Nijiya

A rich and creamy custard infused with roasted Hojicha green tea, topped with a brittle caramelized sugar crust.

Black cod marinated in sweet white miso, then broiled until flaky and caramelized. Served with pickled ginger.

Hand-pulled soba noodles infused with Uji matcha, served chilled with a dashi dipping sauce and grated daikon radish.

A bowl of steamed rice topped with deeply fried sakura shrimp, a soft-boiled egg, and a drizzle of savory-sweet tare sauce.

Assortment of fresh seasonal vegetables and delicate yuba (tofu skin) lightly battered and fried to crispy perfection. Served with a matcha salt.