Unir serves specialty coffee with authentic Japanese craftsmanship

Watching the Unir team work, it is clear how much care and dedication go into every cup—accurate measurements, disciplined movements and precise pouring all come into play; Hisashi and Tomoko both poured in a particular, swirling manner, over a filter and a specialised glass cup. A meticulous process that, they explain, influences the final outcome. 

We tasted two specialty coffees, whose beans were both sourced from the El Diviso farm in Colombia. The first carried fruity notes of mango, cantaloupe and orange, while the second hid a hint of sweetness behind a warm spice. To showcase their range beyond traditional coffee, the Unir team also prepared two cocktails, applying the same precision and expertise.

This accommodative spirit is at the very heart of Unir. Furukubo proudly emphasised that proper training at all levels—from frontline baristas to managers—ensures that they are all well-equipped with the technical know-how and passion that customers notice. “We take some of the staff to Kyoto,” he explains. “To enjoy [the city] with the head baristas.”

After the tables were wiped down and the photos were taken, we were able to sit down with the founders of Unir, with Furukubo kindly serving as an interpreter. The story behind Unir is relatively simple, but one that reveals the passion beneath the surface. Hisashi and Tomoko first met at the same school and later married; they’ve now been together for the past 29 years. It was during a trip to Tokyo in 2002, while Hisashi was still a salaryman, that he discovered a passion for coffee. “I had dinner at a restaurant, not too expensive,” he recounted. “The coffee was the last one in the course, and it was totally different [from what I usually drink].” Seeing an opportunity in the market, he and Tomoko founded Unir.

Interestingly, the brand name isn’t Japanese. It would have made sense to name themselves after their hometown of Kyoto or some notable landmark. Instead, they chose “unir,” a Spanish word that means “unite.” Hisashi explained that he wanted to bring together coffee lovers and coffee farmers under one roof. Indeed, his good relations with farmers across the world mean he has access to a wide selection of beans—and the farmers, in turn, are all too happy to accommodate Unir. “From farm to cup,” Furukubo adds, “He manages the total supply chain until the coffee is in your hands.”

While Hisashi handles the sourcing and roasting of the beans, it is largely Tomoko that brings them to life. “If you watch her competitions,” MODO Food & Living Japan project lead Mary Cotoco enthuses, “Tomoko is amazing to watch. She’s very precise, no movements wasted.” It is this combination of masterful technique, sourcing, roasting and serving that makes Unir so special.

It is difficult for them to recommend any single drink from Unir’s menu. But after sampling what they have available, Tomoko suggests that coffee lovers bring home their beans to grind and extract within their own homes.

Unir is a brand built and sustained by the passion of its founders and staff. It has been a journey and an experience that both Hisashi and Tomoko have found fun. “When I was a businessman, I couldn’t see the end user,” Hisashi explains. “But now I’m in the store, and I can see the smiles on my customers’ faces—and that makes me very happy.”

MODO Food & Living Japan also recently launched its latest product from Vermicular, the Yukihira Saucepan, in the Philippines at the Kitchen Theater in Chino Roces Avenue. Live cooking demonstrations showcased the thoughtful designs of their cast-iron cookware.

Visit MODO Food & Living Japan at modo.ph to learn more about Unir and the Philippine launch of the Vermicular Yukihira Saucepan.

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