When he was younger, Akira Ren spent time working at Café Leblanc in Yongen-Jaya under the tutelage of the legendary Sojiro Sakura. Many travelers from around the globe would come to Café Leblanc to enjoy Sakura’s signature coffee and curry. During his time at Café Leblanc, Ren learned how to make these signature dishes. On his final day in Yongen-Jaya, Sakura gave Ren his legendary recipes.

Ren personally likes his coffee darker than a moonless night. Hotter and more bitter than hell itself. But his teammates in Chicago don’t have the same taste. Luckily, they are big fans of his other coffee recipes that pair wonderfully with the curry and Ren is always happy to cook for them. Nick Conolly likes the “Indonesian Kopi Luwak”, a rare coffee made by collecting coffee beans that have been through the digestive track of the Asian palm civet. Lallo Selman likes the “Panama Esmeralda Geisha” that has a floral aroma, fresh acidity, and sweet aftertones. Martijn Westbroek is a fan of the “Brazilian Bourbon” a rare bean with balanced acidity and bitterness that has notable soft sweetness and clean finish.