
Tempura
“Are you serving (buckwheat noodles) with tempura today?” A museu...
“Are you serving (buckwheat noodles) with tempura today?” A museu...
Our soft olive bread may not catch your eye when brought out together with our c...
The common assumption about fried tofu, or oage-san, is that it is made by deep ...
Perhaps it’s the succulent tomatoes. From the back of our palates, the refreshin...
The ways to enjoy udon noodles are inexhaustible. There are so many choices: kam...
The coffee we serve at Miho Museum comes from the Jacarandá Estate in Brazil. It...
Take a spoonful of sweet white blancmange, savor the firm espresso jelly, and en...
We take seventeen grams of a naturally grown, dark roasted coffee bean to make 1...
There are many self-professed “soba experts,” who fuss about where to eat soba o...
Flaky layers melt in your mouth. Creamy butter and wholesome flour complement ea...
When you open the lid of a large rice cooker, steam fills the air. Your hands an...
Melting smoothly on your tongue, a sweet flavor spreads in your mouth... This is...