Introduction
Recently, I got to meet with Kikuchi Kiyotaka, who is the owner of a very unique rum bar in Aoyama, Tokyo called TAKANOHA - a cozy spot tucked along Roppongi-dori, easily recognizable by its bright red awning.
Where Spice, Rum, and Curry Meet – The Story Behind TAKANOHA
TAKANOHA serves curry for lunch. By night, it transforms into a cozy rum bar.
From what I’ve heard, they celebrated their 19th anniversary on August 14, 2025.
The bar features an impressive lineup of around 200 types of rum, all carefully curated with the hope of becoming “a gateway to the world of rum” for everyone.
Thanks to its convenient location and affordable pricing, the place is constantly buzzing with people during lunch hours.
Come evening, it transforms into a cozy spot to enjoy great rum and Latin American-inspired small plates. You’ll find rum highballs, mojitos, and fresh fruit cocktails on the menu—perfect companions for winding down.
His shop also hosts a recurring food event called “Shichifuku-san’s Imaginary World Trip and Rum Day,” which—based on past announcements—features an eclectic mix of international dishes such as herbal hotpot with lamb and mushrooms, Latin American cuisine, pork larb, cold noodles, lamb chops, and tacos.
Although it’s not a sports bar, the cozy space includes a screen where guests can casually watch soccer or baseball games while enjoying a glass of rum.
The Taste of Tradition: How Spiced Rum Complements Tokyo’s Curry Culture
His shop is famous for Rum and curry.
I know. I`ve never thought of the combination of curry and rum too! So I asked him why...
He started telling me the story about how he met rum. His body cannot tolerate much alcohol, but his trainer and mentor bartender suggested rum as it is easier to drink than other popular drinks in Japan, like whisky. Now, he is a specialist in Rum and his bar is filled with bottles of different rums from all over the world.
I asked him… “Why do you serve rum and curry?”
He explained that there is a drink called spiced rum, a type of rum infused with century old spices, herbs, or fruits; its taste full of rich, layered flavors.
Rum, born from sugarcane byproducts, first showed up in the Caribbean back in the 17th century. As rum-making spread, distillers started messing around with different spices to jazz up their spirits. That’s really how spiced rum got its start. Then came the colonial trade routes, which brought a wide range of exotic Asian spices to the Caribbean islands. Pretty soon, those spices found their way into the rum.
Rum, born from sugarcane byproducts, first showed up in the Caribbean back in the 17th century. As rum-making spread, distillers started messing around with different spices to jazz up their spirits. That’s really how spiced rum got its start. Then came the colonial trade routes, which brought a wide range of exotic Asian spices to the Caribbean islands. Pretty soon, those spices found their way into the rum.
Fast forward to the 18th and 19th centuries, and spiced rum became a big hit with sailors and naval officers. They figured it helped preserve the drink on those long sea voyages. And over time, different regions started cooking up their own unique recipes, giving us the amazing variety of spiced rums we enjoy today. Ancient people already knew that spices and rum complement each other well.
The rum you see in the background behind the curry is Flor de Caña. Mr. Kikuchi passionately talks about the story behind this rum as he serves a glass for me. It's an exceptional rum crafted by a historic distillery in Nicaragua, a family-run business spanning five generations at the foot of an active volcano. What makes it even more remarkable is their dedication to sustainable production that's kind to the planet.
I was honestly amazed to learn that this rum is distilled using 100% renewable energy, aged naturally in the rich volcanic soil, and made without any sugar or artificial additives. Only high-quality bourbon barrels are used for aging. It’s also gluten-free and certified kosher. The story of Flor de Caña begins with a young Italian adventurer named Alfredo Francisco Pellas, who established an agro-industrial plant in northwestern Nicaragua. This is more than 130 years ago.
And today, all stages of production are still overseen by the fifth generation of the Pellas family. I find that legacy deeply inspiring. Flor de Caña has earned over 180 international awards, making it one of the most highly awarded rums in the world.
