茶寮京都よしつぐ

5 chicken meatballs (made with domestic chicken, tofu, and edamame) - free-range eggs from Uji - 5 to 6 types of seasonal steamed vegetables - rice + miso soup + pickles

・Three types of fresh wheat gluten (millet, mugwort, sesame) ・Three pieces of fluffy edamame tofu (fluffy texture made only with edamame and tofu) ・Five to six types of seasonal steamed vegetables ・Rice + miso soup + pickles

• 2 chicken meatballs (made with domestic chicken, tofu, and edamame) • 3 types of fresh wheat gluten (millet, mugwort, sesame) • 2 fluffy edamame tofu (fluffy texture made only with edamame and tofu) • Uji free-range egg • 5-6 types of seasonal steamed vegetables • rice + miso soup + pickles

Using high-quality rich flavor and depth of 'rich free-range eggs' and pure rice sake from the only existing brewery in the center of Kyoto, 'Sasaki Sake Brewery', along with pickled plum and bonito flakes, simmered slowly into 'irizake', and 'soy sauce (dark soy sauce)' and 'Kinuhikari' rice. This is the ultimate tamago kake gohan with uncompromising ingredients.

This '10% Warabi Mochi' is made using 100% pure domestic warabi flour sourced from warabi (bracken) from southern Kyushu. It features the luxurious flavor and smooth texture unique to domestic warabi flour. Enjoy it with black soybean kinako and black sugar syrup from Hateruma, making it an exquisite delicacy taken to the utmost luxury.

Ten types of homemade 'an' made with a commitment to ingredients and methods that are not available outside the shop. You cannot talk about dango in Kyoto without tasting this.

・Blue Soybean and Edamame Paste ・Saikyo White Miso Paste ・Yuzu Paste ・Sakura Paste ・Selected Uji Matcha Paste ・Wasanbon Strawberry Paste ・Kyoto Ogura Paste ・Grilled Mitarashi ・Tanba Black Bean Kinako Miso ・Kujo Green Onion Miso each

A refined and mellow flavor using Tanba-produced Dainagon red beans and Awa Wasanbon sugar. The natural taste of the red beans is maximally extracted through careful cooking. Limited quantity due to uncompromising standards. ・Grilled rice cake…1,430 yen ・Shiratama…1,320 yen

The flower bean paste has been transformed into cosmos for a limited time. This photogenic Kyoto sweet features a blend of Hokkaido-grown large white beans and high-quality white bean paste. The base is a fluffy sponge cake accented with fresh cream and strawberries, perfectly matching the subtle sweetness of the bean paste. Enjoy the fusion of Japanese and Western flavors and textures.

A luxurious and rich crème brûlée made with free-range WABISUKE egg yolks and 'cloudy soy sauce'.

Matured Beniharuka sweet potato with crispy pie crust accented with pistachio.

The dumplings made with Domyoji flour, featuring a unique grainy texture, are a one-of-a-kind dish unlike any other.

Kyoto Yoshitsugu, dedicated to tea, has created this simple yet deeply flavorful dish with a rich aroma of tea. It is made using a special method that preserves the flavor of the tea.

This is a two-type serving of chewy dough made with Saga-produced glutinous rice and filled with Tokachi-produced red bean paste and Uji matcha paste.

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