차료 핫수이

'일본식 애프터눈 티 ~발효~'는 된장, 술지게미, 소금장아찌, 감주 등 일본에서 오래전부터 이어져 내려온 발효식품이 만들어내는 깊은 맛과 향을 현대적 감성으로 재해석한 오리지널 메뉴로, 3월 1일부터 5월 31일까지의 봄 메뉴에서는 새싹이 돋아나는 계절을 장식하는 13가지 세이보리와 교토의 전통 과자점 '가메야 료쵸'와의 콜라보레이션으로 탄생한 3종류의 화과자를 맛볼 수 있습니다. ～요리 내용~■ 세이보리 13종 술지게미 크림치즈와 토마토 발효 레몬 카프레제 잉어 아메메와 흑된장 사쿠라 절임 펌핑 유바 발효 귤 쥬레와 가리비 기둥의 시로와데 시소마키 초밥 교토 오리 등심 소금 누룩 구이 감주 계란 후라이 훈제 오일 정어리 튀김 야채 두부 벌꿀 가쓰오부시 매실 고기 자색고구마 밀기울 나무 싹 된장 다라쿠 두부 크로크 무슈 쑥갓 절임 무말랭이 말린 무 사이쿄 된장 두유 야채 포타주■ 화과자 3종 다실 야스이×가메야 라쇼가라스하타마(술지게미) 감주 니시키타마칸(플레인, 딸기) 안노카게(크림치즈)■ 음료(프리 플로우 60분)홍차・일본차・커피 등 25가지의 음료가 준비되어 있습니다. 원하는 만큼 드실 수 있습니다. *상기 메뉴는 2026년 3월 1일~5월 31일까지의 메뉴입니다. *메뉴 내용은 계절에 따라 변경될 수 있습니다. *메뉴 내용은 재고 상황 등에 따라 변경될 수 있습니다. *사진은 이미지입니다.

'일본식 애프터눈 티 ~발효~'는 된장, 술지게미, 소금장아찌, 감주 등 일본에서 오래전부터 이어져 내려온 발효식품이 만들어내는 깊은 맛과 향을 현대적 감성으로 재해석한 오리지널 메뉴로, 3월 1일부터 5월 31일까지의 봄 메뉴에서는 새싹이 돋아나는 계절을 장식하는 13가지 세이보리와 교토의 전통 과자점 '가메야 료쵸'와의 콜라보레이션으로 탄생한 3종류의 화과자를 맛볼 수 있습니다. ～요리 내용~■ 세이보리 13종 술지게미 크림치즈와 토마토 발효 레몬 카프레제 잉어 아메메와 흑된장 사쿠라 절임 펌핑 유바 발효 귤 쥬레와 가리비 기둥의 시로와데 시소마키 초밥 교토 오리 등심 소금 누룩 구이 감주 계란 후라이 훈제 오일 정어리 튀김 야채 두부 벌꿀 가쓰오부시 매실 고기 자색고구마 밀기울 나무 싹 된장 다라쿠 두부 크로크 무슈 쑥갓 절임 무말랭이 말린 무 사이쿄 된장 두유 야채 포타주■ 화과자 3종 다실 야스이×가메야 라쇼가라스하타마(술지게미) 감주 니시키타마칸(플레인, 딸기) 안노하카게(크림치즈)■ 음료(프리 플로우 60분)홍차・일본차・커피 등 25가지의 음료가 준비되어 있습니다. 원하는 만큼 드실 수 있습니다. *상기 메뉴는 2026년 3월 1일~5월 31일까지의 메뉴입니다. *메뉴 내용은 계절에 따라 변경될 수 있습니다. *메뉴 내용은 재고 상황 등에 따라 변경될 수 있습니다. *사진은 이미지입니다.

