Pumpkin Chai: Spiced pumpkin puree whisked with milk and chai tea. Served hot, or cold for a refreshing taste.
Hot Cinnamon Spice: An assertive blend of black teas, three types of cinnamon, orange peel and sweet cloves.
Thavnairian Autumn: Herbal rooibos is combined with hibiscus, cranberry flavor, orange flavor and peel for an aromatic herbal blend.
Apple Crush: A sweet and crisp apple ale with notes of pineapple and honey.
Pumpkin Creme Pie: A fluffy and light pie whipped together and placed in a graham cracker crust, with pecans on top.
Twin Heavens Tea
Citrus Twist: Lemon and lime are combined with a green tea base to create a crisp and refreshing drink served hot or iced.
Doman Jade: Noted for its historic roots in Doman tea, this aromatic floral tea has a sweet flavor and zesty feel.
Ginseng Green: Fresp, crisp green tea accented with ginger. Bittersweet and soothing, this earthy flavor is for all kinds.
Gunpowder: Variant of green tea with a smoky texture and a minty taste. Known for its pellet-like blending mix.
Heavenly Matcha: A Daisho family secret blend of green tea and uniquely sourced leaves. Known for its light, yet long-lasting flavor ideal for enjoying a peaceful setting.
Hingan Oolong: A traditional, gently sweet and full tasting tea passed down through Daisho family generations. Typically served at ceremonies and rituals.
Kocha : A strong caffeinated black tea generally served to weary travelers visiting Hingashi and looking for something familiar yet different.
Mugicha: A hingan favorite, this roasted barley tea packs a punch with no caffeine. This drink can be offered hot or iced making it a cycle-round choice.
Tempura: Carefully chosen seafood & vegetables fried to a crispy texture in oil. Known across realms as a Hingan delicacy.
Sokhtai's Soba: Fried noodles served in a strong sauce with topping options: Shrimp, pork slices or vegetarian dumplings.
Shoyu Ramen: Classic Far Eastern noodle soup in a soy sauce based broth. Every bowl serves chashu pork, narutomaki, green onions, nori leaves and tamago.
Daisho Sirloin: 9-onze steak cut fried in a garlic-accented soy sauce.
Sushi selection: Authentic selection of Hingan seafood-based sushi, 12 per platter.
Light Dishes & Sides
Onigiri: Rice balls wrapped in seaweed and stuffed with fresh fish. 2 per serving.
Dashimaki tamago: Rolled egg fried with soy sauce and served in slices.
Edamame: Boiled and lightly salted soy beans. A particularly tasty snack plate.
Takoyaki: A popular Hingan dumpling served in a zesty sauce.
Hingan Strong: Ale served dark and strong for the seasoned taste.
Niten Ichi Dry: A refreshing and citrus-accented beer recommended by the house.
Sake: Classic rice wine.
Umeshu: A special plum-based wine native to Hingashi known for its sweetness.
Ryu Cocktail: Vodka, tomato juice and a hint of lemon.
Pearl Chocolate: Provided by Matoi Chocolates. Flavor options include simple milk, dark, & white as well as more exotic flavors such as orange creamsicle, white raspberry, spiced pumpkin, Gridanian hazelnut, and lava cake.