cookhouse Brand Logo Renewal
Daiya Co., Ltd.'s bakery brand 'cookhouse' has renewed its brand logo in commemoration of its 80th anniversary. The new design, inspired by fluffy bread, will be gradually implemented from May 1, 2026, as the company aims to become the best bakery in Kansai.
📋 Article Processing Timeline
- 📰 Published: April 28, 2026 at 19:00
- 🔍 Collected: April 28, 2026 at 10:31
- 🤖 AI Analyzed: April 28, 2026 at 10:38 (6 min after Collected)
Daiya Co., Ltd. (Headquarters: Shin-Imasato, Ikuno-ku, Osaka; Representative Director & President: Shunsuke Tada; hereinafter "Daiya"), operates the "cookhouse" bakery brand, which serves approximately 7,000 customers daily across about 25 stores, mainly within train stations and major commercial facilities in Osaka and Nara.
Founded in 1946, our company began producing bread "for everyone to live" amidst the post-war food shortages. We satisfied the appetites of people in Osaka by providing highly nutritious sandwiches made with abundant eggs, which were precious at the time.
As time progressed, the concept shifted from "bread for living" to "bread for enjoying" to encourage daily consumption. Even today, we consistently pursue "bread making that never gets tiresome, even when eaten daily," producing over 100 types of bread every day, meeting the unique Kansai demand for "tomorrow's bread." A significant feature is our continuous market introduction of 3 to 5 unique new products every month, aiming to offer new delights to our discerning Kansai customers.
After 80 years since its founding, with the essence of "responding to customer requests" and "adapting to change," our company has aimed to be "Osaka's soul food" while evolving with the times. At this milestone, standing on Daiya's history, we have refreshed our long-beloved brand logo with a new determination to continue delivering consistent taste daily and strive to become "Kansai's best bakery."
The new logo design features rounded "cookhouse" letters that convey the fluffiness of bread, set within a frame shaped like a loaf of bread. The frame is also designed to resemble a widely open mouth. The "cookhouse" letters appear like chocolate sauce, embodying our wish for cookhouse to always be a part of the daily enjoyment of bread.
Operations with the new logo will commence on Friday, May 1, 2026, with store signs and packaging being updated sequentially.
## The History of cookhouse and Founder Sadao Tada's "Sanmi" Philosophy of "Front Taste," "Middle Taste," and "After Taste"
In April 1946, after the war, Daiya's founder, Sadao Tada, began making bread "for everyone to live" in Tsuruhashi, Osaka, amidst an area filled with makeshift huts. At that time, it started as a factory converting flour supplied by GHQ into bread. As time went on, the company successively opened stores in underground shopping centers, such as the Hankyu Sanbangai store in 1969 and the Minami Underground Center (now Namba Walk) in 1970. By adopting the then-emerging trend of glass-walled kitchens to create a "LIVE" feeling that showcased bread-making, they successfully drew in passersby in the underground malls and became recognized as a long-established Osaka bakery.
Sadao Tada's philosophy is still passed down in various parts of the field today. Particularly cherished by Daiya is the "Sanmi" (three tastes) philosophy: "Maemiaji" (front taste) for appearance, "Chuumiaji" (middle taste) for the taste experienced when eaten, and "Atoaji" (after taste) for the service received in the store. These "tastes" are evident in the meticulous efforts of the artisans in the factory and the thoughtfulness of the sales staff.
Furthermore, Tada's favorite saying, "Customers' palates become refined in 10 years," remains the source of their development capability, leading to the launch of 3 to 5 new products every month. The artisans in the field blend six types of strong flour, adjusting the protein content as needed, to match the machine's resistance and flour stability. They also use domestic natural yeast and add cultured lactic acid bacteria and levain to create a flavorful dough. The homemade mayonnaise recipe, which was taught by a department store chef and adjusted by them, has been preserved for over half a century.
Imasato Main Store at the time of opening and around 1980.
In the 1990s, when the public's perception of food shifted from "for survival" to "for enjoyment," Daiya launched the bakery brand "cookhouse." Hiroshi Tada, the second-generation chairman who introduced cookhouse to the world, often emphasized that a bakery must always keep in mind, "What kind of bakery sells something other than bread?" This sentiment has also been expressed in past logos.
