Check-ins
Come here for
Matcha Two Ways
Two matchas at the tasting counter, each served as usucha and again with milk
Teas of Yame
A tasting of three Yame teas at the four-seat counter
The mezzanine
A raised loft over the shop floor, designed to host tea classes
Matcha madeline
Baked by Ena Bakery
Curator’s note
Zach Mangan and his wife, Minami, began Kettl with two years of building relationships with tea producers in Japan, and fifteen years on, fresh tea comes straight from the producers every week, hand-packed in the company's Fukuoka office. Los Feliz is the West Coast flagship, built for a city where people drive to a café as a destination and meant to give guests the same experience as Kettl's rooms in New York.
The Tea
Three matchas lead the board by region, Hukuju from Yame, Suiteki from Nishio and Shirakawa Legacy from Uji, each poured as a cortado or a latte beside a short, tall or premium usucha. At the four-seat counter the flights run from Uji matchas side by side to three teas of Yame.
- Hukuju(Yame)
- Suiteki(Nishio)
- Shirakawa Legacy(Uji)
- Usucha
- Sencha
- Gyokuro
- Houjicha
- Genmaimatcha
- Wakoucha
- Mugicha
- Sobacha
The Vibe
Kettl shared the lease with Konbi at first, then took the whole space and designed it with the architect Michael Tower; it opened on February 21, 2025. Pale wood slat screens run beside a long counter under a wooden ceiling grid, with a mezzanine built for classes and a four-seat tasting counter.
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