WR.

✼••┈┈┈┈┈┈┈┈••✼••┈┈┈┈┈┈┈┈••✼ What I had this time: • Roasted Brown Rice Flour Chocolate Cake with Salt-Cured Cherry Blossom ¥500 • Flat White HOT ¥650 ✼••┈┈┈┈┈┈┈┈••✼••┈┈┈┈┈┈┈┈••✼ They consider medicinal philosophy and are particular about ingredients in their sweets and meals — they say various menu items rotate monthly. This time visiting weekday at 10am — many customers inside, each spending precious morning time relaxedly. By this hour, many menu items already had "Sold Out" marks. Wednesday mornings, they offer Taiwanese breakfast pop-up-style from 8:30-11:00. Not sure if I'll get a chance, but I want to try it! The female staff member offering the Wednesday breakfast served customers so carefully. Not just to me — she explained each dish to every customer, and the customers listened with interest. That space was lovely. ◆ Roasted Brown Rice Flour Chocolate Cake with Salt-Cured Cherry Blossom This sweet was labeled gluten-free and vegan, so I chose it. The chocolate cake is finished mainly with brown rice flour and tofu. They said "because we care about ingredients, take a bite before drinking coffee!" so I tried it first. Among the aromatic cacao scent, you can definitely feel the rustic tofu/bean flavor. Small but with a dense batter feel, satisfying without guilt. Menus are designed with seasons in mind, and the salt-cured cherry blossom topping makes you think "the blossoms will bloom soon" — even a regular weekday morning got colorful. They said "we treasure wheat as an energizing ingredient and sometimes use it" — every menu item is very ingredient-focused, and you can really tell from the food. A great experience! This became one of the cafés I want to revisit. Thank you for the meal.