'일본식 애프터눈 티 ~발효~'는 된장, 술지게미, 소금장아찌, 감주 등 일본에서 오래전부터 이어져 내려온 발효식품이 만들어내는 깊은 맛과 향을 현대적 감성으로 재해석한 오리지널 메뉴로, 3월 1일부터 5월 31일까지의 봄 메뉴에서는 새싹이 돋아나는 계절을 장식하는 13가지 세이보리와 교토의 전통 과자점 '가메야 료쵸'와의 콜라보레이션으로 탄생한 3종류의 화과자를 맛볼 수 있습니다. ～요리 내용~■ 세이보리 13종 술지게미 크림치즈와 토마토 발효 레몬 카프레제 잉어 아메메와 흑된장 사쿠라 절임 펌핑 유바 발효 귤 쥬레와 가리비 기둥의 시로와데 시소마키 초밥 교토 오리 등심 소금 누룩 구이 감주 계란 후라이 훈제 오일 정어리 튀김 야채 두부 벌꿀 가쓰오부시 매실 고기 자색고구마 밀기울 나무 싹 된장 다라쿠 두부 크로크 무슈 쑥갓 절임 무말랭이 말린 무 사이쿄 된장 두유 야채 포타주■ 화과자 3종 다실 야스이×가메야 라쇼가라스하타마(술지게미) 감주 니시키타마칸(플레인, 딸기) 안노하카게(크림치즈)■ 음료(프리 플로우 60분)홍차・일본차・커피 등 25가지의 음료가 준비되어 있습니다. 원하는 만큼 드실 수 있습니다. *상기 메뉴는 2026년 3월 1일~5월 31일까지의 메뉴입니다. *메뉴 내용은 계절에 따라 변경될 수 있습니다. *메뉴 내용은 재고 상황 등에 따라 변경될 수 있습니다. *사진은 이미지입니다.

The "Japanese Afternoon Tea - Fermentation" is an original menu that reinterprets with a modern sensibility the deep flavor and aroma of fermented foods that have been handed down in Japan from ancient times, such as miso, sake lees, salt koji, and amazake (sweet sake). The spring menu from March 1 to May 31 features 13 different savory dishes that will add color to the budding season, as well as three types of Japanese sweets created in collaboration with Kyoto's long-established confectionery shop, Kameya Ryouchou. ～SAVORY: 13 kinds of cream cheese with sakekasu and tomatoes, fermented lemon caprese, Inca no mezame and black miso, cherry blossom pickles, yuba leaves, fermented mikan jelly and scallop salad, shiso maki sushi, roasted duck with salt kouji, sweet sake and baked egg, smoked oil sardine, fried vegetable tofu, honey, bonito and plum paste, shiito-imo fu tofu croque-monsieur with tofu and tofu cake with miso dengakuKiriboshi daikon with soaked garland chrysanthemumSaikyo misoSoy milkVegetable potage■ 3 kinds of Japanese sweetsSaryo Hassui × Kameya Yoshinaga Karasuwadama (sake lees)Sweet sake Nishikidama kan (plain and strawberry)An-no-sagashi (cream cheese)■ Beverages (free flow 60 minutes)25 kinds of drinks including black tea, Japanese tea, coffee and other beverages. You can enjoy 25 kinds of beverages such as black tea, Japanese tea, coffee, etc. as much as you like. *The above menu is available from March 1 to May 31, 2026. *Menu contents are subject to change depending on the season. *Menu items are subject to change depending on availability. *Image shown is for reference only.

The "Japanese Afternoon Tea - Fermentation" is an original menu that reinterprets with a modern sensibility the deep flavor and aroma of fermented foods that have been handed down in Japan from ancient times, such as miso, sake lees, salt koji, and amazake (sweet sake). The spring menu from March 1 to May 31 features 13 different savory dishes that will add color to the budding season, as well as three types of Japanese sweets created in collaboration with Kyoto's long-established confectionery shop, Kameya Ryouchou. ～SAVORY: 13 kinds of cream cheese with sakekasu and tomatoes, fermented lemon caprese, Inca no mezame and black miso, cherry blossom pickles, yuba leaves, fermented mikan jelly and scallop salad, shiso maki sushi, roasted duck with salt kouji, sweet sake, thick-baked egg, smoked oil sardine, fried vegetable tofu, honey, bonito, plum and purple sweet potato fu. tofu croque-monsieur with tofu and tofu cake with miso dengakuKiriboshi daikon with soaked garland chrysanthemumSaikyo misoSoy milkVegetable potage■ 3 kinds of Japanese sweetsSaryo Hassui × Kameya Yoshinaga Karasuwadama (sake lees)Sweet sake Nishikidama kan (plain and strawberry)An-no-sagashi (cream cheese)■ Beverages (free flow 60 minutes)25 kinds of drinks including black tea, Japanese tea, coffee and other beverages. You can enjoy 25 kinds of beverages such as black tea, Japanese tea, coffee, etc. as much as you like. *The above menu is available from March 1 to May 31, 2026. *Menu contents are subject to change depending on the season. *Menu items are subject to change depending on availability. *Image shown is for reference only.

