SABI Gion

November Courses

The tea confectionery kaiseki at SABI Gion is rooted in the traditions of Japanese confectionery, reimagined through a contemporary sensibility and the spirit of wakon-yosai—Japanese spirit expressed through Western ideas and influences.
While preserving traditional techniques, it incorporates Western ingredients and perspectives, creating a course in which the classical and the contemporary quietly resonate.

1　The Waning Green

A trace of color remains,
and the landscape grows still.

Kogyoku apple, Hatcho miso, Cardamon

2 Fragile Ice

By the clear morning waters,
a fragile veil of ice.

Brown sugar. Orange peel, Apricot, Hazelnut

3 A Symphony of Layers

Hues intertwine,
echoing the changing seasons.

Lily bulb, Raspberry, Pistachio, Vanilla

4 Distant Peaks

Beyond the evening haze,
mountains rest in quiet succession.

Tanba chestnut, Cream cheese, Black pepper

5 Winter Unfolds

A chill upon the fingertips, a season turning.

Seasonal Daifuku.

1 Gyokuro Goko

Woven through history,
rich umami and a lingering,
refreshing aroma.

Uji Gyokuro, carefully selected by Rishouen

2 Winter’s Breath

As the cold wind sweeps by,
the world holds its breath.

Wazuka white tea, crafted by Utena Chaya.

3 Fragrance Afar

Carried by autumn winds,
a fragrance drifts afar.

Sencha, Peach, Osmanthus
G’Vine Gin(absent in mocktail)

4 Timeless

Carved through ages past,
the earth lives on in timeless rhythm.

Iribancha, Orange, Burdock
Michter’s US-1 Rye Whiskey(absent in mocktail)

5 Tamanoshiro Matcha

The quiet craft of stone-milled matcha,
revealed in a moment of stillness.

Tea from Ryuoen, chosen by Master Jimyosai,
14th generation head of the Omote-
senke school.