History and Significance of the
Tea Ceremony

The purpose of the tea ceremony is to create bonding between the host and guest and also gain inner peace. The tea ceremony is very important in both Doman and Hingan societies because it used to be practiced only by the elite Zen monks and noble warlords for most of history. However, the ceremony has seen some decline.

The art of the ceremony has now been passed down to artisans such as the Geisha, who have now been tasked to learn many of the old traditions in order to both preserve and showcase the culture of such techniques.

The ceremony itself showcases an elegant and practiced set of instruments and movements. Although, simple in appearance, it may take geiko and geisha many years to perfect the careful and intricate movements. Such is the significance of the art of the tea ceremony.

Gunpowder Tea
A wonderfully smoky and earthy tea with a faintly sweet aftertaste. The tea gets its name from the form the loose tea takes which gives it a resemblance to gunpowder. The pellets gradually unravel as it steeps, leaving a golden liquor color.

White Tea
This particular tea is an umbrella term for tea that has been harvested before the buds have opened and are still covered in delicate white hairs. When brewed, the tea is usually subtly sweet with a light straw color and subtle aromas and flavors that possess exquisite floral notes.

Ishgardian Breakfast Tea
Ishgardian Breakfast Tea has been carefully curated for centuries. Due to their restrictive and past isolationist measure, trade was often funneled in carefully. This is represented in their tea which is an amalgamation of Thavnairan and Gridanian varieties, thus creating a unique flavor. When fully brewed it has a smooth taste with a citrus floral aroma and is finished with a splash of milk or cream.

Oolong Tea
Oolong is semi-oxidized when processing the leaves, thus creating a lovely deep orange color. This particular blend has woody notes with an apricot undertone. It produces a pleasantly potent and rich taste.

Matcha
Matcha is one of the staples of any Teahouse and Tea Ceremony. It is the tea most known from the Far East and the lifeblood of many Othardian households. When brewed it has mellow vegetal grassy notes, natural sweet nuttiness, and a touch of bitterness with a pleasant savory aftertaste.

Pu Erh Tea
A traditionally fermented Doman tea. The tea is compressed into a brick shape which can be broken off to brew any amount of tea. When fully brewed, it has a mild, yet distinctive and earthy flavor achieved by the fermentation process. It produces a deep vibrant orange color.

Green Tea
A tea differentiated by its bright green color and fresh herbaceous notes. It is harvested from the leaves that are exposed to direct sunlight. After they are plucked, the leaves are shortly steamed and are then rolled and dried. It has a vegetal and grassy character, mild sweetness, and subtle astringency.

Black Tea
Black tea is processed with heavy oxidation and its varieties characteristically have a distinctive dark color and develop earthy notes. When fully brewed it has a sweet and includes typical earthy, malty, nutty, and fruity nuances.

Ceylon Tea
A Thavnairan variety of tea. This variety of black tea possesses a mild and sweet flavor, it has a delicate, very light liquoring with notes of pine and honey and a golden coppery infusion.

Darjeeling
A Hannish variety of tea, it is often referred to as the 'Champagne of teas.' When steeped properly, it has musky-sweet tasting notes similar to muscat wine. But it can also have delicate vegetal, mossy, fruity, and citrus flavors. However, if steeped for too long, its bitterness becomes more potent, which can be unpleasant to most.

Suutei Tsai
Suutei Tsai is a traditional tea from the Azim Steppe region. Known for its savory flavor, it is made with green tea infused with milk, roasted millet, and salt added to taste. The mixture is then strained and served appropriately.

Moonflower || 夜顔
"Yorugao" or Moonflower, our exclusively brewed white wine. This wine has ripe apricot, peach, and pear notes with a stone and honey flavor. This perfectly layered wine has balanced acidity and an impressively long finish.

Flower of the Lunar Eclipse || 月食の花
"Gesshoku no Hana" or the Flower of the Lunar Eclipse is our exclusively brewed dark red wine. This is complex, structured and supremely earthy, with mineral traces throughout. Strawberry, cassis and vanilla provide a rich contrast to the cedar, sage and wisps of tobacco, the tannins powerfully present.

Blooming Twilight || 咲く夕暮れ
"Saku Yūgure" or Blooming Twilight is our exclusively brewed dessert wine. It features intense rolanberry and red fruit flavors intertwining with fresh hibiscus floral notes.

