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Westies, your matcha fix just landed on your doorstep.
Koko Kawane opened at The Star Vista on 29 September, and it's the kind of place that coaxes you to put your phone down, because here the making of each drink is as much a part of the experience as the tasting.
The modern tea and matcha atelier is a collaboration between Koko, the Japanese-style patisserie concept from Gaia Group, and Kawane Matcha, a family-run farm in the mountains of Shizuoka, Japan's largest tea-producing region. Kawane sits along the Ōi River, where misty slopes and mineral-rich soil slow the growth of the leaves so they develop deeper aroma and complexity.
Kawane tea accounts for only around 2.5 per cent of Japan's output, prized for quality rather than scale, and the Ohashi family has tended its fields since the 1600s. Today the farm is in the hands of 13th-generation owner Kazuteru Ohashi.
At just 15 seats, the intimate, serene space features organic, flowing counter and table curves that echo the rolling terrain of the mountain tea farms. Baristas whisk and mill to order in full view. A highlight is the Daily Micro-Mill, which uses a stainless-steel Hibiki grinder designed for precise calibration and low-heat milling to keep the tea's colour and aroma intact.
Start with the matcha lattes, which come in three expressions. The House Blend (S$8.50) is the easy entry point – light and refreshing with a gentle bitterness. Step up to the signature Soemon Blend (S$12.50) that combines Okumidori, Tsuyuhikari and Yabukita cultivars with other first-flush tea leaves, producing something creamy and silky, with notes of dashi, nut butter and cream. Opt for the single-origin Okumidori (S$13.50) if you're after strong umami and a full-bodied flavour. A medium-roast Hojicha Latte (S$8) brings warm hazelnut and malt notes. All lattes are served hot or iced with dairy or oat milk at no extra charge, and come sweetened with raw cane sugar unless you ask for none.
Purists should head straight for the usucha (‘thin tea’), matcha whisked directly with water, a crisp and refreshing Tsuyuhikari or Okumidori (S$7 each), with a deep umami character. Undecided, or simply a connoisseur? The dine-in Usucha Flight (S$17) lets you sample three matchas side by side, with the Soemon Blend added to the mix. Fans of a clear cup can opt for the deep-steamed Fukamushi Sencha (from S$5).
The picture-perfect cakes are worth the trip on their own. Head pastry chef Mei Kubota, originally from Kagoshima, pairs Japanese ingredients with French technique. Each creation takes its cue from the Kawane landscape.
The showstopper, or ‘crown jewel ’, is Hisui (S$14), matcha mousse with hazelnut praline crunch, strawberry jam and matcha sponge. Shaped like a fresh tea leaf, Midoba (S$10) pairs matcha crémeux and raspberry jam in a matcha chocolate and hazelnut-coated shell, topped with delicate ‘dew drops’ that recall the spring harvest.
Kirizakura (S$12) blooms as a white cherry blossom of light hojicha mousse around a peach compote centre, a nod to the ethereal morning mist over the fields. Kohaku (S$10) channels the autumn harvest, layering hojicha with a tangy passionfruit jam over a hazelnut crunch base. Akane (S$12), with its coconut mousse and mango compote over matcha crémeux and sponge, is the bright, refreshing pick for a hot afternoon.
Better still, explore an ochagashi pairing (S$15), where a sweet is chosen to complement the tea: Tsuyuhikari comes with Akane, and Kohaku with Okumidori.
“For more than 400 years, my family has cared for these fields,” says Ohashi. “Through Koko Kawane, I hope guests in Singapore can experience the character of Kawane tea and understand the care behind every cup.”
Koko Kawane is located at #01-02, The Star Vista, 1 Vista Exchange Green, Singapore 138617, daily from 10am to 9pm, with last orders at 8.30pm. For more information, visit www.kokokawane.sg or follow @kokokawane.sg on Instagram and TikTok
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