Among these, the most prestigious is probably the title of “Global Rum Producer of the Year” from the International Wine & Spirits Competition held in London. The brand also follows over 300 rigorous standards for labor, social responsibility, and environmental sustainability.
That level of commitment says a lot. It’s not just a business — it’s a belief.
I was honestly amazed to learn that this rum is distilled using 100% renewable energy, aged naturally in the rich volcanic soil, and made without any sugar or artificial additives. Only high-quality bourbon barrels are used for aging. It’s also gluten-free and certified kosher. The story of Flor de Caña begins with a young Italian adventurer named Alfredo Francisco Pellas, who established an agro-industrial plant in northwestern Nicaragua. This is more than 130 years ago.
And today, all stages of production are still overseen by the fifth generation of the Pellas family. I find that legacy deeply inspiring. Flor de Caña has earned over 180 international awards, making it one of the most highly awarded rums in the world.
Among these, the most prestigious is probably the title of “Global Rum Producer of the Year” from the International Wine & Spirits Competition held in London. The brand also follows over 300 rigorous standards for labor, social responsibility, and environmental sustainability.
That level of commitment says a lot. It’s not just a business — it’s a belief.
The bottle I tried was their 7-year-old rum.
The color is a vivid medium mahogany. The aroma was stunning: figs, vanilla, oak, toasted coconut, raisins, and ripe American cherries. Smooth, but laced with exotic spices like black pepper that linger beautifully on the tongue. It’s a truly rare gem — a premium rum shaped by tradition, protected by family, and perfected over time.
Finding something this refined in Japan is rare, and I couldn’t help but let out a quiet, appreciative sigh when I tasted it.
The color is a vivid medium mahogany. The aroma was stunning: figs, vanilla, oak, toasted coconut, raisins, and ripe American cherries. Smooth, but laced with exotic spices like black pepper that linger beautifully on the tongue. It’s a truly rare gem — a premium rum shaped by tradition, protected by family, and perfected over time.
Finding something this refined in Japan is rare, and I couldn’t help but let out a quiet, appreciative sigh when I tasted it.
A Rum Story Carried by the Wind – Kaze no Majimu and the Spirit of Okinawa
The owner, Mr. Kikuchi, told me that he was inspired by a book” Kaze no Majimu”. Because of that, I ended up reading it myself — and it turned out to be a deeply moving story.
It’s being adapted into a film, set to premiere in Japan this fall. The story is based on the real-life journey of Yuko Kinjo, CEO of Grace Rum Inc., based in Okinawa.
She started out as a contract employee, and ended up founding a rum company.
Here’s the outline. One night, while visiting a local bar with her grandmother, she discovered the charm of rum. Later, she found out that sugarcane—the main ingredient—was being grown right in Okinawa. This led her to submit a proposal to her company's internal startup contest: to make rum using sugarcane from Minami Daito Island.
The idea grew, and as her family, the company, and when even the island community started to be involved, the dream eventually turned into a reality - an island-made rum.
Rum, a drink that was traditionally crafted in the Caribbean, now is being crafted in Okinawa — an island far across the sea. It’s even becoming a new face of the region, right alongside the beloved awamori. The film Kaze no Majimu just opened in Okinawa on Friday, September 5, 2025, followed by a nationwide release in Japan on Friday, September 12.
A Memory of Spices, and a New Encounter
Curry, as you can imagine, used spices. Lots of them.
I used to live in India, so I know that the Indian kitchen is filled with different spices, and the proportion of each spice is often a family's secret recipe, much like Japanese miso soup, which varies from family to family.
Curry happens to be a popular item in Japan for bars in general, and since his specialty is rum, he thought that he could make curry that goes well with rum.
So he researched and found that Pakistan's style of slow-cooking the meat for hours goes very well with rum. His curry takes 7 hours to make, and OMG, it goes so well with rum.
