The season 3 menu, which they have available till the end of August, also offered the perfect summer treat, Anmitsu. Chilled Kanten jelly drizzled with Kuromitsu and embellished with azuki beans, chewy dimpled shiratama as well as seasonal fruits (sweet red plum wedges, melon, and juicy shine muscat grapes). Not at all cloying, there was a fun medley of textures, and the fruits tasted real fresh. The choice of tea pairing, the gyokuro genmaicha was splendid too. Highly aromatic, the distinct toasty flavour of the genmaicha blended really well with the grassy and earthy sweetness of the green tea blend. Very smooth and not overly punchy.
And eventually at the end, during the 1-hour slot, I caved and bagged home some tableware since I could use the booking credits to offset purchases above $50.
Part of the $30 U C H I experience