葛葉茶寮
Kuzuha Saryo
| 日 | 一 | 二 | 三 | 四 | 五 | 六 |
|---|---|---|---|---|---|---|
12 | 13 | 14 | 15 | 16 | 17 | 18 |
19 | 20 | 21 | 22 | 23 | 24 | 25 |
26 | 27 | 28 | 29 | 30 | 31 | 8/1 |
2 | 3 | 4 | 5 | 6 | 7 | 8 |
洗練的京風小盤菜與群馬絕品烏龍麵的融合
評分
日本使用者評價3.17（1條）評論
菜單
This course allows you to enjoy "Obanzai" supervised by Setsuko Sugimoto, a Kyoto cuisine researcher, and udon noodles from Jyoshu, a wheat-producing region.
This course allows you to enjoy "Obanzai" supervised by Setsuko Sugimoto, a Kyoto cuisine researcher, and udon noodles from Jyoshu, a wheat-producing region.
You can choose your favorite noodle.
This sake is made by Kondo Brewery in Omama, Gunma, using low-temperature long-term fermentation, resulting in a dry finish with a rich aroma and a vibrant sake quality.
This is a fine local sake made from Yamada Nishiki rice polished down to 40% at Kondo Sake Brewery in Gunma, featuring an elegant ginjo aroma.
A flavor that pairs well with Kyoto cuisine made with the famous water from Fushimi Nanai.
A simple flavor of red peas and white agar. Served with black syrup from Kyoto 'Kitao'.
A simple flavor of red peas and white agar, served with vanilla ice cream and drizzled with black syrup from Kyoto's Kitakawa.
Two seasonal obanzai dishes and your choice of noodles.
The specialty of Kiryu, 'Himokawa Udon.' The wheat flour used is 100% Gunma Prefecture wheat. A specially blended flour for Kaiseki Himokawa is used. The unique 'chewy texture' and 'smooth mouthfeel' characteristic of Gunma Prefecture wheat stand out.
A premium dried noodle from 'Joshu Te-buri Udon', loved for over 40 years in the local Gunma area. Made with 100% Gunma prefecture wheat flour. Features the unique elasticity of dried noodles and the smooth texture characteristic of Gunma wheat.
This is soba made with freshly ground soba noodles, featuring a refreshing and crisp texture. (From June 3rd)
Period: June 11 to mid-August. A smooth texture that blends well with the soup made from just wheat flour and salt, served with a double soup of Kyoto white miso and black vinegar.
This is a Kyoto-style rolled omelette made with carefully selected eggs, wrapped generously in dashi. It has a subdued sweetness.
Crispy vegetable kakiage fried in tempura batter with rice flour.
