Kyoto: Exquisite Kohaku-Nagashi at Seien (大極殿本舗栖園)

When I visited Kyoto in 2016, I discovered a wonderful Japanese confection called “Kohaku-Nagashi.” A friend recommended this sweet treat to me, and I found it to be as delicious and beautiful as he had described. Since then, I have never missed the chance to enjoy kohaku-nagashi whenever I visit Kyoto.

You can savor kohaku-nagashi at a Japanese confectionery café called Seien (栖園) located in Karasuma-Oike area. Seien is part of the renowned Japanese confectionery store Daigokuden Honpo (大極殿本舗).

There are many types of wagashi available in the shop.

Kohaku-Nagashi is served with a seasonal syrup that changes month by month. If you want to try every syrup, you’d have to visit every month. I would love to do so, though Kyoto is far from my home.

Seasonal Syrups:
Jan. – White miso
Feb. – Cocoa
Mar. – Amazake
Apr. – Sakura (Cherry Blossoms)
May. – Matcha and Azuki (Red Beans)
Jun. – Plum Liquor
Jul. – Pepper Mint
Aug. – Hiyashi-Ame (a Kansai local drink)
Sep. – Grape
Oct. – Chestnuts
Nov. – Persimmon
Dec. – Black beans

A sample of the syrup is offered at the entrance, and its selection changes every month as well.

I think Seien does not offer an English menu, but that’s not a problem since there aren’t many items. The menu is written vertically, and all prices include tax.

Menu Highlights:
1.Kuri Zenzai (Zenzai with Chestnut) – 1,080 yen
2.Zenzai – 870 yen
3.Fuku Kaburi – 870 yen
4.Sencha (Green Tea) with Japanese Unbaked Sweets – 760 yen
5.Matcha with Japanese Unbaked Sweets – 760 yen
6.Warabimochi – 660 yen
7.Kohaku-Nagashi – 660 yen
8.Amazake
9.Matcha Milk (Drink) – 550 yen

And there is also a set menu.

Set Menu Options:
1.Kohaku-Nagashi with Small Zenzai – 1,200 yen
2.Kohaku-Nagashi with Small Warabimochi – 1,050 yen
3.Matcha with Small Zenzai – 950 yen
4.Small Zenzai with Small Warabimochi – 950 yen
5.Matcha with Small Warabimochi – 760 yen
6.Sencha with Dried Japanese Confectionery – 470 yen
7.Matcha with Dried Japanese Confectionery – 470 yen

And this is Kohaku-Nagashi. The April syrup is made from cherry blossoms. It tastes and smells like sakuramochi—the very essence of spring. Just look at this photo; it’s so cute!

The jelly has a texture reminiscent of kuzumochi and kuzukiri. If you visit Kyoto in April, you can enjoy cherry blossoms not only with your eyes but also with your taste buds.

When hunger struck, I ordered thekohaku-nagashi and small zenzai set (琥珀流しと小碗ぜんざい). It came with a very small portion of zenzai (red bean soup).

Although the set was delicious, I wouldn’t recommend it if you’re not a fan of sweet desserts, as both kohaku-nagashi and zenzai are quite sweet—a double dose of sweetness.

I personally prefer the kohaku-nagashi and small warabimochi set (琥珀流しとミニわらび餅) . This photo was taken when I had kohaku-nagashi with persimmon syrup last November. The persimmon syrup was outstanding, complete with slices of persimmon, and the warabimochi had a delightfully springy texture.