Japanese Cafe Tsumugi Kintetsu Abeno Harukas
和カフェ Tsumugi 近鉄あべのハルカス店
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This is shaved ice topped with plenty of fresh green-fleshed melon in a melon milk sauce. Inside, there is custard cream and cinnamon-flavored cookies, allowing you to enjoy the changing textures and temperature, making it a dessert-like shaved ice.
Shaved ice made from natural water topped with coconut milk sauce and mango milk sauce, garnished with mango flesh, whipped cream, and monaka. Enjoy the fluffy and crunchy texture of the ice. *A small size is also available.
Shaved ice made from natural spring water topped with a gentle sweet peach milk sauce made from peaches and condensed milk, finished with chunks of white peach and whipped cream. *A small size is also available.
Small size is also available.
Small serving size is also available.
Inside the basket is a Japanese sweets platter where you can compare luxurious Tsugumi sweets. The five-color monaka can only be enjoyed with this menu.
This is a Mont Blanc soufflé pancake with rich chestnut flavor and elegant aroma of rum, featuring brown chestnut cream with astringent skin, blending Japanese and Western styles.
This is a Japanese-style pudding made with real kuzuko, featuring a chewy texture. Please enjoy it with a drizzle of kuromitsu.
A parfait made with white peaches from Yamagata Prefecture. The rich aroma of hojicha, the tartness of rare cheese mousse, and the creamy vanilla ice cream enhance the charm of the white peach, making it a seasonal Japanese sweet.
You can enjoy various sweets based on matcha. It is filled with rich flavors, including soy milk pudding, the texture of monaka, warabi mochi, and matcha mousse.
A rich matcha terrine made with Ise matcha from Mie Prefecture, placed on a chocolate cookie base with a hint of salt, supervised by Daisan Mannendo HANARE.
The gentle sweetness of sweet potato yokan is topped with the refined sweetness of wasanbon sugar and baked to a crisp. It pairs exceptionally well with the saltiness of butter.
A Mont Blanc that highlights the deliciousness of Japanese chestnuts and fragrant roasted soy flour from Hokkaido. It is filled with fresh cream and Hojicha cream from Fukuharu-en.
This is a chazuke made with domestic horse mackerel tataki mixed with a sesame sauce that includes ginger. You can enjoy it as a chazuke by pouring sea bream broth over it.
First, enjoy the grilled eel and egg as they are, cooked over charcoal. Next, savor them with three types of condiments and chopped wasabi. Finally, pour the hojicha scented sea bream broth over it to enjoy as a rice soup.
Enjoy Hiroshima Prefecture fried oysters with original yuzu tartare for a refreshing taste.
Lightly and tenderly fried flounder combined with four types of colorful vegetables (eggplant, okra, red bell pepper, onion) and topped with black vinegar sauce, green onions, and sesame.
This is a chicken nanban with a refreshing flavor of oba. The special tartare sauce enhances its deliciousness.
A Japanese style hamburger finished in a hot skillet. The sauce with soy sauce koji pairs perfectly.
Scallops and eggplant are paired with a rich burnt soy sauce and butter sauce. This pasta features three types of condiments that add a flavorful accent.
We finished it in a Japanese style with a carbonara sauce enhanced with sea bream broth. It is beautifully garnished with cod roe, egg yolk, and perilla leaves.
This is a refreshing pasta dish combining avocado and small shrimp with a fragrant perilla sauce.
This is a Japanese black tea with a refreshing aftertaste, enhanced with the acidity of passion fruit added to mango juice.
This is a refreshing carbonated drink with the sweetness of yuzu tea and the aroma of mint. Please pour the accompanying tea sauce over it before enjoying.
This is a 100% red tea of the variety 'Benifuki', which is also known as a phantom tea created by crossing Assam tea leaves 'Benihomare' and Darjeeling. It is characterized by the unique astringency of black tea and a strong fermented aroma.
This warm tea has a rich flavor from the first stem tea produced in Kagoshima Prefecture. Unlike usual methods, it is carefully roasted at a low temperature using far infrared heat, ensuring that the core of the stems is thoroughly cooked, resulting in a refined roasted aroma.
Kabuse tea, which is shaded from strong sunlight before harvesting, has less astringency and its unique flavor and umami are strongly enhanced. By extracting at the optimal temperature and time, these characteristics are brought out strongly.
This is a cold tea made from Kagoshima Prefecture's first stem tea, which has a rich flavor. Unlike usual methods, it is carefully roasted at low heat using far infrared rays, ensuring that the core of the stems is thoroughly cooked, resulting in a refined roasted aroma.
Tea that is produced by steaming more deeply than regular sencha is called deep steamed tea, and by serving it cold, the flavor becomes even more enhanced. Enjoy the unique blend of three types of tea leaves.
Always energetic and vigorous
Refreshing lemon aroma
Refreshing and light feeling
Relax when you feel stressed
Supports a feminine glow
This is a latte that allows you to enjoy the taste and flavor of matcha made with frothed matcha and milk.
Rich matcha combined with milk and black syrup.
Added special jelly made from tea leaves from Fukurofu Mukashien.
A cup that allows you to simply enjoy the taste of matcha.
This is a latte that you can enjoy the roasted flavor of hojicha and the creaminess of milk.
We combined fragrant hojicha with milk and black honey.
We added a special jelly made from tea leaves from Fukurofu Mukashinen.
A soda mixed with Chita whiskey, characterized by a light taste and a subtly sweet aroma that pairs well with 'Japanese ingredients'.
This product is a non-alcoholic beer-flavored beverage.
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