Koko Kawane, a collaboration between patisserie concept Koko and the family-run Kawane Matcha farm, opened at The Star Vista on 29 September, offering an intimate 15-seat atelier where the craft of tea-making takes precedence over everything else. This modern matcha destination invites guests to witness every step of preparation—from milling to whisking—in a space designed to echo the mountain landscapes of Japan’s premier tea-growing region.
The partnership unites Gaia Group’s Koko with the Ohashi family, who have tended tea fields in Shizuoka’s Kawane area since the 1600s. Now in its 13th generation under Kazuteru Ohashi, the farm produces tea that accounts for only about 2.5 percent of Japan’s output, prized for depth of flavor rather than volume. The misty slopes and mineral-rich soil along the Ōi River create leaves with exceptional aroma and complexity. “For more than 400 years, my family has cared for these fields,” Ohashi says. “Through Koko Kawane, I hope guests in Singapore can experience the character of Kawane tea and understand the care behind every cup.”
The atelier’s design emphasizes transparency. Baristas work in full view, using a Daily Micro-Mill equipped with a stainless-steel Hibiki grinder that mills at low heat to preserve color and aroma. The flowing counter and table curves mirror the rolling terrain of the tea farms, creating a serene environment that encourages slow observation.
The menu caters to both newcomers and purists. Matcha lattes are available in three expressions: the light and refreshing House Blend (S$8.50), the creamy Soemon Blend (S$12.50) with notes of dashi and nut butter, and the single-origin Okumidori (S$13.50) for intense umami. A medium-roast Hojicha Latte (S$8) delivers warm hazelnut and malt flavors. All lattes are served hot or iced with dairy or oat milk at no extra charge, sweetened with raw cane sugar unless requested otherwise. Purists can order usucha—matcha whisked directly with water—in Tsuyuhikari or Okumidori (S$7 each), or sample three varieties side by side with the Usucha Flight (S$17). A deep-steamed Fukamushi Sencha starts at S$5.
Pastry chef Mei Kubota, originally from Kagoshima, pairs Japanese ingredients with French technique to create desserts inspired by Kawane’s landscape. The Hisui (S$14) layers matcha mousse with hazelnut praline and strawberry jam. The Midoba (S$10) takes the shape of a tea leaf, combining matcha crémeux and raspberry jam. The Kirizakura (S$12) evokes cherry blossoms with hojicha mousse and peach compote, while the Kohaku (S$10) channels autumn with hojicha and passionfruit. The bright Akane (S$12) features coconut mousse and mango compote. An ochagashi pairing (S$15) matches specific teas with pastries—such as Tsuyuhikari with Akane—for a guided tasting experience.
Located at #01-02, The Star Vista, 1 Vista Exchange Green, Singapore 138617, Koko Kawane is open daily from 10am to 9pm, with last orders at 8.30pm. For more information, visit kokokawane.sg or follow @kokokawane.sg on Instagram and TikTok.
This atelier does more than serve tea—it offers a gateway into Japan’s matcha heritage, making rare, single-origin leaves accessible to a Singapore audience. As interest in specialty tea grows, Koko Kawane positions itself as a destination for both education and appreciation, proving that the story behind the cup is as important as the drink itself.