October 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 Harvest Ripples
The autumn wind sweeping across the sky, in a golden sea pattern
Persimmon, mascarpone, clove
2 Magnificent Mountain
A blazing peak touching the autumn sky
Pear, sweet potato, cassis
3 Hour of the Dew
Dew in the moonlight, cloaked in a glow
Homemade spice blend, white bean paste, macadamia nuts
4 Fresh Autumn
New fruit blossoming in the crisp fall sun
First-harvest mandarin orange, white wine, sansho, chamomile
5 Bountiful Autumn
The advancing season bestowing plentiful mountain delicacies
Japanese chestnuts, tonka beans, red bean paste
1 Gyokuro Goko
Nurtured by skill, rich and robust flavors flourishing
A Rishouen blend crafted by Naoki Kagata, entered in the Kansai Tea Competition
2 Blend of Yabukita and Kuromoji
Clear and smooth, layered with forest aromas
Grown at the Takanashi Tea Farm in Hadano, Kanagawa Prefecture
3 Dazzling
Visually vibrant, bursting with notes of citrus
Daiyamae sweet potato shochu, homemade gyokuro vodka (absent in mocktail)
Rishouen Gyokuro, Tachibana, lemon, lime, orange
4 Eternity
A scent awakening ancient memories
Saint-Vivant V.S.O.P. Armagnac (absent in mocktail)
Iribancha, spice cordial, orange peel
5 Otorino Mukashi Matcha
Traditional methods teasing out the delicate flavor of stone-ground tea
The favorite at Ryuouen tea shop of the Urasenke school’s fifteenth head, Hounsai.