Slow days,
warm bowls,
soft blossom light. 季節を味わう、一杯を。

Hand-shaved ice, Uji matcha syrup, sweet red bean and a spoon of house condensed milk. Cold enough to slow a summer afternoon.

Ice-chilled Sanuki udon with dashi, shredded shiso, sesame and a soft-cooked egg. Served with pickles and cold barley tea.

Steeped fourteen hours in cedar-filtered water. Clean, low acid, faintly sweet — poured over one large hand-cut ice cube.

White peach purée with a squeeze of yuzu over soft ice, topped with candied peel. The lighter end of the summer menu.

Steamed Japanese chestnut piped over matcha sponge and a whisper of fresh cream. Sweet, earthy and only around until the first frost.

Deeply roasted twig tea whisked into steamed milk. Nutty, almost smoky, with less caffeine than matcha — our autumn warm-up.

Pine mushroom steamed with new-crop rice and a fold of egg. Served in a lacquer bowl with autumn pickles and clear dashi.

Baked Japanese pumpkin folded through cream cheese on a toasted sesame base. Barely sweet, deeply orange.

Sweet red bean soup, two grilled mochi and a pinch of salted kombu on the side. The warmest thing we make.

Naturally sweet fermented rice drink loosened with citrus and grated ginger. Alcohol-free, served piping hot.

Two-year barrel miso broth, thin noodles, corn, bamboo and a soft egg. Comes with a small rice bowl and pickles.

Bracken-starch jelly dusted in stone-milled matcha and kinako. Cool, slippery and bitter at the very end.