쿠즈하사리요
葛葉茶寮 / Kuzuha Saryo
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
세련된 교풍 오반자이와 군마의 절품 우동의 융합
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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 Gunma, using low-temperature long-term fermentation, resulting in a dry finish with a rich aroma and a vibrant quality.
This is a fine local sake made from Yamada Nishiki rice polished down to 40% by Kondo Brewery in Gunma, Omama, showcasing 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 Kitao in Kyoto.
A simple flavor of red peas and white agar, served with vanilla ice cream and drizzled with black syrup from Kitakawa in Kyoto.
Due to limited availability, we recommend making a reservation.
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 from 'Joshu Te-buri Udon', loved for over 40 years in the local Gunma area. Made with 100% Gunma prefecture wheat flour. Features the unique elasticity of dried noodles and a smooth texture characteristic of Gunma wheat.
A slightly thicker Inaka soba. Made with whole grain flour that includes the sweet skin of buckwheat. Enjoy the aroma and sweetness of soba. (Available until May 31)
This is soba made with freshly ground soba noodles, featuring a refreshing and crisp texture. (From June 3rd)
Period: 4/22 (Wed) to 5/31 (Sun). A gentle and deep bowl that combines Kyoto's delicate dashi culture with the richness of smooth soy milk. The Kyoto dashi, carefully made with kombu and bonito, is blended with soy milk to bring out a mellow yet dignified umami flavor.
Period: June 11 to mid-August. A smooth texture that blends with the soup made from just wheat flour and salt, served with a double soup of Kyoto white miso and black vinegar.
This is a rolled omelette 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.
