July 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 Morning Afterglow
Crimson red starting from among the clouds, spreading across the sky
Watermelon, yamecha, rock salt
2 Midsummer
The sun cascading down onto the dazzling golden harvest
Gold rush corn, butter, white bean paste
3 Rays Peeking Through
Twinkle of green leaves reflected on the pure surface of the water
Ibaraking Melon, fresh ginger, almond
4 Fireworks Heard from Afar
Dark of night longing for flowers of light
Chocolate, myoga, grapefruit
5 Ripples
Twilight firmament resounding with the roaring waves
Peach, homemade cream cheese, cacao pulp
1 Rishoen Ujihikari Gyokuro
Superior tea leaves imparting incomparable taste and a striking green hue
First-picked gyokuro of the season from Wazuka
2 Rishoen Tokujo Hojicha
The fragrance and lucid flavor of delicately roasted tea leaves
Crafted mainly from tea leaves grown in Dosenbo, Minami Yamashiro
3 Bright Southern Breeze
The scent of green drifting across the sky at the rainy season’s close
SelvaRey white rum (absent in mocktail)
Rishoen gyokuro
Elderflower, thyme
4 Pleasant Aroma
Fragrance luring silent moments
Homemade iribancha whiskey (absent in mocktail)
Ippodo iribancha
Reduced mirin, lemon, ginger, rosemary
5 Rishoen Matcha Eiryoku
The ghost of bitterness in each sip, and a verdant smoky aroma
Crafted by Naoki Kagata, using mainly Okumidori leaves from Wazuka