Kettl

Matcha Sen Mon Ten Exclusive
Kinako and toasted rice Matcha Latte

We are excited to introduce at brand new drink exclusively at our Match Sen Mon Ten: The Kinako and toasted rice Matcha latte. Hakusan matcha, house toasted Japanese rice syrup, and your choice of milk topped with roasted soybean cream and puffed rice pearls.

Available starting tomorrow at Kettl Matcha Sen Mon Ten, 38 Norman Ave. Brookyn.

Honored to be included in the LA Times 101 Best Restaurants list in the Drinks category. When we opened in Los Angeles earlier this year, our goal was simple: to contribute something unique to one of the most diverse and inspiring hospitality communities in the world—an honest expression of Japanese tea. No gimmicks. No hype. Just quality tea shared with intention.

To be recognized in this way means the world to us. Thank you to our incredible teams in LA, NYC, and Japan—and to , and from the LA Times for the incredible support.

We ❤️ LA.

(Link to the article is in our link-tree)

It was an unexpected honor to see our new Los Feliz café reviewed in the Los Angeles Times by the talented food critic, . It always feels good to see tea earn a few lines in the press—a trend that, encouragingly, is becoming more common.

What meant the most to me personally, though, was that Bill didn’t treat Kettl as a niche “tea café” to be written about only for tea drinkers. Instead, he placed our work within the wider world of beverage culture. His review spoke of the joy of drinking in public—of being guided, welcomed, and offered something memorable—just as one might expect in a restaurant or bar.

For me, that shift matters. Tea has too often been sidelined as something “other,” a specialty worthy of a blurb but not a full exploration. To see our café written about in the same breath as restaurants and bars situates tea exactly where it belongs: as an experience of people, place, and perspective. Like wine, whisky, or cheese, tea is an agricultural product with depth, history, and a producer’s voice. It deserves to be understood—and celebrated—as such.

I want to extend my sincere thanks to Mr. Addison for using his voice and energy to shine a spotlight on the remarkable world of tea. I’m excited to keep doing my part to draw a bigger circle—inviting more people to discover the beauty and depth of Japanese tea.

Photo Credit: Bill Addison