和香菜
茶寮 和香菜 / Saryo Wakana
| 日 | 一 | 二 | 三 | 四 | 五 | 六 |
|---|---|---|---|---|---|---|
19 | 20 | 21 | 22 | 23 | 24 | 25 |
26 | 27 | 28 | 29 | 30 | 31 | 8/1 |
2 | 3 | 4 | 5 | 6 | 7 | 8 |
9 | 10 | 11 | 12 | 13 | 14 | 15 |
京都的奢華國產牛肉品嚐午餐與絕品團子
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菜單
If you do not wish to reserve enough seats, please make a "reservation for seats only".
Uses Uji matcha and hojicha from Wazuka Town, the tea source of Kyoto
Using 'Kouun no Shiro' from 'Ryusakurien' in Kyoto
Uses A5 grade black-haired Wagyu 'sirloin' or 'ribeye'. You can choose from 1 to 3 pieces of Wagyu.
Recommended for customers who want to eat ramen but are not fond of meat.
A luxurious lunch featuring three types of domestic beef. 'Seared Wagyu' bowl... using A5 grade black-haired Wagyu 'sirloin' or 'ribeye', with beef tendon yukke and yuba in a sauce.
Using double the amount of A5 grade black-haired Wagyu 'sirloin' or 'rib roast' compared to the usual 'seared Wagyu' bowl. The orange egg and the chef's homemade sauce are a perfect match.
Using A5 grade black-haired Wagyu sirloin or ribeye. The orange egg and the chef's homemade sauce are a perfect match.
A local dish from Kyoto featuring 'yuba' and a marriage of dumplings and rice cakes that boast Japanese herbs. Please enjoy. Yuba An + Hojicha + Salted Kombu
Carefully cooked small red beans from Hokkaido. Zenzai + roasted green tea + salted kelp
Two freshly grilled dango skewers + hojicha + salted kelp
Using Uji matcha from Wazuka Town, the tea source of Kyoto. Served with a presentation of being torched after serving.
A refreshing menu perfect for summer
Limited to August
The first bite offers a new texture of Mitarashi Dango within 20 seconds♪
Freshly made mochi available for takeout! Please choose from two varieties: plain or matcha.
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