By day, the shop serves an original brand of spice curry, made using a slow, waterless cooking method that really brings out the flavors.
Fourteen kinds of spices and tender chicken are simmered without adding a drop of water, resulting in a dish free of any artificial seasonings.
What’s more, the curry is served with superfoods like quinoa and brown rice, making it especially popular among women looking for a wholesome yet satisfying meal.
And he also served a tea I wasn't familiar with.
Yerba mate tea(マテ茶)
The soft taste of the tea eased out the spice of the curry, and I fell in love with it right away.
I thought about researching more about this tea and writing about it.
So here it is.
Japanese Green Tea vs Yerba Mate
One of the popular series on our blog is Japanese Green Tea vs XXX. (Scroll down to the Related Article section to see the list of this series!)
Let me write Yerba Mate tea in the same format here.
1. What Is Yerba Mate? – South America’s Soul Drink, the “Drinkable Salad”
Rich in calcium, magnesium, zinc, iron, and dietary fiber, yerba mate also contains a high level of chlorophyll—which is why people call it a “drinkable salad.” These days, green tea has become a staple for anyone embracing a healthier lifestyle. But let’s be honest — yerba mate probably isn’t something most of us drink on a regular basis.
So here’s something that surprised me. In countries like Argentina, Uruguay, Paraguay, and Brazil, yerba mate is just as common as coffee or black tea. In fact, it’s considered one of the “world’s three great beverages,” right alongside tea and coffee.
Yerba mate is made from the dried and crushed leaves and stems of the Ilex paraguariensis tree, an evergreen plant in the holly family. You steep it in hot or cold water to brew it — kind of like tea, but with a completely different story.
So, what really sets it apart?
Its incredible nutritional value! Did you know there’s a drink out there packed with vitamins, minerals, polyphenols, and dietary fiber — all in one cup? That’s why it’s often called a “drinkable salad.”
2. The Ancient Roots of Yerba Mate
Yerba mate has been around for over a thousand years. It’s believed to have originated with the Guaraní people—Indigenous communities in South America who chewed or steeped the leaves during long jungle journeys or hunts. They believed yerba mate had powerful energy-giving properties and even referred to it as the “drink of the gods.”
I found it fascinating that they carried mate leaves with them during long-distance treks through the rainforest. To them, this wasn’t just a drink—it was sacred.
Starting in the 16th century, Jesuit missionaries began cultivating the plant and helped spread it throughout South America.
It even made its way to Europe, though surprisingly, it never caught on there. Maybe its strong, slightly bitter, and grassy flavor was just too intense for European palates. After all, bitterness was historically associated with poison in some European cultures. Even green tea often gets sweetened heavily over there—so a stronger drink like yerba mate might’ve been too much.
But to me, that mild bitterness paired with a deep richness is what makes it special. And the best part? The bitterness doesn’t linger—it’s clean and refreshing. I had this “aha” moment when I took a bite of spiced curry, followed by a chilled sip of yerba mate. That clean, satisfying finish? That was it. The perfect pairing.
It suddenly made sense why this tea goes so well with the rich, oily, meat-heavy meals typical in many South American cuisines.
3. Discovering the Real Power of Yerba Mate
The more I learn about yerba mate, the more I feel like calling it just “tea” doesn’t do it justice.
Yes, people call it a “drinkable salad”—but it’s practically a liquid multivitamin.
It contains:
- Vitamins A, B1, B2, and C
- Over ten amino acids
- Zinc, iron, magnesium, sodium, and calciumDietary fiber, chlorophyll, and flavonoid
All the essentials for human health, packed into a single cup!
The most surprising component for me was chlorophyll—the green pigment we usually associate with plants and photosynthesis. It turns out chlorophyll can improve blood circulation, flush out LDL cholesterol and triglycerides, and even help prevent hypertension and stroke. And because it has antibacterial properties, it’s also said to help with acne and improve skin clarity—a hidden beauty bonus!
