Kissaten to Third-Wave Cafés: Exploring Japan’s Coffee Scene
Explore Japan’s unique coffee culture, where filtered brewing takes center stage. Discover the history, traditions, and modern trends shaping the Japanese coffee scene, from kissaten to third-wave cafés.
I love coffee. In fact, I love it so much that I learned the art of espresso drinks and worked as a barista for several years. So, naturally, when I travel, I make it a point to seek out coffee—not just as a remedy for travel exhaustion but because I genuinely enjoy sitting at a café and sipping on a well-crafted cup of espresso and milk.
When I visited Japan last year, I was surprised by the types of coffee available in most cafés. Before my trip, I hadn’t done much research on Japan’s coffee culture. The only exposure I had was through social media, which often showcased trendy, highly aesthetic coffee beverages. However, as I explored various cafés across Japan, I noticed that the dominant coffee style wasn’t the espresso-based drinks I was used to in Australia. Instead, filtered coffee was the standard offering. This piqued my curiosity—why was filtered coffee so prevalent in Japan? Let’s dive into Japan’s unique coffee culture.
A Brief History of Coffee in Japan
Coffee was first introduced to Japan by the Dutch in the 17th century during the Edo period (1603–1868). At the time, the Dutch were the only Western traders allowed limited access to Japan through Dejima, an artificial island in Nagasaki. However, coffee remained largely unknown to the Japanese people and was mostly consumed by Dutch traders.
It wasn’t until the Meiji period (1868–1912) that coffee started gaining popularity as Japan opened its doors to Western influences. Coffee became a symbol of modernization and Western sophistication. In 1888, Japan’s first coffee shop, Kahiichakan, opened in Tokyo, quickly becoming a hub for intellectuals, artists, and writers—marking the beginning of Japan's coffee culture.
In the 1930s, Tadao Ueshima, known as the “Father of Coffee in Japan,” played a crucial role in developing Japan’s coffee industry. However, during World War II, coffee importation was banned, and its presence in Japan nearly vanished. After the war, the ban was lifted, and Japan experienced rapid economic growth, making coffee more accessible.
A major turning point came in the 1960s, when UCC Ueshima Coffee Co. introduced the world’s first canned coffee, “UCC Coffee with Milk.” This innovation catered to Japan’s fast-paced lifestyle, making coffee more convenient and further fueling its popularity.
Kissaten vs. Café vs. Third-Wave Coffee
One of my initial misconceptions came from my Japanese language classes, where I learned that kissaten (喫茶店) means “café.” However, after visiting Japan, I realized that a kissaten is quite different from the modern espresso-focused cafés I was familiar with. Here’s how they compare:
1. Kissaten (喫茶店) – The Traditional Coffee Experience
Kissaten are classic Japanese coffee houses that date back to the early 20th century. Inspired by European cafés, these establishments became gathering places for intellectuals, artists, and students. During the postwar era (1950s–1960s), kissaten flourished, offering a quiet retreat where people could relax, listen to jazz, and enjoy meticulously brewed coffee.
Key Features:
Nostalgic, Showa-era (1926–1989) ambiance
Focus on handcrafted, slow-brewed coffee (e.g., siphon, pour-over)
Simple menus with toast, sandwiches, and cakes
Often associated with a relaxing, smoke-filled atmosphere
✨Must Visit: Coffee Shop Hirose, a traditional kissaten, near the Saga-Arashiyama Station in Kyoto. It had such a classic vibe with a simple menu of coffee and toast breakfast sets.
2. Modern Café (カフェ) – The Global Trendsetter
In contrast, modern cafés cater to contemporary coffee culture, similar to those in Australia, the U.S., or Europe. These cafés emphasize espresso-based drinks, trendy desserts, and stylish interiors.
Key Features:
Bright, modern, and Instagram-worthy aesthetics
Espresso-based drinks, matcha lattes, and seasonal beverages
Fast service and a social environment
Popular among students, workers, and casual coffee drinkers
3. Third-Wave Coffee – The Craft Coffee Movement
Japan’s third-wave coffee movement emerged in the early 2000s, emphasizing high-quality, artisanal coffee with a focus on single-origin beans, precise roasting, and manual brewing methods. Unlike kissaten or large coffee chains, third-wave coffee shops treat coffee as a craft rather than just a drink.
Key Features:
Specialty beans: Sourced directly from farms, often light-roasted
Handcrafted brewing methods: Pour-over (V60, Chemex), siphon, and delicate espresso extractions
Minimalist design: Scandinavian or Japanese-inspired interiors for a calm atmosphere
Barista expertise: Focus on coffee education and flavor appreciation
Coffee Preferences by Demographics
From what I observed, coffee preferences in Japan often align with demographics:
Younger generations tend to prefer canned or instant coffee due to affordability and convenience.
Middle-aged professionals often enjoy drip or brewed coffee at kissaten, sometimes pairing it with a cigarette in a quiet setting.
Specialty coffee enthusiasts frequent third-wave cafés, appreciating the craft behind each cup.
Why Is Filtered Coffee the Popular Choice in Japan?
Unlike in Australia or the U.S., where espresso-based drinks dominate, filtered coffee reigns supreme in Japan. Here’s why:
Kissaten Culture & Slow Coffee Tradition
Japan has a long tradition of slow-brewed, handcrafted coffee.
Pour-over and siphon brewing fit into this meticulous, ritualistic approach to coffee-making.
Taste Preferences
Filtered coffee highlights delicate, nuanced flavors, which align with Japanese preferences for light, clean, and balanced tastes.
Espresso’s bold and bitter profile is less common outside modern cafés.
Craftsmanship & Precision
Japanese culture values precision and attention to detail, making manual brewing methods like V60 and Chemex ideal.
Unlike espresso, which depends on machines, pour-over allows complete control over the brewing process.
Third-Wave Coffee Movement
Many specialty coffee shops in Japan prioritize light roasts and single-origin beans, which shine best with filtered brewing.
Space & Practicality
Espresso machines are expensive and require maintenance, making them less practical for small cafés and home use.
Pour-over setups are compact and affordable, making them the preferred choice.
Connection to Japanese Tea Culture
Brewing methods like careful water temperature control and slow pouring mirror Japan’s traditional tea ceremony, making filtered coffee more culturally intuitive.
Final Thoughts
Reflecting on my trip, I now appreciate why filtered coffee is such an integral part of Japan’s coffee culture. As someone who had spent years perfecting espresso drinks, I initially felt out of place in a world where pour-over was king. But over time, I came to admire the patience, precision, and dedication that goes into every cup. Sitting in a quiet kissaten, watching a barista carefully measure, pour, and brew with meticulous attention to detail, I realized that this was more than just coffee—it was an art form.
Japan’s coffee culture is a fascinating blend of tradition, craftsmanship, and modern trends. While espresso-based drinks have gained popularity, filtered coffee remains deeply rooted in Japan’s love for precision and delicate flavors. Whether you prefer the nostalgic charm of a kissaten, the social buzz of a modern café, or the artistry of a third-wave coffee shop, Japan offers a unique and diverse coffee experience unlike anywhere else in the world. So, don’t be surprised if you walk into a café and see café au lait instead of latte on the menu. Happy sipping! ☕
Have you tried coffee in Japan?
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