LOHE
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Specialty coffee and sweets enjoyed in an Ando architectural space
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Enjoy a set that embodies the flavors loved by Mr. Sakamoto. Please savor the delicate harmony created by the salmon croissant sandwich and Ethiopian coffee, along with the professor's lingering aftertaste.
Inspired by the salmon croissant sandwich favored by Mr. Sakamoto. The deliciousness of smoked salmon combined with the pleasant acidity of crème épaisse. The refreshing taste of lemon and the rich flavor of French fermented butter come together.
Richly aromatic French wheat, sweet fermented butter, and silky salt that defines the contours. A simple yet rich toast with three overlapping ingredients.
Crispy country bread with high-quality Gruyere cheese. The answer we arrived at is this combination. The ultimate cheese toast.
Fluffy sweet red bean paste made by bringing out the natural sweetness of adzuki beans. The butter and salt enhance the sweetness, creating a rich flavor.
A favorite of Mr. Sakamoto, BABBI wafers and ice cream. Delicate wafers crafted by Italian artisans, sandwiched with rich vanilla and pistachio cream. Served with clear sweet milk ice cream.
Made with high-quality milk, LOHE's original ice cream is topped with hot espresso, and the star ingredient is Japanese salt. First, take a bite of the ice cream, then layer it with espresso, and finish with a sprinkle of salt. The crisp and melting flavor of the salt enhances the marriage of coffee and ice cream.
The ingredients are only cocoa beans, fresh cream, and beet sugar. We are particular about truly delicious cocoa and finish it with only ingredients that enhance its quality. This is the essence of 'Less is more' sweets.
Using Matsusalem Rum Gran Reserva, known as 'Cognac of Rum'. This premium rum has won 15 awards at international competitions and is loved worldwide. We use a luxurious amount just enough to maintain the shape of the truffle.
You can enjoy both truffles and lamb truffles.
Rich yet clear aftertaste, smooth texture like a fresh pastry while being a baked confection. This is the number one popular dessert at LOHE.
This is a cheesecake with a luxurious aroma of cacao. We pursued the best balance of cacao and cheese.
Considering the pairing with LOHE coffee, the cheese flavor is mellow, and the star is the delicate aroma of vanilla.
You can enjoy two of the following: chocolate terrine, cocoa cheesecake, vanilla cheesecake.
To enhance the quality of the milk, only fresh cream and beet sugar are added. A refreshing and clear sweetness spreads, along with a soft lingering taste of milk.
Drip (HOT) 935 Cold Brew (ICE) 935 Espresso (HOT) Single 880 Double 1,100 Americano (HOT / ICE) 880 Latte (HOT / ICE) 1,100 Oat Milk Latte (HOT / ICE) 1,265 Rich Milk Latte (HOT / ICE) 1,485 TASTING NOTES: Yellow Peach, Mandarin Orange, Apricot. Aftertaste of Hazelnut, Milk Chocolate. Farm: Los Primos Elevation: 1,750m Variety: Pacas Process: Washed
Drip (HOT) 1,628 Cold Brew (ICE) 1,628 Espresso (HOT) Single 1,573 Double 2,013 Americano (HOT / ICE) 1,573 Latte (HOT / ICE) 1,793 Oat Milk Latte (HOT / ICE) 1,958 Rich Milk Latte (HOT / ICE) 2,178 TASTING NOTES: Red wine, raisin, blackberry, with hints of rum raisin as it cools. Rich mouthfeel. Aftertaste of dark chocolate and black tea. Production processing site: Gera & Various Smallholder Farms Elevation: 1,900m~2,100m Variety: Heirloom Process: 4 days Natural Anaerobic
Drip (HOT) 3,245 Espresso (HOT) Single 3,190 Double 4,015 Americano (HOT / ICE) 3,190 Latte (HOT / ICE) 3,410 Oat Milk Latte (HOT / ICE) 3,575 Rich Milk Latte (HOT / ICE) 3,795 TASTING NOTES: Red apple, raspberry, red grape fruitiness. Floral, with a cinnamon spice in the aftertaste. A candy-like sweetness lingers. Farm: Ronald Monge Elevation: 1,900m Variety: Geisha Process: Diamante (Natural Anaerobic)
