The finest matcha from the shade-grown farms of Kyoto, Japan

Mikiko Yui grew up in a small town in Japan and went to law school. But in 2003, she moved to San Francisco to do something completely different. She enrolled in culinary school and, through internships, met her mentor Nicole Krasinki, owner and pastry chef at State Bird Provisions. She was enamored by the passionate people she met at State Bird, and that sparked a love for pastries and hospitality. After 8 years there, Mikiko ventured out on her own. While starting her own pop-up, she got connected to the Stonemill Matcha project and really connected with the concept of serving high quality Japanese matcha with a California twist. She helped open the cafe in 2018 and in 2019 became the managing partner. Stonemill is the culmination of her experience as a pastry chef in America and her Japanese heritage, and it’s how Mikiko feels at home here in San Francisco.

@stonemillmatcha | Mission

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