Uji harvest shapes travel
Spring’s Uji matcha harvest is steering travel plans — a recent travelogue highlights a matcha‑focused day trip with a lunch at Nakamura Tokichi (est. 1854), timed to catch the freshest leaves. At the same time, Japan’s 2050 Coffee is expanding internationally with a sustainability‑driven, tech‑forward café model that blends coffee and matcha service design. (2bearbear.com) (worldcoffeeportal.com)
The travelogue was published March 21, 2026 by Tom and records a Uji visit after a JR Nara Line disruption forced a same‑day itinerary swap. (2bearbear.com) The writer arrived at Nakamura Tokichi Honten at about 10:35 a.m., took queue number 50 and waited roughly 50 minutes before being seated. (2bearbear.com) The post records that each diner must order at least one item and lists prices ranging from an 880‑yen matcha to a seasonal Maruta Parfait at 3,060 yen, with set meals appearing around ¥2,180–¥2,380. (2bearbear.com) The travelogue specifically flags Uji Tencha used in some dishes as “extremely rare,” describing the leaves as hand‑picked fresh tea buds harvested once a year. (2bearbear.com) Nakamura Tokichi Honten traces its history to 1854 and advertises on‑site tea‑ceremony experiences that include stone‑mill grinding and limited small‑group bookings at the flagship Uji location. (kyototourism.org) Kyoto‑based 2050 Coffee opened its first overseas outlet in Singapore in January 2025 and is led by entrepreneur Yozo Otsuki in partnership with the Kurasu team. (asiaone.com) On March 19, 2026 2050 Coffee launched in the Philippines at Molito Lifestyle Center (Molito Alabang), listing on‑tap specialty brews plus espresso and matcha drinks with menu prices reported in the ₱160–₱280 range. (spot.ph) The brand foregrounds rapid pour “tap” machines that dispense brewed coffee in about 10 seconds, uses Eversys espresso equipment for barista drinks, and frames its sourcing as a direct‑farmer, sustainability response to the so‑called coffee “2050 problem.” (spot.ph)
