THREE
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A hidden café bar where you can enjoy matcha sweets and shisha
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A special birthday celebration with an assortment of all of our signature sweets. We can discuss with our staff the timing of the surprise and even the lighting and sound settings. We can also customize a message or name with a chocolate pen. This is the price per plate, not per person. One drink order is required. A separate charge and late-night fee will be incurred depending on the time of your visit. Image of a party of 4 persons Bird's Day Plate 4,000 yen 4 drinks x 800 yen = 3,200 yen Total 7,200 yen + other order charges + charge if applicable
A special birthday celebration with an assortment of all of our signature sweets. We can discuss with our staff the timing of the surprise and even the lighting and sound settings. We can also customize a message or name with a chocolate pen. This is the price per plate, not per person. One drink order is required. A separate charge and late-night fee will be incurred depending on the time of your visit. Image of a party of 4 persons Bird's Day Plate 3,000 yen 4 drinks x 800 yen = 3,200 yen Total 6,200 yen + other order charges + charge if applicable
Available for welcome and farewell parties and party use. Please contact us by phone or DM.
Among domestically produced Japanese chestnuts, only 1% is harvested. We have luxuriously used the rare brand chestnut 'Kyotanba Chestnut.' The matcha is also luxurious, using the first tea leaves from Yame, ground with a stone mill by Hoshino Tea Garden.
A cookie puff filled with mochi and cheese cream infused with Yame Gyokuro, finished with luxurious cherry blossom flavored chocolate. The vibrant aroma of cherry blossoms combines with the tanginess of cheese and the umami of gyokuro, creating a gentle depth. This dish features a delightful interplay of different textures, embodying the essence of spring.
Our most popular item. Made with high-quality matcha from Uji, Kyoto. A smooth texture and rich matcha aroma that fills the nose.
This pudding has a melting texture, capturing the rich flavor and deep bitterness of Uji matcha. It is a luxurious dish where the heavy aroma and elegant sweetness harmonize.
Using high-quality matcha from Uji, Kyoto, it is finished with a perfect baking degree for a creamy texture. The harmony of matcha's richness and the cheese's acidity is outstanding.
Uses hojicha from Satsumasendai, Kagoshima. The smooth texture and the roasted flavor of hojicha spread throughout the mouth.
Using hojicha from Kagoshima. We carefully focused on the baking level to maximize the aroma and umami.
This is a Japanese chai inspired by tea culture, based on fragrant brown rice tea from Tsuchiyama, Shiga, layered with spices such as cinnamon, cardamom, and clove. The gentle roasted aroma of the toasted rice and the subtly sweet lingering spices combine to create a flavor that is both nostalgic and new. When combined with milk, the mild umami of the brown rice tea harmonizes with the warmth of the spices, resulting in a cup that soothes you from the core of your body.
A matcha latte made with high-quality matcha from Yame, Fukuoka. We offer No.1 (1,000 yen), which is stone-ground and can only yield 30g in one hour during tea ceremony practice, and No.2 (800 yen), which has a fragrant aroma typical of first tea and a very good balance of umami, astringency, and bitterness.
The hojicha made only from the Kamo-gane hojicha produced in Satsumasendai, Kagoshima Prefecture, has the highest rank in aroma, richness, and umami.
A cup made with beans from Raw Sugar Roast. Since the amount of milk used is less than in a latte, the espresso feels stronger. The coffee beans used for the flat white are characterized by a classic flavor. The taste has a rich and full-bodied feel.
A cup made with beans from Raw Sugar Roast. The coffee beans used for the café latte are characterized by a classic flavor. It has a rich and full-bodied taste.
A cup made with Raw Sugar Roast beans. The light roast fruity flavor spreads throughout the mouth.
A cup made with beans from Raw Sugar Roast. The light roast offers a fruity flavor that spreads throughout the mouth.
Homemade craft chai. We use hojicha from Kagoshima Satsumasendai for the tea leaves, making it recommended for those who are not fond of the unique astringency of Assam. We blend spices such as cinnamon, cardamom, and black pepper to complement the hojicha.
Using fragrant Koshun from Shizuoka Prefecture. It features a scent reminiscent of cinnamon and herbs, along with a gentle sweetness, making it a particularly popular variety of sencha among women.
The fragrant aroma of espresso pairs perfectly with the rich and sweet flavor of caramel.
Uses Japanese black tea produced in Tonkyu, Shiga Prefecture. It has no peculiarities and both the taste and aroma are of domestic first-class quality. It is characterized by a slight sweetness and a refreshing aftertaste.
Homemade craft cola. Made with beet sugar that features spices like cinnamon and clove, and a mild sweetness. Using lime makes it a refreshing and easy-to-drink cup.
Grape juice blended with Concord grapes and wine-specific varieties Cabernet Sauvignon, Merlot, and Pinot Noir. The fruity flavor of Concord grapes is enhanced by the richness and depth of the wine varieties, creating a refined premium drink.
The blue aftertaste of Okinawa's Nishiyomogi (Fuchiba) reminiscent of spring fields, combined with the soft sweetness of apple. Sakura bitters add depth, leaving a pale pink aftertaste. The layers of aroma that spread in the mouth evoke the arrival of spring in this spring tonic. • Yomogi infused Vodka • Apple • Cranberry • Sakura Bitters • Tonic Water
A sophisticated matcha latte cocktail combining Yame matcha with white chocolate and hazelnut liqueur
When it comes to the first drink at the bar, it's a gin and tonic. True to its name, The THREE in Sangenjaya welcomes you with a drink that combines tea.
A Japanese Moscow Mule with the fragrant aroma of roasted green tea and the sharpness of ginger, characteristic of THREE.
A low-alcohol dessert cocktail made with peach sorbet, flavored with lychee shochu and sparkling wine.
A bitter and rich drink layered with the slight bitterness of orange peel, the depth of cocoa, and the aroma of herbs.
A natural cup where the elegance of elderflower blends with a woody aroma reminiscent of herbs and the forest.
A sophisticated café latte with a two-layer black and white design, infused with tonka beans soaked in bourbon and paired with a carefully crafted cold brew.
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