Enjoy seeing fresh Namagashi made right before your eyes at Tsuruya Yoshinobu
At Tsuruya Yoshinobu’s “Kayūchaya” you can enjoy freshly made Namagashi, rare even in Kyoto which has an array of Wagashi traditional Japanese sweets shops.
Namagashi are a type of Japanese wagashi sweet, which are beautifully designed and often contain fruit jellies or sweetened bean paste.
When you sit down at the counter, one of Tsuruya Yoshinobu’s skilled confectioners will show you the process of making the Namagashi, right in front of your eyes.
Seeing the ingredients called "Konashi" be turned into a beautiful dessert right in front of your eyes is a definite highlight of the Kayūchaya!
Also remember to pay close attention to the brilliant hand movements of the confectioner, as they are true masters of their trade.
On top of that, not only can you enjoy watching the sweets making process, you can also enjoy speaking to the confectioner themselves.
For anyone interested, why not try and ask them about their traditional Japanese Wagashi sweets.
In addition to the Kayūchaya, in the Oyasumidokoro restaurant next door, you can also enjoy the refined sweetness unique to long-standing Wagashi confectionery shops while taking in the beautiful greenery and pale white sand of the Chatei (Japanese tea room garden).
Seasonal Namagashi and Matcha ※In summer you can also choose iced Matcha
/ ￥1,210(w/ tax)
Tsuruya Yoshinobu always has 2 different types of Namagashi available.
When you sit down, the confectioner will show you samples of each Namagashi and explain them, so you simply need to choose one of the two.
The menu changes around twice a month, so you can enjoy a different Namagashi every season.
After you’ve chosen, the confectioner will explain the Namagashi as they make it; however, it only takes a few minutes before they've completed the beautiful dessert!
This fully immersive demonstration will make you forget to even blink as it engrosses you.
Please enjoy the unique smoothness and refined flavors of the freshly made Namagashi with some flavorful and bittersweet Matcha green tea!
Awa Zenzai (with dried kombu) Not on sale early June to late September
/ ￥1,210（W/ tax）
This dish is a warm Zenzai, perfect during the colder seasons.
Zenzai is a dessert made from sweet Anko red bean paste covered Mochi (Japanese rice cake).
So, usually Zenzai would contain Mochi; however, at Tsuruya Yoshinobu, they have swapped out the Mochi for a steamed millet called Awa.
Awa is a grain that Japanese people have eaten since ancient times. Its soft texture, different to that of Mochi, will have you hooked.
Enjoy the Awa with a big helping of the mildly sweet Koshian (smooth red bean paste) that sits on top.
Then try cleansing your palate of the sweet Koshian with a pinch of salty dried Kombu seaweed that comes on the side.
Kinako Jelly and Matcha Ice Cream
/ ￥864（w/ tax）
This Kinako Jelly and Matcha Ice Cream dessert contains an unconventional jelly made of Kinako.
Kinako itself is a powder made from roasted, peeled and then ground soybeans. It has a characteristically gentle sweetness and aromatic flavor.
Of course, each aspect of this dessert is delicious when eaten on its own, but the aromatic and firm Kinako jelly, the bittersweet Matcha ice cream and the fat Tanba-Dainagon azuki red beans go superbly together.
This Kinako Jelly and Matcha Ice Cream dessert is refreshing, and especially recommended for summer.
Kudzu Fumi (with seasonal candy)
/ ￥1,320（w/ tax）
This dish contains Kudzu Kiri, which are made from Kudzu powder – which comes from the root of the Kudzu plant.
Kudzu Kiri are made by pouring Kudzu powder into water, heating it and then hardening it.
Tsuruya Yoshinobu make their Kudzu Kiri to order, so they are always freshly made!
When the Kudzu Kiri are freshly made, they are completely transparent and have an incredibly refreshing beauty.
On top of that, Tsuruya Yoshinobu use valuable Yoshino Kudzu, which is only found in Nara Prefecture’s Yoshino district, so you can enjoy a silky smooth and firm texture not found anywhere else.
The Okinawa made Kuromitsu (brown sugar syrup), which you dip the Kudzu Kiri in, is rich while not being too sweet, and goes perfectly with the delicateness of the Kudzu Kiri