Vert in Kagurazaka. Tanaka-san curates a seasonal tea pairing with signature sweets like seasonal yokan and persimmon tarte tatin.
Six seats around a semicircular counter. The pairings include Gyokuro tea and teas from all over Japan and China.
The menu changes monthly and this October visit focused on figs. Apparently there are over 2000 varieties of figs in the world.
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Fig daifuku. Featured gold fig and paired with 7 year old Chamin Ryusui Sencha.
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Brunswick fig with kaoshun infusion and sauce. Danouen Izumi roasted Tea.
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Fujikaori jasmine fig leaf made into sorbet. Had Wenshan Baozhong tea with apple and Japanese sake. Fig was black Madeira.
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Koaka, fig tempura with white sesame and kombu dashi as sauce
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Fig yokan. Two layer jelly and yokan. Served with Wada Nagaharu Shoten Kaoshun tea.
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Sweet fig with oolong tea and bonito dashi.
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Fig with melon and coffee milk panna cotta. Mugwort served as granita with melon sauce. Toyokouen Mie Kanjima tea.
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Fig cooked over infrared heat. Home made ricotta cheese. Higashiyama Aoshin Oolong tea.
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Fig tartin. Katakura Hoki Flower black tea.
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Gohayaki style mixed rice. Fig and mushroom. Matsuyuki-en special sencha.
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Matcha and chocolate ganache with figs/strawberry and grapes.
Overall unique experience. Quite aesthetic and there were mostly female guests and two of them have been over 30 times. I liked the fact that no dish was overly sweet and there were complex techniques and fire roasting, fermentation. Around 23,000 yen a person.
by balldem824