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This tiramisu is made using 'amazake', a sweet sake made from rice, which is synonymous with 'Kome Uemon'. At 'Kome Uemon', we serve a non-alcoholic 'amazake' made from rice as an aperitif at the beginning of the meal. By incorporating rice into the dessert, which serves as the final piece of the meal, we aim to provide a style of 'starting with rice and ending with rice', showcasing our commitment to rice. In terms of flavor, the tiramisu utilizes the sweetness of the amazake, resulting in a smooth, creamy texture that offers a refreshing and moderate sweetness, making it a recommended dessert for women. Furthermore, we have designed the appearance to be visually appealing for social media posts, culminating in a luxurious 'decorated masu' adorned with gold leaf. Instead of simply placing gold leaf on the tiramisu, we used 'rice puff' to represent 'Koshu Gold', which is the theme of this product. The rice puffs are coated with gold leaf to resemble the grains of 'Koshu Gold', and these are placed on the surface of the tiramisu. This new menu item reflects Kome Uemon's dedication, focusing not only on taste but also on appearance, story, and every detail.

Marinated in homemade salted rice malt for 10 days

When cracked, it reveals a beautiful lemon yellow yolk. To enjoy the natural flavor and sweetness of the egg, please savor it with our sweet salt instead of soy sauce♪ There's no doubt that this will change your concept of egg over rice!!!

Comes with green tea (ICE or HOT).

Served with green tea (ICE or HOT).

More advantageous than single items

Grilled wasabi with soy sauce and chicken tender

I searched for yuzu pepper that goes well with chicken breast.

Topped with spicy cod roe

Refreshing with Kishu plums and chopped perilla leaves

Local chicken with flavorful meat texture

This is what you need to boost your stamina!

Homemade sauce is recommended.

Lightly finished white liver

The chicken's heart is large.

The base of the fatty heart (hatsu)

Thin skin and juicy

Crispy and juicy chicken wings

Using salt sourced from a sake brewery

Uses yuzu ponzu

Please enjoy with egg yolk.

The texture of the lotus root enhances the tsukune.

Two plump large pieces

Three items: Grilled local chicken, two-part tataki, and dashi rolled omelette

Kōshu Jidori that can be eaten half-rare

Kōshu local chicken that can be eaten half-rare

Limited quantity, melts in your mouth liver

Pork with plenty of amino acid-rich fat

Soft-boiled dashi omelette that can only be tasted at our restaurant

Luxuriously uses a whole piece of Jidori chicken tenderloin

Please enjoy it on top of Korean seaweed.

Using the ginjo sake from Yamanashi, Shichiken

Luxurious tataki of breast and tenderloin

Crispy fried chicken skin with grated daikon radish

Carefully simmered local chicken wings.

This is the plum version of chicken wasabi.

Pairs well with red wine

Stewed until the red wine seeps in

Once you try it, you'll be hooked

Sashimi platter of chicken breast and liver

Please enjoy the chicken offal from our specialty chicken shop.

Homemade onion dressing

Homemade Soy Sauce Mayo Dressing

Chilled & Refreshing! Addictive

Topped with prosciutto and smoked salmon

It is topped with homemade Chinese sauce.

Does not contain natto

Sourced from Kyoto

I will show you a leek that you have never eaten before.

A luxurious dish combined with free-range eggs and myoga (Japanese ginger)

Made by the head chef

Try the locally produced prosciutto!

Sorbet Tomato & Fruit Tomato

The sweetness of the cheese pairs well with the saltiness of the miso.

Mild red meat from the inner thigh

Recommended for those who are tired

Homemade! Roasted!

Stewed until the red wine is absorbed

Assorted Horse Sashimi Sushi

Can be chosen with ginger or garlic

Crispy fried yam.

Crispy French fries

It is finished rare.

Ueda's chicken offal is different from others

Using Tanizakura sake

You can make risotto as a finishing touch.

Mushroom Ajillo

Shrimp Ajillo

You can't go home without eating this.

The firmness of the noodles is the best

We are particular about the cooking of the eggs.

A luxurious finish using chicken broth

A TKG unique to Ueda

The strongest rice born from the environment of Yamanashi

Not spicy, gentle flavor

Horse Sashimi Sushi Nigiri Combination