Rituals of Roast & Vine
Japanese kissaten precision meets relaxed evening bistro dining. Hand-dripped brews, low-intervention cellar gems, and slow food carte.
Wine & 自然派ワイン
Crisp mountain alpine bubbles, crushed chalk, green orchard pears, razor-sharp salinity.
Yuzu rind, white blossoms, wet stone, delicate umami mouthfeel perfectly matched with raw fish.
Wild strawberries, cedar wood, damp forest moss, silken tannins and lingering spice.
Aperitivo Spritz
Signature Cocktails
Japanese malt whisky infused with roasted Kyoto hojicha leaves, kokuto black sugar syrup, and cedarwood smoked decanter mist with hand-carved ice sphere.
Classic Cocktails
Zero-Proof Elixirs
Beers • クラフトビール
Soft Botanicals & Water
Artisanal Coffee & Teas
A traditional flannel cotton cloth drip brewed slowly drop-by-drop by our kissaten master. Yields a deeply syrupy, thick chocolate body with zero harsh astringency.
Sandos & Shokupan
Panko-breaded and flash-fried A5 Wagyu cutlet, toasted Hokkaido milk bread, house tonkatsu reduction glaze, and subtle Japanese mustard butter.
Mains & Ochazuke Bowls
Sweet Kyoto miso-glazed wild salmon served over steaming Koshihikari rice, poured table-side with hot genmaicha dashi broth, bubu arare rice pearls, and shredded nori.
Pan-roasted duck breast with charred Tokyo negi scallions, chilled buckwheat soba noodles, rich concentrated dipping dashi broth with yuzu peel.
Thinly sliced simmered Wagyu beef chuck with caramelized sweet onions, 63-degree slow-poached onsen egg, pickled ginger, and fresh wasabi paste.
Izakaya Small Plates
Desserts & Wagashi
Firm retro custard pudding baked slowly in silver coupe stemware, bathed in deep bitter caramel syrup, topped with fresh whipped Hokkaido cream and a maraschino cherry.
Rituals of Roast & Vine
Japanese kissaten precision meets relaxed evening bistro dining. Hand-dripped brews, low-intervention cellar gems, and slow food carte.
Wine & 自然派ワイン
Crisp mountain alpine bubbles, crushed chalk, green orchard pears, razor-sharp salinity.
Yuzu rind, white blossoms, wet stone, delicate umami mouthfeel perfectly matched with raw fish.
Wild strawberries, cedar wood, damp forest moss, silken tannins and lingering spice.
Aperitivo Spritz
Signature Cocktails
Japanese malt whisky infused with roasted Kyoto hojicha leaves, kokuto black sugar syrup, and cedarwood smoked decanter mist with hand-carved ice sphere.
Classic Cocktails
Zero-Proof Elixirs
Beers • クラフトビール
Soft Botanicals & Water
Artisanal Coffee & Teas
A traditional flannel cotton cloth drip brewed slowly drop-by-drop by our kissaten master. Yields a deeply syrupy, thick chocolate body with zero harsh astringency.
Sandos & Shokupan
Panko-breaded and flash-fried A5 Wagyu cutlet, toasted Hokkaido milk bread, house tonkatsu reduction glaze, and subtle Japanese mustard butter.
Mains & Ochazuke Bowls
Sweet Kyoto miso-glazed wild salmon served over steaming Koshihikari rice, poured table-side with hot genmaicha dashi broth, bubu arare rice pearls, and shredded nori.
Pan-roasted duck breast with charred Tokyo negi scallions, chilled buckwheat soba noodles, rich concentrated dipping dashi broth with yuzu peel.
Thinly sliced simmered Wagyu beef chuck with caramelized sweet onions, 63-degree slow-poached onsen egg, pickled ginger, and fresh wasabi paste.
Izakaya Small Plates
Desserts & Wagashi
Firm retro custard pudding baked slowly in silver coupe stemware, bathed in deep bitter caramel syrup, topped with fresh whipped Hokkaido cream and a maraschino cherry.