Tempura

“Are you serving (buckwheat noodles) with tempura today?” A museu...

Soft Olive Bread

Our soft olive bread may not catch your eye when brought out together with our c...

Fried tofu

The common assumption about fried tofu, or oage-san, is that it is made by deep ...

Tomato Pasta

Perhaps it’s the succulent tomatoes. From the back of our palates, the refreshin...

Udon

The ways to enjoy udon noodles are inexhaustible. There are so many choices: kam...

Coffee

The coffee we serve at Miho Museum comes from the Jacarandá Estate in Brazil. It...

Chocolate Babaloa

Take a spoonful of sweet white blancmange, savor the firm espresso jelly, and en...

Espresso Jelly

We take seventeen grams of a naturally grown, dark roasted coffee bean to make 1...

Soba — Buckwheat Noodles

There are many self-professed “soba experts,” who fuss about where to eat soba o...

Bread

Flaky layers melt in your mouth. Creamy butter and wholesome flour complement ea...

Rice Ball

When you open the lid of a large rice cooker, steam fills the air. Your hands an...

Tofu

Melting smoothly on your tongue, a sweet flavor spreads in your mouth... This is...