In Kuramae, Even Leaves Have Purpose — The Quiet Philosophy of Yasuo Ishii
There’s something poetic about a boxer turning roaster. Not in the cinematic sense of reinvention, but in the quiet way both crafts demand rhythm, instinct, and unwavering self-belief. Yasuo Ishii, founder of Leaves Coffee Roasters, doesn’t talk in grand metaphors.
He speaks from the gut — often circling back to a simple truth: trust yourself. From the traditional streets of Kiyosumi-shirakawa to the international stage of specialty coffee, Ishii’s journey is shaped less by industry trends and more by the spirit of craftsmanship that’s always surrounded him.
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In this conversation with HUDES, he reflects on legacy, self-doubt, and the quiet power of being alongside — not in front of — people’s lives through coffee.
From the streets of Kiyosumi-shirakawa to the world stage, Yasuo Ishii’s pursuit of excellence finds its physical form in LEAVES COFFEE ROASTERS. Established in 2016 in Kuramae, a neighborhood nestled near the heart of traditional Asakusa, the roastery quickly became a magnet not only for coffee lovers but also for local craftsmen who resonate with Ishii’s artisanal spirit.
The roasting journey officially took off in 2019, fueled by Yasuo’s early dream of becoming a world roasting champion. That dream began with one question: what makes great coffee unforgettable?
After tasting countless cups from around the globe, he discovered a common thread, many of the coffees that captivated him were roasted on vintage Probat machines. Today, LEAVES operates using a Probat UG-15 from the 1950s and a Stronghold S7X for production roasting, a combination that balances tradition and precision.
In 2021, LEAVES COFFEE became the first Asian roastery ever nominated for Sprudge’s Notable Roaster award and has held that recognition for two consecutive years. With a focus on roasting, the café opens only on weekends, Mondays, and holidays, ensuring every batch receives the attention it deserves. Each origin is treated with care, roasted to reveal clarity, balance, aroma, and sweetness, a quiet tribute to the bean’s natural character.
True to its name, “LEAVES” represents a cycle of growth, the willingness to fall, to decompose, and to become nourishment for something new. Just like Yasuo’s own path, it’s about staying grounded while always reaching toward something more.
HUDES: Your transition from the boxing ring to the coffee roastery is remarkable. How did the discipline and mindset from your boxing days influence your approach to coffee roasting and business?
Yasuo Ishii: The answer can only be found within myself. No matter which teacher I learn from, I never forget to show respect, but in the end, I believe the only one I can truly trust is myself.
HUDES: Growing up in Kiyosumi-shirakawa, a district rich in culture and history, how has your upbringing shaped your vision for Leaves Coffee Roasters?
Yasuo Ishii: I grew up in a traditional downtown neighbourhood, constantly surrounded by craftsmen and authentic, high-quality products. Edo Kiriko (cut glassware) was a part of everyday life, and my father being a metalworker also had a significant influence on me. A true craftsman's spirit shaped my values, and it continues to be at the core of what we do at Leaves Coffee Roasters.
HUDES: The name "Leaves" symbolizes growth and renewal. Can you elaborate on how this concept permeates your daily operations and long-term goals?
Yasuo Ishii: When your way of thinking becomes set, it leads you to believe there’s only one answer. If you think A is the answer, you become stuck doing only A. Even if something feels like the best at the moment, I make sure to keep questioning it, always searching for and striving toward something even better. Repeating that process of questioning and evolving, I believe, truly embodies the meaning of growth and renewal.
HUDES: Being a self-taught barista and roaster, what were some of the pivotal moments or challenges that defined your learning curve?
Yasuo Ishii: As a barista, I trusted only my own palate, thinking and adjusting every day based on what I tasted. When it came to roasting, I believed in myself in the same way — but somewhere deep down, there was always a bit of uncertainty. The breakthrough moment came when Takayuki Ishitani, a legendary barista champion in Japan, recognised my work and entrusted me with roasting his coffee. That was a major turning point for me. It was the moment I realised, "Ah, the style I’ve been pursuing was right after all." Of course, the ultimate answer is always within myself, but being recognised by such a legend gave me the confidence to fully embrace my own style.
HUDES: You’ve mentioned that coffee has a "supporting role" in people's lives. How do you balance creating a product that's both exceptional and seamlessly integrates into daily routines?
Yasuo Ishii: Perhaps "supporting role" wasn’t the perfect way to put it. Maybe "being alongside" is closer to what I really meant. I genuinely believe that coffee has the power to change people's lives.
HUDES: Your commitment to sustainability, such as switching to compostable packaging, reflects a broader responsibility. How do environmental considerations influence your business decisions?
Yasuo Ishii: In the end, although we made the attempt, we couldn't achieve the results we wanted in relation to our slogan, "Quality First." Of course, we want to manage the business with the greatest care for the environment, but because the direction started to shift, we decided to use BPA-free plastic materials that minimise environmental risk. Currently, we are developing aluminium-laminated bags to further enhance quality.
HUDES: You've expressed a desire to become a world roasting champion and build a brand that lasts a century. What steps are you taking to realize these ambitions, and how do you measure progress?
Yasuo Ishii: I'm grateful to be recognised globally even without holding any major titles. Now, I want to give back to coffee by competing in the Brewers Cup — the very filter coffee competition that inspired me to enter the industry — and achieving visible results. I hope to become a goal for the next generation to look up to.
Even now, as an owner, I continue to work behind the bar, witnessing moments when coffee changes people’s lives. By becoming a champion, I want to move and inspire even more people.
In terms of roasting, I feel that our coffee has already started to speak for itself, and the taste is being well received. Now, I'm focusing heavily on brewing, aiming for a level where nothing more needs to be said.
At the core, I want to help those who are struggling — that’s what I believe is my true mission.
HUDES: Mentorship and community seem integral to your journey. How do you envision nurturing the next generation of coffee professionals?
Yasuo Ishii: First, I want to earn the title of being the best in the world in a visible way, so that coffee is not only something people drink and enjoy, but something that proves to be the best in the world. This is the true message I want to pass on to the next generation.
HUDES: In a rapidly evolving coffee industry, how do you stay true to your roots while embracing innovation?
Yasuo Ishii: I always have the mindset that maintaining the status quo leads to decline, so I am constantly seeking the best possible way forward, always striving for improvement.
HUDES: Looking back, what advice would you give to your younger self at the start of this journey?
Yasuo Ishii: I’d tell myself, "It’s okay just as you are, trust yourself and keep going."
HUDES: Outside of coffee, what passions or practices keep you grounded and inspired?
Yasuo Ishii: I’d say music. Recently, I’ve been selecting some great tracks in preparation for the Brewers Cup, and I’m looking forward to sharing that with everyone.
HUDES: As someone who has navigated multiple careers and personal transformations, what does success mean to you today?
Yasuo Ishii: I believe you can’t truly know whether you’ve succeeded or not until the moment you die. I think success is being able to look back and say, "It was a good life." To put it differently, I want to continue challenging myself without being satisfied with the current state. (Hudes Magazine)
All photo by Leaves Coffee Roasters for HUDES
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