Tatsumiya

Tatsumiya, located along the Uji River in Kyoto, has been devising matcha dishes for more than 80 years, starting as a tea wholesaler.
There are dozens of types of matcha that are used depending on the ingredients and cooking methods.
The elements of tea incorporated into kaiseki, such as the presentation using tea utensils, are also beautiful, and the eighth-generation young master provides the techniques of the Ichiko heirloom and the know-how of matcha inherited from the seventh-generation master in a new sense.

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辰巳屋｜京･宇治 抹茶料理(@tatsumiya213131)がシェアした投稿