In Ginza, where the streets are wide and the people polished, you’ll find Higashiya Ginza—a shop and teahouse that makes fine wagashi, the refined confectionery that accompanies green tea in Japan. (The name Higashiya means “daily sweetshop.”) Each morsel offers no more than a few mouthfuls, though the diminutive bamboo picks with which they are served allow diners to stretch out the experience with tiny birdlike bites. In the adjoining café, diners can sample a wagashi flight with tea or liquor pairings. The confections change seasonally, but may include yuzu domyojikan, using citrus rind, agar and mochi rice; or the natsume butter sweet, which combines fermented butter, walnuts and date palm sugar. This story is from Kinfolk Issue Thirty-Two Buy Now Related Stories Food Issue 19 My Kitchen Table: Dominique Crenn French-born chef Dominique Crenn knows how to keep a level head and relishes the nights when she gets to cook to her own soundtrack. Food Issue 19 Recipe: Chamomile Cookies When your day is filled with too much excitement, taking time to sit quietly with these calming morsels and a cup of tea could be just the antidote. Food Issue 19 The Spicy Menu Nothing gets our hearts racing and noses running like a healthy dose of heat, but chile isn’t the only ingredient that gets our blood pumping. Food Issue 18 The Black and White Menu Despite being devoid of color, this menu is by no means short on taste—by limiting some of our senses, we can amplify others. Food Issue 17 Lunch with Peter Miller: White Bean Soup with Garlic and Sausage Lunch at the Shop: Seattle bookshop owner Peter Miller discusses the meaning of sitting down for lunch with your co-workers. Food Issue 17 The Blood Menu When we think of blood relatives, we consider comfort food, handed-down recipes and sharing meals with our families.