102 Suffolk St · the right-hand door
Eat it here. Take it home.
Coffee · matcha · grab & go, from 8 am. And a shelf worth reading.
屋 · ya
A shop, in the plainest word. Ya is what a Japanese shop calls itself.
The rice shop is a kome-ya, the bookshop a hon-ya. It says what is inside and nothing more. Ours is the door on the right — Davelle Ya.
Coffee, from 8
Roasted only for us.And it changes with the season.
Every cup is Davelle × 95 RPM, a small Japanese roaster in Brooklyn. Exclusive beans, roasted only for us — one farm per bag, named on the bag. What is in the cup today is what is on the shelf today.
This season’s beans
Three beans, one roaster, 8 oz each.
- 01Habtamu Fikadu AgaChelbesa Outgrowers · Yirgacheffe, EthiopiaKurume & Dega · Washed
ApricotLimeadeBergamotWhite PeachHoney
- 02Felix Alberto Torres MorantesFinca Rio Negro · Huila, ColombiaBourbon Rosado M1 · Lactic Fermentation
PassionfruitLycheeWhite GrapeJasmineCreamy Citrus
- 03Juan Dario GomezFinca Rio Negro · Huila, ColombiaGeisha · Advanced Anaerobic Washed
LycheePeachLactic SweetnessSansho Spice
In the cup at the shop counter
- DripHabtamu Fikadu Aga
- EspressoFinca El Espejo
- Cold BrewHabtamu Fikadu Aga
- Kyoto Cold BrewFelix Alberto Torres Morantes
Matcha by MAKE — Ceremonial and Imperial — is on the same counter.
Davelle × 95 RPMThe coffee, in full →
DripHabtamu Fikadu Aga
Kyoto Cold BrewFelix Alberto Torres Morantes
EspressoFinca El Espejo
Matcha latteMatcha by MAKE
What we put on the shelf
Japan beyond the obvious. The small ideas behind the everyday.
Not the famous dishes — the things behind them. Matcha judged leaf by leaf. Miso rolled into a ball so soup could travel. A mayo built on egg yolks and rice bran oil. Bread made so carefully that ordinary becomes the point.
How we choose
Four questions before anything goes on the shelf
- Who made it?
- Where is it from?
- How is it made?
- Why does it exist?
- People
- Land
- Skills
- Stories
Every item here is curated. Each one has its own story — and a card on the shelf that opens it.
Before the shelf
Volcanoes. Typhoons. Snow. Sea.
To understand the food, start with the land.
One kitchen, two doors
Eat it here. Take it home.
The shop is fed by the café. Grab & go, from 8: the Tamago and PoteSala sandos on our milk bread, small side salads, seasonal puddings and panna cottas, and the rice crispies — made by a Michelin-trained chef, in black sesame and matcha.
Grab & go
What comes out of the kitchen next door
Tamago SandoJapanese egg salad · our milk bread
PoteSala SandoJapanese potato salad · our milk bread
Side saladsSmall, fresh, made today
Miso PotageWith MISOMARU miso
Rice crispiesBlack sesame · matcha
PuddingsSeasonal puddings and panna cottas
Curated Japanese specialty pantry
Walk the shelf
Soy · ponzuSmall makers, one region each
The pantryCABI · furikake · salts
Koji · misoFermented, aged, ready
MISOMARUMiso soup, made portable
ChocolateNOÉ NO OMISE, Brooklyn
DressingsPIETRO, since 1980
The makers
Nine makers. Nine stories.
Each one has a card on the shelf and a page behind it. Start anywhere.
Tea
More than a green powder — a deeper taste of Japan.Kyoto & Kagoshima · blended for New York
Tea
100% caffeine-free. Japanese wisdom for everyday wellness.New York & Nagano
Pantry
The flavors of home, reimagined for America.Made in Japan · founded in New York
Pantry
500 years of Japanese wisdom, reimagined for everyday life.Handmade in Brooklyn · an idea from 500 years ago
Pantry
The dressing that makes you want to eat more salad.Fukuoka, Japan · since 1980
Sweets
Chocolate that lets you taste the cacao, not just the sweetness.Brooklyn
Sweets
Never give up deliciousness or kindness.Tokyo · coconuts from the Philippines
Bread
Taking Japan’s everyday bread and making it a New York standard.Queens, New York
Objects
Designing how everyday life feels.Tokyo · since 2003
Come byThe door on the right. Open 8 am – 5 pm, seven days.102 Suffolk Street, Lower East Side.
Pick something up. Ask four questions.What makes this one different?