Junmai || 純米
“Junmai” can be translated as “pure rice.” This is sake that does not contain added brewer's alcohol; the only ingredients are water, rice, koji, and yeast. Unlike other sake categories, junmai has no set rice polishing ratio, so it can be richer and bolder than other sake types. It can be enjoyed warmed or at room temperature.

Honjozo || 本醸造
Honjozo sake is not inherently sweet—the alcohol is generally added after the yeast has completed fermenting the sugar in the sake. Honjozo has a smoothed-out flavor, which is light and easy to drink, and can be enjoyed warmed or chilled.

Ginjo || 吟醸
Ginjo is premium sake that uses rice that has been polished to at least 60 percent. It is brewed using special yeast and fermentation techniques. The result is often a light, fruity, and complex flavor that is usually quite fragrant. It's easy to drink and often (though certainly not as a rule) served chilled.

Daiginjo || 大吟醸
Daiginjo, which literally means "big ginjo," is often the most prized bottling of the sake brewery, representing the height of the brewmaster's ability. Typically pricey, served chilled to bring out their nice light flavor, complex flavors and aromas.

Shiboritate || しぼりたて
Shiboritate, "freshly squeezed," has a narrower definition, only used to describe the sake that is available immediately after pressing the sake produced in the earlier phase. It can be wild and fruity.

Nigori || 濁り
Nigori literally means “cloudy sake”. Nigori is a style rather than a classification. Nigori style has rice solids (lees) suspended in the sake. Nigori is technically NOT unfiltered rather it is coarsely pressed (Sake undergoes both pressing and filtration). Nigori has a distinct texture and notable sweetness.

Amazake || 甘酒
Amazake has a creamy, thick consistency with a sweet flavor, served either chilled or warm/hot. It is also low in alcoholic content. It is traditionally served hot during the Winter season, which has a warming effect, and chilled in the Summer season but retains its distinct refreshing sweetness throughout.

달꽃 Dalkkoch
Soju is a distinct Doman spirit with a neutral, slightly sweet flavor and a clean finish. It is often described as having a similar taste profile to vodka, but soju has more texture and nuance than vodka. Our specialty Soju has a more complex flavor profile with a longer, resonant finish and crisp notes of plum and stone fruit.

Lemon Sour
A rising favorite in Othard. A simple lemony cocktail for a casual and refreshing afternoon or evening. The cocktail is made with a bit of salt, sparkling water, frozen shochu, and our secret mix of Eorzean Lemon and Othardian Yuzu. It will simply tickle your senses!

Honeyed Lager
A crisp and refreshingly smooth lager. Its bright and golden color reflects its main ingredient, honey. This golden liquid was lovingly brewed with the highest quality hops, barley, and yeast and made through a secret filtration process. A sweetly addicting drink to be had!

The Moonflower
The Moonflower is a highball cocktail. Bourbon forms the base, with lavender simple syrup and orange sparkling soda being the key flavors. A splash of blue curacao, an orange rose decoration, and a lavender sprig will garnish this lovely drink.

The Full Moon
The Full Moon is a simple but elegant martini. It has a vodka base topped with coconut cream, distilled water, blackberries, and a sugar rim. The moon-shaped ice cube finishes the look.

Once In A Blue Moon
Once In A Blue Moon is a refreshing martini. Blue curacao is the leading player, but the high-quality gin lends piney and citrus tones, which draw out its citrus, natural sweetness, and bitter notes. It is then garnished with a star fruit slice, mint leaves, and orange peel twist.

Moon Elixir
Indulge in the ethereal glow of the full moon with this enchanting elixir. Crafted with a delicate balance of flavors, this cocktail will transport you to a mystical realm where the moonlight dances on your taste buds. Tequila forms the base with elderflower liqueur, blue curacao, a squeeze of lime juice, simple syrup, and a dash of edible luster for effect.

