Kajuaru Ni Kome

<Specialty> Smoked Daikon and Two-Color Shiba Pickles Tartare

With specialty bonito flakes

Only 3 minutes of freshness! Made fluffy with plenty of egg whites. It looks a bit like a pancake, but it has the rich flavor of dorayaki. The red bean paste (chunky) is original from Kineya in Ashiya. A dorayaki with plenty of espuma, black syrup, and soybean flour.

Uses the fragrant matcha from Kyoto's specialty tea shop, Matcha YUGEN. This dish incorporates matcha even in the cream, offering a unique aroma that cannot be experienced in a typical dorayaki.

Made without wheat flour, using rice flour instead. It has a mild sweetness with the aroma of amazake lingering in the aftertaste.

Instead of brandy, we use sake kasu. The rich flavor that lingers makes you forget the time.

All menu items are an additional 100 yen on Saturdays, Sundays, and holidays. The restaurant will close as soon as the rice cooked on the day runs out.