然美然美

  • Introduction
  • Menu
  • Reservations
  • Craftsmanship
  • JP | EN
  • Introduction
  • Menu
  • Reservations
  • Craftsmanship
  • JP | EN

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.