Designing Flavor with Purpose and Precision
はじめまして！
My name is Tomoko Fushimi - and I design drinks that tell stories.
Rooted in the spirit of kaizen (改善) — constant refinement — my work blends advanced food science, flavor memory, and deep hospitality. I’m a culinary beverage designer, R&D specialist, and menu innovator based in Milwaukee, with over a decade of experience across coffee, cafe culture, and sensory development.
I’ve led drink innovation at Discourse, guided barista development at Fitzys, and served as head roaster for Pilcrow Coffee — developing everything from roast curves to multi-component seasonal drink menus. With a background in both production and storytelling, I bring a systems-based approach to flavor creation — whether it's a whimsical melon soda or a grounded, sensory-driven coffee experience.
Every drink I make is a dialogue: between ingredient and intention, memory and imagination.
The Quiet Work Behind the Drink
My approach is deeply influenced by the principles of omotenashi (おもてなし) — the Japanese philosophy of wholehearted hospitality. To me, this means caring for others with intention, anticipating needs, and creating experiences that feel quietly magical.
Whether I’m designing a complex beverage or supporting a team of baristas, I carry a commitment to:
Subtle beauty – finding elegance in restraint and detail
Compassionate service – making people feel seen, welcomed, and respected
Refinement through repetition – evolving flavors and systems with care and patience
These values guide both my flavor design and my way of being in the world.
Honoring Tradition, Spirit, and Growth
My work is deeply shaped not only by the values of kaizen and omotenashi but also by my spiritual practice rooted in Shinto. As someone who honors Inari (稲荷大神) and the nature spirits that surround us, I approach every drink and every guest with a deep sense of respect and mindfulness.
Shinto teaches me to see the sacred in the everyday—the delicate balance of nature, the power of ritual, and the importance of gratitude. This reverence inspires me to craft drinks that aren’t just beverages but thoughtful experiences, reflecting harmony, care, and connection. It’s this blending of continuous growth, heartfelt service, and spiritual awareness that guides how I create and care for every guest who shares in my work.
Looking Ahead
Right now, I’m writing my first professional book — a working title:
Advanced Drinkcraft: Sensory Design and the Spirit of Omotenashi — a deep dive into the systems, techniques, and philosophies behind culinary beverage creation. Focused on tea, coffee, and botanical drinks, the book draws from over a decade of sensory exploration, research, and recipe development.
My aim is to offer a thoughtful resource for writers, chefs, baristas, R&D teams, and anyone who wants to rethink what a drink can be — one that’s grounded in food science, yet imaginative in spirit.
As I continue growing, I hope to expand into writing, education, and international collaboration — from contributing to beverage publications to curating cultural tasting experiences and connecting Japanese flavor traditions with global innovation.
Whether through a latte, a lecture, or a quiet moment of shared delight, I aim to create experiences that linger — not just on the palate, but in the heart.