After registering as a member, the chef was already waiting in front of the door and guided us to the back of the restaurant. The seating capacity is limited to 6 people at a small counter where you can hear the chef's explanation and have interactive communication. Different types of tea are paired with each dish, showing great attention to detail in terms of temperature, quantity, and flavor balance. The pairing of tea and food is particularly well done, with dishes 2, 3, 4, and 5 leaving a lasting impression. Dish 2, with the acidity of plums and green tea, is a must-try. Dish 3 has a great balance between sweet potato, batter, and sauce, becoming even smoother when paired with tea. Dish 4 has a truly impactful tea flavor, making it a standout dish. Dish 5, with its temperature contrast, allows you to savor the deliciousness slowly. In China, tea is usually enjoyed with sweets, but the idea of pairing it with dishes is truly amazing. Overall, I was highly satisfied with the entire course and would definitely like to visit again.

Hidden gem Chinese restaurant Tea Kyoka Musubi, located on Marutamachi Street, requires reservations but offers a private dining experience for one group at a time. You can enjoy a blissful moment with a perfect pairing of Japanese tea with each dish in the course. The dishes are well-balanced and each one feels like a complete experience. They also offer a vegan course, which I look forward to trying next time.

Located in Marutamachi-dori, Kamitachiuri, Cha Kyoka Yui ~musubi~ is a Chinese restaurant that opened in Kyoto. Reservations are required for a private dining experience limited to one group at a time, giving off a cozy and hidden gem vibe. The Chinese course meal prepared by a chef with years of experience in hotel Chinese cuisine is undeniably delicious. The pairing with Japanese tea is spot on, enhancing the overall dining experience. Each dish stands out on its own and seamlessly transitions to the next. I look forward to trying a different course in the future!

On June 18th, the restaurant "Chakyo Hana -Yui-" will open, where you can enjoy Kyoto-style Chinese cuisine and Kyoto tea pairing using seasonal Kyoto ingredients. I had the opportunity to visit before the opening. The restaurant is located near Keage Station on the subway, a bit far from the station but easily accessible by city bus from Jojimachi in about 5 minutes. It's like a hidden gem on the first floor of an apartment, accommodating only 4-5 people per group with a complete reservation system. Lunch and dinner are available in two sessions, from 17:00 and 20:00, limited to 3 groups per day. The lunch course costs 5,000 yen, while dinner offers options of 10,000 yen and 15,000 yen, including a vegan course. I tried the "Seasonal Kyoto Ingredients x Chef's Skills x Kyoto Tea Pairing 'Chakyo Hana Yui' Course" for 10,000 yen, which included various dishes paired with different types of Kyoto tea. The menu consisted of appetizers, umami-fried Daikoku Honshimeji mushrooms, Kyoto red chicken, pickled mackerel, braised Kyoto pork belly, and more. The highlight was the fiery and bubbling Mapo Tofu, which was a unique experience. The meal ended with a delicious tea-paired dessert of almond tofu and matcha pistachio dumplings. The tea pairing experience was intriguing, especially when trying different teas with each dish. I appreciated the focus on using local ingredients and supporting the community. The combination of sweet and sour pork with Kyoto red tea was a personal favorite. The restaurant also offered a fun experience of preparing matcha before dessert. With only 4-5 people per group and a reservation system, I recommend booking early as it is likely to fill up quickly. Overall, it was an exciting and enjoyable dining experience. Thank you for the meal. Chakyo Hana -Yui- 075-752-5656 167 Shinnyocho, Jodoji, Sakyo-ku, Kyoto, Kyoto Urban Shirakawa 1F Lunch: 11:30-14:00 *Flexible hours upon request 1st session: 17:00-19:30 2nd session: 20:00-22:00

It is located in a quite hidden place with only a 5-seat counter, and it was hyped up by bloggers even before its opening, saying it might become a Michelin-starred restaurant or a difficult-to-reserve spot. I visited during the pre-opening period of about 2 weeks. It is a Chinese restaurant that focuses on Kyoto ingredients. Tea pairing with Chinese cuisine is rare in Kyoto. A tea sommelier introduces the aroma of tea leaves each time. I felt that the time spent waiting for tea was longer than waiting for the food. The teas included sparkling Kuze tea, Uji Nagatani Sōen's tea extracted at below 60 degrees, finely ground matcha, sweet tea, roasted sencha, each brewed in a different way to bring out the flavors to the maximum, and they were delicious. The meal started with 3 appetizers: Sakura shrimp sauce on bamboo, cumin-flavored carrots, Peter Tan tofu from Namikawa Shoten, fried dried shiitake mushrooms, Kyoto Akaji chicken, pickled red cabbage with cashew nuts, steamed mackerel with water spinach, Namikawa Shoten's yuba, shrimp and bamboo dim sum wrapped by the tea sommelier, two types of minced meat and Kyoto Katayama Shoten's red miso Mapo tofu made with Namikawa Shoten's tofu (*with a performance), and clay pot rice cooked with tamari soy sauce and Kyoto Akaji chicken for the Mapo tofu. It looked rich, but it matched well with the Mapo tofu. The experience of making matcha and then eating almond tofu with matcha on top was fun and enjoyable. This was all part of the lunch course for 5000 yen. They also offer a 10000 yen course with braised sweet and sour pork, and for dinner, they have courses for 10000 yen and 15000 yen.