Harvest Moon
This striking cocktail has whiskey as its base with orange bitters, cherry liqueur, a splash of Madeira, and a concord grape shrub. It is garnished with concord grapes soaked in pomegranate molasses brandy and rolled in crushed toasted almond pieces

Dark Side Of The Moon
Explore the shadowed side of the moon with this cosmic beverage. Feel the chilling shadows and deep silence with each sip. Taste the sun on your back with citrus and honey, the sand on your feet with mineral tequila, and the vast deepness of the dark bourbon. Float like a flower with damiana liqueur and feel the embrace of the sunless sea with the melting of the ice cube made of dark stout.

Sake supplied by Okami Spirit Sake Brewery(Click the logo to be transferred to Okami Spirit Sake Brewery site)

Edamame
Young soybean still in their pods, simply salted. A surprisingly addicting snack.

Tsukemono
A combination of vegetables pickled in salt, known as shiozuke, gives you the flavor of seasonal vegetables. The salty snack has a crispy texture and an addictive taste.

Nori to Sake Ten
An addictive combination of fried nori and salmon skin lightly battered and fried to crispy perfection, enhancing the umami flavor of both ingredients.

Ika Gesso Karaage
Ika Gesso Karaage is deep-fried squid tentacles. A local favorite bar snack. It is served with a miso-infused mayo.

Kakiage Tempura
Mixed variety of tempura featuring shrimp and seasonal vegetables. A popular classic dish.

Mixed Senbei
A variety of fried rice crackers with unique flavors, textures, and ingredients that combine sweet, salty, and savory tastes.

Dashimaki Tamago
Dashimaki tamago is rolled pan-fried egg omelets flavored with dashi broth. A lovely fluffy texture heightened by the savory umami flavor of the dashi broth.

Una Tama
Una-Tama is eggs (tama) and freshwater eel (unagi) in an omelet. An 'upgraded' version of the dashimaki tamago served with perfectly cooked eel slathered in unagi sauce and rolled up in the fluffy omelet.

Oden
Oden is a one-pot dish consisting of a variety of ingredients such as fish cake, boiled egg, daikon, and konnyaku stewed in dashi broth.

Gindara
Gindara is a black cod filet, usually seasoned with saikyo miso and paired with kyurizuke—pickled cucumber.

Sushi & Sashimi Combo Set
A combination of freshly made sushi and sashimi, crafted with the finest seafood from the ocean.

Tebasaki
Tebasaki is deep-fried chicken wings that have been marinated with sweet and spicy sauce, then topped with toasted sesame seeds. It is paired with a simple side salad of lettuce and cherry tomatoes.

Khuushuur
Khuushuur is a type of fried dumpling from the Azim Steppe. It is made with chopped beef and chives seasoned with salt, pepper, and cumin. It is fried until golden brown and thoroughly enjoyed.

Gyoza
Every piece has that signature crispy bottom with a juicy and tenderly chewy inside. The gyoza comes with our mildly spicy dipping sauce and a side of pickled red ginger.Type: Pork & Beef Mix || Shrimp

Buuz
This dumpling from the Azim Steppe could be considered its national dish. Mutton, onion, and garlic are minced and seasoned with salt, pepper, and caraway seeds. Soy sauce-infused oil is brushed over the dumplings after steaming to give them a nice salty finish.

Dumplings
Our dumplings are lovingly prepared by hand and then steamed to perfection. Each bite is promised to deliver a juicy and tender bite. Slightly soupy from its own juices with a mixture of fresh vegetables and just the right amount of spices to send your taste buds on a little adventure.Type: Pork || Shrimp || Vegetable

Anmitsu
A tasty and colorful dessert of kanten jelly, fruits, mochi, sweet red bean paste, green tea ice cream, and a good drizzle of black sugar syrup.

Dorayaki
A simple but addicting dessert. Sweet fillings are sandwiched between fluffy pancakes.Fillings: Anko, Custard, Matcha Cream, Chocolate, Rolanberry Preserve, Blueberry Jam, Orange Marmalade, Lemon Curd, Mango Puree

Boortsog
Boortsog is a sweet, deep-fried dough that sometimes looks like a twisted rope and tastes like a donut. It is served with a side of Orom, a sweetened clotted cream made from yogurt.

Goma Dango
Gomadare Dango, or Goma Dango, are fried sesame balls filled with red bean paste. This dessert has chewy, mochi-like dough crusted in nutty sesame seeds and filled with creamy, smooth red bean paste. It is great to enjoy in small bites or eaten whole in one bite.

