[The Prince Kyoto Takaragaike] A Fulfilling Moment with Fresh Greenery and Japanese Tea - Selling the Japanese Afternoon Tea "Eight-tea-Eight" to Enjoy with "Fukujuen" Japanese Tea

The Prince Kyoto Takaragaike (Location: Takaragaike, Sakyo-ku, Kyoto City, General Manager: Keisuke Hitomi) will offer a Japanese-style afternoon tea set, "Eight-tea-Eight," by reservation only on limited dates from Saturday, May 16 to Sunday, June 28, 2026, at "Saryo," a separate Japanese-style building situated in the hotel's Japanese garden.

This refreshing and beautifully colored afternoon tea set is a collaboration between Japanese Cuisine Head Chef Takahiro Goto, Patissier Etsuo Suda, and Baker Wakana Komaki.

Please enjoy sweets and savories along with Japanese tea at the masterpiece architecture "Saryo" left by Togo Murano.

**Recommended points of the Japanese Afternoon Tea Set "Eight-tea-Eight"**

**1. Offering "Tea" proudly presented by Kyoto's long-established tea shop "Fukujuen"**
Using tea from "Fukujuen," including the highly fragrant Sencha "Hachiju-Hachi," which is picked around the 88th night of spring when the tea contains the highest amount of umami components, we will serve it carefully. Based on various advice from Fukujuen regarding the tea to use, extraction methods, and compatibility with food, please enjoy the pairing with sweets and savories offered after repeated tastings.

**2. Using tea in the menu as well. A refreshing taste suitable for early summer.**
Various teas are used along with seasonal ingredients. For example, roasted green tea (hojicha) paste is used in the "Pudding-like Chawanmushi" (savory egg custard), and brown rice tea (genmaicha) is used in the muffins.

**3. SDGs menu introduced by Japanese Cuisine Head Chef Goto**
From the idea of deliciously utilizing the tea leaves after extraction, which still retain plenty of aroma, the tea leaves were made into tsukudani (simmered in soy sauce and mirin) and served with "Bubu-zuke" (rice with tea).

**Product Overview of the Japanese Afternoon Tea Set "Eight-tea-Eight"**
[Sales Dates] May 16 (Sat), 17 (Sun), 23 (Sat), 24 (Sun), 30 (Sat), 31 (Sun), June 6 (Sat), 7 (Sun), 13 (Sat), 14 (Sun), 27 (Sat), 28 (Sun), 2026
*Please make a reservation at least 7 days prior to the date of use.
[Time] 1:00 P.M. - 3:00 P.M.
[Venue] The Prince Kyoto Takaragaike "Saryo"
[Price] ¥10,000 per person
*Consumption tax is included. A separate service charge (15%) will be added.

[Menu]
**●Welcome Drink**
Fukujuen's Gyokuro, cold-brewed. Enjoy the sweet, nectar-like taste.

**●First Plate: Savories to taste the tea**
1. Pudding-like Chawanmushi
A smooth savory egg custard with a rich egg flavor. The paste using hojicha looks like caramel sauce.
2. Matcha Sesame Tofu
Sesame tofu coated with matcha to look like raw chocolate.
3. Marinated Tea Leaves and Octopus
4. Eggplant Dengaku
Matcha is mixed with the Dengaku miso.
5. Eel and Kujo Green Onion Spring Roll with Sencha Salt
6. Green Salad with Matcha Dressing
Extracted tea and tea leaves are used in the dressing.

**●Pairing of Savories and Tea**
1st Brew of Sencha: Fukujuen "Hachiju-Hachi" extracted at 80°C. The fresh aroma and taste unique to the new tea enhance the savories. Please also enjoy the difference between the Gyokuro from the welcome drink and the Sencha.