The "Japanese Afternoon Tea - Fermentation" is an original menu that reinterprets with a modern sensibility the deep flavor and aroma produced by fermented foods that have been handed down in Japan since ancient times, such as miso, sake lees, salt koji, and sweet sake. The spring menu, available from March 1 to May 31, features 13 different savory dishes to color the budding season, as well as three types of Japanese sweets created in collaboration with Kyoto's long-established confectionery shop, Kameya Ryoucho.

The "Japanese Afternoon Tea - Fermentation" is an original menu that reinterprets with a modern sensibility the deep flavor and aroma of fermented foods that have been handed down in Japan from ancient times, such as miso, sake lees, salt koji, and amazake (sweet sake). The spring menu from March 1 to May 31 features 13 different savory dishes that will add color to the budding season, as well as three types of Japanese sweets created in collaboration with Kyoto's long-established confectionery shop, Kameya Ryouchou. ～SAVORY: 13 kinds of cream cheese with sakekasu and tomatoes, fermented lemon caprese, Inca no mezame and black miso, cherry blossom pickles, yuba leaves, fermented mikan jelly and scallop salad, shiso maki sushi, roasted duck with salt kouji, sweet sake and baked egg, smoked oil sardine, fried vegetable tofu, honey, bonito and plum paste, shiito-imo fu tofu croque-monsieur with tofu and tofu cake with miso dengakuKiriboshi daikon with soaked garland chrysanthemumSaikyo misoSoy milkVegetable potage■ 3 kinds of Japanese sweetsSaryo Hassui × Kameya Yoshinaga Karasuwadama (sake lees)Sweet sake Nishikidama kan (plain and strawberry)An-no-sagashi (cream cheese)■ Beverages (free flow 60 minutes)25 kinds of drinks including black tea, Japanese tea, coffee and other beverages. You can enjoy 25 kinds of beverages such as black tea, Japanese tea, coffee, etc. as much as you like. *The above menu is available from March 1 to May 31, 2026. *Menu contents are subject to change depending on the season. *Menu items are subject to change depending on availability. *Image shown is for reference only.

“Japanese-Style Afternoon Tea: Fermentation” is an original menu that reinterprets, through a modern lens, the deep umami and aromas produced by traditional Japanese fermented foods—such as miso, sake lees, shio-koji, and amazake—that have been passed down through the ages. On the menu from September 1 through November 30, you can enjoy 13 varieties of savory items that celebrate the freshness of summer, along with 3 types of Japanese sweets created in collaboration with “Kameya Yoshinaga,” a long-established Kyoto confectionery shop. ~Menu Details~ ■ 13 Savories: Salmon temari sushi, shrimp, oil-packed sardines, Western-style chirashi with fermented lemon, blanched mizuna, taro simmered in meat miso, kinpira lotus root marinated in koji, Yu-an-style grilled seasonal fish, fried vegetables and tofu, salmon marinated in sake lees, simmered Chinese pumpkin with maitake mushrooms, yuba, and millet fu with bekko an and Arima sansho 3 Types of Kyoto-Style Pickles: Pike conger and eggplant; ume paste and Manganji chili peppers pickled in Saikyo miso; Camembert beignet; chickpea minestrone■　3 Types of Wagashi from Chashitsu Hachisui × Kameya Ryocho: Karasugatama (Fig and Cream Cheese) Cake (Yasaka Miso and Walnuts), Awayuki Kanten (Organic Coffee and Rum)■　Beverages (60-minute all-you-can-drink): Enjoy as much as you like from a selection of 20 beverages, including black tea, Japanese green tea, and coffee. *The above menu is valid from September 1 to November 30, 2026.* Menu items are subject to change depending on the season.* Menu items are subject to change based on ingredient availability and other factors.* Images are for illustrative purposes only.

