Kuzuha Saryo
葛葉茶寮
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A fusion of refined Kyoto-style obanzai and exquisite Gunma udon
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This course allows you to enjoy "Obanzai" supervised by Setsuko Sugimoto, a Kyoto cuisine researcher, and udon noodles from Jyoshu, a wheat-producing region.
This course allows you to enjoy "Obanzai" supervised by Setsuko Sugimoto, a Kyoto cuisine researcher, and udon noodles from Jyoshu, a wheat-producing region.
You can choose your favorite noodle.
This sake is made by Kondo Brewery in Omama, Gunma, using low-temperature long-term fermentation, resulting in a dry finish with a rich aroma and a vibrant sake quality.
This is a fine local sake made from Yamada Nishiki rice polished to 40% from Kondo Brewery in Gunma, featuring an elegant ginjo aroma.
A flavor that pairs well with Kyoto cuisine made with the famous water from Fushimi Nanai.
A simple flavor of red peas and white agar. Served with black syrup from Kyoto 'Kitao'.
A simple flavor of red peas and white agar jelly, served with vanilla ice cream and drizzled with black syrup from Kyoto's Kitakawa.
Two seasonal obanzai dishes and your choice of noodles.
The specialty of Kiryu, 'Himokawa Udon.' The wheat flour used is 100% from Gunma Prefecture. A specially blended flour for Kaiseki Himokawa is used. The unique 'chewy texture' and 'smooth mouthfeel' characteristic of Gunma Prefecture wheat stand out.
A premium dried noodle of 'Joshu Te-buri Udon' loved for over 40 years in the local Gunma area. The flour used is 100% Gunma Prefecture wheat. It has the unique elasticity of dried noodles and a smooth texture characteristic of Gunma Prefecture wheat.
This is soba made from freshly ground buckwheat, featuring a refreshing and juicy texture. (Starting June 3rd)
This rolled omelette is filled with plenty of dashi made from carefully selected eggs. It is a Kyoto-style rolled omelette with a restrained sweetness.
Crispy vegetable kakiage fried in tempura batter with rice flour.
