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One Month Since Our Grand Opening

Dear friends,

Since we opened doors on May 12, we have welcomed over 10,000 customers and have served 12,000+ matcha drinks. We are thrilled and grateful to be in the heart of San Francisco, and to be given an opportunity to serve an amazing community of open-minded and diverse group of individuals wanting not only to experience our food and drinks, but also curious to understand the history and cultural background of matcha.

For that reason and so much more, we would love to take this time to tell you a little bit about our team at Stonemill Matcha. We are a tight-knit, diverse team coming from San Francisco and Japan. Our team showcases a tea specialist from Kyoto with extensive knowledge about sourcing Japanese tea, as well as local culinary experts Chef Mikiko and Chef Keisuke. Some of our team members, including many from our front of house team, are new to the food and beverage industry. They have been patient learners of Japanese culinary terms, such as "mizudashi", "furikake", while incorporating San Francisco and Japanese hospitality mindset. We have seen our team and our teamwork grow throughout this month, and very eager to make further improvements to make your visits even more enjoyable and relaxing.

We also want to thank all of our guests. Thank you for coming into our cafe multiple times to support us. Thank you for being patient with the lines and table wait. Thank you for being mindful of other customers waiting for tables. We are learning a lot from your constructive feedback on how to make our cafe better. 


Here are some changes that were made after our opening.

- Due to our capacity, we have increased the number of stools in the cafe, as well as outside seating. There is a standing table near the slow bar in case all seats are taken. The usual table wait time on a busy weekend is around 15-20 minutes.

- We are now serving weekend specials from our pastry kitchen by Chef Mikiko available in very limited quantities. Please check our Instagram to get updates on our specials in store.

- We have limited our mochi sweets to serving them only in the weekends. Hand making mochi from scratch, as our pastry chef does, is incredibly hard and time-consuming work! We are very proud of our chef and the fact that our mochi offerings made in our very own kitchen. While we are grateful for the positive feedback and the demand for our mochi, we are doing our best to not compromise quality by producing larger quantities.

Thank you so much for all your love and support. We have more exciting news coming up, and cannot wait to share them with you.


Sincerely,

Team Stonemill Matcha

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