On top of that, flavonoids give yerba mate powerful antioxidant effects.They help lower cholesterol and blood sugar, protect against cell damage, and even support anti-aging.
Then there’s the mineral content—rich enough to help prevent lactic acid buildup in the muscles.This makes yerba mate a go-to drink for athletes, especially in South America. I read that soccer players—even legends like Maradona—drank mate tea before matches to boost performance.
I learned that Indigenous people living in the thin-air mountains of South America have relied on yerba mate to support their strong physical endurance. In places where meat-heavy diets are the norm, yerba mate also helps make up for a lack of vegetables. Considering how many football powerhouses come from this region, it makes total sense.
Personally, I see yerba mate as a drink that recharges me from the inside out.
It gives me the energy to take that next step forward.
4. Green Tea – The Spirit of Japanese Tea Culture
Green tea, on the other hand, is Japan’s most beloved tea—woven into daily life from casual meals to the refined rituals of the tea ceremony.
Unlike black tea, green tea leaves are not fermented. Instead, they’re processed while still fresh, which preserves their signature aroma, gentle bitterness, and rich umami flavor.
There are several key varieties of green tea in Japan, each with its own character shaped by how it’s grown and harvested:
- Sencha – The most commonly enjoyed green tea in Japan, known for its crisp, grassy aroma and light, refreshing flavor.
- Gyokuro – Grown in the shade, it has a sweet, mellow taste with deep umami.
- Hojicha – A roasted green tea with a toasty, nutty aroma—perfect for evenings when you want to unwind.
Of course, green tea is also widely celebrated for its health benefits. It supports metabolism, calms the nervous system, and offers antibacterial and antioxidant properties.
One of the key compounds in green tea is L-theanine, an amino acid that helps increase focus while promoting a gentle sense of calm.
Because green tea undergoes minimal processing, it retains a high level of catechins—a type of powerful antioxidant. Catechins have been shown to reduce inflammation and support cardiovascular health.
There are many types of green tea across Japan, but no matter which one I drink, they all have the same effect - my breath deepens, and my mind settles.
Green tea creates a pause.
In the middle of a fast-paced day, it offers a moment to slow down and reset.
It gently brings me back to myself — with warmth, stillness, and peace.
5. How We Drink: The Style of Green Tea vs. Yerba Mate
Green tea is incredibly delicate. Its flavor changes depending on the water temperature or the time you take to steep it.
In Japan, we talk about “ma” (間) — the pause or space between actions.
When we share tea, we observe the rhythm of the other person: when to serve, when to wait.
It’s said that green tea teaches us about hospitality through this unspoken timing.
We don’t rush it.
We sip it slowly.
Green tea is the tea of stillness.
Yerba mate, on the other hand, is rooted in movement and connection.
People carry mate gourds with them and sit close — knee to knee — to share from the same cup as they talk.
It’s more than drinking; it’s a shared ritual, a way to bond through physical closeness.
And the drinking style is quick — you typically finish your portion in a single sip.
Yerba mate is clearly the tea of motion.
6. Component Comparison – Caffeine, Polyphenols, Vitamins
Both drinks are known for their health benefits, but I wanted to take a closer look at their contents.
(Values per 100g of dried leaves; green tea based on sencha.)
Caffeine
- Yerba Mate: 1.0–2.0g
- Sencha: 2.3g
I always assumed yerba mate was higher in caffeine since it gives that boost of alertness; however, it turns out, sencha actually contains a bit more — which was a surprise.
Polyphenols (Catechins)
- Yerba Mate: 17.4–19.9g
- Sencha: 13g
Yerba mate takes the lead here, with a significantly higher polyphenol content.
No wonder it’s called a drinkable salad.
Vitamin C
- Yerba Mate: 32mg
- Sencha: 250mg
Green tea wins by a landslide here.
For immune support or a little skin boost, green tea is likely the better option.
7. Choosing Green Tea or Yerba Mate Based on Mood or Scene
When I reach for green tea, I’m usually in a still frame of mind.