Hingan Truffles
With the introduction of chocolate, it has become quite popular in Hingashi. Many chefs have tried to implement chocolate in many ways—that is how this distinct truffle style came about. These chocolate truffles are a bit chewier and very much like. They are then coated in matcha, cocoa, and kinako to be enjoyed as a real treat

Namagashi
A Hingan confection that is best paired with tea. The dough is made with rice flour, azuki beans, and agar. It is aim to be pleasing to the eye and soften the bitterness of teas.

Fruit Jelly
Luxurious bites of fruits at the peak of their freshness encased in yuzu-infused jelly.

Mochi Aisu
Homemade ice cream that has been wrapped in mochi skin. Enjoy a variety of flavors: chocolate, rolanberry, custard, matcha, adzuki bean, and black sesame.

Persimmon Jelly
A wonderful dessert made with persimmon juice and puree. It is like biting into a citrussy cloud, a sensation between jelly and custard. Simply sweet, cool, and refreshing.

Honeydew Melon Parfait
A chilled and refreshing melon dessert. An outer layer of mint gelatin transitions into honeydew-infused shaved ice and chilled sliced honeydew at its base.

Kakigori
A beloved frozen treat featuring silken threads of shaved ice, flavored syrups and numerous toppings. There is one everyone will enjoy!Matcha: adzuki red bean topping, mochi ballsRolanberry: splash of lemon juice, condensed milk. whole rolanberry & slicesMango: condensed milk, sliced mango, kiwi, banana, and candied gingerKinako & Kuromitsu: kinako powder, kuromitsu sauce, mochi balls,

Coffee Jelly
A popular dessert made with a mix of condensed milk and evaporated milk. Coffee jelly offers a nice balance of bitter coffee flavor and subtle sweetness, making it an elegant dessert to savor.

Chamomile Citron
This herbal tea is chamomile brightened by herbs and spring flowers. The aroma is simply fresh, fruity and refreshing. The flavor of the tea, however, is an apple-like character with citrus notes.

Cherry Blossom
This is a joyous pairing of tart cherries, flowers, and organic green tea. Its aroma is lightly floral and fruity, while the taste is a complex green tea with notes of cherries.

Hibiscus Blossom
A bright herbal steep with fragrant orange and hibiscus. The enticing aroma contains sweet hibiscus with hints of a juicy apple. The flavor is a soothing sweet hibiscus and subtle rosehip

Pink Papaya Nectar
Tropical fruit notes infused with juicy papaya and delicate flower petals. The aroma is a mix of tropical fruits, such as papaya, pineapple, and citrus. The flavor tastes like a succulent papaya, enhanced by elevating sweetness that lingers in the mouth. As sweet notes fade, bright pineapple and citrus blend in.

Lemon Lavender
This bouquet of garden herbs and flowers features sweet apple and the soothing fragrance of chamomile, which blends with lavender. The flavor is a careful dance of chamomile and lavender with sweet apple notes.

Wildflower Honey Citrus
A sweet and delicate green tea with notes of honeyed citrus and spring flowers. The scent of Sweet notes of spring flowers hit your nose first, and quickly followed by honey & citrus like orange and grapefruit. The flavor presents an upfront smooth and pleasant notes of sweet honeyed citrus with a sweet and delicate finish.

Kamikokoro “Tokagen” Shiboritate
This sake is made from Okayama white peach yeast and Akihikari rice. Peach yeast isn’t used in any other brewery. Although Akihikari rice isn’t a registered sake rice, they’ve worked with contract farmers to make it super special, paying particular attention to terroir. It is bottled immediately after pressing to ensure you get the freshest pour. It pairs wonderfully with creamy dishes.

Gokyo “Arabashiri”
I“Arabashiri” is the first run of sake that gushes out before any pressure is applied in the pressing process. This arabashiri is pressed from sake brewed with Yamadanishiki, Miyamanishiki and Nihonbare rice grown in Yamaguchi prefecture, using three different yeasts. You’ll find notes of ripe apple and banana mixed in with juicy melon, all delivered with top freshness. Try serving with raw oysters, or meats with fruit glaze.

Otokoyama “Shiboritate”
Brewing begins in October. It’s then carefully fermented in cold temperatures, and minimal fining postpressing brings you the freshest sake. Being a “genshu,” or undiluted sake, it has a higher ABV and is excellent on the rocks.

