Tatsumiya

About the dish】・Rice is produced directly from rice farmers in Akita, and only the amount of rice used is milled to preserve more of the flavor. The finest rice and Uji green tea are served in the now-rare Yanagigyo Lee, made by craftsmen in Toyooka City, Hyogo Prefecture. Homemade green tea cheesecake and seasonal fruits are served after the meal. The traditional technique of "mi-gaegae" is used to make the eel stewed in an inro. It is the symbol of Ujimaru bento and is placed in the center of the box.

Shokado bento: ・・・・・ It means a bento box with a high rimmed lid with cross-shaped compartments inside, each containing sashimi, grilled dish, simmered dish, rice, etc., to be served in a presentable manner. It is a bento box with a high rimmed lid. The bento box is made with a high rim and a lid. This lunch box is made using a large plate made of Asahi ware, which is produced in Uji, and is filled with ingredients and seasonal flavors that can only be found in Uji. Please allow a little time for reservations.

This is our specialty dish, which was born from the concept of "eating" tea instead of "drinking" it, using an abundance of carefully selected matcha green tea, which is unique to Uji, the tea capital of Japan. The "Matcha Tofu", made from raw soybeans, has been highly praised by many customers. This course also allows you to enjoy a new form of "matcha". Matcha cuisine is available only for lunch. Please make sure to make a reservation.

This is our specialty dish, which was born from the concept of "eating" tea instead of "drinking" it, using an abundance of carefully selected matcha green tea, which is unique to Uji, the tea capital of Japan. The "Matcha Tofu", made from raw soybeans, has been highly praised by many customers. This course also allows you to enjoy a new form of "matcha". Matcha cuisine is available only for lunch. Please make sure to make a reservation.

We put our skill and sincerity into the flavor of our ingredients. This course is available for lunch only and allows you to enjoy Kyoto cuisine at your leisure. This course is also available for memorial and congratulatory occasions. Please be sure to make a reservation.

A kaiseki course unique to Uji and Tatsumiya. Enjoy the collaboration of carefully selected matcha green tea and Kyoto-style kaiseki. Matcha Cuisine" at lunch time and "Charaku Yuzen" at night. We hope you will enjoy the new "form" of matcha tea.

A kaiseki course unique to Uji and Tatsumiya. Enjoy the collaboration of carefully selected matcha green tea and Kyoto-style kaiseki. Matcha Cuisine" at lunch time and "Charaku Yuzen" at night. We hope you will enjoy the new "form" of matcha tea.

Kyoto cuisine emphasizes the flow of the season and the seasonality of the season. We are always in pursuit of dishes that resonate with our customers using seasonal ingredients that we purchase daily directly from the production area or from the central market. We are also available for memorial services and celebratory occasions. Please be sure to make a reservation.

Kyoto cuisine emphasizes the flow of the season and the seasonality of the season. We are always in pursuit of dishes that resonate with our customers using seasonal ingredients that we purchase daily directly from the production area or from the central market. We are also available for memorial services and celebratory occasions. Please be sure to make a reservation.

Kyoto cuisine emphasizes the flow of the season and the seasonality of the season. We are always in pursuit of dishes that resonate with our customers using seasonal ingredients that we purchase daily directly from the production area or from the central market. We are also available for memorial services and celebratory occasions. Please be sure to make a reservation.

Kyoto cuisine emphasizes the flow of the season and the seasonality of the season. We are always in pursuit of dishes that resonate with our customers using seasonal ingredients that we purchase daily directly from the production area or from the central market. We are also available for memorial services and celebratory occasions. Please be sure to make a reservation.

Kyoto cuisine emphasizes the flow of the season and the seasonality of the season. We are always in pursuit of dishes that resonate with our customers using seasonal ingredients that we purchase daily directly from the production area or from the central market. We are also available for memorial services and celebratory occasions. Please be sure to make a reservation.

About the dish】・Rice is produced directly from rice farmers in Akita, and only the amount of rice used is milled to preserve more of the flavor. The finest rice and Uji green tea are served in the now-rare Yanagigyo Lee, made by craftsmen in Toyooka City, Hyogo Prefecture. Homemade green tea cheesecake and seasonal fruits are served after the meal. The traditional technique of "mi-gaegae" is used to make the eel stewed in an inro. It is the symbol of Ujimaru bento and is placed in the center of the box.

About the dish】・Rice is produced directly from rice farmers in Akita, and only the amount of rice used is milled to preserve more of the flavor. The finest rice and Uji green tea are served in the now-rare Yanagigyo Lee, made by craftsmen in Toyooka City, Hyogo Prefecture. Homemade green tea cheesecake and seasonal fruits are served after the meal. The traditional technique of "mi-gaegae" is used to make the eel stewed in an inro. It is the symbol of Ujimaru bento and is placed in the center of the box.

About the dish】・Rice is produced directly from rice farmers in Akita, and only the amount of rice used is milled to preserve more of the flavor. The finest rice and Uji green tea are served in the now-rare Yanagigyo Lee, made by craftsmen in Toyooka City, Hyogo Prefecture. Homemade green tea cheesecake and seasonal fruits are served after the meal. The traditional technique of "mi-gaegae" is used to make the eel stewed in an inro. It is the symbol of Ujimaru bento and is placed in the center of the box.