I want to be alone.
I need to slow down, clear my head, and refresh.
Yerba mate calls to me when I want to move.
Like on a busy morning, or when I need to push through a sluggish afternoon.
It also feels perfect for group settings — like a barbecue with friends — where sharing a drink brings everyone closer.
Stillness and motion.
Green tea and yerba mate — two drinks from distant lands.
And yet, each has a way of becoming part of our daily lives.
They bring warmth, rhythm, and richness in their own beautiful ways.
Conclusion: Green Tea or Yerba Mate—Which Should You Choose?
My curiosity about yerba mate began with that unforgettable moment when it was served alongside curry at his bar. That experience truly captured my heart, and it led me to dive deeper into the world of mate — and compare it with green tea.
If someone asked me, “So, which one is better in the end?”
I think I would simply answer -
“Your mood of that day will tell you the answer.”
When you’re spending time with friends - perhaps playing sports or chatting in a group, you might reach for yerba mate — just like people in South America share it from a mate gourd with a bombilla (metal straw) to deepen their bond. On the other hand, when you need a moment to unwind during a busy workday and gently reset your focus for the afternoon ahead, you might choose green tea.
It’s not about picking one and sticking with it forever. Just like each hour of the day has a different rhythm, our bodies and minds move through waves and cycles.
The most important thing is to listen carefully to your inner voice, and check in with how you’re really feeling. Perhaps you could also think of these teas as switches — ways to shift gears depending on your next plans or the version of yourself you want to step into.
When you want to return to a calm and grounded “now,” green tea can gently guide you there.
When you want to spark movement and encouragement toward what’s ahead, yerba mate can give you that uplifting nudge on the shoulder.
Both teas honor the subtle balance of body and mind. They support our health while offering very different but beautiful ways to reconnect with ourselves.
Since that first cup of yerba mate at his bar, I’ve gained something truly enriching:
a new choice — one more way to support both the me of today, and the me I’m still becoming.
Last But Not Least...
If you ever find yourself wandering through Aoyama, I truly recommend stopping by TAKANOHA. Whether it’s for a comforting plate of curry at lunch or an evening surrounded by the warmth of rum and conversation, it’s one of those places that stays with you long after you leave.
And if you happen to pick up the book, Kaze no Majimu or catch the movie adaptation, I’d love to hear what you think about it. Did it move you the way it moved me?
Also — are you into yerba mate yourself? I’m curious how it compares to green tea in your daily life. Share your thoughts with me; I’d be delighted to hear them!
Shop information
TAKANOHA Minami Aoyama Rhumerie.
Rum & Tokidoki Sora – A Rum Bar in Minami-Aoyama, Tokyo
📍1F, 7-1-12 Minami-Aoyama, Minato-ku, Tokyo
Instagram: https://www.instagram.com/takanoha.minamiaoyama.rhumerie/ (@takanoha.minamiaoyama.rhumerie)
Website: takanoha-minamiaoyamarhumerie.jimdo.com
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About the author
Kei Nishida
Author, CEO Dream of Japan
Certification: PMP, BS in Computer Science
Education: Western Washington University
Kei Nishida is a passionate Japanese green tea connoisseur, writer, and the founder and CEO of Japanese Green Tea Co., a Dream of Japan Company.
Driven by a deep desire to share the rich flavors of his homeland, he established the only company that sources premium tea grown in nutrient-rich sugarcane soil—earning multiple Global Tea Champion awards.
Expanding his mission of introducing Japan’s finest to the world, Kei pioneered the launch of the first-ever Sumiyaki charcoal-roasted coffee through Japanese Coffee Co. He also brought the artistry of traditional Japanese craftsmanship to the global market by making katana-style handmade knives—crafted by a renowned katana maker—available outside Japan for the first time through Japanese Knife Co.
Kei’s journey continues as he uncovers and shares Japan’s hidden treasures with the world.
Learn more about Kei
