This café opened in April 2019. Its owner-barista, Takumi Kurosu, spent more than two years working at Kyoto’s Weekenders Tominokoji and before that almost three years in Melbourne, where he mastered his craft. From the start, he positioned his new establishment as a specialty coffee shop: initially, the menu offered nothing but coffee. The options include a variety of espresso-based drinks and paper drip coffee. At first, he outsourced the roasting to another company, but over time, the café acquired its own roasting equipment, for which space had been set aside since the opening.

Regulars fondly remember a coffee experiment Takumi Kurosu conducted with a guest chef, Toyama-san (who now works at the restaurant Lurra). Using the principles of food pairing, they selected combinations of various spices and ingredients so that, when brewed and prepared as a cold drink, they would perfectly replicate the bouquet of a specific single origin, also brewed using an alternative (paper filter) method. Both drinks—with and without coffee—could be tasted and compared for a unique sensory experience.