Japan (part three)
Coffee and tea, shopping, and other non-food things in Tokyo!
In parts one and two of my Tokyo guide, we covered all things food and dining, restaurants and bars. Since there’s more to life than food (!), here we are for part three. All of the things I love and admire most about Japanese culture are reflected in the places below. They are some of my most memorable experiences.
TEA/COFFEE
The Matcha Tokyo - There are a few locations, but I like the Myashita Park one best since there’s so much to do in this walkable area. Extraordinary matcha isn’t common in America because most of it stays in Japan, so take advantage while you are there. The matcha here is made traditionally, along with matcha treats of all kinds.
Little Nap Coffee Stand - This is a perfect cup of coffee tucked away in a neighborhood, across from a park. It’s all my favorite things - local, tiny, independent, with vinyl playing. A general cozy vibe and really delicious baked goods. There are just a few stools facing the window for excellent people watching. The ice cream coffee (not coffee ice cream) is also 10/10.
Sakurai Tea Experience - After we visited Sakurai, I couldn‘t stop thinking about the experience for years. Make your way to the 5th floor of the spiral building in Ometesando, and *definitely* make a reservation ahead of time (as in before you leave for your trip to Japan). The staff dons white lab coats and presides over the most modern equipment mixed with ancient techniques. It is not a tea ceremony - although I recommend doing one of those if you can - but a very unique and remarkable tea omakase. The traditional set came with some small sweet bites. It was almost meditative watching them meticulously prepare the water and teas - it’s silent except for the pouring and dripping of the water. The intentional interior design has stuck with me and influenced my design decisions to this day.
The Sencha here was the highest quality I’ve ever had. Sencha can be oceanic and seaweed-like with a real savory umami. Here they drain the tea and then put the Sencha tea leaves in a dish with a few drops of soy sauce, and you eat it with chopsticks. I’ve never seen anyone else do that before. I learned so much about the process of brewing tea here, and bought some to take home. Friends who go still bring me back Sencha from here. I will say, I’ve heard this place has changed since we went many years ago. Apparently it’s feels a bit touristy now. It makes me sad to hear because Sakurai, along with Bar Yamamoto, was one of my pivotal experiences when I first visited Japan. For that reason, I still feel compelled to include it here.
