A quiet bowl of matcha.

Whisked to order, one bowl at a time. Step in from the street, sit down, and slow the afternoon.

Named for the soft cloud of foam on a well-whisked bowl.

Kumo began with two friends, a tin of stone-ground tencha from a family farm in Uji, and a long Amsterdam winter. We keep the menu short and the room quiet: a few seats, one bowl at a time, and the slow ritual of whisking until the foam rises like a cloud.

From the whisk