Starbucks Reserve Roastery Tokyo

The Starbucks Reserve Roastery Tokyo opened in February 2019 in Nakameguro, Tokyo's canal-side neighbourhood known for its cherry blossom-lined banks and concentration of boutiques and design studios. It is the fifth Starbucks Reserve Roastery globally and is widely considered one of the finest examples of the format. The building spans four floors and approximately 800 square metres, designed by Kengo Kuma — the architect behind the Tokyo 2020 Olympic stadium — who integrated raw copper, cherry wood, and bamboo into a structure that bridges the brand's industrial heritage with Japanese material sensibility. The centrepiece is a two-storey copper cask and roasting infrastructure visible through floor-to-ceiling glass, where small-batch Reserve coffees are roasted on-site and the output tracked on digital displays. The menu expands substantially beyond the standard Starbucks offering: the ground floor Bar serves espresso-based drinks and reserve pour-overs including siphon and Chemex preparations; the second floor hosts a Teavana tea bar offering custom tea blends and tea cocktails; and the third and fourth floors operate an Arriviamo cocktail bar featuring coffee-based spirits and classic cocktails, plus an Italian bakery Princi serving freshly baked pastries, cakes, and light meals. Cherry blossom season in late March and early April draws extraordinary crowds, particularly to the canal-facing third-floor terrace which overlooks the Meguro River at its most photogenic. Reservations are not accepted; queues form on weekends and cherry blossom period. The roastery is approximately 5 minutes walk from Nakameguro Station on the Tokyu Toyoko Line.