“Japanese-Style Afternoon Tea: Fermentation” is an original menu that reinterprets, through a modern lens, the deep umami and aromas produced by traditional Japanese fermented foods—such as miso, sake lees, shio-koji, and amazake—that have been passed down through the ages. On the menu from September 1 through November 30, you can enjoy 13 varieties of savory items that celebrate the freshness of summer, along with 3 types of Japanese sweets created in collaboration with “Kameya Yoshinaga,” a long-established Kyoto confectionery shop. ~Menu Details~ ■ 13 Savories: Salmon temari sushi, shrimp, oil-packed sardines, Western-style chirashi with fermented lemon, blanched mizuna, taro simmered in meat miso, kinpira lotus root marinated in koji, Yu-an-style grilled seasonal fish, fried vegetables and tofu, salmon marinated in sake lees, simmered Chinese pumpkin with maitake mushrooms, yuba, and millet fu with bekko an and Arima sansho 3 Types of Kyoto-Style Pickles: Pike conger and eggplant; ume paste and Manganji chili peppers pickled in Saikyo miso; Camembert beignet; chickpea minestrone■　3 Types of Wagashi from Chashitsu Hachisui × Kameya Ryocho: Karasugatama (Fig and Cream Cheese) Cake (Yasaka Miso and Walnuts), Awayuki Kanten (Organic Coffee and Rum)■　Beverages (60-minute all-you-can-drink): Enjoy as much as you like from a selection of 20 beverages, including black tea, Japanese green tea, and coffee. *The above menu is valid from September 1 to November 30, 2026.* Menu items are subject to change depending on the season.* Menu items are subject to change based on ingredient availability and other factors.* Images are for illustrative purposes only.

'일본식 애프터눈 티 ~발효~'는 된장, 술지게미, 소금장아찌, 감주 등 일본에서 오래전부터 이어져 내려온 발효식품이 만들어내는 깊은 맛과 향을 현대적 감성으로 재해석한 오리지널 메뉴로, 3월 1일부터 5월 31일까지의 봄 메뉴에서는 새싹이 돋아나는 계절을 장식하는 13가지 세이보리와 교토의 전통 과자점 '가메야 료쵸'와의 콜라보레이션으로 탄생한 3종류의 화과자를 맛볼 수 있습니다. ～요리 내용~■ 세이보리 13종 술지게미 크림치즈와 토마토 발효 레몬 카프레제 잉어 아메메와 흑된장 사쿠라 절임 펌핑 유바 발효 귤 쥬레와 가리비 기둥의 시로와데 시소마키 초밥 교토 오리 등심 소금 누룩 구이 감주 계란 후라이 훈제 오일 정어리 튀김 야채 두부 벌꿀 가쓰오부시 매실 고기 자색고구마 밀기울 나무 싹 된장 다라쿠 두부 크로크 무슈 쑥갓 절임 무말랭이 말린 무 사이쿄 된장 두유 야채 포타주■ 화과자 3종 다실 야스이×가메야 라쇼가라스하타마타마(술지게미) 단주 니시키타마칸(플레인, 딸기) 안노카게(크림치즈)■ 음료(프리 플로우 60분)홍차・일본차・커피 등 25가지의 음료가 준비되어 있습니다. 원하는 만큼 드실 수 있습니다. *상기 메뉴는 2026년 3월 1일~5월 31일까지의 메뉴입니다. *메뉴 내용은 계절에 따라 변경될 수 있습니다. *메뉴 내용은 재고 상황 등에 따라 변경될 수 있습니다. *사진은 이미지입니다.

