Ebiimo to fukinotou no shiraae
salad of Kyoto prawn potato and butterbur flower served with white tofu cream
Hanawasabi to tomato ohitashi
wasabi flowers and tomatos soaked in Japanese soup stock
Komochikonbu to daikon su
wakame with herring roe and radish soaked in a Japanese vinegar.
Irodori yasai no onishime
a healthy simmered dish made with the best vegetables of the season
Gyu roast to hanana umeae
tender Japanese steamed beef and rape blossoms with pickled plum sauce
Ankimo no kasuzuke
steamed deepsea anglerfish liver preserved in sake lees
Renkon no kinpira
fried lotus roots and paste made from the arum root with red peppers and soy sauce.
Yuba to konbu no nyumen
hot thin wheat noodles topped with soybean skin and thin kelp
Chirimenjako to hizukuri tofu
cold tofu served with fried young sardines
Dashimaki tamago
Japanese omelet including Japanese soup stock.
Kamorousu to mizuna nabe
wild duck served in Japanese soup stock with vegetables
Mochibuta no kakuni
soft simmered pork and vegetables

Midori no oyasai
green salad with honey french dressing
Hakusai to peanuts salad
Chinese cabbage and grinded peanuts with soy sauce dressing

Kujudori sumiaburi
special free-range chicken with salt and yuzu pepper
Wagyu misozuke sumiaburi
beef preserved in kyoto miso
Himono goshu shichirin aburi
five kinds of dried fish. You can grill them by yourself !!!
Kintokiyaki hachimitsu butter
sweet potato with honey and butter

Kamo manjyu Kyoto's
traditional bun made with wild duck and lily bulbs
Marudaikon no hamaguri soup
Kyoto daikon and green onion soup with clam
Tori tsukune no roll kyabetsu
simmered minced chicken and cabbage parcel
Yaki goma tofu
broiled tofu made from ground sesame
Kyonamafu no oyaki
grilled fresh wheat-gluten bread
Othukemon yosemori
assorted pickled vegetables

Shirauo no karikari age
dredge and deep-fry Japanese icefish
Jidori no tatsutaage negiponzu
chicken with spring onions and ponzu (citrus fruits and soy sauce)
Inkanomezame korokke
Japanese style croquettes made with superb potatoes
Ika no kakimochi age
deep-fried cuttle fish coated with rice cracker crumbs

Konowata
salted intestines of sea cucumber
Yakimentaiko
grilled cod roe
Saba heshiko
mackerel preserved in rice bran

Donabe gohan
special white rice (allow 30mins to serve). This is our special !!!

<with rice>
Shiitake konbu dried mushrooms and kelp boiled in soy sauce
Kyou chirimen dried and fried sardines with Japanese pepper
Ikura shouyuzuke salmon roe soaked in soy sauce
Hakata mentaiko cod roe soaked in a red pepper sauce
Ume boshi big, soft pickled sour plum
Akadashi Kyoto's red miso soup

Mushi purin
steamed pudding
Mikan no ice cream
frozen mandarin orange mousse

<sashimi>
Sengyo sashimi santenmori
three kinds of assorted sashimi. Changed daily
Buri sashimi
　　　　yellowtail sashimi
Meji maguro sashimi
tuna sashimi
Aori ika sashimi
squid sashimi

<grill>
Sawara yuanyaki
spanish mackerel teriyaki
Nodoguroi
Japanese bluefish

Buta rousu misozuke
pork loin preserved in kyoto miso
Yasai no guratan
vegetables gratin
Daikon no dengaku
grilled Japanese radish served with lightly scorched miso