Travel Reference
In-Depth Information
HENRI CHARPENTIER
Cafés and teahouses
You can hardly walk a block of central Tokyo without passing a chain café - as
often as not a Starbucks , although local operations such as Doutor and Tully's
are also common. Despite the convenience of these places, one of Tokyo's
great joys is whiling away time in non-chain cafés (sometimes called kissaten ),
where the emphasis is on service and creating an interesting, relaxing, highly
individual space. Traditional teahouses ( sabō ) are thinner on the ground than
cafés, but are becoming increasingly popular as the health benefits of tea are
promoted. Here you can sample Japanese sweets made from compounded
sugar or pounded rice cake ( mochi ) and red bean paste, the sweetness of
which balances the bitterness of the tea. It's worth noting that while cafés
often keep late hours, teahouses are generally a daytime affair.
 
 
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