izon

A pairing of two drinks selected by the chef to match the story of the course meal. 1st. Elderflower and Wazuka tea cocktail - A meeting of Kyoto tea leaves and Western herbs. 2nd. Today's glass of wine (or non-alcoholic option available). A set that adds elegance to your afternoon.

Extracting umami and building aroma. The base uses the finest French vodka 'Grey Goose' and the natural liqueur 'St-Germain'. It layers the delicacy of gyokuro extracted at 60°C without losing its essence. A cup that stimulates appetite with a depth like dashi, serving as the prologue to the course.

An original cocktail mixed with homemade ginger ale, featuring the sweet almond-like aroma of amaretto and the richness of brandy. A taste that is both nostalgic and new.

A cocktail recommended before and during meals, made with homemade ginger lemon syrup. The refreshing taste of fresh lime and the spiciness of grated ginger burst in the carbonation, making it a perfect match with spices.

Homemade chai brewed with multiple spices, crafted into an adult cocktail. It is also recommended as a 'drinkable dessert' to enjoy after a meal.

Shochu infused with cardamom, the 'Queen of Spices', mixed with soda. The refreshing aroma enhances the dishes as a pairing drink.

Bombay Sapphire with herbal and spicy nuances, and slightly bitter Campari. A vibrant red aperitif that stimulates the appetite.

We prioritize the careful work and flavor of the producer over the fame of the label. Currently, we have selected a bottle that offers value beyond its price, focusing on indigenous varieties from Italy. We propose a refined pairing that highlights the contours of the ingredients.

A proud drink made with original ginger syrup created from raw sugarcane from Tanegashima, with grated ginger that bursts with flavor. It soothes a tired body.

The tanginess of yogurt is enhanced with homemade ginger syrup and the freshness of lemon. This lassi is rich yet has a refreshing aftertaste, making it a perfect match for dishes.

A cup filled with memories from the chef's trip to India. This handmade chai, brewed with several types of spices, has a sweet finish. It is the perfect drink when you want to take a break or after a meal.

[60℃ Extraction and Rapid Cooling Commitment] Using the famous water 'Somei no Mizu', we carefully extract at 60℃, where the most flavor is released, and then rapidly cool it instantly. By deliberately not using cold brewing and putting in the effort, we bring out the rich sweetness unique to gyokuro while finishing it with a 'crisp outline' that pairs well with meals.

Brewing high-quality tea leaves from Kyoto Wazuka with 'Somei Water'. The softness of this famous water maximizes the roasted aroma of the tea leaves, creating a comforting cup that warms the body after a meal.

Carefully brewed with the highest grade beans from Tanzania using the famous water of Kyoto, 'Somei no Mizu'. Enjoy a strong body and rich aroma characteristic of dark roast, along with a smooth and clear aftertaste derived from the famous water.

Using the famous water from Nara Shrine, this lemonade is made with well water from Nara Shrine, one of the three famous waters of Kyoto, mixed with organic lemon juice from Sicily and syrup 'Carib' from France. It has a clear taste composed of top-quality ingredients with no off-flavors, balancing water, acidity, and sweetness.

A refreshing soda made with freshly squeezed lime, zero sweetness. Perfect for when you want to reset your palate.