Enjoy an Okashi Kaiseki Course With Japanese Tea at a Historic Japanese House in Higashiyama, Kyoto

A popular Japanese confectionery shop that embodies timeless elegance and style

THE SODOH HIGASHIYAMA KYOTO is located in Higashiyama, one of Kyoto’s most popular tourist destinations, home to numerous culturally significant landmarks. The building was originally the residence of the late Seiho Takeuchi, a trailblazing modern Japanese painter, and has now been transformed into a popular Italian restaurant and wedding venue.

Located on the premises is Okashi Sodoh, a quaint confectionery shop. They create confections that incorporate modern ingredients and sensibilities, while remaining true to Japan's unique traditions.

The annex faces Shimogawara-dori, which leads directly to Yasaka Shrine.

The renowned Chef Taku Kobayashi, who oversees the development, creation, and presentation of sweets at Okashi Sodoh, has curated the Okashi Kaiseki Course. Wabunka has created a special seven-course plan for this beloved course, which includes an exclusive additional menu item. The experience takes place at the counter of the annex building, typically reserved for wedding meetings. Indulge in an elegant afternoon in the peaceful surroundings of a Japanese-style mansion, which offers a nostalgic and intimate atmosphere.

Chef Kobayashi, who has played a crucial role in the development of Okashi Sodoh's confections

Sweets that sparkle with originality, prepared right in front of you

In the Okashi Kaiseki Course, all sweets are freshly prepared by Chef Kobayashi right before your eyes at the counter. Additionally, each dish is expertly paired with tea from Horii Shichimeien, which upholds the traditional cultivation of Uji tea in Kyoto at Okunoyama — the oldest tea garden in Uji, cherished by Ashikaga Yoshimitsu since the Muromachi period (1336–1573). As a pastry chef with years of experience, Chef Kobayashi not only explains the menu and ingredients, but also shares stories about Japanese sensibility that reflects the changing of the seasons through sweets.

Counter seating overlooking the open kitchen

Although you might expect the menu to be all sweets, the first course is actually a small savory dish that stimulates your appetite for the sweet treats that come later. It is accompanied by a cup of freshly brewed first flush sencha tea, which is carefully brewed at a low temperature of 70 degrees Celsius to extract the tea's umami flavors.

An exciting moment as the confectionery course begins

A menu that creatively blends Western elements

Starting from the second course, we finally encounter the sweets. The ‘Tea Macarons, Strawberry Daifuku, and Chocolate Yokan Platter’ offers a Western twist to familiar Japanese sweets, and is reminiscent of winter. Note that the menu changes seasonally. The daifuku features juicy, sweet, and fragrant Kyoto strawberries called Kyo no Shizuku, wrapped in white bean paste and gyuhi (a softer variety of mochi) with condensed milk. This beautiful dish is a unique creation of Okashi Sodoh, which aims to create confections that are in tune with the times.

The second infusion of sencha is served with the platter. The tea is steamed for 30 seconds with slightly hotter water to give it a refreshing taste, which pairs perfectly with the rich sweetness of the confectionery.

The finishing touches are added to the sweets just before they are brought to your table

The next example is agemochi, a treat for your taste buds. This battered and deep-fried rice cake is generously topped with caviar, and can also be served with shichimi from Nodaya, a renowned spice shop in Kiyomizu, Kyoto. To complement the dish, mizudashi gyokuro is served, which is brewed by soaking the tea leaves overnight in water. The tea is presented in a wide-bottomed glass, allowing you to savor its rich aroma as if it were a dashi broth.

Rich mizudashi gyokuro goes perfectly with freshly fried agemochi

Enjoy delicious freshly made sweets

One of the highlights of this experience is the opportunity to savor warm, freshly made confectionery by Chef Kobayashi. An example is ohagi (sweet rice balls), where the cooking process of the glutinous rice, a key aspect to its flavor, is performed right in front of you. The rice is cooked in an earthenware pot with aromatic shiso leaves, and you will get to see how glossy and well-cooked it is.

Anticipation builds as steam and aroma rise from the earthenware pot.

Freshly cooked glutinous rice is wrapped with anko (sweet bean paste) and topped with a kombu broth-based mitarashi sauce and white sesame seeds to finish. The result is a refreshing and gentle taste that is best served with hojicha (roasted green tea).

The sweet red bean paste wrapped in soft glutinous rice is not overly sweet, allowing you to enjoy it until the end of the meal.

End the course with Wabunka's exclusive menu item

The last dish of the course is limited to this experience, and as of this writing, is Kuzukiri made with Yoshino kuzu (arrowroot starch). It is a unique opportunity to witness the speedy preparation of Kuzukiri, where Yoshino kuzu is dissolved in water, heated in hot water, and then quickly cooled in ice water. Kuzukiri is served with kukicha (twig tea), which has a subtle sweetness and low astringency, complementing the flavor of the kuzukiri's ingredients. After finishing the kukicha, you will feel both satisfied and content.

Kuzukiri served with unexpected ingredients including dashi (Japanese soup stock), karasumi (dried mullet roe), and sudachi (Japanese citrus fruit) - discovering different sweets is the joy of each season

Indulge in the harmonious pairing of Japanese sweets with sommelier-selected Japanese alcohol (Optional) 

For those looking to elevate their wagashi experience with a touch of alcohol, we're introducing a special option (extra charge applies). A skilled sommelier from THE SODOH HIGASHIYAMA KYOTO, a sister establishment of Okashi Sodoh, will prepare a selection of Japanese alcoholic drinks to accompany each item on the seasonal menu. This includes choices like sake from Fushimi, Kyoto—one of Japan's premier sake brewing regions—as well as Tamba wine from a local Kyoto winery. The lineup also features brands that embody Kyoto's rich history and traditions, along with alcohol made using uniquely Japanese ingredients.

The sommelier carefully selects Japanese alcohol that perfectly complements the seasonal menu.

Wagashi and alcohol may seem like an unconventional pairing, yet they're remarkably harmonious. Alcohol elevates the wagashi's flavors, introducing you to novel realms of pairing possibilities. This option is available throughout the day, allowing you to enjoy a mildly intoxicating mood in daylight or to luxuriate in it during serene evenings. As an added treat, those who opt for this experience will receive a bite-sized yokan (a red bean jelly wagashi), a beloved creation from Okashi Sodoh, as a special souvenir.

When night falls and the lights illuminate, a sophisticated ambiance takes over, a departure from the daytime feel.

Indulge in a luxurious moment with freshly made sweets

Experience a special moment of savoring freshly made sweets prepared by a skilled artisan in a historic Japanese house. As you watch the chef at work and listen to his commentary, take a bite and discover the taste that stems from a deep appreciation of the seasons and the finest ingredients. If you're in Higashiyama, Kyoto, why not create some delectable memories at Okashi Sodoh?

Experience a blissful moment in a cozy, intimate space while savoring a variety of exquisite sweets (An example of an early summer course)