lulu cooks:
Garden of Fine Arts by Tadao Ando
lulu cooks:
Garden of Fine Arts by Tadao Ando
lulu cooks:
Garden of Fine Arts by Tadao Ando
lulu cooks:
Garden of Fine Arts by Tadao Ando
lulu cooks:
Garden of Fine Arts by Tadao Ando
lulu cooks:
Garden of Fine Arts by Tadao Ando
lulu cooks:
Garden of Fine Arts by Tadao Ando
lulu cooks:
Kitayama B-block
lulu cooks:
Patisserie Malebranche Kitayama
lulu cooks:
抹茶マカロンのプロフィットロール
lulu cooks:
抹茶マカロンのプロフィットロール
lulu cooks:
ミルフィーユ
lulu cooks:
montblanc
lulu cooks:
蘭姆栗子幕斯, 煉乳鮮奶油, 巧克力海綿 chestnut mousse with rum, condensed milk added whipped cream, and chocolate sponge cake
lulu cooks:
black tea
lulu cooks:
Patisserie Malebranche Kitayama
lulu cooks:
Patisserie Malebranche Kitayama
lulu cooks:
Hyatt Regency Kyoto
lulu cooks:
Hyatt Regency Kyoto
lulu cooks:
Hyatt Regency Kyoto
lulu cooks:
Muromachi Wakuden for Kaiseiki dinner
lulu cooks:
先上一杯鹽味的紫蘇茶湯. at first, we were greeted with a cup of salted purple shiso tea.
lulu cooks:
室町和久傳
lulu cooks:
室町和久傳
lulu cooks:
和久傳特有的竹筒冷酒. Wakuden's house sake in a bamboo jug.
lulu cooks:
和久傳特有的竹筒冷酒. Wakuden's house sake in a bamboo jug.
lulu cooks:
另外點的芋焼酎 ordered a glass of imoshochu besides
lulu cooks:
先附之一: 栗, 銀杏, 醋漬蓮子蒸飯 one of the appetizer course: steamed rice with chestnut, ginkgo, pickled lotus seed
lulu cooks:
先附之二: 自家製豆腐 白味噌仕立 part of the appetizer: house-made tofu in white miso-flavored broth
lulu cooks:
先附之二: 自家製豆腐 白味噌仕立 part of the appetizer: house-made tofu in white miso-flavored broth