Heiwa “KID” Shiboritate
“Shiboritate” translates to “freshly squeezed,” and that’s exactly the vibe this sake gives off! Made using four different yeasts and Gohyakumangoku rice, “KID” Shiboritate is a seasonal sake that offers bright, crisp flavors that retain their charm due to being completely unpasteurized. You’ll find some bright umami floating amidst the flavor that keeps you returning for more. And that softness? It comes from the brewery’s velvety soft water from an area called Koyasan.

Kisoji Shiboritate Junmai Ginjo Nama Genshu "Funakuchi"
The nose on this seasonally released, unpasteurized (nama), and undiluted (genshu) sake is a very interesting collection of peach, blueberry muffin, berries, fig, peach, Muscat, seaweed, and grassy aromas. Talk about sticking your face down in a freshly made vat of sake and taking a big ol' sip. This is fresh and vivid sake that is spritzy, crisp, zesty, bright, mid-bodied with a silkiness to it that is odd for such a fresh and brash brew. Made with Hitogokochi rice and two bright yeast types, look for peach, persimmon, Concord grape, nectarine compote, herbs, banana bread, strawberry, molasses, blueberry yogurt, and some lively umami flavors that drink with a little tannin-like dryness, so red wine fans take note. A vivid brew with a quick and clean snow melt finish

Temari Sushi
This dainty and beautiful sushi resembles an edible art form, resembling traditional embroidered balls. This set features fresh Spring ingredients such as uni, salmon belly, shrimp, shiso leaf, cucumber, tamagoyaki, umeboshi, and ahi tuna.

Ume and Shiso chicken meatballs
This recipe incorporates umeboshi paste and salted red shiso into chicken meatballs for an umami-packed treat. It is served with cherry tomatoes and a refreshing Spring salad with a ponzu dressing!

Chirashi Sushi
Chirashi Sushi is a traditional sushi served on happy and celebratory occasions. It‘s a bright and festive dish of sushi rice mixed with seasoned vegetables and scattered with colorful toppings.

Sake-Steamed Clams
The simplicity of the seasonings brings out the delicious brininess of the clams, and the result is unbeatable. Littleneck clams steamed with sake and some aromatics, so that dish concentrates on the true star of the dish: the clams.

Hoba Miso with Hida Beef and Uni
A simple but incredibly flavorful dish. Hoba miso is laid out flat, then thinly sliced strips of wagyu-style beef are placed atop of it, then a generous topping of uni. The dish is slowly roasted over a charcoal flame. It is the perfect partner to rice. Creamy, packed with umami, and uncomplicated.

Fresh Spring Rolls with Yakiniku
These Fresh Spring Rolls with Yakiniku are bursting with savory and refreshing ingredients. It’s fun to wrap barbecued beef and crunchy spring vegetables in rice paper and seal in the deliciousness. Serve it with homemade yakiniku sauce for dipping.

Botamochi
Made with glutinous rice and red bean paste, these Sweet Rice Balls are offered to one’s ancestors and eaten during the spring and autumn equinoxes. They are called Botamochi in spring and Ohagi in autumn. The rice balls are formed into the shape of a small cylinder and covered with red bean paste on the outside. There are variations where the rice balls are coated with sweetened soybean flour or sweetened ground black sesame and stuffed with red bean paste.

Soufflé Pancakes
These fluffy Japanese Soufflé Pancakes are like eating soft, cottony clouds! We top them with homemade whipped cream and fresh berries for a delicious treat!

Lemon Chiffon Cake
Brighten your day with this light and airy Lemon Chiffon Cake bursting with a sweet citrus smell. The yuzu lemons have an incredibly refreshing fragrance and tart sweetness perfect for desserts. This delicate cake is finished with powdered sugar.

Sakura Mochi
Sakura Mochi is a chewy, light pink glutinous rice ball filled with sweet red bean paste and wrapped in an edible pickled cherry blossom leaf. In Japan, we enjoy this delectable salty-and-sweet confectionery.

Cherry Blossom Madeleines
These delightful cookies are buttery, slightly sweet, and salty, with a hint of cherry blossom fragrance. They’re the perfect treat with tea!