Sakura Afternoon Tea

■Japanese Sweets Featuring Abundant Cherry Blossoms
・Sakura Tart
・Sakura Mochi
・Sakura Petit Gateau
・Fromage Blanc with Cherry Blossom Kudzu Sauce
・Sakura Parfait
・Sakura Raw Chocolate
・Sakura Sable
・Sakura Marshmallows

■Savory Items
・Fish Roe Simmered with Ginger
・Fried Aralia Sprouts
・Shinshu Salmon Sakura Sushi
・Egg Sandwich
・Celery and Chrysanthemum Greens with Sesame Dressing
・Yomogi Fu Dengaku

・Charcoal-Grilled
Narumi Mochi with Sansho Pepper Sauce

【Drinks】
9 Tea Free Flow (90 minutes)

A demonstration of smoke gun and montage techniques, finished right before your eyes by the pastry chef.
Enjoy a special weekend-only cherry blossom experience, savored like a kaiseki meal, accompanied by tea pairings tailored to each dish.
*Starts at 12:00

Sakura Afternoon Tea

■Japanese sweets using plenty of cherry blossoms:
・Sakura tart
・Sakura mochi
・Sakura petit gâteau
・Fromage blanc with cherry blossom kudzu sauce
・Sakura parfait
・Sakura raw chocolate
・Sakura sable
・Sakura marshmallow

■Savory items:
・Fish roe simmered with ginger
・Fried cod sprouts in minced flour
・Shinshu salmon sakura sushi
・Egg sandwich
・Celery and chrysanthemum greens with sesame dressing
・Yomogi-fu dengaku
・Charcoal-grilled Narumi mochi with sansho pepper sauce

【Drinks】
Tea pairing

A demonstration of smoke gun and montage techniques, finished right before your eyes by the pastry chef.
Enjoy a special cherry blossom experience on weekends only, savored like a kaiseki meal, accompanied by tea pairings tailored to each dish.
*Starts at 2:30 PM

Sakura Afternoon Tea

■Japanese sweets using plenty of cherry blossoms
・Sakura tart
・Sakura mochi
・Sakura petit gâteau
・Fromage blanc with cherry blossom kudzu sauce
・Sakura parfait
・Sakura raw chocolate
・Sakura sable
・Sakura marshmallow

■Savory items
・Fish roe simmered with ginger
・Fried cod sprouts in minced flour
・Shinshu salmon sakura sushi
・Egg sandwich
・Celery and chrysanthemum greens with sesame dressing
・Yomogi-fu dengaku
・Charcoal-grilled Narumi mochi with sansho pepper sauce

【Drinks】
Tea pairing

Matcha Afternoon Tea

[Sweets]
* Matcha Chocolate
* Matcha Pudding and Matcha Jelly
* Matcha Warabi Mochi
* Matcha Dorayaki
* Matcha French Toast
* Matcha Yuzu Mont Blanc
* Matcha Yokan
* Passion Fruit and Mango Matcha Crepe

Charcoal Grilled
* Skewered Dango (Mitarashi and Matcha An)

[Savory]
* Cucumber and Enoki Mushroom Salad with Sesame Vinegar Dressing
* Green Onion and White Fish Salad with Miso Dressing
* Pickled Kinukatsugi, Bayberry, Edamame, and Cauliflower in Tosa Vinegar
* Deep-fried Young Ayu Fish Rice Crackers

[Drinks]
9 Tea Free Flow (90 minutes)

An afternoon tea in a kaiseki style, prepared right before your eyes by our pastry chef.

Enjoy a special weekend-only matcha experience, savored like a kaiseki meal, with tea pairings tailored to each dish.

*Starts at 12:00 PM

【Matcha Afternoon Tea】

Appetizer: Cucumber and Enoki Mushroom with Sesame Vinegar Dressing
Cauliflower Pickled in Tosa Vinegar, Bayberry, Edamame

Dessert Appetizer: Matcha Pudding and Matcha Jelly with Raspberry Foam
Matcha Yuzu Mont Blanc, Matcha Crepe

Palate Cleanser: Green Onion and White Fish with Miso Dressing
Fried Young Ayu Fish with Rice Crackers, Cauliflower Pickled in Tosa Vinegar

Main Course: Matcha French Toast

Charcoal Grilled: Dango Skewer (Mitarashi and Matcha Anko)

Main Course: Matcha Warabi Mochi

Petits: Matcha Dorayaki, Matcha Yokan, Matcha Chocolate

【Drinks】
Tea Pairing

An afternoon tea in a kaiseki style, prepared right before your eyes by our pastry chef.

Enjoy a special weekend-only matcha experience, savored like a kaiseki meal, with tea pairings tailored to each dish.

