KACHASUI’s first shop opened in Tomigaya, Tokyo, on September 6. It is a takeout-focused space about three minutes on foot from Yoyogi-koen Station and about four minutes from Yoyogi-hachiman Station. Its opening notice lists four lines: the CRUSH series, which finishes fruit after an order; the TEA LATTE series, which heats tea leaves to lift their fragrance; the BALANCE series, which combines fruit and natural ingredients; and the TEA series for drinking tea straight. Choosing a cup is not only about what to drink, but about which moment one wants to carry away.
Returning fruit to the time in front of you
In the CRUSH series, fruit is finished after an order is placed. The shop names two autumn limited drinks: Kyoho soda, made with whole Kyoho grapes, and Muscat Jasmine Tea, which combines lychee, muscat, lemon, lime, and jasmine tea. The design asks guests to receive not only the fruit’s colour but also the fragrance just after preparation and the sound of ice. Since syrup and ice amounts can be chosen, sweetness and temperature can move closer to the pace of one’s own walk.
Kyoho grapes, muscat, lemon, and lime all sit inside the word fruit, yet their peel aromas, acidity, and appearance of flesh are different. Adding jasmine tea makes room for a tea fragrance with a floral character rather than simply intensifying fruit colour. A photograph’s cross-section or colour may draw one in, but ingredients and preparation can change from day to day. Check the counter’s guidance before ordering.
Giving tea fragrance a temperature for daily life
The TEA LATTE series uses tea leaves heated for fragrance and extracted with 100% milk, according to the shop. Black soybean tea, matcha, osmanthus oolong, and jasmine tea bring seeds, leaves, and floral scent into their names. What matters here is not to turn plant names into health claims. These drinks are for enjoying fragrance, temperature, and the depth of milk. If allergies or individual sensitivities are a concern, check the ingredients and choose what suits you.
Heating tea leaves creates a different duration from preparing fruit. One lifts fragrance; the other draws the outline of fruit nearer. Knowing the two operations behind the counter means that even a cold drink need not be only something consumed in a hurry. A fragrant tea before work, or bright fruit colour after a walk through Yoyogi Park: a cup can be chosen for the day’s body and the city’s light.
Making a small place for a cup during a walk
The shop is on the first floor of Yoyogi Y’s Park Building in Tomigaya 1-chome, and states hours of 9 a.m. to 7:30 p.m. daily. On a route toward Yoyogi Park or through Okushibuya, there is comfort in not adding too many destinations. Instead of carrying one cup far, pause at a nearby corner and taste it before the fruit’s colour changes. Such a short detour preserves both the ease of takeout and the handwork performed in the shop. Hours and offerings can change, so check the current official notice before leaving.
Fruit and tea leaves are both plants close to everyday life. Yet after cutting, pressing, heating, and extracting with milk, they become more than ingredients. A cup at KACHASUI is not a device for quickly consuming a bright image. It leaves room to bring home one sound heard while walking or one aroma that arrives just before the cup reaches the mouth.