The Scoop
Saero is a compact specialty cafe inside the Spring Arcade Building on South Spring Street. Its owner Instagram documents an October 2025 soft opening and now lists daily 8am to 4pm hours. The current menu centers on first-harvest matcha stone-milled in Uji, Kyoto. Saero uses organic brown sugar in its sweetened matcha drinks and makes the strawberry syrup and signature cream used in its einspanners. The six-drink matcha menu runs from an unsweetened hand-whisked tea and a dairy-adjustable latte to a cream-topped layered matcha, plain and strawberry matcha einspanners, and a yuzu matcha tonic. Seating extends into the covered arcade directly outside the signed storefront.
Location
541 S Spring St, Unit 130, Los Angeles, CA 90013Matcha Flavors
Matcha Menu
Layered Matcha
Matcha beverage with matcha cream top. The matcha is first-harvest and stone-milled in Uji, Kyoto, and the drink is sweetened only with organic brown sugar.
Matcha Einspanner
Matcha beverage topped with Saero's signature cream. The matcha is first-harvest and stone-milled in Uji, Kyoto, and the drink is sweetened only with organic brown sugar.
Ddalgi Matcha Einspanner
Organic house-made strawberry syrup with matcha, Saero's signature cream, and dried strawberries. The matcha is first-harvest and stone-milled in Uji, Kyoto, and the drink is sweetened only with organic brown sugar.
Matcha Latte
Matcha with a choice of dairy. The matcha is first-harvest and stone-milled in Uji, Kyoto, and the drink is sweetened only with organic brown sugar.
Yuzu Matcha Tonic
Ceremonial matcha with yuzu syrup and tonic water, topped with a dried lemon slice. The matcha is first-harvest and stone-milled in Uji, Kyoto.
Unsweetened Matcha Tea
Hand-whisked, unsweetened ceremonial matcha tea made with first-harvest matcha stone-milled in Uji, Kyoto.