*Starts at 2:30 PM

【Matcha Afternoon Tea】

Appetizer: Cucumber and Enoki Mushroom Salad with Sesame Vinegar Dressing
Pickled Cauliflower in Tosa Vinegar, Bayberry, Edamame

Dessert Appetizer: Matcha Pudding and Matcha Jelly with Raspberry Foam
Matcha Yuzu Mont Blanc
Matcha Crepe

Palate Cleanser: Green Onion and White Fish Salad with Miso Dressing
Fried Young Ayu Fish with Rice Crackers
Pickled Cauliflower in Tosa Vinegar

Main Course: Matcha French Toast

Charcoal Grilled: Dango Skewer (Mitarashi and Matcha Anko)

Main Course: Matcha Warabi Mochi

Petits: Matcha Dorayaki, Matcha Yokan, Matcha Chocolate

【Drinks】
Tea Pairing

Enjoy a kaiseki meal that captures the changing seasons, followed by a special evening of geisha and maiko dancing on the Noh stage.
On limited dates, we have prepared a special plan that allows you to watch a geisha and maiko performance on the Noh stage free of charge.
This premium plan places emphasis on flavor, allowing you to savor a seasonal kaiseki meal made with local ingredients.
Enjoy a feast of flavors and art with all your senses.

★Seasonal Kaiseki Cuisine Using Local Ingredients

Before:
Simmered Fish Roe with Ginger, Firefly Squid and Angelica Yolk with Vinegar, Deep-fried Cod Sprouts in Minced Meat Powder
Shinshu Salmon Sushi, Seriola and Shungiku with Sesame Dressing, Yogurt and Wheat Flour Dengaku, Steamed New Onion

Soup
Spiny Lobster with Kudzu, Clams with Bamboo Shoots,
Sakura Daikon Radish, Sakura Carrot, Rape Blossoms, and Leaf Buds

Fresh
3 Garnishes
Soy Sauce Koji and Onion Dressing

Meat
Japanese Black Beef Fillet Steak
3 Types of Grilled Vegetables
Black Shichimi salt, wasabi, and Akegarashi (autumn mustard greens)

Hot
Steamed Spanish mackerel with cherry blossoms, sea urchin, kogoumi (frying scallops), and lily petal root
Salted flowers, wasabi, and silver bean paste

Fried
Prawn, scallops, and fried rice crackers, with three kinds of vegetables
Kyoto salt

Rice with bamboo shoots and young shoots, cherry shrimp
Miso soup, pickles

Sweet
Sakura ice cream and bean paste monaka (monaka sandwich)
Strawberry cream tart, strawberry

★Menu changes from May

★Geisha and maiko performance (Noh stage; performance begins at 7:00 PM, ends around 7:45 PM)
*In case of rain, the performance will be held in the lobby or restaurant

★Photography available after the performance
*Please refrain from touching the geisha and maiko's bodies or their costumes (kimono, etc.) when viewing or taking photos.

★This plan is available only on the dates listed below.
[Event Dates]
March 14th (Sat)
April 11th (Sat)
April 25th (Sat)
May 9th (Sat)
May 23rd (Sat)

<Menu from March 4th> *Menus may change depending on the season.

Before
Simmered fish roe with ginger, Firefly squid and angelica egg yolk with vinegar, Deep-fried cod sprouts in minced flour
Shinshu salmon sushi, celery and chrysanthemum dressed with sesame, mugwort gluten dengaku, steamed new onion and egg

Soup
Clams, bamboo shoots
Sakura daikon radish, cherry carrots, rape blossoms, kinome

Fresh
Two kinds of garnish
Soy sauce, koji, and onion dressing

Meat
Yonezawa beef aitchbone steak
Three kinds of grilled vegetables
Black shichimi salt, wasabi, and akegarashi

Hot
Steamed Spanish mackerel with cherry blossoms, kogoumi (foxtail millet), petal lily root
Salted flowers, wasabi, and silver bean paste

Simmered
Bamboo shoot and young shoot rice, boiled whitebait
Miso soup, pickles

Sweet
Sakura ice cream and bean paste monaka
Strawberry

<Menu from March 4th> *Menus may change depending on the season.




Simmered Fish Roe with Ginger, Firefly Squid and Angelica Yolk with Vinegar, Deep-fried Cod Sprouts with Minced Meat Powder
... Dressing

Meat
Wagyu Beef Fillet Steak
Three Types of Grilled Vegetables
Black Shichimi Salt, Wasabi, and Akegarashi

Hot
Steamed Spanish Mackerel with Cherry Blossoms, Sea Urchin, Kogoumi, and Lily Petal Root
Salted Flowers, Wasabi, and Silver Bean Paste

Fried
Prawn, Scallops, and Fried Rice Crackers
Three Types of Vegetables
Kyoto Salt

Tame
Bamboo Shoot and Young Sprout Rice, Sakura Shrimp
Miso Soup, Pickles

Sweet
Sakura Ice Cream and Bean Paste Monaka
Strawberry Cream Tart, Strawberries

<Menu from March 4th> *Menus may change depending on the season.

