This cosy little take-out coffee stand in Ikejiri (just one stop from Shibuya) specialises in nel drip coffee. With this method, a cotton or flannel filter is used to brew coarsely ground coffee with tepid water, resulting in a drink that’s thicker and sweeter than those made with conventional preparations.
If you prefer tea instead, go for Stand By Sunday's original chai. To bring out the tea's natural sweet and rich flavour, owner Yoshi (former head barista at the popular Hiroo café Canvas Tokyo) abstains from using any syrup or sweetener. Each season, he changes the spice mix for the tea, making it possible for patrons to sample new flavours year-round. He can even customise the tea based on your preference.