Café Tsumugi Templo Honganji Tsukiji

The main deity of Tsukiji Honganji, Amida Buddha, made 48 vows to save all living beings. The core of these vows is the 18th vow, which promises 'I will never abandon you.' Let's savor the Buddha's wishes through the '18 Dishes Breakfast.'

Grilled silver salmon with salt koji from Uogashi Kitada, tamagoyaki from Tsukiji Outer Market at Tsukiji Shoro, sweet kombu tsukudani from Edo Iida, served with salad, pickles, thirteen-grain rice, miso soup, and tea, a classic breakfast.

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 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 taste a variety of luxurious Tsugumi sweets. The five-color monaka can only be enjoyed with this menu.

This is a Mont Blanc soufflé pancake with a rich flavor of chestnuts and a refined aroma of rum, featuring brown chestnut cream with the skin.

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 smooth baked cheesecake made with Uji matcha, served with whipped cream and black syrup.

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 Fukuharuen.

This is a chazuke made with domestic horse mackerel tataki mixed with a sesame sauce that includes ginger. You can enjoy it as 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 ochazuke.

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 enhanced the carbonara sauce with sea bream broth for a Japanese twist. 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.