Drip (HOT) 5,995 Espresso (HOT) Single 5,940 Double 7,590 Americano (HOT / ICE) 5,940 Latte (HOT / ICE) 6,160 Oat Milk Latte (HOT / ICE) 6,325 Rich Milk Latte (HOT / ICE) 6,545 TASTING NOTES: Chocolate Banana, Red Melon, Ramune. Creamy, Sweet Long Finish. Farm: Las Flores Elevation: 1,750m Variety: Red Bourbon Process: Creamy Cultured Brilliance Natural
Drip (HOT) 11,000 TASTING NOTES: White wine, Muscat, White flower, Jasmine tea Farm: Buenos Aires, Jaramillo Elevation: 1,674m Variety: Geisha Process: BANC (Natural Anaerobic)
(Espresso/Uji Matcha/Milk/Whipped Cream/Brown Sugar/Honey) can be changed to Oat Milk for an additional 220 yen (tax included) (Espresso/Uji Matcha/Oat Milk/Brown Sugar/Honey)
(Espresso / Brown Sugar)
(Espresso/Milk/Whipped Cream/Brown Sugar) can be changed to Oat Milk for an additional 220 yen (Espresso/Oat Milk/Brown Sugar)
A classic coffee cocktail with drip coffee, whiskey, brown sugar, honey, and topped with fresh cream. A whiskey-based cocktail with fresh cream floated on top.
(Top of Top Drip / Premium Whiskey / Brown Sugar / Honey / Fresh Cream) A unique and special cup made with higher quality coffee and whiskey than the usual Irish coffee.
(Espresso/Vodka/Mead/Cane Sugar) A classic cocktail that is always ranked among the top in the world, and a popular coffee cocktail.
(Top of Top Espresso / Premium Vodka / Mead / Cane Sugar) A unique and special drink made with higher quality espresso and vodka than the usual espresso martini.
(Espresso / Brandy / Peach Liqueur / Berry Liqueur / Jasmine Tea / Lemon / Sparkling Water) Besides the peach, it also means 'a wonderful person.' It features a glamorous and fruity flavor with a brandy base.
(Espresso/Gin/Mead/Lemon/Herbs/Cane Sugar/Soda Water) A refreshing gin that evokes the flavors of orange and lime, infused with delicious herbs that are also good for the body.
(Frozen Espresso/Tequila/Orange Liqueur/Brown Sugar/Honey) A refreshing orange aroma and the mellow sweetness of brown sugar honey, a grown-up frozen cocktail based on tequila.
(Espresso/Whiskey/Berry Liqueur/Heavy Cream/Cane Sugar) A cup that combines a bright and clean specialty coffee with a bitter and smoky whiskey.
(Cold Brew/Rum/Sweet Vermouth/Herbal Liqueur/Cranberry/Spice) A rum cocktail combined with berries and spices, featuring a light yet vibrant and complex rock-style presentation.
(Honey/Coffee beans (Ethiopian Guji Uraga)) The coffee mead was born from the meeting of LOHE, which advocates the aesthetic of 'Less is more', and ANTLOPE, which proclaims 'Cheers to the luxury of yet unseen drinks'. Together, they explored the best way for the simple yet carefully selected ingredients of honey, coffee, and yeast to shine. They challenged the concepts of coffee and mead, aiming to overturn expectations. Please enjoy this work, which pays attention to detail in extraction recipes and fermentation.
(Honey/Coffee beans (Ethiopian Guji Uraga)) The coffee mead was born from the meeting of LOHE, which upholds the aesthetic of 'Less is more', and ANTLOPE, which proclaims 'Cheers to the luxury of yet unseen drinks'. Together, they explored the best way for the simple yet carefully selected ingredients of honey, coffee, and yeast to shine. They challenged the concepts of coffee and mead. Please enjoy this work, which pays attention to detail in extraction recipes and fermentation.
A drink rumored to be even more delicious than just apples, with a rich aroma and intense fruitiness, this hidden popular drink from LOHE is unique for being preservative-free, which is rare for straight apple juice.
A hidden popular drink from LOHE, rumored to be even more delicious than just apple, with a rich aroma and intense fruitiness, limited to preschool children. Uncommon for straight apple juice, it contains no preservatives.
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