You never know what you’re going to get at Kahii. According to the menu there’s only coffee, matcha and pork katsu rolls, but you may end up with matcha-flavoured doughnuts; dairy-free date cakes; sushi; or a bowl of yoghurt blended with pink dragon fruit and banana.
The only consistent element is the cafe’s Japanese inspiration. Beyond the matcha and katsu sandwiches there’s a Japanese influence in the design of the space. With copper lanterns and an oak and stone bar, it looks like a repurposed alleyway izakaya.
Dishes on the changing menu have so far featured a hot-pink smoothie bowl with cacao nibs, bee pollen, figs and banana, and gooey date-based raw vegan cakes from Gorgeous Food Inc. There has been Donut Papi’s matcha-iced doughnuts, and a salmon and soba salad.
The constants will always be coffee, matcha and the katsu rolls. For coffee, the standard blend is from Toby’s Estate, but single origins can be ordered from Kahii’s rotating guest roaster. The matcha is either brewed as a sweet and frothy latte for the first timers, or for the well initiated, prepared ceremonial style to produce a pure chlorophyll-like tannin flavour. It's a higher grade of matcha powder, sieved and finely whisked in water with a bamboo whisk.
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