The price includes tax.
Our agar is made soft so that it melts in your mouth.
Bean paste and rich brown sugar syrup are perfectly blended with the agar. Plumply cooked akaendo beans and tender gyuhi rice cakes are served with the agar. The gentle harmony of the different layers of texture hasn’t changed since the early days of the shop.
Anmitsu was introduced in the 1930’s in Tokyo. Our first master adopted high quality ingredients for Kyoto confectionery to Anmitsu and gave birth to Kyoto Anmitsu.
Ever since, Anmitsu has been our signature dish.
- Anmitsu with Ice Cream1100
with Brown Sugar Syrup or Soy Sauce and Vinegar770
- Kid’s Mitsumame with Ice Cream600
*Mistumame is Red Beans and Agar with Brown Sugar Syrup.
*Tokoroten is Strip Gelidium Jelly.
Awa Zenzai is a dish with steamed millet kneaded in rice cakes with a hot strained bean paste topping.
Offering a popping texture, the nutritious and rustic Awa rice cakes are paired with smooth warm red bean paste.
- Awa Zenzai1100
- Matcha Awa Zenzai1200
Features of Tsukigase
All ingredients at Tsukigase including agar, bean paste, beans, brown sugar syrup, and gyuhi rice cakes are prepared by hand by a single master confectionery chef.
The ingredients such as dainagon azuki bean from Tamba, brown sugar from Hateruma, Okinawa, akaendo bean from Tokachi, Hokkaido, and strip agar from Yamaoka, Gifu are carefully selected from the areas most suitable for their production.