With its dark-wood-furnished interior that is part-boutique, part-workshop and part-cafe, there is a lot to notice about Urushi to Hibi in Tokyo.
The daily line of customers outside the door, however, is mostly here for one thing: its Hong Kong-style milk tea.
Behind the counter, the three co-founders – Lei Shengyu, Zhang Qingyue and Ji Qiuzi – work tirelessly, alternating between taking and prepping orders. On this day, Ji is making the milk tea, face full of concentration as he strains it again and again through a cloth tea bag.
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