Brown eyes coffee, a café converted from a warehouse, is now open at Jodoji Temple. The most recommended combination is the homemade cheesecake and drip coffee. The bottom of the cheesecake is made with cinnamon cookies, and one bite of the cheesecake will fill your mouth with the aroma of cinnamon and the tartness and flavor of the cheese.

Coffee Base NASHINOKI opened in the precincts of Nashinoki-jinja Shrine, located in Kyoto Gyoen. Coffee Base NASHINOKI is located in the precincts of Nashinoki Shrine, a former tea ceremony room that has been renovated to modernize the interior while keeping the exterior and garden as they are. Coffee lovers will be excited to know that the water used is from Somei no Mizu, one of the three most famous water sources in Kyoto, and the only one still in existence.

[Coffee Base NASHINOKI] has opened in the precincts of Nashiki Shrine located in the east of Kyoto Gyoen National Garden. The building, which was once a tea room, has been renovated into a modern space, with the exterior and garden intact, and you can enjoy coffee there. The water used is from Somei, one of Kyoto's three famous waters that still continues to bubble up within the grounds, and the only water in existence that will stimulate the hearts of coffee lovers.

It serves good coffee from 7:00 a.m. and breakfast until 4:00 p.m. for the first meal of all kinds of people. An unlikely and rare coffee shop was born. The menu, which has no technical terms such as "medium deep roast" or "single origin," but rather simple descriptions such as "drip coffee" and "milk coffee" written in large letters, seems to reflect Mr. Kato's gentle personality. HIVE, meaning "honeybee hive," is a place where men and women of all ages come to rest their wings.

A coffee shop called Chikyusha, run by a young couple, has opened in a residential area of Nishioji Nanajo. Mr. and Mrs. Miyazaki, who are from Wakayama, will warmly welcome you with home-roasted specialty coffee and handmade sweets. ``We want you to enjoy the aroma of freshly roasted coffee,'' and the three types of coffee we offer are roasted in-house every day.

The coffee shop is run by Tomoko, an accessory designer. The menu includes homemade snacks and sweets. Specialty coffees from Kyoto's various roasteries are on standby, and the coffee is purchased on a monthly basis. There is a gallery in the basement, where exhibitions of artists and designers are held on an irregular basis.

We handle unique coffee beans grown around the world. We are conscious of bringing out their full potential in roasting and brewing," says owner Mr. Yoshida. When roasting, we check the aroma of the beans throughout the roasting process to determine the roast condition and adjust the heat to the best level. When roasting the beans shallow, the owner emphasizes sweetness and balances it with acidity, and when roasting them deep, he tries not to make them too heavy so that they are not too tiring to drink.

This coffee stand is located in a corner of Guest House Kobako, a renovated 100-year-old house that has hosted travelers from all over the world. The owner, Ms. Shimizu's husband, roasts 7 to 10 kinds of single origin specialty coffees. There is a well-balanced selection of deep-roasted, medium-roasted, and shallow-roasted coffees, including rare beans with the aroma of oak barrels.

We choose the beans to blend according to your current mood, imagining the finished product. This is a store specializing in blended coffee where you can find a cup that only exists here. The shop's novel coffee goods, such as a cylindrical dripper that brings out the true flavor of the beans, a glass with a lid ordered from a hand-blown glass artisan, and an espresso machine with a shining custom-made color, also arouse curiosity.

One original blend and three single origin coffees are from Nara City's ANYB&B+COFFEE, a company we place great trust in. Specialty coffees poured into large cups ordered from Kyoto atelier TOKINOHA are perfect for a leisurely morning.

Drip or espresso type. We serve coffee in an unpretentious style, listening to your tastes and mood. The bar and eating area are seamlessly arranged without a counter so that visitors can get up close and personal. The owner, Mr. Kawai, imports beans directly from an Australian roasting plant. For lattes and flat whites, milk from Hida, Gifu, is imported.

A second pure coffee shop opened by Kaze to COFFEE, a cafe in Nishijin Kyogoku that used to be a coffee shop about 30 years ago, offering a warm welcome to visitors with delicious coffee and homemade sweets. The owner, Mr. Mori, hand-drip brews a lineup of five kinds of coffee, including three kinds of standard beans and two limited-time-only varieties.

The representative, Mr. Yano, and his friend, Mr. Miwa, introduce from the counter coffee beans from Thailand, which are rare in Kyoto. The counter is lined with beans grown by farmer Charlie on Mount Doi Chan in northern Thailand, which he found on his own when he was a student. Used as the base for three blends, Charlie's beans, which are also available in shallow-roasted and deep-roasted singles, have a sweet and mild flavor.

Located on the third floor of a building adjacent to Ichijyoji Station on the Eizan Electric Railway line, the cafe is co-owned by Aoki, a roaster who has worked at events and online, and Sugawara, who used to run a cafe-bar serving home-roasted coffee in Tokyo. The minimalist space is filled with the aroma of coffee and beautiful sounds coming down from 14 speakers.

The owner, Mr. Kume, says that he has come into contact with coffee culture in many countries and has noticed that there is a certain way of doing things and tasting good coffee that does not blur under any circumstances. ［Using coffee beans from Kurasu and COYOTE, he offers hand-drip and espresso coffee. There is no end to the number of coffee lovers who enjoy both the talk and the taste.

The coffee beans are roasted daily in a small machine, and there is a choice of four types, three of which change weekly except for Brazilian. ［The selection of baked goods, such as biscotti and scones from HORNO and pound cake from Sasha, also reflects their desire to deliver delicious food.

The roasting machine next to the entrance is the owner Mr. Kotani's partner. For about 20 years since he purchased the machine, he has been conducting his own research on roasting and blending beans. The results are three blends: "Kyo Miyabi," which is refreshing and smooth, "Kyo Takumi," which has a rich, bitter taste and is very satisfying to drink, and "Kyo Kakimi," which is perfect for iced coffee. In addition, about 15 single-origin coffee blends, which have been added in response to requests, are also available.

This is a rare style of roasting, where coffee is roasted only after receiving an order, and is attracting attention as a place to enjoy freshly roasted coffee. The shop offers 13 types of standard specialty coffees and two or three seasonal specials. You can find the perfect bean for you by discussing with the owner what kind of flavor you prefer and how you would like to brew it.

Kahori Ito, the owner of CIGOTO no BA, is in charge of Tuesdays at the shared cafe where the owner stands at the counter every day. She says she found this shared café by chance, based on her ideal of the counter coffee shops her mother took her to as a child, and has steadily gained fans.