Kizuki.Tearoom

A ceviche featuring the fresh catch of the day, lightly seared (Aburi style). It is seasoned with peach acidity and infused with white tea notes. Served with slices of peach for a fruity, savory balance.

Fresh raw fish marinated in a unique banana ponzu sauce with wild honey. It features Japanese pickles (Tsukemono) and is infused with Sencha green tea. A complex blend of sweet, sour, and savory flavors.

A creative tofu dish featuring milk-based tofu (Mineoka) rather than traditional soy. Served with creamy taro foam and sweet honey miso, infused with Dong Fang Meiren tea. Rich, creamy, and slightly sweet.

A warm salad prepared in a French style with cooked vegetables and greens. Dressed with a unique homemade fermented tea dressing. Savory and aromatic.

A rich dish featuring a whole wheel of Camembert cheese. Paired with eggplant (Nasu) and a deep, savory mushroom Hatcho miso sauce. Creamy, cheesy, and packed with umami.

A traditional Japanese dish of rice steeped in tea broth. Made with local hill-tribe rice and high-grade Tencha tea dashi. Topped with fish ham and pickles for a comforting, savory meal.

A seafood soup featuring crab and Asari clams. The broth is a blend of salt (Shio) and soy sauce (Shoyu) bases, infused with white tea. Light yet intensely savory.

Homemade pasta infused with roasted green tea (Hojicha). Served in a creamy Asari clam dashi sauce with large chunks of crab meat. A rich fusion dish with nutty tea notes.

A playful raw-style dish dressed with mangosteen acidity and garlic vanilla oil. Finished with savory dashi foam and pickles. Complex flavors combining sweet fruitiness with savory oceanic notes.

Creamy risotto made from local rice, seasoned with rare Hatcho miso and local Lanna pepper. Served with squid stuffed with roe. A savory dish with deep umami flavors.

A silky Japanese savory steamed egg custard. Topped with Shiokara sauce (fermented seafood) for a strong, salty punch. Smooth texture with intense flavors.

Homemade pasta infused with roasted green tea (Hojicha). Served with a rich demi-glace sauce made with beef and Burmese tea. Hearty, savory, and aromatic.