Suiran, a Luxury Collection Hotel, Kyoto is offering its “Japanese-style Afternoon Tea – Fermentation” from March 1 through February 28, 2027, with the spring menu available until May 31.
Inspired by Japan’s fermentation culture, the menu combines fermented foods such as miso, sake lees, shio-koji (salted rice malt), and amazake (sweet fermented rice drink) with seasonal ingredients produced in Kyoto. The spring menu includes a special limited uwarama (traditional bean-paste confection) created in collaboration with Kameya Yoshinaga, a long-established Kyoto confectioner, finished with sake lees; a clear kanten jelly made with plain and strawberry amazake; three types of wagashi from “Annokoh” filled with cream cheese; a caprese salad of sake-lees cream cheese with homemade fermented lemon and tomato; Inca no Mezame potatoes paired with black miso; Kyoto duck breast marinated in shio-koji; shiraae (mashed tofu salad) with fermented mandarin orange jelly and scallops; thick omelet made with amazake, and 13 kinds of savory items in total. Beverages include free-flow service of 25 varieties such as tea, early-picked sencha green tea, and coffee.
The venue is Saryo Hassui. There are four seating times starting at 11:00 a.m., 12:30 p.m., 2:00 p.m., and 3:30 p.m. The price is 6,500 yen, tax and service charge included.
