Kyoto is easy ground for visiting hojicha shops. Here too, what follows stays inside each shop's official information. The way tea is served differs from place to place, and looking at that first saves a wasted trip — some of these are takeaway only. Please confirm the serving format on the shop's official site before you set out.
HOHO HOJICHA: two branches, two different visits
HOHO HOJICHA lists both its Uji main store and its Kyoto Station Hachijo exit store on its official site. The Hachijo exit store is stated plainly as takeaway only, and the menu page keeps the two apart: eat-in and takeaway for the Uji main store, and a separate menu for Hachijo. What you can do differs by branch.
In practice that means the branch you choose depends on whether you want to sit down or to pick something up between trains. The specific drinks and sweets are set out in image menus, and could not be read from the official text, so that is worth confirming in the shop itself. Where we could not read something, we say so rather than filling it in.
Gosho-minami: a workshop where roast levels sit side by side
Tokyo Wasabo states on its official site that it moved from Tokyo to Gosho-minami in Kyoto. The reason it gives for insisting on roasting in-house is that it wants to deliver the aroma of tea just off the roaster. It offers three teas at different degrees of roast — LIGHT, MEDIUM and DEEP. Naming them by roast level makes the difference easy to follow before you have tasted anything.
The shop calls itself a tea workshop where hojicha takes the lead, and it also runs hojicha roasting classes. For anyone who wants to taste what roasting changes, that makes it an unusually legible starting point. The name still carries 'Tokyo', so allow for that when you search for it. It is presented as workshop and tearoom together.
Wazuka: choosing a producing area's tea inside the area
Okeriki Chaten is a select shop in Wazuka devoted to hojicha. It says it stocks a wide range of hojicha that Wazuka's own tea farmers have produced through to the roasting stage, and that it sells them in small quantities from 30 g. That suits anyone who wants to try several rather than commit to one pack. You end up choosing a region's tea inside the region itself.
The shop also says it began 'engawa kissa' — tea on the veranda — because it wanted to offer a stretch of time in which you can take a deep breath. Choose in the producing area, then sit down and drink. Worth remembering when you want to change the pace of a trip; the word veranda appears in the shop's own wording.
Four places, four different visits
Put the four together and what separates them is not the tea so much as what the visit is for. Uji is where you sit down; the Hachijo exit is where you pick something up between trains; Gosho-minami is where roast levels are named and can be compared; Wazuka is where you choose inside the producing area and then stay a while.
Two of the four state the serving format plainly — the Hachijo exit store as takeaway only, and the Uji main store as eat-in and takeaway. For the specific drinks and sweets, the official text stops short, which is why they are not listed here. Look at the shop's own wording on the day, and treat that as the reference.