Shinjuku City, Tokyo, Japan｜Coffee Nekonoya

Came here on Saturdy and I was extremely surprised how hospital the owner was even though they were not running the shop on that day. The coffee was great, and the kittens were super cute. Definitely coming again!

Beautiful cozy coffee place with authentic coffee and homemade cakes! Enter through alleyway by a garage.

A secluded shop on the 1st floor of an apartment-like building with multiple shops in one corner of Araki-cho, a famous bar district in Yotsuya. A bar counter at the entrance of the store, two in the back? There are so many tables. There are about 10 types of singles, 2 types of blends, and other me menus, but the lineup is quite interesting, from standard to unusual. All of them are mostly Italian to French deep-fried beans, and I feel particular about flannel drip. This time I had the domestic cat blend, which seems to be a classic. It's probably Ethiopian based in Central and South America. It's dark roasted, so it's hard to tell the variety and characteristics. If it's this deep, it's usually bitter and sweet, but first of all, it's very clear, and I feel that it's gentle in between the lukewarm extraction. The appearance of leaving the aroma and richness behind and disappearing is reminiscent of roasted green tea. The owner seems to like Japanese sweets, so I thought it might be a better pairing, but I was convinced. I would definitely like to bring some delicious dorayaki or mitarashi dumplings. After talking about coffee and chocolate, I ordered an ice cafe au lait. To be honest, I don't really like dark roasted Robusta, but I dare to use a lot of Robusta for iced cafe au lait. Because it is ice cream, the sharp caramel smell peculiar to Robusta is suppressed, and the extraction leaves only the aroma. What should be noted is the deliciousness of the sweet milk that is combined with it! (excuse me by the way) It's been a long time since I've been impressed with milk. (I bought it as soon as I was told and went home w) It is quite empathetic to see how they are confronting the soaring cost of specialty coffee, including the recent COE, through extraction, ingenuity, and trial and error. It's a different vector from the coffee I'm aiming for, but I was able to exchange meaningful information like a cross-industry exchange, and I ended up staying longer. (thank you very much!) I would like to go to hear from you again.