This audio is generated by AI, so pronunciation and expressions may not be fully accurate. The narration is only in English.
Hachidori (hummingbird), located inside the Shibuya City Sports Center, offers healthy, well-balanced meals with a focus on safety and peace of mind. Owner Ogyu Mizue has studied the impact of diet on athletes' bodies and is certified as a Level 1 Athlete Food Meister.
Ogyu recalled that it was her son who first sparked her interest in athletes' diets. From a young age, he trained as a long-distance runner, and she noticed how his performance shifted depending on what and when he ate. That experience led her to study nutrition more seriously and pursue certification as an Athlete Food Meister, which she earned eight years ago.
During intense training, athletes can become so fatigued that they do not eat enough. But without adequate nutrition, recovery slows, and performance gradually declines. Training hard does not guarantee boundless energy or stamina—if anything, pushing the body makes proper nutrition all the more essential.
Ogyu says, "When you're mindful of nutrition—like cutting back on hard-to-digest fats before a match and getting plenty of protein and minerals afterward—your performance tends to stay steady."
Ogyu opened Hachidori in 2021, serving a menu shaped by her knowledge and experience. Its signature dish, "MVP Udon," brings together ingredients rich in minerals, vitamins, and protein. The noodles themselves are made with protein-packed edamame.
Ogyu began supporting SHIBUYA CITY FC—a soccer team aiming to join the J.League—after chatting with players who came to the Shibuya City Sports Center to train. Those conversations soon led her to team president Koizumi Sho, who asked her to oversee their post-training meals.
According to Ogyu, hearing from the president that the team was genuinely aiming for the J.League (short for the Japan Professional Football League, the nation's top league) left a strong impression on her. "That was when I made up my mind to support them in every way I could," she recalls.
Ogyu suggested oyakodon—chicken and egg simmered together over rice—as the ideal pre-match meal.
"It's a great source of protein from the chicken and eggs, and it also lets players fill up on rice. Since it's low in fat, it's easy to digest."
The team set its sights on promotion to Division 2 of the regional league but fell just short in 2023. A year later, they captured the title at the tournament and clinched promotion. The night before that decisive match, the players' meal was none other than oyakodon. In 2025, the team is competing in Division 2 of the regional league.
"I was overjoyed when the promotion was decided. I can't always make it to away games to support the team, but this dish is easy to find at restaurants, so players will sometimes tell me, 'I had oyakodon.'"
Oyakodon has become the team's go-to winning meal. At Hachidori, it is not a regular item, but the café occasionally offers it when they can.
At Hachidori, sports are also a means of connecting with the local community. On the day of the kids sumo tournament, held at the Shibuya City Sports Center, the café served a special kids menu for the participating children: grilled rice balls paired with a hearty soup of vegetables, tofu, and meatballs. The kids loved it.
Ogyu explained that, being located in a sports facility, the café attracts many visitors before and after training. She added that the menu is designed not only for athletes but also for anyone who wants to eat with health in mind. Looking ahead, she hopes to deepen ties with the local community.
A café in Shibuya supports athletes in their pursuits while promoting the health of the local community. Meals that nourish both body and mind leave a lasting impression, which is why not only top athletes but also seniors and children from the neighborhood gather here. One of Tokyo's great strengths as a metropolis is its ability to provide spaces where such connections can flourish. Hachidori will continue to serve as a hub linking sports, food, and the community's future, empowering many along the way. Ogyu hopes that ten years from now, customers will look back and say, "When I was a kid, I often ate here."
