With branches dotted around inner city neighbourhoods including Tomigaya, Asakusa and Hanegi Koen, Fuglen is a Tokyo coffee institution. Its latest café in Sangubashi opened just early this year in January. This pristine café looks nothing like your regular coffee shop, as it’s set in a beautifully restored old Japanese house. The space is divided into two sections: the front of the house and garden for casual sit-down and takeaway drinks, and the back counter which is dedicated to Fuglen’s coffee tasting course (by reservation only).
While this Fuglen uses the same beans as its other outlets, what sets this Sangubashi café apart is the way it pushes the envelope by refining the beans’ flavour profiles through various preparation methods. For instance, beans for hand drip coffee are first shaken in a canister to air them out and prevent unwanted acidity. They are then ground using a unique hand grinder to prevent heat affecting their aroma. Then, just before brewing, the coffee ground is shaken through a sieve to extract a uniform-sized ground and eliminate any components that might bring out bad flavours.
With the coffee tasting course (¥2,700), you’ll sample two types of coffee. The first is a hand drip with your choice of bean, meticulously prepared to bring out the individuality of the beans. This brew is paired with an exclusive Fuglen coffee yokan (traditional red bean paste confection). The second cup is a Kokekaffe, a Norwegian hiking-style coffee, brewed in front of you in a kettle, making this a more rustic way to enjoy Fuglen’s coffee. This drink is paired with a light snack of brown cheese atop a crisp bread made from oats and sunflower seeds.
If you’ve reserved a seat at the counter, you can choose from either the coffee tasting course or the hand-drip (¥1,400) and Kokekaffe (¥1,500) individually. Coffee yokan is available separately for ¥450 (two pieces). If you’re not seated at the counter, you can enjoy the café’s regular menu, which includes a daily coffee served hot or iced.