【Beverages】 · Rooibos tea (cold) A caffeine-free tea with a subtle sweetness and refreshing taste; pairs well with Japanese cuisine.
· Sencha tea (hot) Balances a refreshing aroma, umami, and just the right amount of astringency.
· Roasted green tea (hot or cold) Roasting the tea leaves softens their bitterness and astringency; when paired with sweet desserts, its nutty flavor truly shines.
· Matcha tea (hot) Matcha’s deep bitterness complements the sweetness of red bean paste, the richness of dairy products, and the nuttiness of nuts—enhancing each other’s flavors.
· Sweets Moon-viewing rabbits / Sweetened lemon slices under the full moon / Osaka Castle mochi (red bean paste with cream cheese) / Macarons with dried apples and sweet miso / Roasted chestnuts in syrup / Matcha swirl water yōkan / Matcha roll cake / Coconut jelly with sweet rice wine / Dried persimmons / Sweet potatoes / Cassis yōkan / Warabi mochi (with soybean flour or matcha) / Chestnut-flavored pie / Mont Blanc / Apple fruit paste / Zenzai with salted kelp
· Savory items Hand-rolled sushi (smoked salmon & ikura, prosciutto & figs, beef & maitake mushrooms, persimmon & scallops) / Long yam with plum and wasabi
【Drinks】 · Jasmine tea (cold) The refreshing, delicate fragrance and clean taste of jasmine make this tea perfect for relaxing moments. Since it’s brewed from tea leaves, it pairs wonderfully with Japanese cuisine.
· Sencha (hot) A well-balanced flavor featuring a fresh aroma, rich umami, and just the right amount of astringency.
· Roasted green tea (hot or cold) Roasting the tea leaves softens their bitterness and astringency; when paired with sweet desserts, its toasty notes become even more pronounced.
· Matcha (hot) The deep bitterness of matcha complements the sweetness of red bean paste, the richness of dairy products, and the nutty flavors—enhancing each other beautifully.