The "Japanese Afternoon Tea - Fermentation" is an original menu that reinterprets with a modern sensibility the deep flavor and aroma of fermented foods that have been handed down in Japan from ancient times, such as miso, sake lees, salt koji, and amazake (sweet sake). The spring menu from March 1 to May 31 features 13 different savory dishes that will add color to the budding season, as well as three types of Japanese sweets created in collaboration with Kyoto's long-established confectionery shop, Kameya Ryouchou. ～SAVORY: 13 kinds of cream cheese with sakekasu and tomatoes, fermented lemon caprese, Inca no mezame and black miso, cherry blossom pickles, yuba leaves, fermented mikan jelly and scallop salad, shiso maki sushi, roasted duck with salt kouji, sweet sake and baked egg, smoked oil sardine, fried vegetable tofu, honey, bonito and plum paste, shiito-imo fu tofu croque-monsieur with tofu and tofu cake with miso dengakuKiriboshi daikon with soaked garland chrysanthemumSaikyo misoSoy milkVegetable potage■ 3 kinds of Japanese sweetsSaryo Hassui × Kameya Yoshinaga Karasuwadama (sake lees)Sweet sake Nishikidama kan (plain and strawberry)An-no-sagashi (cream cheese)■ Beverages (free flow 60 minutes)25 kinds of drinks including black tea, Japanese tea, coffee and other beverages. You can enjoy 25 kinds of beverages such as black tea, Japanese tea, coffee, etc. as much as you like. *The above menu is available from March 1 to May 31, 2026. *Menu contents are subject to change depending on the season. *Menu items are subject to change depending on availability. *Image shown is for reference only.

The "Japanese Afternoon Tea - Fermentation" is an original menu that reinterprets with a modern sensibility the deep flavor and aroma of fermented foods that have been handed down in Japan from ancient times, such as miso, sake lees, salt koji, and amazake (sweet sake). The spring menu from March 1 to May 31 features 13 different savory dishes that will add color to the budding season, as well as three types of Japanese sweets created in collaboration with Kyoto's long-established confectionery shop, Kameya Ryouchou. ～SAVORY: 13 kinds of cream cheese with sakekasu and tomatoes, fermented lemon caprese, Inca no mezame and black miso, cherry blossom pickles, yuba leaves, fermented mikan jelly and scallop salad, shiso maki sushi, roasted duck with salt kouji, sweet sake, thick-baked egg, smoked oil sardine, fried vegetable tofu, honey, bonito, plum and purple sweet potato fu. tofu croque-monsieur with tofu and tofu cake with miso dengakuKiriboshi daikon with soaked garland chrysanthemumSaikyo misoSoy milkVegetable potage■ 3 kinds of Japanese sweetsSaryo Hassui × Kameya Yoshinaga Karasuwadama (sake lees)Sweet sake Nishikidama kan (plain and strawberry)An-no-sagashi (cream cheese)■ Beverages (free flow 60 minutes)25 kinds of drinks including black tea, Japanese tea, coffee and other beverages. You can enjoy 25 kinds of beverages such as black tea, Japanese tea, coffee, etc. as much as you like. *The above menu is available from March 1 to May 31, 2026. *Menu contents are subject to change depending on the season. *Menu items are subject to change depending on availability. *Image shown is for reference only.

The "Japanese Afternoon Tea - Fermentation" is an original menu that reinterprets with a modern sensibility the deep flavor and aroma produced by fermented foods that have been handed down in Japan since ancient times, such as miso, sake lees, salt koji, and sweet sake. The spring menu, available from March 1 to May 31, features 13 different savory dishes to color the budding season, as well as three types of Japanese sweets created in collaboration with Kyoto's long-established confectionery shop, Kameya Ryoucho.

The original menu for March 1 through May 31 features 13 different kinds of savory dishes that will bring out the colors of the budding season, as well as three kinds of Japanese sweets created in collaboration with Kyoto's long-established confectionery shop, Kameya Ryoucho. The spring menu from March 1 to May 31 features 13 different savory dishes and three types of Japanese sweets created in collaboration with Kyoto's long-established confectionery shop, Kameya Ryoucho. ～SAVORY: 13 kinds of cream cheese with sake lees and tomatoes, fermented lemon caprese, Inca no mezame and black miso, cherry blossom pickles, yuba leaves, fermented mikan jelly, scallops and shiso maki sushi, roasted duck with salt kouji, sweet sake, thickly baked egg, smoked oil sardine, fried vegetable tofu, honey, bonito, plum and purple sweet potato fu. tofu croque-monsieur with tofu and tofu cake with miso dengakuKiriboshi daikon with soaked garland chrysanthemumSaikyo misoSoy milkVegetable potage■ 3 kinds of Japanese sweetsSaryo Hassui × Kameya Yoshinaga Karasuwadama (sake lees)Sweet sake Nishikidama kan (plain and strawberry)An-no-sagashi (cream cheese)■ Beverages (free flow 60 minutes)25 kinds of drinks including black tea, Japanese tea, coffee and other beverages. You can enjoy 25 kinds of beverages such as black tea, Japanese tea, coffee, etc. as much as you like. *The above menu is available from March 1 to May 31, 2026. *Menu contents are subject to change depending on the season. *Menu items are subject to change depending on availability. *Image shown is for reference only.