**●Second Plate: Sweets fragrant with tea**
1. Quiche Lorraine
Sencha is kneaded into the tart dough.
2. Tamba Black Bean and Hojicha Mont Blanc
A ganache mousse of hojicha and white chocolate wrapped in Japanese chestnut cream. Topped with a Tamba black bean.
3. Genmaicha and Soy Milk Muffin
4. Tea Ripple
Dough using Sencha is swirled. The image is a ripple created by a drop of tea spreading throughout the bread. The filling is chunky red bean paste and mascarpone cheese.
5. Griotte and Pistachio Chocolate Tart
6. Sencha and Kinako Snowball
7. Grapefruit Monaka
Squeezed grapefruit is boiled down and mixed with white bean paste, with edible green tea hidden under the paste. A refreshing original Japanese confection.

**●Pairing of Sweets and Tea**
2nd Brew of Sencha: The second brew of "Hachiju-Hachi." The moderate astringency and richness tighten the lingering finish of the sweets.

**●Palate Cleanser**
Tea Granita-style Mocktail

**●Third Plate: Ikebana-style Japanese Parfait**
Sweets are beautifully and dimensionally arranged in a parfait glass. You can enjoy the varying intensity of flavors from sweets using Japanese ingredients, such as matcha and chocolate mousse, red shiso and raspberry sorbet, and matcha agar.

**●Pairing of Parfait and Tea**
Genmaicha: The sweetness of the parfait and the savory aroma of genmaicha harmonize perfectly.

**●Matcha**
You can enjoy the experience of whisking matcha upon request.

**●Special Finale: "Bubu-zuke" with Hojicha**
Bubu-zuke, where you pour fragrant hojicha over rice shaped like Temari sushi and sea bream sashimi. Born from Japanese Cuisine Head Chef Goto's desire to "have guests fully enjoy the tea until the very end," tea leaves after extraction are simmered into tsukudani and served alongside.

◎Reservations and Inquiries from Customers: The Prince Kyoto Takaragaike
Restaurant Reservation Desk TEL (075) 712-1144 (Direct)
Reception Hours: 10:00 A.M. - 5:30 P.M.
◎Reservations can also be made from the hotel's website.
https://www.princehotels.co.jp/kyoto/plan/saryo/afternoonteaset

*Limited to 5 groups (10 people) per day, accepting reservations from 2 people. Usage time is limited to 2 hours.
*Ingredients and menus are subject to change depending on purchasing conditions.
*Regarding food allergy responses at our restaurants and banquet halls, we only handle the 8 specific raw materials (shrimp, crab, walnuts, wheat, buckwheat, eggs, milk, peanuts) that manufacturing companies (our ingredient suppliers) are obligated to display under the Food Labeling Act. Please inquire when making a reservation for details.
*Photos are for illustrative purposes only. *Business details may be subject to change.

**About The Prince Kyoto Takaragaike "Saryo"**
The "Saryo," built in the Sukiya style within the Japanese garden of The Prince Kyoto Takaragaike, was designed by the renowned architect Togo Murano in his final years. It is a masterpiece of architecture that invites serendipity, showing a different expression each time you visit.
◆ What is Sukiya-zukuri?
A traditional architecture born against the backdrop of the spirit of the tea ceremony continuing from Sen no Rikyu. It emphasizes the texture of materials and harmony with nature.
◆ Historical Background
In the 1980s, innovation accelerated against the backdrop of a booming economy. As urbanization progressed, high-quality, extraordinary spaces accompanied by silence were sought after, and many tea rooms were built.
The "Saryo," which opened along with the hotel in the autumn of 1986, is one of Togo Murano's architectural works from his later years, and it is said to be the culmination of Murano's techniques and aesthetics.
◆ The "Essence" of Craftsmanship Breathing in the Details
You can feel the craftsmanship and Murano's sense of beauty in the refined designs seen throughout the building. The playful designs that make use of the natural textures of the materials have become even more tasteful with the passage of nearly 40 years.

The "Saryo" offers a free morning opening for hotel guests, allowing them to leisurely observe Togo Murano's designs. (Free, irregularly closed)
In addition, we offer kaiseki cuisine from "Tsujitome," a catering specialty store frequented by the Urasenke school, and the hotel's Japanese kaiseki cuisine by reservation.