There are countless details I could use to explain how special Coracle is, but let’s start with the toast. Not because it’s made from shokupan, the Japanese milk bread that’s cloud-fluffy and snow-white. Nor because the loaf is cut into fat blocks that greedily soak up butter. But because it’s grilled over binchotan, a clean-burning Japanese charcoal, smouldering in a benchtop burner at this utterly singular cafe.