FOOD

A healthy, oil-free snack of high-oleic peanuts with almonds, walnuts and cashews. Great as a topping, too.

Chewy cheese bread that is gluten-free and made without chemical seasonings.

A light, fluffy croissant — just right when you need a little something.

A rich tiramisu made with coffee from Evian Coffee, a long-established Kobe roaster (est. 1952), served with Belgian chocolate made from Barry Callebaut cacao.

An ice cream puff made with plenty of Hokkaido fresh cream. Organic cinnamon topping is free.

A plate to enjoy organic blueberries, mixed berries and ripe apple mango.

Five kinds of dried fruit with no food coloring (raisins, green raisins, papaya, pineapple, cranberry). Lovely dropped into your favorite tea for a fruit tea, too.

Traditional Japanese sweets made with Hokkaido azuki beans and domestic kinako, rice flour and bracken starch. Three kinds: kinako ohagi, cream daifuku, and Okinawa raw-sugar warabi mochi. Matcha latte also available.

An authentic doughnut made with domestic rice flour and an original method that locks in fresh-made flavor. Six kinds: kinako pon de, chocolate pon de, strawberry pon de, Uji matcha old-fashioned, chocolate old-fashioned, and cookies & cream (NEW).

The manager's signature toast — thick-cut bread lavishly spread with cultured butter, toasted in an oven with patented graphite-heater technology. Cheese topping +¥50.

Fluffy fried potato wedges made with Hokkaikogane potatoes from Hokkaido.

A luxurious FOUR'N TWENTY meat pie made with 100% grass-fed Aussie beef.

A premium rice burger made with Koshihikari rice, topped with domestic nori.