【スイーツ】
ピスタチオバターサンド　/ フランボワジエ
フロマージュフレ水尾の柚子　/　イチゴとピスタチオ羊羹
おはぎ青のり　/　クレープ座布団抹茶
ヴェリーヌピスタチオプリン　イチゴソース　/　ベリーモンブラン
抹茶汁粉の白玉ぜんざい　京都産オリーブオイル

【炭焼】
串団子　白　ヨモギ
抹茶餡　ベリー餡


【セイボリー】
柿と芹の胡桃掛け　慈姑煎餅と銀杏　帆立蕪卸し和え　　
高菜いくら寿司　辛子蓮根　クリームチーズ粕漬け


【ドリンク】
ティーフリーフロー ９０分

Made with yuzu from Mizuo, Kyoto, the "Fromage Frais" boasts a refreshing yuzu aroma and is a dish that harmonizes the mellow richness of cream cheese and fromage blanc. The gentle sweetness of the cheese and the subtle acidity of the yuzu create an elegant and sophisticated taste.
The "White Sesame Ohagi" is a Japanese sweet made with white sesame seeds layered on top of mitarashi bean paste. The gentle sweetness of the homemade bean paste inside the ohagi and the fragrant mitarashi bean paste combine to create a rich flavor that spreads throughout your mouth.

We also offer six savory dishes made with seasonal ingredients.

■Sweets
White Chocolate Butter Sandwich
Framboisier
Fromage Frais Mizuo Yuzu
Strawberry and Vanilla Yokan
Berry Shiruko and Shiratama Zenzai with Maeda Olive Farm Olive Oil
Ohagi (Rice Balls) with White Sesame Seeds
Croup Cushion
Berry Mont Blanc
Verrine Soy Milk Pudding with Strawberry Sauce

Dumpling Skewers (White and Mugwort)

■Savory
Seasonal Platter (6 Varieties)

*All photos are for illustrative purposes only. Menu and contents are subject to change without notice.

From January 1st to 3rd, we will also be serving "Ozoni," a Kyoto-style dish made with white miso, allowing you to savor the flavors of the New Year.

Our "Fromage Frais," made with yuzu from Mizuo, Kyoto, has a refreshing yuzu aroma and is a dish that harmonizes the mellow richness of cream cheese and fromage blanc. The gentle sweetness of the cheese and the subtle acidity of the yuzu create an elegant and sophisticated flavor.
Our "White Sesame Ohagi" is a Japanese sweet made with white sesame seeds layered on top of mitarashi bean paste. The gentle sweetness of the homemade bean paste inside the ohagi and the fragrant mitarashi bean paste combine to create a rich flavor that spreads throughout your mouth.

We also offer six savory dishes made with seasonal ingredients.

■Sweets
White Chocolate Butter Sandwich
Framboisier
Fromage Frais Mizuo Yuzu
Strawberry and Vanilla Yokan
Berry Shiruko and Shiratama Zenzai with Maeda Olive Farm Olive Oil
Ohagi (Rice Balls) with White Sesame Seeds
Croup Cushion
Berry Mont Blanc
Verrine Soy Milk Pudding with Strawberry Sauce

Dumpling Skewers (White and Mugwort)

■Savory
Seasonal Platter (6 Varieties)

*All photos are for illustrative purposes only. Menu and contents are subject to change without notice.

Made with yuzu from Mizuo, Kyoto, the "Fromage Frais" boasts a refreshing yuzu aroma and is a dish that harmonizes the mellow richness of cream cheese and fromage blanc. The gentle sweetness of the cheese and the subtle acidity of the yuzu create an elegant and sophisticated taste.
The "White Sesame Ohagi" is a Japanese sweet made with white sesame seeds layered on top of mitarashi bean paste. The gentle sweetness of the homemade bean paste inside the ohagi and the fragrant mitarashi bean paste combine to create a rich flavor that spreads throughout your mouth.

We also offer six savory dishes made with seasonal ingredients.

■Sweets
White Chocolate Butter Sandwich
Framboisier
Fromage Frais Mizuo Yuzu
Strawberry and Vanilla Yokan
Berry Shiruko and Shiratama Zenzai with Maeda Olive Farm Olive Oil
Ohagi (Rice Balls) with White Sesame Seeds
Croup Cushion
Berry Mont Blanc
Verrine Soy Milk Pudding with Strawberry Sauce

Dumpling Skewers (White and Mugwort)

■Savory
Seasonal Platter (6 Varieties)

*All photos are for illustrative purposes only. Menu and contents are subject to change without notice.

This is the menu starting November 4th.

[Appetizers]
Persimmon and Celery with Walnuts, Jiko Rice Crackers and Ginkgo Nuts, Scallops and Turnips
Takana and Salmon Roe Sushi, Mustard Lotus Root, Monkfish Liver Tofu, Cream Cheese and Lees Pickled

[Soup]
Light Kudzu Sauce, Crab Meatballs, Daikon Radish, Carrot, White Maitake Mushroom, Mibuna Greens, Dewy Ginger

[Fresh]
Three Types of Garnish: Soy Sauce Koji and Onion Dressing

[Grilled]
Japanese Black Beef Fillet Steak, Three Types of Grilled Vegetables, Black Shichimi Salt, Wasabi, and Akegarashi

[Hot]
Steamed Cloudfish Eggs, Green Onion Sauce with Asatsuki

[Fried]
Prawn and Fish Rolled in Nori Seaweed
Fried Shrimp and Potato Rice Crackers, Maitake Mushrooms, and Kidney Beans

[Simmered]
Nodoguro and Burdock Rice
Miso Soup Pickles

[Sweet]
Sake lees mousse with yuzu jelly, matcha ice cream, and monaka wafers

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

[Appetizer]
Persimmon and Celery with Walnuts, Jiko Rice Crackers and Ginkgo Nuts, Scallops and Turnips Dressed with Dried Scallops
Takana and Salmon Roe Sushi, Mustard Lotus Root, Monkfish Liver Tofu, Cream Cheese and Lees Pickled

[Soup]
Light Kudzu Sauce, Crab Meatballs, Daikon Radish, Carrot, White Maitake Mushroom, Mibuna Greens, Dewy Ginger

[Fresh]
Two Types of Garnish: Soy Sauce Koji and Onion Dressing

[Grilled]
Yonezawa Beef Aitchbone
Three Types of Grilled Vegetables, Black Shichimi Salt, Wasabi, Akegarashi

[Hot]
Steamed Cloudfish Eggs with Green Onion Sauce, Asatsuki

[Simmered]
Tanba Chicken and Burdock Rice, Miso Soup, Pickles

[Sweet]
Sake Lees Mousse with Yuzu Jelly, Fruit