Tsukikoya Coffee Roaster

Tamura Eiji started roasting specialty coffee on the Yokosuka side of the Miura Peninsula in 2003, trained under Klaus Thomsen of Coffee Collective in Copenhagen from 2006, and bought a German Probat drum roaster in 2010 once he was ready to roast full time. He went on to earn Q Grader certification, won the Roast Masters Championship in 2014, and has since judged international cupping competitions in Yunnan and Taiwan. In 2018 he opened this second, compact shop just inside Chinatown's Shuzaku Gate on the South Gate Silk Road, built for bean sales and takeaway cups rather than table service.

The counter carries close to twenty single origin coffees at once, spanning light, medium and dark roasts, including fruit forward lots that taste almost like lychee or strawberry juice alongside barrel aged and whiskey toned selections. Staff run tasting pours at the counter so customers can try before buying beans by the hundred grams, and drip bags travel well as souvenirs from a neighborhood better known for pork buns and packaged candy.