Kissa Ashijima

Why it’s on the route

Kissa Ashijima sits on the fifth floor of the Bunmeido Building near Sanjo, a calm, Japanese-modern room that feels like a private parlour above the tourist crowds. Owner Sasaki roasts 10 to 17 kg of beans each morning on two small roasters and rests them four days before use. Coffee is dripped with water held at a steady temperature and poured at set intervals, discarding the first and last of the extraction.

At a glance

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