Matcha, whisked at the counter.

Kissabō is a sixteen-seat Japanese tea bar on Kopenhagener Straße. Every bowl is whisked to order, in front of you, from matcha grown in a single garden.

Stone-ground, first harvest. The selection is co-curated with Yuki Okamoto, tenth-generation grand tea master from Kyoto. Prices in euro.

Usucha is the everyday bowl: 2 g of matcha, 60 ml of water, whisked to a light foam. Koicha is thick: 4 g to 30 ml, stirred slowly until it coats the bowl. If you haven't had it before, start with usucha.

Wagashi, made by hand each morning. The daifuku usually sells out by mid-afternoon, so come earlier if you want one. For two, the To Share set puts the Samidori and the Nakai side by side.

Most of our matcha comes from Nakai Organic Tea Garden in Wazuka, in the hills south-east of Kyoto. The Samidori comes from Uji. Our gyokuro comes from Hattori Tea Farm in Kikugawa, Shizuoka, and we pour sencha, hōjicha and genmaicha too. More about the room →

Still Hours: one morning before we open, ten seats, a bowl of matcha and two quiet hours. The first is Sunday 18 October, 10:00–12:00.