack bars are typically small and warmly run by a host, often a woman affectionately called “Mama (mom)” who plays a central role in creating a welcoming environment for all. Snack bars offer a more relaxed, close-knit atmosphere, where patrons can enjoy conversations not just with the Mama, but also with other guests and regulars. This social aspect, where everyone shares the space and interacts, sets them apart from izakaya, where people often focus more on group dining and private interactions.

A Social Place to Feel Truly at Home

－－During your university years, you took time off to intern at a hotel in Cambodia and even bought a food cart to run a street snack bar. Did you always want to work in the hospitality industry?

Chisato Sakane(CS): At the same time, I was also running a guesthouse in Yaho, Japan. I’ve always loved hosting people and wanted to study hotel management. But beyond that, I had an intense desire to become financially independent—to be someone who could stand on her own.

－－What did independence mean to you?

CS: The ability to make my own decisions and recognize my own worth. This is a heavy and disturbing story, but in high school, I was assaulted by a stranger. I fought back with everything I had, but physically, I realized I couldn’t match this man’s strength. At the time, it made me wonder—am I always going to be at a disadvantage? Do I have no choice but to be subordinate? 

However, I never wanted to accept that. I wanted to prove to myself that I could carve out my own path through my choices and actions. And to do that, I knew I needed both intelligence and determination to achieve financial independence.

－－The high school incident, university days spent running a guesthouse, and your love for hospitality—these were some of the things that led to where you are now?

CS: I was uniquely drawn to the idea of being a snack bar Mama. I wanted to create a space where both men and women could genuinely enjoy themselves. Being a Mama means embracing femininity without conforming to male expectations—it requires resilience, adaptability, and the ability to stand your ground.

－－What kind of other snack bar Mamas have you met?

CS: I’ve met so many kinds—some are refined and elegant, others are full of energy and charm. Every one of them made me think, I would want to live like that too.

－－ It is evident that Snack Suichu is a place where women and young people should feel comfortable coming alone. Does that stem from your own experiences?

CS: That’s definitely part of it. I decided to run a snack bar when I was a junior in university. I had taken time off from school, but my friends were in their senior year, job hunting during the COVID-19 pandemic. They could barely go out, and the whole process seemed incredibly tough. One of my closest friends told me she had spent three days at home without seeing or talking to anyone, feeling completely isolated and drained. That’s when I realized something—many of the brilliant women I admire were also reluctant to ask for help.

At the time, I was working part-time at a snack bar, and I found it a healing experience.  A snack bar doesn’t necessarily offer concrete solutions to your problems, but having a drink and talking to someone in person can be like a magic cure. I wanted to create a space in this city where my closest friends could drop by, make new connections, and feel a little lighter.

－－What do you think help build stronger and more independent women ?

CS: Just a guess, but I think for women, showing vulnerability feels like stepping out of the boundaries. In certain fields, the only way forward is for women to toughen up and play by the rules of a male-dominated world. If you choose that career path mentality, for now, it seems like you must put on a strong front.

That said, I’ve also met plenty of women further along in their careers who have learned to embrace their vulnerabilities while moving forward with grace. Seeing them makes me believe that this so-called “strong woman” persona is something we can outgrow.

Echoes of Laughter, Waves of Kindness

－－A snack bar is where people sing, dance, and let go—free from the pressure to be perfect. Maybe showing our vulnerabilities takes more strength than hiding them ?

CS: I think so. The snack bar Mama is the one who takes the lead—intentionally showing her own vulnerability, while actually being the one who keeps the space running smoothly. Before having my own place, observing how other Mamas handled things often left a strong impression. Their approach was something I deeply admired.

Sometimes, trying too hard to be “strong” makes you more fragile. I’ve met women who embody a different kind of strength—ones who taught me that resilience doesn’t have to mean rigidity. I think those of us in our twenties will naturally learn these things as we navigate the world, just like the amazing women who came before us.

－－How did having a child change your life?

CS: In so many ways, but the biggest shift was in how I saw my mother. She was a stay-at-home mom, and as a child, I used to worry that her life was being held back by childcare and housework. But after becoming a mother myself, I realized that wasn’t the case at all. By dedicating time to building a family isn’t a sacrifice, but rather, it’s something truly incredible and tough in its own way. I now deeply respect my mother for her ability to find joy in any situation, and I cherish her more than ever.

