çayca (Saika)

On the 3F of a building in Yoyogi-Uehara, an entrance modelled on a traditional chest of drawers opens onto a tranquil space set apart from the bustle outside. A calm, wood-toned counter sits alongside a tokonoma alcove and tatami mats, bringing Japanese character together with a classically Western atmosphere.

Tea ceremony and desserts assembled before you

The focus at çayca is a dessert course, with each plate enjoyed in turn. After a cup of hot water, tea is prepared before you in the Omotesenke tradition. The utensils and the steps of the ceremony are explained as the tea is served, making time for a cup feel like a considered part of the experience. The desserts that follow put seasonal Japanese fruit, such as autumn Shine Muscat grapes and peaches, centre stage. Creams and delicate components are assembled on the spot. The sweetness is restrained, allowing the ingredients’ flavours to stand out; layers of texture and taste come together without overwhelming the palate, so the course remains light from start to finish.

À la carte desserts and baked sweets with fine-dining finesse

Depending on the timing, çayca also opens for à la carte service. Offerings have included a mont blanc made with Kuma chestnuts and a succès combining raspberry, caramel ice cream and pistachio. The balance of sweetness, acidity and spice reflects the assured touch of a chef who has honed their skills at a renowned restaurant. Options for lingering over a drink include flavoured tea, roasted hojicha and alcoholic drinks such as a ginger-spice gin; baked sweets such as florentines are also available.

The counter-focused interior is entirely non-smoking, and the dessert course requires an advance reservation. There is no lift in the building, so access is by stairs. It is a place for taking time over tea and sweets in a calm, uncluttered setting.