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All dishes are examples of the 11,000 yen dinner menu. Soft stick chicken of Kyoto red ground chicken, steamed whole to condense its flavor. [Matcha green tea from Kyoto Uji Chabo Yamamoto Jinjiro has a strong flavor and a presence that rivals that of the rich sesame seeds.
June 18, 2022 open
Pairing Chinese cuisine made with Kyoto ingredients with Kyoto-grown tea, one course at a time. Chef Higashizawa, who has been cooking Chinese food for 18 years, and Chef and Tea Presenter Mori will take on the challenge of this new endeavor.
(right) Shota Higashizawa: He gained experience as a Chinese chef in Shiga and Kyoto, including Hotel New Oumi, where he served as sous chef, and Shozan Resort Kyoto. (Left) Juna Mori After graduating from culinary school, trained at Chinese Restaurant Kasuga in Otsu, and other restaurants. At her current restaurant, she works as a tea presenter, mainly serving tea and dim sum.
The idea of combining Japanese tea with Chinese tea was born when he realized the potential of Japanese tea from the strong flavor of gyokuro. He believes that ingredients and teas from the same region go well together, so he visits tea farmers and adds flavor to match the teas.
The marriage of Kyo no Miyako Mochi Pork Stewed Pork in Kakuni Sauce - 5 Vinegar Sauce and Japanese black tea produced in Wazuka is a marriage that was created after much hard work. Fermented black tea goes well with acidity and sugar, and the fat from the pork belly has a refreshing aftertaste!
Through a process of trial and error, a pairing that complements both was born, such as the pepper flavored mapo tofu and cold roasted sencha tea. The restaurant is limited to one couple only, so guests can relax in comfort.
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