This small but well-regarded specialty coffee shop in Tokyo has earned a loyal following among locals. It was founded by barista and roaster Takeshi Yamaguchi, who spent several years working in coffee bars in Sydney and Osaka. His overseas experience and passion for modern roasting methods shaped the café’s concept: clean flavors, transparent sourcing, and a calm, minimalist space free from unnecessary frills.

All roasting is done in-house, with a focus on light roasts that highlight the unique characteristics of each origin. Beans are sourced directly from producers in Kenya, Ethiopia, Colombia, and Panama.

The menu features hand-brewed filter coffee using the V60 pour-over method, as well as espresso-based drinks like cappuccinos and flat whites made with fresh farm milk from Tochigi Prefecture.

Bags of freshly roasted beans are available for purchase, along with brew guides and tips to help you make the perfect cup at home.