Skip to content
Book a counter seat
Dried green tea leaves, close up.

Dried green tea leaves, close up.

木
漏
れ
日

OUR STORY

Leaves. Water.
Time. Quiet.

Ten seats on Amoy Street, where soba is cut by hand and tea is poured slowly.

See the menu

What every bowl needs

Three things we never rush: the grain, the water and the hands.

  • Milled in small batches, so the flour stays fresh.

    Buckwheat

    Milled in small batches, so the flour stays fresh.

  • Rinsed in cold running water to firm each strand.

    Water

    Rinsed in cold running water to firm each strand.

  • Rolled, folded and cut by hand before your bowl is cooked.

    Hands

    Rolled, folded and cut by hand before your bowl is cooked.

A day at the counter

Six moments between the first batch and the last cup.

A cast iron teapot in morning light.
A cast iron teapot in morning light.
  1. 08:30 First dough Buckwheat flour and water, kneaded by hand.
  2. 09:30 Rolling and cutting Rolled, folded and cut for lunch.
  3. 10:30 Broth and tea Kombu broth on the stove, the kettle warm.
  4. 11:30 First seating Ten guests sit down at the counter.
  5. 15:00 Afternoon reset The board is cleaned and a fresh batch cut.
  6. 20:00 Last seating The day closes with soba and a last cup.
Fresh noodles prepared by hand.
Fresh noodles prepared by hand.

Who cooks and pours

Two hosts run every seating, in full view.

  • SOBA MAKER

    Ren Aoki

    Cuts every batch by hand at the board.

  • TEA HOST

    Mei Ling Goh

    Brews each pot to the season.

REFERENCES

Rooms we learn from

Two places in Japan that shaped how we think about light, wood and a short counter. Neither of them is Komorebi.

Low wooden tables beside a garden in Kyoto.
Low wooden tables beside a garden in Kyoto.
A cafe counter seen through a window in Tokyo.
A cafe counter seen through a window in Tokyo.

See all photos