Omotesando Koffee. Tokyo.
Sitting on the ground floor of a small 60 year-old abode (a rare book museum occupies the space upstairs), Omotesando Koffee started out as a pop-up cafe but has become a permanent fixture with its popularity. Owner and barista Eiichi Kunitomo honed his craft in Naples, brining espresso back to his native Japan. FYI: The golden cubes you see , named “Baked Custard”, are canelés with caramelised crust and custardy inside. Nouveau Japan. Rad.