Designing Drinks with Care, Science, and Japanese Hospitality
Kyoto Fog
A smoky, soothing twist on the classic London Fog with Japanese tea and ocean whispers.
This elegant drink blends the toasty, roasted notes of Rhishi Tea’s hojicha powder with a smooth cold-brewed Hidaka kombu dashi syrup, which brings a gentle, sweet melon-like flavor beneath the creamy steamed or oat milk. It’s like a gentle fog rolling over Kyoto’s hills—comforting, warm, and quietly complex. Perfect for crisp autumn afternoons and moments of calm.
For Fitzy's Cafe's Fall Menu (2024)
Japanese Melon Soda Float
A refreshing summer dream where bright melon meets herbal umami and creamy spice.
This float blends a bright, bubbly melon vanilla syrup with an umami-rich base of Hidaka kombu and shiso dashi fermented with koji. Topped with a scoop of lemon cardamom ice cream, from Purple Door, it balances fruity sweetness with a subtle herbal complexity and a cool, creamy finish. Garnished with a luxe cherry, it’s a playful nod to classic Japanese melon soda with an artisanal twist.
For Fitzy's Cafe's Summer Menu (2024)
Damn Fine Cup of Coffee
A cozy noir fantasy in a mug—dark cherry pie meets strange forests and flickering diner lights.
This drink reimagines the nostalgic charm of a diner cherry pie through a moody, layered sensory experience. It combines the richness of espresso and oatmilk with browned butter and a house-made syrup that blends laminated dough roux with Tart cherry and anise. A trio of bold bitters adds warmth and mystery, while tonka and benzoin aromatics linger like smoke in a dream. Topped with a luxe cherry and a crispy piece of cinnamon pie crust, it’s both comforting and uncanny—like something out of Twin Peaks.
For Discourse's "See you on the Other Side" Menu (2025)