FUGLEN SANGŪBASHI
A new style from a famous restaurant offers a solid course meal experience in a Japanese space
This is a new concept from the Norwegian cafe Fuglen. Highly skilled baristas, including Mika Jackson, take their time to brew each cup of hand-dripped coffee with the same careful manner as in the tea ceremony.
Because electric machines can change the flavor due to friction and heat, the beans are carefully ground in a manual mill for each order to preserve the flavor. Furthermore, fine powder is removed before the coffee is dripped through a paper filter to create a clear finish, bringing out the full flavor of the beans.
In addition, the kukkekaffe, which recreates the way Norwegians brew coffee in a kettle while hiking, comes with the local staple kinekkibla (rye crackers) and brown cheese. The single course menu has a 40-minute time limit, while the two-course menu has a 60-minute time limit.
The interior of the restaurant is in the style of an old Japanese house. There are eight seats at the counter, and reservations are accepted. 
Two slices of yokan (jelly bean jelly) cost 450 yen and have a slight coffee aroma in the aftertaste.