－－Are you feeling good about where you are these days?

CS: Of course, there are challenges, but overall, happiness prevails. The small stuff doesn’t bother me as much as before, and with experience, myt confidence has grown. Honestly, confidence is essential.

Typically, dinnertime and evenings are when families spend time together, but for me, that’s when my business is open. Finding ways to stay connected with my family takes effort. Balancing nightlife work and parenting isn’t easy—I’m constantly reminded of that. Since there are no late-night childcare options, I rely on the support of my family, my employees, and the people around me.

－－What’s your favorite me-time?

CS: When I have time alone without my partner, I like to buy a cake from Les deux piliers and chat with the staff there. Also, my partner isn’t a big eater of fish, so whenever he’s away on a business trip, I head to the local fish shop, pick up something fresh, and enjoy a quiet evening drink by myself. The market street in Yaho are so lively—it makes my daily life feel vibrant and full of charm.

－－What do you love about Yaho?

CS: I love that it doesn’t try too hard—it’s relaxed, but there’s a richness to life here. The friends I’ve made since moving to Yaho all have this great ability to choose what truly suits them, rather than just following someone else’s beliefs and values.

There are housing complexes here that make it easy for young families to find an affordable place to live, with enough space even after having kids. There are parks, not many cars—it’s a place where you can let your children play without constantly worrying.

The Social Dance of Distance

－－Why does everyone sing karaoke at snack bars?

CS: It’s about release—letting loose, relieving stress, and at the same time, it’s a form of self-expression and validation. You take the mic, sing in your own voice, and people applaud. That moment of recognition, of being seen and heard, gives you the same kind of satisfaction as feeling truly acknowledged.

－－What’s your philosophy in running here ?

CS: My goal is to create a space where young people and women feel welcome. No one should ever walk in and think, “This was a mistake. I shouldn’t have come here.” That’s why I don’t want a culture where older patrons get away with making sexist jokes, expecting everyone to just laugh along. I know it’s easier to brush off inappropriate comments with a casual “Oh, come on, that’s enough” and a forced laugh, but I don’t want this place to be that kind of bar.

When it happens, I say, “Stop.” I also make it clear to my female staff that they should never feel obligated to entertain such remarks. It’s not easy, but it’s necessary.

－－Are there still customers like that?

CS: If we lower our guard, things can get out of hand—this is why I make it a point to maintain a careful balance. Sensuality in a snack bar is a delicate subject. It can add a lighthearted touch, creating a playful energy that makes the space feel alive. But it can also cross a line and make people uncomfortable. Striking the right balance is essential, because without even a hint of allure, the atmosphere risks feeling dull and uninspired.

Dividing men and women too strictly often ends up creating more friction than it prevents. At the same time, ignoring issues as they arise, letting them slide under the surface, simply doesn’t feel right. It’s about finding a middle ground, where both freedom and respect coexist.

－－In a snack bar, the counter becomes a bridge where strangers become fleeting acquaintances, each conversation unfolding like a small story shared across the bar. The proximity—sometimes as close as a shoulder brush—creates a certain intimacy. Yet, some people seek more space, whether emotional or physical, unwilling to be touched by others, regardless of gender. In this space, how do we navigate the delicate balance between distance and connection?

CS: A snack bar is a space where people who normally wouldn’t interact get the chance to connect. If someone is looking for a completely sterile, trouble-free environment, then honestly, a snack bar might not be the best fit.

That said, if a customer feels uncomfortable with someone else, it’s the our role to notice and step in—to subtly adjust the atmosphere, so that everyone can enjoy the space. The ideal snack is one where we can maintain that sense of harmony.

In an era where so much is handled online, the warmth and presence of real, physical social spaces are becoming even more valuable. That’s why one of our most important jobs is adjusting the right amount of distance for each customer—helping to create a space that feels good for everyone.

－－In a society that places high value on individuality, finding places where people can truly come together is becoming increasingly rare. How do you create an atmosphere where people immediately feel at ease upon stepping into your space?

