This cafe sits alone in a corner of Sumida Park. filled with the experience and passion of hojicha master Yudai Suzuki. The latticed ceiling and single-board cedar counter add a warm Japanese touch, allowing visitors to relax in the embrace of its toasty aroma. The hojicha latte is made with a rare indigenous tea powder and can be enjoyed with milk, oat milk, or rice malt milk. In particular, the naturally sweet rice malt milk, reminiscent of amazake, pairs perfectly with rice-flour-based sweets. The tea leaves are carefully selected from Fukuoka, Kyoto, and Shizuoka, and served with varying roast levels from light to dark. Gluten-conscious treats such as rice-flour “ushi-yaki” grilled on an iron plate, rice-flour banana pound cake, and skewered dango are also available.