A workshop devoted
to one cup.

The beginning

Born from an obsession with freshness.

Founders Stella Dong and William Guo wanted to serve matcha the way it is meant to be tasted — not from a tin that has sat for months, but milled that morning and whisked in front of you. So they did something almost no one outside Japan does: they put the stone mills at the centre of the room.

Four ishi-usu — traditional granite mills, hand-carved in Aichi Prefecture — turn slowly through the day. Each takes 24 hours to produce a single kilogram of powder, roughly 300 cups. We mill in small batches, twice daily, and when a batch is gone, we wait for the next. It is deliberately, beautifully inefficient.

The tea

Ceremonial grade, by the garden.

All of our matcha is ceremonial grade, sourced from tea farms in Uji, Kyoto — the spiritual home of the drink. We list teas on the menu by their farm region so you can taste one garden against another, the way you might compare single-origin coffee or wine.

The kitchen

French technique, Japanese soul.

Our pastry program, led by a chef formerly of Adriano Zumbo Patisserie and Koko Black, brings French patisserie discipline to Japanese flavour. The mochi, the hojicha spread, the red bean paste and the signature triple matcha tart are all made in-house — built to sit alongside the tea, never to overpower it.

See the menu