“I want more people to try desserts of our course meals.”
The head chef’s dream came true, and Hanafubuki’s ”Unjotei” and ”Ryokuintei” are open for sweets during the day. You can choose Matcha, green tea, roasted green tea, or coffee with sweets. If you just want coffee, feel free to come.
※Please note that we do not take reservations for seats.
Anmitsu with Ice Cream
Anmitsu is apopular Japanese desert with cubes of gelidium jelly, matcha ice cream,and delicacies served with black sugar syrup. Toppings change depending on the season. In autumn, Kyoho grapes, muscat grapes, and dried kumquats are added for a refreshing finish.
Mineoka Tofu
”Mineoka tofu” is a traditional dish dating back to the Edo period. Originally, it was eaten as a protein source made from solidified cow colostrum. Forty years ago, we interpreted it in a Hanafubuki style and continued to refine the method of solidifying milk and other ingredients with Yoshino kudzu, and we still serve it as an appetizer for course meals. At the sweets shop, Mineoka tofu is served with black sugar syrup. We use special black sugar syrup that has a rich texture. It is a specialty that can only be eaten at Hanafubuki.
Zenzai（Winter only）
New autumn menu. Flavorful Hokkaido azuki beans are carefully simmered in the kitchen until fluffy, served with grilled rice cake and sweet chestnut. It has just the right amount of sweetness.
Tokoroten Jelly（Summer only）
When you think of Tengusa, you think of Izu. It has been well received even by people who don’t like tokoroten. Tokoroten, which is simmered in underground water from Amagi from Izu, is chewy and has a slight scent of the ocean.