Our unchanging desire for "happiness with bread" since our founding. We have walked this path until today, supported by our customers, the farmers who cultivate our ingredients, our business partners, and the local communities. With the same unwavering desire to continue providing valuable contributions to society, we have announced our new logo.
### Shunsuke Tada, Representative Director & President, Daiya Co., Ltd.
Thanks to everyone, Daiya is able to celebrate its 80th anniversary this year. This is solely due to the support of our customers, producers, business partners, and every single employee. I would like to take this opportunity to express my heartfelt gratitude. In this milestone year, cookhouse
Founded in 1946, our company began producing bread "for everyone to live" amidst the post-war food shortages. We satisfied the appetites of people in Osaka by providing highly nutritious sandwiches made with abundant eggs, which were precious at the time.
As time progressed, the concept shifted from "bread for living" to "bread for enjoying" to encourage daily consumption. Even today, we consistently pursue "bread making that never gets tiresome, even when eaten daily," producing over 100 types of bread every day, meeting the unique Kansai demand for "tomorrow's bread." A significant feature is our continuous market introduction of 3 to 5 unique new products every month, aiming to offer new delights to our discerning Kansai customers.
After 80 years since its founding, with the essence of "responding to customer requests" and "adapting to change," our company has aimed to be "Osaka's soul food" while evolving with the times. At this milestone, standing on Daiya's history, we have refreshed our long-beloved brand logo with a new determination to continue delivering consistent taste daily and strive to become "Kansai's best bakery."
The new logo design features rounded "cookhouse" letters that convey the fluffiness of bread, set within a frame shaped like a loaf of bread. The frame is also designed to resemble a widely open mouth. The "cookhouse" letters appear like chocolate sauce, embodying our wish for cookhouse to always be a part of the daily enjoyment of bread.
Operations with the new logo will commence on Friday, May 1, 2026, with store signs and packaging being updated sequentially.
## The History of cookhouse and Founder Sadao Tada's "Sanmi" Philosophy of "Front Taste," "Middle Taste," and "After Taste"
In April 1946, after the war, Daiya's founder, Sadao Tada, began making bread "for everyone to live" in Tsuruhashi, Osaka, amidst an area filled with makeshift huts. At that time, it started as a factory converting flour supplied by GHQ into bread. As time went on, the company successively opened stores in underground shopping centers, such as the Hankyu Sanbangai store in 1969 and the Minami Underground Center (now Namba Walk) in 1970. By adopting the then-emerging trend of glass-walled kitchens to create a "LIVE" feeling that showcased bread-making, they successfully drew in passersby in the underground malls and became recognized as a long-established Osaka bakery.
Sadao Tada's philosophy is still passed down in various parts of the field today. Particularly cherished by Daiya is the "Sanmi" (three tastes) philosophy: "Maemiaji" (front taste) for appearance, "Chuumiaji" (middle taste) for the taste experienced when eaten, and "Atoaji" (after taste) for the service received in the store. These "tastes" are evident in the meticulous efforts of the artisans in the factory and the thoughtfulness of the sales staff.
Furthermore, Tada's favorite saying, "Customers' palates become refined in 10 years," remains the source of their development capability, leading to the launch of 3 to 5 new products every month. The artisans in the field blend six types of strong flour, adjusting the protein content as needed, to match the machine's resistance and flour stability. They also use domestic natural yeast and add cultured lactic acid bacteria and levain to create a flavorful dough. The homemade mayonnaise recipe, which was taught by a department store chef and adjusted by them, has been preserved for over half a century.
Imasato Main Store at the time of opening and around 1980.
In the 1990s, when the public's perception of food shifted from "for survival" to "for enjoyment," Daiya launched the bakery brand "cookhouse." Hiroshi Tada, the second-generation chairman who introduced cookhouse to the world, often emphasized that a bakery must always keep in mind, "What kind of bakery sells something other than bread?" This sentiment has also been expressed in past logos.
Our unchanging desire for "happiness with bread" since our founding. We have walked this path until today, supported by our customers, the farmers who cultivate our ingredients, our business partners, and the local communities. With the same unwavering desire to continue providing valuable contributions to society, we have announced our new logo.
### Shunsuke Tada, Representative Director & President, Daiya Co., Ltd.
Thanks to everyone, Daiya is able to celebrate its 80th anniversary this year. This is solely due to the support of our customers, producers, business partners, and every single employee. I would like to take this opportunity to express my heartfelt gratitude. In this milestone year, cookhouse