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Four types of yuba taco-style (coarsely minced beef and pickled onions / confit of Kyo-mochi pork / white fish escabeche / garlic-marinated Tanba shimeji mushrooms), potato salad with Kyoto pickles, seared pickled heshiko from Tango, pâté de campagne

Fresh fish directly from the fishing port, cut according to the characteristics of each fish. Served in a sauce with yuzu, shiso leaves and kujo onion. Please contact our staff for fish species.

A selection of fresh Kyoto vegetables and other carefully selected vegetables. Steamed at the table with the aroma of herbs. Served with Kinzanji Miso Bagna Cauda Sauce.

Pintxos made into canapés. Start off light with these.

Simple pasta with homemade gnocchi of smooth and chunky texture and sage and compatible butter.

Moist salad chicken with homemade fermented chili oil and Kyoto pepper.

Crostini with sauteed white fish, pickled aburikogokko (aburikogokko), and fluffed potatoes. The slight bitterness of the andives accentuates the taste.

Small turnips are wrapped in yuzu peel and rock salt and slowly grilled to give this dish a sweet and bittersweet taste.

Guts (stomachs) of Japanese pork are carefully prepared and stewed in tomatoes for an exquisite texture and tenderness.

Marinated in brine solution to make it moist and juicy. Finished with spicy special sauce.

Crispy fried squid from Maizuru. Great as a snack with beer.

Please enjoy with a glass of wine.

Lightly grilled asazuke heshiko (pickled heshiko) from Kyotango with ginger and myoga.

Tender, cooked and loosened Kyonomiyako Mochi pork and vegetables are rolled in tortillas and oven-finished with smoked paprika, tomato sauce-based chili sauce and cheese.

Hieizan Yubahachi's fresh yuba in caprese style. Served on garlic toast.

A local Spanish dish made with octopus, potatoes, and paprika.

Grilled cauliflower has just the right amount of moisture released to create a dusty, savory finish with a nutty texture and a special cumin-infused sauce.

The shoulder loin of Kyonomiyako Mochi pork, characterized by its flavor and sweet fat, is moistened at low temperature and served with a sauce made from a blend of herbs with sour and spicy flavors.

Cold-smoked salmon wrapped with iburigakko cream cheese and kujo-negi onion, with Japanese mustard with yuzu flavor, if desired.

A gelatinous part of Japanese pork is braised and formed into a stew-like dish. Served with refreshingly fragrant salsa verde.

Japanese raw mussels simply with herbs, garlic and butter.

Soft-shell shrimp sautéed in a garlic sauce. Squeezed with lemon.

Crispy, juicy Kyoto chicken meat in a homemade garlic and herb-infused batter.

Homemade french fries made of Japanese potatoes.

Plain, cheese and chorizo platter

Brand-name chicken with elasticity and firmness due to long-term proprietary fattening. It has a rich flavor with just the right amount of sashi.

The thigh meat is characterized by moderate sashi, firm texture, deep richness and powerful flavor, and is served quickly seared.

Mortadella ham, prosciutto, Milanese salami, salami piccante, pate de campagne.

Fluffy flesh, with a delicate taste. Served with Kyoto pickles tartar sauce.

Mimosa, pecorino romano, gorgonzola piccante, camembert and cured ham cream cheese.

The richly flavorful Kyonomiyako Mochi Pork Loin is slowly grilled to a moist finish. Served with a rich shaliapin sauce made with sake and Saikyo miso.

Thick and textured Japanese whitefish sautéed with jicama potatoes and finished with a sauce of rich butter and refreshing lemon.

Japanese style aqua pazza with the freshness of vinegared fruit and the aroma of shiso leaves.

This dish is lightly simmered together with sausage and cured bacon to enjoy the acidity of homemade choucroute, the flavor of the meat and the light smokiness.

Grilled sea bass with crispy skin and moist flesh, covered with black olive tapenade and baked to perfection. Serve with mashed potatoes.

A royal treat of Hokkaido's Saloma Black Beef slow-cooked in red wine and fond de veau. Please enjoy the tender meat, sauce and mashed potatoes together!

Kyo Duck Loin, characterized by its even and thick texture, moderate chewiness, and strong flavor, is grilled to perfection and finished rare. Serve with marsala sauce infused with the broth of Kyoto duck.

A whole fresh fish landed in Kochi Prefecture is used. The whole fish is served in a saffron-infused tomato-based soup with fresh mussels and squid.

Saloma Black Beef Thigh and vegetables are boldly grilled. The beef is flambéed at the table with the flavor and aroma of tequila. Wrapped in tortillas and served with Mexican flavored sauce.

Savory grilled white onion and sauteed Kyoto duck with a plum and balsamic dressing.

Confit dolphinfish and a salad filled with potatoes, olives, hard-boiled eggs, and other ingredients, served with anchovy-based dressing.

Hot salad with Japanese gizzards, sauteed raw bacon and mushrooms. With homemade onion dressing.

Savory and sweet romaine lettuce with sauteed cured bacon, croutons and pecorino cheese. Served with homemade Caesar dressing.

Enjoy the flavor of anglerfish and the aroma of chrysanthemum greens, along with the virgin olive oil in which they are infused.

The umami-rich squid is lightly cooked to soften its texture, and the fresh tomatoes give the pasta more flavor than a regular tomato sauce.

Traditional Roman pasta with homemade pancetta, pecorino cheese and tomato sauce.

Aggio Aurio e Peperoncino, based on heshiko and seafood broth, combined with kujo leeks.

A dish of soy sauce with the flavor of Kyoto duck, pickled charred garlic, and kujo leeks.

The homemade pancetta and pecorino cheese are the mainstay of this dish.

Twisted string-like pasta, small but firm, served with gorgonzola and walnut cream sauce.

Pasta with lemon and a light cream sauce made with mussels and Japanese scallions.

Fisherman's style pasta with the flavor of mussels and squid locked in a tomato sauce.

Risotto with octopus texture and tomatoes on tender boiled turnip. Pickled mibuna together.

Risotto with anglerfish, a winter staple, and bittersweet chrysanthemum greens.

Tomatoes, mozzarella cheese, basil, and olive oil are standard.

Simple with pickled heshiko from Kyotango, oregano, garlic, tomatoes and olive oil.

Topped with Kyoto duck ragout, Kyoto potherb mustard, cheese and egg.

Simply tomato and cheese with slices of prosciutto and arugula.

Pizza with colorful Kyoto vegetables

The patty (meat) is grilled to a savory flavor while being crushed. The burger is made with the powerful flavor of beef.

vanilla ice cream, fruit, salted caramel sauce
The surface is caramelized and crispy and the inside is thick.