Before
Simmered fish roe with ginger, Firefly squid and angelica egg yolk with vinegar, Deep-fried cod sprouts in minced flour
Shinshu salmon sushi, celery and chrysanthemum dressed with sesame, mugwort gluten dengaku, steamed new onion and egg

Soup
Clams, bamboo shoots
Sakura daikon radish, cherry carrots, rape blossoms, kinome

Fresh
Two kinds of garnish
Soy sauce, koji, and onion dressing

Meat
Yonezawa beef aitchbone steak
Three kinds of grilled vegetables
Black shichimi salt, wasabi, and akegarashi

Hot
Steamed Spanish mackerel with cherry blossoms, kogoumi (foxtail millet), petal lily root
Salted flowers, wasabi, and silver bean paste

Simmered
Bamboo shoot and young shoot rice, boiled whitebait
Miso soup, pickles

Sweet
Sakura ice cream and bean paste monaka
Strawberry

<Menu from March 4th> *Menus may change depending on the season.




Simmered Fish Roe with Ginger, Firefly Squid and Angelica Yolk with Vinegar, Deep-fried Cod Sprouts with Minced Meat Powder
... Dressing

Meat
Wagyu Beef Fillet Steak
Three Types of Grilled Vegetables
Black Shichimi Salt, Wasabi, and Akegarashi

Hot
Steamed Spanish Mackerel with Cherry Blossoms, Sea Urchin, Kogoumi, and Lily Petal Root
Salted Flowers, Wasabi, and Silver Bean Paste

Fried
Prawn, Scallops, and Fried Rice Crackers
Three Types of Vegetables
Kyoto Salt

Tame
Bamboo Shoot and Young Sprout Rice, Sakura Shrimp
Miso Soup, Pickles

Sweet
Sakura Ice Cream and Bean Paste Monaka
Strawberry Cream Tart, Strawberries

We offer exquisite Japanese cuisine, prepared by Chef Ken Sugisawa of the renowned Kyoto restaurant "SEN."

• Dates: 3/26・4/9・4/16・5/7・5/14
• Time: 6:30 p.m. Starting all at once (If we can not confirm your arrival by 18:30, your reservation will be cancelled.)
• Seating: Counter seats only

<Menu from April 28th> *Contents may change depending on the season

Appetizer: Cucumber and Enoki mushroom with sesame vinegar dressing, Scallion and white fish with miso dressing, Taro stems and Mozuku seaweed in vinegar
Boiled taro, Fried young sweetfish crackers, Grilled baby corn, Edamame, Bayberry
Cauliflower pickled in Tosa vinegar

Soup: Pike conger with kudzu starch, Egg tofu
Okra puree
Yuzu zest, Plum paste

Fresh: 2 kinds
Garnish

Meat: Yonezawa beef sirloin
3 kinds of grilled vegetables
Black shichimi salt, Wasabi, Akegarashi (Japanese mustard)

Warm: Deep-fried round eggplant in broth
Herring, Sliced scallions, Red grated radish

Finish: New ginger rice, Salmon flakes, Pea sprouts
Miso soup, Pickles

Dessert: Roasted green tea ice cream
Black syrup, Shiratama (rice flour dumplings), Kinako (roasted soybean flour)

<Menu from April 28th> *Contents may change depending on the season

Appetizer: Cucumber and Enoki mushroom with sesame vinegar dressing, Scallion and white fish with miso dressing, Taro stems and Mozuku seaweed in vinegar
Boiled taro, Fried young sweetfish crackers, Grilled baby corn, Edamame, Bayberry
Cauliflower pickled in Tosa vinegar

Soup: Pike conger with kudzu starch, Egg tofu, Sea urchin
Okra puree
Yuzu zest, Plum paste

Fresh: 3 kinds
Garnish

Meat: Japanese Black Wagyu beef fillet
3 kinds of grilled vegetables
Black shichimi salt, Wasabi, Akegarashi (Japanese mustard)

Warm: Fried round eggplant in broth
Herring, Sliced scallions, Red grated radish

Fried: Kuruma shrimp, 3 kinds of vegetables
Kyoto salt

Finish: New ginger rice, Salmon, Pea sprouts
Miso soup, Pickles

Dessert: Hojicha ice cream
White miso castella cake