Ceremonial
Matcha · San Francisco
Grown in
Uji, Kagoshima,
and Nishio.
Every grade we serve traces back to a single farm. Our ceremonial-grade tencha is shade-grown for 30 days before harvest — longer shade means deeper umami, a brighter chlorophyll, the green you taste before you even sip.
Uji for the whisked ceremony. Kagoshima for the lattes. Nishio for the bakes. Three origins, each chosen because nothing else tastes like them.
- Uji, KyotoCeremonial Grade A
Whisked usucha & koicha
- KagoshimaPremium Culinary
Lattes & soft serve
- Nishio, AichiBaking Grade
Basque cheesecake & mochi
80 strokes. Every cup.
The discipline
of the whisk.
Stone-milled
Tencha leaves ground to 10 microns on granite wheels turning at 30 rpm — slow enough that the heat of friction never touches the amino acids. The powder is so fine it hangs in the air before it settles.
Whisked to order
Eighty grams of water at 75°C, never boiling. The chasen moves in a W — not a circle — building a foam that holds its shape for the three minutes it takes you to carry the bowl to your table.
Never shaken
No blenders. No syrups. No cold-brew concentrate. If it cannot be made with a sieve, a whisk, and still water, it is not on this menu.
Objects
not lists.
Every item is a single decision made well. No seasonal specials, no rotating rosters. Just the things we know how to make beautifully.
Usucha
Thin-style whisked matcha · Uji Grade A · served in hand-thrown stoneware
Matcha Basque
Burnt cheesecake · Nishio baking grade · single origin cream
The Flight
Three grades side by side · Uji · Kagoshima · Nishio · 60ml each
The cup is
already waiting.
Every afternoon between two and five, the counter slows. The room fills with the smell of roasted rice and wet clay. This is what we made it for.