Saryo Hassui

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 from ancient times, such as miso, sakekasu, shiomake, and amazake (sweet sake), From June 1 to August 31, the menu will feature 13 different savory dishes that will add a fresh summer color to the menu. ～The menu will feature 13 kinds of savory dishes: ■ 13 kinds of salmon, Temari Sushi, sea bass, grilled Kyoto red chicken with saikyo miso, coffee-scented dengaku miso sauerkraut, ham, fish and somen noodles, soaked potherb mustard, fried vegetables, tofu, eggplant, zucchini, tomato ratatouille, miso and chickpea hummus carrot rapé, Kyoto pickles, corn, and sweet sake soup. Amazake Soup■ 3 kinds of Japanese sweetsSaryo Hatsusui × KameyaRyosho Karasuwadama (rice malt)Nishikidamakan (sweet summer and calpis)An-no-hago (lemon)■ Beverages (free flow 60 minutes)20 kinds of drinks including black tea, Japanese tea and coffee to be served as much as you like. *The above menu is available from June 1 to August 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 from ancient times, such as miso, sakekasu, shiomake, and amazake (sweet sake), From June 1 to August 31, the menu will feature 13 different savory dishes that will add a fresh summer color to the menu. ～The menu will feature 13 kinds of savory dishes: ■ 13 kinds of salmon, Temari Sushi, sea bass, grilled Kyoto red chicken with saikyo miso, coffee-scented dengaku miso sauerkraut, ham, fish and somen noodles, soaked potherb mustard, fried vegetables, tofu, eggplant, zucchini, tomato ratatouille, miso and chickpea hummus carrot rapé, Kyoto pickles, corn, and sweet sake soup. Amazake Soup■ 3 kinds of Japanese sweetsSaryo Hatsusui × KameyaRyosho Karasuwadama (rice malt)Nishikidamakan (sweet summer and calpis)An-no-hago (lemon)■ Beverages (free flow 60 minutes)20 kinds of drinks including black tea, Japanese tea and coffee to be served as much as you like. *The above menu is available from June 1 to August 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 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 × KAMEYARACHO 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 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.

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 since ancient times, such as miso, sake lees, shiokouji, and amazake (sweet sake). 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.

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 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.

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 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, baked egg, smoked oil sardine, fried vegetable tofu, honey, bonito, plum paste, shiitake fu, mizuna bean paste and sweetened soy sauce. 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.