The overall experience was not what I imagined, but I would say that it exceeded my expectations in a different way.
- Sourcing specific sake making water from brewery (good coffee starts with good water)
- "single-origin milk" milk from Juliet the only active cow in the Ishikawa farm.
- seasonal fruits, the graded pear in the espresso mocktail was amazing
- The coffee beans were sourced directly from the farmer.
Chadō
The space seats only 4, in a broken metal cocoon (aka cokuun), to invoke the feeling of being inside a namu teapot. Small space, limited group size, creates and intensifies meaningful conversations.Kaiseki
Every piece of tableware was tastefully selected for both form and aesthetic. Each course was setup like an art work, simliar to what would be expected in a Kaiseki meal. Knowledge of how each vessel and material affects sight, smell and taste, demostrates the depth of planning and experimentation. The coffee vessel for the pourover was co-created by them with an arita pottery to enhance the aroma of the coffee, very similar to the shape of a glencain whisky glass.Dedication to perfection
The commitment to maximise the taste experience was amazing- Sourcing specific sake making water from brewery (good coffee starts with good water)
- "single-origin milk" milk from Juliet the only active cow in the Ishikawa farm.
- seasonal fruits, the graded pear in the espresso mocktail was amazing
- The coffee beans were sourced directly from the farmer.
