MIKA

Over the past few years, as we laid out the textures and surfaces we’ve created, we began to see a quiet timeline emerging through the work. In Japanese, there is a word — Utsuroi (oo-tsu-ro-ee / 移ろい) — which describes the beauty found in transition: the changing of seasons, the passage of time, and the subtle shifts within the human heart.

Living in Toronto, we are often moved by the fleeting beauty of summer and winter landscapes, and by the quiet feeling that comes with watching them pass. Through our original pottery, we try to express those emotional shifts and passing moments.

From there, the names naturally came: Frost, Waterlight, Birch, Harvest, Leaf Fall, and Dusk.

This is a series we hope to continue nurturing and growing over time.

Just before Mother’s Day, a new collection of delicate glass works by Japanese glass artist arrived at MIKA. Loved not only in Japan, but also in China, Taiwan, and the USA, we are so proud to be the first store in Canada to introduce his beautiful work. His pieces feel both delicate and quietly comforting at the same time.

His signature colored glass bowls are the perfect size for ice cream, yogurt, small sauces, or dressings. The soft dusty tones shift beautifully depending on the light, revealing different expressions throughout the day.

We would love for you to stop by and experience them in person. Available in store only until Mother’s Day.

About a century ago, this site in Aoyama was created as a private garden by Kaichiro Nezu. A museum was later established here, and in 2009 it was rebuilt by architect as the .

I had heard from Ai of that each year, when the irises come into bloom, the National Treasure Irises folding screen by Ogata Kōrin is also exhibited so I went to visit.

It’s my first time back in Naoshima in two years. I never get to see everything, but that’s kind of the best part—every visit feels different depending on who I’m with, the season, and even the weather. The Chichu Art Museum is always beautiful, and this time, cycling around with my friends and my husband—laughing like kids—was so much fun. It turned into a really special memory.

.inc Tabi socks aren’t made from 100% cotton, 100% merino wool, or silk alone.
Instead, technical fibers are thoughtfully integrated in areas that need strength and support.

This careful construction creates a natural, three-dimensional shape at the toes—
comfortable without tightness, secure without slipping, and made to be worn for years.

In April, we will be closed on Tuesdays and Wednesdays.
Thank you for your understanding, and we look forward to welcoming you on other days.

Before my trip, I made a small batch of ramen bowls that many of you requested.

The width is slightly wider, and the form is more refined—making them even easier to use.

Available in-store and online.

During tastings and in the shop,
we’re sometimes asked, “What do you think about the current matcha boom?”

We think it’s a really good thing.
We’re happy to see more energy and activity among tea farmers in Japan.

What we can do, within that,
is to share the culture alongside it,
and to help people discover the joy of tea.

Our chopsticks come from a long-established chopstick maker in Fukui,
a region well known in Japan for its chopstick craftsmanship.

Hyozaemon’s philosophy is simple:
to create chopsticks that are safe enough to eat.

Because chopsticks are used every day and come close to the mouth,
they are made with exceptional care in both materials and finishing.

Thoughtfully crafted for everyday use at the table.

Our Japanese tea pairing event at Project was fully booked yesterday and came to a wonderful close.

This event had been in the works for several months, and Kayo & Emiliano had tasted our teas ahead of time, but I was truly amazed by how beautifully Emiliano created each dish to match them. For both sencha and gyokuro, he prepared three different dishes to accompany the three successive infusions, thoughtfully responding to how the character of the tea evolves with each steep.

The way each pairing followed the shift in flavor—from the brightness of the first infusion to the deeper umami in later steeps—left our guests genuinely satisfied.

And what makes it even more incredible is that it had only been a few months since he first tasted tea with me.

For the matcha pairing as well, he thoughtfully created sweets to go with both usucha and koicha.

This collaboration felt truly special. The warm and gentle atmosphere created by Kayo & Emiliano, along with the attentive care of their manager JC and the kindness of the kitchen team, made it such a comfortable and memorable event.

Radici Project will be launching their spring menu starting March 25, so I highly recommend visiting if you have the chance.

Our May tea tasting schedule is now updated!

Thank you so much!! February and March were fully booked ✨
We’ll be heading to Taiwan and Japan in April for a tea trip 🍃

A new menu will be launching in May, we can’t wait to share it with you!
Reservations are available online.