February Courses
Sweets combining tradition and innovation, created through the skill of a Japanese confectionery craftsman of long standing. Japanese tea and cocktails using painstakingly selected tea leaves. Enjoy paired courses, choosing from five sweets and five Japanese teas
1 Light Snow
Under the remaining snow, the first stirrings of spring emerge.
Cream cheese, White chocolate, White bean paste, Yuzu
2 Subtle Light
The morning’s outline
vanishing in a moment.
Elderflower, Juniper berry, Ruby grapefruit
3 Sprouting Green
Amid the winter-worn land,
the first stirrings of spring emerge.
Pistachio, Raspberry, Blonde chocolate, Rosemary
4 Songbird of Spring’s Approach
As the snow recedes,
springtime melodies echoing across the peaks
Strawberry, Bean paste, Cardamon
5 Lingering essence
White echoes
of the fading season.
kinako, Apricot, Hazelnuts, Chocolate
1 Betsujo Gyokuro, Karigane
The delicate lightness of stem tea,
paired with a clear sweetness.
Stem Gyokuro by Risyoen
2 Roasted Green Tea Blend Eiryo
A hidden hint of flowers in the deeply roasted aroma.
Hojicha, Rose, Chamomile
3 Garden of Deep Winter
In the colorless garden, buds slumber, awaiting their spring.
Iribancha, Clove, Vanilla, Egg white
Chivas Regal Cristalgold(absent in mocktail)
4 Harbinger
Upon the frozen vista, whispers of color emerge.
Sencha, Strawberry, Lemongrass
Kyoto dry Gin Kinotea(absent in mocktail)
5 Seiyunoshiro Matcha
A serene harmony of matcha,
cherished by tea masters through the ages.
A tea favored by Yuyusai, the fifteenth head of the Omotesenke school, crafted by Ryuouen.