“Japanese-Style Afternoon Tea: Fermentation” is an original menu that reinterprets, through a modern lens, the deep umami and aromas produced by traditional Japanese fermented foods—such as miso, sake lees, shio-koji, and amazake—that have been passed down through the ages. On the menu from September 1 through November 30, you can enjoy 13 varieties of savory items that celebrate the freshness of summer, along with 3 types of Japanese sweets created in collaboration with “Kameya Yoshinaga,” a long-established Kyoto confectionery shop. ~Menu Details~ ■ 13 Savories: Salmon temari sushi, shrimp, oil-packed sardines, Western-style chirashi with fermented lemon, blanched mizuna, taro simmered in meat miso, kinpira lotus root marinated in koji, Yu-an-style grilled seasonal fish, fried vegetables and tofu, salmon marinated in sake lees, simmered Chinese pumpkin with maitake mushrooms, yuba, and millet fu with bekko an and Arima sansho 3 Types of Kyoto-Style Pickles: Pike conger and eggplant; ume paste and Manganji chili peppers pickled in Saikyo miso; Camembert beignet; chickpea minestrone■　3 Types of Wagashi from Chashitsu Hachisui × Kameya Ryocho: Karasugatama (Fig and Cream Cheese) Cake (Yasaka Miso and Walnuts), Awayuki Kanten (Organic Coffee and Rum)■　Beverages (60-minute all-you-can-drink): Enjoy as much as you like from a selection of 20 beverages, including black tea, Japanese green tea, and coffee. *The above menu is valid from September 1 to November 30, 2026.* Menu items are subject to change depending on the season.* Menu items are subject to change based on ingredient availability and other factors.* Images are for illustrative purposes only.

“Japanese-Style Afternoon Tea: Fermentation” is an original menu that reinterprets, through a modern lens, the deep umami and aromas produced by traditional Japanese fermented foods—such as miso, sake lees, shio-koji, and amazake—that have been passed down through the ages. On the menu from September 1 through November 30, you can enjoy 13 varieties of savory items that celebrate the freshness of summer, along with 3 types of Japanese sweets created in collaboration with “Kameya Yoshinaga,” a long-established Kyoto confectionery shop. ~Menu Details~ ■ 13 Savories: Salmon temari sushi, shrimp, oil-packed sardines, Western-style chirashi with fermented lemon, blanched mizuna, taro simmered in meat miso, kinpira lotus root marinated in koji, Yu-an-style grilled seasonal fish, fried vegetables and tofu, salmon marinated in sake lees, simmered Chinese pumpkin with maitake mushrooms, yuba, and millet fu with bekko an and Arima sansho 3 Types of Kyoto-Style Pickles: Pike conger and eggplant; ume paste and Manganji chili peppers pickled in Saikyo miso; Camembert beignet; chickpea minestrone■　3 Types of Wagashi from Chashitsu Hachisui × Kameya Ryocho: Karasugatama (Fig and Cream Cheese) Cake (Yasaka Miso and Walnuts), Awayuki Kanten (Organic Coffee and Rum)■　Beverages (60-minute all-you-can-drink): Enjoy as much as you like from a selection of 20 beverages, including black tea, Japanese green tea, and coffee. *The above menu is valid from September 1 to November 30, 2026.* Menu items are subject to change depending on the season.* Menu items are subject to change based on ingredient availability and other factors.* Images are for illustrative purposes only.