This secluded tiny tea bar in Ebisu shows just how easily tea can transition from a morning pick-me-up to a nightcap. Aside from serving hot and cold Japanese tea, owner Koki Shigematsu also offers tea cocktails made with the likes of hojicha-infused rum and matcha-blended whisky.
A standout is the fruity concoction made with apple brandy and Sun Rouge sencha grown in the rich volcanic soil of Kagoshima. This particular green tea produces a purple-grey liquid but turns brilliant pink when mixed with a bit of acidity. Pair your cocktail with one of Inari Tea’s stunning plated desserts created by a former pastry chef of the famed Janice Wong Dessert Bar and you’ll have a decadent night out.