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和カフェTsumugi エミテラス所沢店 / Japanese Cafe Tsumugi Emi Terrace Tokorozawa
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
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A seasonal limited cold drink that harmonizes the sweet and sour taste of strawberries with the pleasant bitterness of green tea.
This is a seasonal warm drink that combines peach syrup and fresh mint with Benifuki tea from Kagoshima Prefecture, evoking the arrival of spring to early summer.
This is a 100% red tea of the variety 'Benifuki', which is also known as a phantom tea created by crossing Assam tea leaves 'Benihomare' and Darjeeling. It is characterized by the unique astringency of black tea and a strong fermented aroma.
This warm tea has a rich flavor from the first stem tea produced in Kagoshima Prefecture. Unlike usual methods, it is carefully roasted at a low temperature using far infrared heat, ensuring that the core of the stems is thoroughly cooked, resulting in a refined roasted aroma.
Kabuse tea, which is shaded from strong sunlight before harvesting, has less astringency and its unique flavor and umami are strongly enhanced. By extracting it at the optimal temperature and time, these characteristics are brought out strongly.
This is a cold tea made from Kagoshima Prefecture's first stem tea, which has a rich flavor. Unlike usual methods, it is carefully roasted at a low temperature using far infrared heat, ensuring that the core of the stems is thoroughly cooked, resulting in a refined roasted aroma.
Tea that is produced by steaming more deeply than regular sencha is called deep steamed tea, and by serving it cold, the flavor becomes even more enhanced. Enjoy the unique blend of three types of tea leaves.
Always energetic and vigorous
Refreshing lemon aroma
Refreshing and light feeling
Relax when you feel stressed
Supports a feminine glow
This is a latte that allows you to enjoy the taste and flavor of matcha made with whipped matcha and milk.
Rich matcha combined with milk and black syrup.
We added a special jelly made from tea leaves from Fukurofu Mukashien.
A cup that allows you to simply enjoy the taste of matcha.
This is a latte that you can enjoy the roasted flavor of hojicha and the creaminess of milk.
We combined fragrant hojicha with milk and black honey.
We added a special jelly made from tea leaves from Fukurofu Mukushin-en.
This product is a non-alcoholic beer-flavored beverage.
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 flesh 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 included, blending Japanese and Western styles.
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.
The aged San-Genshu pork cutlet is combined with a sweet and savory broth and creamy soft-boiled egg, enhancing its umami flavor. Enjoy it with three types of condiments (daikon sprouts, myoga ginger, and shiso leaves) to keep the experience enjoyable until the last bite.
This is a ginger grill made with Sangen pork loin. The flavor of ginger is enhanced by adding shredded ginger as a finishing touch.
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.
This is a pasta finished with a butter-based sauce flavored with clam, bamboo shoot, and dried seaweed.
We finished it in a Japanese style with carbonara sauce enhanced with sea bream broth. It is beautifully garnished with cod roe, egg yolk, and perilla leaves.
This is a refreshing pasta dish made with avocado and small shrimp combined with fragrant perilla sauce.
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