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Starbucks Japan proves Pumpkin Spice is NOT dead, with a new take for autumn

Oona McGee Sep 8, 2026
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Exclusive lineup breathes new life into the Pumpkin Spice Latte, and serves up other designer beverages too.

There’s been a lot of talk recently about the death of Pumpkin Spice, with experts saying online data indicates the hype for it is over, as many young people turn to other drinks like matcha.

Here in Japan, though, Pumpkin Spice is still alive and kicking, at least at the Starbucks Reserve Roastery Tokyo, where it’s just been unveiled as part of the new autumn lineup.

Created around the theme of “Crafting a Playful Fall“, the five beverages in the range are born from the spirit of “craft exploration” that’s said to be deeply rooted in the Roastery Tokyo. While many will be interested in the new take on Pumpkin Spice, there’ll also be a lot of interest in the Espresso Rosso Tonic, as it was devised by Starbucks’ 19th Coffee Ambassador, Asumi Yamaguchi.

▼ Asumi Yamaguchi, the 19th Coffee Ambassador

▼ Espresso Rosso Tonic (1,178 yen [US$7.55] takeout, 1,200 yen dine-in)

Available at the Main Bar on the first floor, this drink is inspired by the espresso tonic, which Yamaguchi says was her gateway into black coffee, which she now loves. Created when she was competing in the Ambassador Cup, this new beverage combines coffee with brown sugar syrup, cinnamon, and passionfruit tea with a hint of cranberry for layers of unique flavour.

▼ Barrel-aged Pumpkin Spice Latte (1,400 yen, dine-in only)

While we await news of whether Pumpkin Spice will be gracing the menu at Starbucks branches around Japan this autumn, Reserve Roastery Tokyo is showcasing it in a beautiful latte, made with domestically grown pumpkin powder, and the Roastery’s “Whiskey Barrel-Aged Coffee” blend. Topped with iyokan peel, (iyokan is a tangerine-like Japanese citrus fruit), and a dash of cinnamon and nutmeg, this is a very unique drink that breathes new life into pumpkin spice.

Rounding out the autumn lineup are three other intriguing creations, with two tea-based specials up at the Teavana Bar on the second floor.

▼ Kaga Bo Hojicha Gelato & Tea (1,374 yen takeout, 1,400 yen dine-in)

Developed in collaboration with Teavana Bar baristas, this carefully designed beverage features Kaga Bo Hojicha gelato, made in-store. Paired with a fragrant and refreshing Kaga Bo Hojicha tea, a roasted green tea from Ishikawa Prefecture, this drink evolves as the gelato slowly melts, allowing you to enjoy the different dimensions of the roasted tea.

▼ Earl Grey Autumn Tea (Hot/Iced) – 1,080 yen takeout, 1,100 yen dine-in

This tea beverage combines the refreshing, autumnal taste of grapes with Earl Grey tea and spices like cardamom and ginger. The juiciness of the fruit and the elegant aroma of the tea are said to harmonise perfectly, creating a deep and complex flavour with every sip.

The collection is complete with a unique cocktail up at the third floor Arriviamo Bar.

▼ Honey Pear Brew (2,500 yen, dine-in only)

This coffee cocktail, also available in a non-alcoholic version, combines pear, mead (honey wine), and cold brew coffee. The fruity flavour of the pear, the richness of the honey, and the aroma of the cold brew create a delicious blend, ideal for long autumn evenings.

So if you’re looking to keep Pumpkin Spice alive this autumn, the Starbucks Reserve Roastery Tokyo is the place to go. If you prefer to treat your taste buds to different autumnal flavours, the other seasonal drinks in the multi-storey building will take them to new heights, and they’ll all be on the menu for a limited time from 4 September.

Cafe information
Starbucks Reserve Roastery Tokyo / スターバックスリザーブロースタリー東京
Address: Tokyo-to, Meguro-ku, Aobadai 2-19-23
東京都目黒区青葉台2丁目19-23
Open 7 a.m.-11 p.m.
Website

Source, images: Press release
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