Paul Bassett, Shibuya Hikarie ShinQs Toyoko Norengai

The ultimate espresso crafted by the world champion espresso barista. A rich Paul Bassett style that serves as the base for all espresso drinks.

For those who find a single espresso insufficient, the double, which offers the equivalent of two cups, is recommended. Enjoy the rich coffee flavor that fills your mouth without changing its intensity.

A black coffee made by pouring hot water over fragrant espresso, resulting in a refreshing taste.

Finished with frothed milk and Valrhona cocoa powder based on espresso.

A standard combination of rich espresso and milk.

Flat White is the most popular in Australia. The flavor of coffee with the smooth texture of frothed milk.

A milk drink that offers the strongest coffee flavor. Enjoy the contrast of flavors.

Using soy milk with a gentle sweetness that pairs well with espresso.

Drip Coffee (Hot / Iced) * Daily changing drip coffee

Enjoy the fragrant aroma and sweetness even though it's caffeine-free.

La Candelilla, located in the famous coffee-producing region of Tarrazú in Costa Rica, is a micro-mill that processes coffee cherries from nine surrounding farms. This special process involves first drying the coffee cherries for three days to remove the pulp. Then, they are dried for an additional ten days while retaining the mucilage. Finally, the moisture content is adjusted by stirring for one day, resulting in a very meticulous and labor-intensive process. The coffee exhibits a jasmine aroma typical of Geisha, along with fruity notes reminiscent of guava and peach.

The anaerobic process of the Cordillera de Fuego in Costa Rica is a fermentation process that takes place in completely sealed tanks, blocking oxygen. Only fully ripe coffee cherries with a sugar content of 26 degrees are used, and after harvesting, they are pulped and placed into the tank with the mucilage still attached to the beans. Next, cherries for mucilage are harvested, pulped, and the flesh is pressed to add only the mucilage to the tank, where it ferments for 18 to 23 hours before being dried. This process creates the unique exotic flavors characteristic of anaerobic fermentation. It is a unique coffee with spiciness reminiscent of cinnamon, acidity of red fruits, and sweetness akin to plum jam.

A drinkable chai with a gentle aroma of spices and a harmonious sweetness.

A mellow hojicha latte with a fragrant aroma and a subtle sweetness.

Napoleon Tea is characterized by a subtly fragrant aroma of caramel and vanilla, along with a light taste.

English Breakfast Tea is a black tea with a strong and rich flavor, allowing you to enjoy the true taste of the tea leaves.

French Earl Grey is blended with the aroma of citrus fruits and sprinkled with beautiful sapphire-colored cornflowers.

Today's Iced Tea. Please ask the staff for more details.

Enjoy the taste and aroma of chocolates made from carefully selected ingredients by LE CHOCOLAT DE H, along with a deep cocoa aftertaste. *The chocolates in the set cannot be taken home. *Please choose one drink of your choice from the set.

A luxurious frappe made with plenty of chocolate syrup, chocolate gelato, chocolate chips, and chocolate.

Soy Powder and Brown Sugar Syrup Frappe topped with black molasses and kinako, spreading a gentle sweetness.

Cream Soda, loved by everyone, is a representative of retro cafes.

The creamy sweetness and the stimulation of cola are the perfect match.

Cafe Latte Float is what ice coffee means in Australia.

Orange

Mango

Milk (Hot / Iced)

・Drip Coffee (Hot / Iced)・Decaf (Hot)・Espresso (Single or Double)・Long Black (Hot / Iced)・Cappuccino・Cafe Latte (Hot / Iced)・Flat White・Soy Latte (Hot / Iced)・Tea・Milk (Hot / Iced)・Orange Juice・Mango Juice