
Hours can change on holidays — check the official site before travelling.
Kanda Nishikichō, Tokyo
Glitch Coffee & Roasters is a pilgrimage site for specialty coffee purists, located in Tokyo's bookish Jimbocho district. Unlike standard cafes, Glitch focuses exclusively on single-origin, light-roast beans, meticulously brewed to highlight the unique terroir of each crop. Expect an ultra-stylish, minimalist space where passionate, English-speaking baristas guide you through a personalized tasting flight.
Visitors often arrive expecting the bitter, dark-roast coffee typical of Jimbocho's vintage kissaten, but GLITCH exclusively brews single-origin light roasts that resemble tea or fruit infusions in both translucency and acidity. Seating is limited to 16 stools and counter spots, so peak weekend afternoons commonly cause queues along the corner of Kanda Nishikicho. The ordering process is consultative, meaning baristas discuss flavor profiles and bean varieties with each visitor before brewing.
Prices are high and there is a one-drink-per-person rule, so come ready to splurge on a premium pour-over rather than a casual quick cup.
Exit A9 of Jimbocho Station on the Tokyo Metro Hanzomon Line, Toei Mita Line, and Toei Shinjuku Line is the closest exit, located approximately a 2-minute walk away. From Exit A9, walk south along Hakusan-dori and take two quick turns into the Kanda Nishikicho backstreets.
No. The roastery does not serve blends or dark roasts. The menu is restricted to single-origin, light-roasted specialty beans. Extraction aims to emphasize floral notes, terroir, and fruity acidity rather than roast bitterness, creating a brew with a tea-like clarity.
Yes. Glitch offers multi-cup tasting flights where guests choose two or three single-origin beans brewed side by side. Each selection is poured into separate glassware and served with detailed informational cards outlining the country, processing technique, and fruit or floral flavor notes.
Yes. Whole roasted coffee beans are displayed on the counter in glass jars and sold in retail bags. Staff allow visitors to smell the dry grounds and review tasting notes before purchasing, and staff can grind beans upon request.