CS: The key lies in not imposing forced interactions or expectations on customers. It all begins with establishing a personal connection with each individual—ensuring that they feel seen, heard, and understood. When people feel genuinely cared for, it’s then that they can begin to relax. At the heart of this, my main goal is simple: to make sure that the person before me feels welcome, valued, and accepted. That moment of being embraced for who they are is what creates the foundation for a meaningful experience.

－－Such a high level of hospitality—how do you stay emotionally neutral?

CS: If I let every misstep or moment of tension weigh on me, it would quickly spiral out of control. That’s why maintaining a steady mental and emotional balance is essential. Conversations with the team often help me recalibrate, offering a moment of respite.

One small ritual I rely on—though I say it with a smile—is to turn to the girl working next to me and say, “I love you.” (laughs) It may sound simple, but allowing yourself to feel even a small gesture of affection can bring a sense of calm. It’s a subtle way for me to remain grounded amidst the ebb and flow of the space, ensuring I stay emotionally anchored while offering the best of myself to others.

－－A snack bar is like a live mini-theater—any favorite memories?

CS: I remember one night, a customer had a bit too much to drink and began imitating Crazy Ken Band, repeatedly shouting, “Ii ne!” (“That’s great!”). Everyone in the room could tell how far gone he was, but rather than cutting him off or brushing him aside, the other patrons embraced the moment. They started shouting “Ii ne!” with him, and soon, the entire room was swept up in the energy. It wasn’t chaos, but a spontaneous celebration. Later, when he was too drunk to make it home on his own, one of the regulars took it upon themselves to make sure he got back safely. That night reminded me how, in a space like this, people come together and create something unexpectedly joyous.

Another memory stands out from a night when our usual mix of staff of female and male team members, had to be adjusted. Our female staffer had to cancel last minute, leaving us with just the two men. I was concerned about how the atmosphere would shift, especially since many of our customers were men. In fact, our male manager even posted on social media, “I’m nervous, but tonight it’s just the guys.” To our surprise, customers showed up in droves to support us, and the bar ended up being packed to the brim. That experience reaffirmed something important: it’s not about who’s behind the counter, but about the warmth and connections we foster. The space is alive because of the relationships that emerge and the sense of community we build together.

－－In an era obsessed with efficiency, what is “waste”?

CS: I’m not a fan of prioritizing time efficiency or cost efficiency. Wasted time is what actually can build human connections. The pursuit of efficiency often feels like giving up on refining one’s own sense of taste and judgment.

For example, I love vintage clothing and often shop at thrift stores, but I’ve made plenty of poor purchases along the way. Yet, through those mistakes—what some might call “wasteful” experiences—I’ve gradually refined my own sense of style. In that sense, I embrace failure.

－－So, what is “sense”?

CS: It’s like an internal sensor that reacts to things that move you emotionally or lift your spirits.

Failures are what sharpen that sense. If you stop refining your taste, you lose sight of what you truly want, what you love, and what kind of life you wish to lead. Your sensitivity dulls. That’s why, if there’s something you’re genuinely curious about or want to explore, you need to ignore the constraints of time and cost efficiency.

－－Was there a moment that made you realize “failure sharpens sense”?

CS: People often think a snack bar is all about listening, but in reality, it’s just as much about talking. Those who can express themselves well are strong. They have a wealth of experiences—including failures—which gives them depth, clarity in their opinions, and a strong personal voice.

－－What’s next?

CS: I want to increase the number of social space operators—people who, like myself, can thrive while refining their craft. I hope to discover and nurture individuals who can bring joy to customers and create a welcoming atmosphere in places like Snack Suichu. My goal is to help these individuals build beloved establishments while also ensuring they can earn a sustainable income.

About Yaho

Yaho, a historic district of Kunitachi City, is home to Yaho Tenmangu Shrine, one of the oldest shrines in Eastern Japan. The area surrounding the shrine, with its residential neighborhoods and local shopping streets, maintains a nostalgic, timeless appeal, reminiscent of days gone by. Daigaku-dori (University Avenue) stretches between Yaho and Kunitachi, connecting two stations with its picturesque, tree-lined route that serves as a vital link between the two districts.