Japanese desserts fall roughly into two families, and knowing the split makes any menu easier to read.
The first family is wagashi - traditional confections built from rice, beans, and sugar, shaped over centuries alongside the tea ceremony. Mochi and daifuku belong here. So does monaka: two thin, crisp wafers made from mochi rice, sandwiching a filling. The flavors are subtle by Western standards. Nothing here is very sweet.
The second family is yōgashi, the Western-style desserts Japan took up and made its own. Soft serve is the best example. In Japan, soft cream is a roadside institution, served in dense, glossy swirls, in flavors that change with the region and the season - matcha in Uji, lavender in Hokkaido, yuzu in Shikoku. It is good almost everywhere, and that is the bar we measure ours against.
The same handful of flavors runs through both families. Matcha, stone-ground green tea, is the backbone of the whole tradition. Hojicha is that same tea roasted until it turns amber. Black sesame runs darker, with a little bitterness that keeps it from getting too sweet. Yuzu is the citrus, somewhere between a lemon and a grapefruit. Then kuromitsu, kinako, anko. The list keeps going.
At Kyōyo Haus the menu is a small tour of both families: mochi ice cream and ichigo daifuku from the wagashi side, matcha soft serve and hojicha lattes from the yōgashi side. The menu is small on purpose. Start anywhere.