From Eiichi Kunitomo, known for his famous OMOTESANDO KOFFEE (which closed down in 2015, due to building being demolished), has two popular coffee shops in Tokyo.
KOFFEE MAMEYA is considered the reincarnation of OMOTESANDO KOFFEE, while TORANOMON KOFFEE (which opened back in 2014) located in the luxurious Toranomon Hills Mori Tower in the busy Toranomon business district is the other.
And because Eiichi Kunitomo is well-revered as a barista (watching him make drip coffee is like an art form), he has goals of wanting to bring his brand of coffee overseas.
And he opened an OMOTESANDO KOFFEE in Hong Kong and he would also like to expand overseas to the United States as well.
And as OMOTESANDO KOFFEE was considered by many as the #1 coffee in Tokyo prior to 2015, KOFFEE MAMEYA is considered the #1 place to get coffee in Tokyo. Sure, the distinction of being the best is subjective to coffee drinker. But just a visit to the location and you can understand why coffee aficionados love this place!
KOFFEE MAMEYA caters to hardcore coffee lovers who drink coffee straight up with nothing added and is primarily a coffee stand which you choose the best type of varieties of coffee offered.
TORANOMON KOFFEE is for those who desire a latte or cappuccino and prefers their coffee with the sugar or syrup and want to eat something along with it (the location offers breakfast and lunch menus). In fact, it was created with the local business people in mind.
Before becoming the renown “Godfather of Japanese Coffee”, Eichii Kunitomo was living in Osaka and interested in Espresso. Served by a German barista, he loved the coffee so much that he began working for that shop.
Kunitomo trained in the Naples region of Italy. And he started his career with coffee back in Osaka in 2001 and by 2003, he opened an Italian bar.
And when overseas barista began asking Kunitomo “What is Japanese style of coffee making?”, he went on to create his own style which was showcased in the popular OMOTESANDO KOFFEE.
To showcase coffee without the necessity of sugar, utilizing beans to reach the flavor that best suits the drinker.
He sports a white coat when he is working and he wants customers to see his approach to making coffee and approaching it in a way as people view tea ceremonies in Japan, and offering this style of making of coffee which I felt was artistic and impressive.
How it works with KOFFEE MAMEYA is you choose the from the menu and look for the coffee bean which you prefer. Want something with not so much caffeine and lighter, stick to the top. Want something black and more caffeine, look towards the bottom.
For me, this was a fascinating experience because I’m so spoiled with putting creamer or a little sugar in my coffee to sweeten it up. I like to taste the coffee bean but I also prefer my coffee slightly sweet, not acidic or bitter.
Also, depending on the hour of the day, I need to keep things light, so I stayed with the Daniel Miju from Ethiopia and the Geisha Village Lot 51.
But looking at the menu, you can see why coffee aficionados love KOFFEE MAMEYA, the choices are many and for Kunitomo-san, he’s very selective and very focused.
You can go to many coffee shops around Japan, and I don’t think I’ve seen anyone who takes his craft so seriously. Focusing on the drip and it’s like an artform and I was impressed.
Kunitomo and staff are also very good in helping customers and are able to communicate in English about what kind of flavor they want and their preference.
While I missed my opportunity to try OMOTESANDO KOFFEE years ago, it’s been wonderful to try KOFFEE MAMEYA and OMOTESANDO KOFFEE.
And having been to the location numerous times now and it literally is my favorite coffee shop in Tokyo, and you will understand why many people consider KOFFEE MAMEYA, the best coffee shop in Tokyo!
