From Ōharano area in Rakusei, the west side of Kyoto, these bamboo shoots are harvested in the morning, capturing their fresh crispness and gentle sweetness. Perfect for charcoal grilling or tempura, they also pair well with this season’s wild vegetables and shellfish. We’re delighted to offer you these seasonal delicacies again this year.
From Ōharano area in Rakusei, the west side of Kyoto, these bamboo shoots are harvested in the morning, capturing their fresh crispness and gentle sweetness. Perfect for charcoal grilling or tempura, they also pair well with this season’s wild vegetables and shellfish. We’re delighted to offer you these seasonal delicacies again this year.
As the mountains stir to life and trees begin to bud, a rich variety of mountain vegetables make their appearance. The sakura masu (cherry trout) also reaches its seasonal prime, announcing spring to the rivers. We carefully grill the fish over charcoal, infusing it with the aromatic essence of the mountains. Please enjoy this seasonal offering, a harmonious balance of land and sea.
As the mountains stir to life and trees begin to bud, a rich variety of mountain vegetables make their appearance. The sakura masu (cherry trout) also reaches its seasonal prime, announcing spring to the rivers. We carefully grill the fish over charcoal, infusing it with the aromatic essence of the mountains. Please enjoy this seasonal offering, a harmonious balance of land and sea.
The time of year for crab from Tango peninsula is upon us once more. Moist, savory, and beautifully textured—it is delicious beyond words. We forego any special seasoning, and give it just a slight charcoal roast. We invite you to come and enjoy the natural sweetness of this special and rare crab.
The time of year for crab from Tango peninsula is upon us once more. Moist, savory, and beautifully textured—it is delicious beyond words. We forego any special seasoning, and give it just a slight charcoal roast. We invite you to come and enjoy the natural sweetness of this special and rare crab.
One of the quintessential winter ingredients of Kyoto is the turnip. As the cold winter approaches, following a fleeting autumn, the Kyoto turnip’s sweetness intensifies. Relish their delicate flavor, tender and enriched with a savory broth.
One of the quintessential winter ingredients of Kyoto is the turnip. As the cold winter approaches, following a fleeting autumn, the Kyoto turnip’s sweetness intensifies. Relish their delicate flavor, tender and enriched with a savory broth.
In Kyoto, the female snow crab is revered as the “Koppe crab.” A true seasonal delicacy, these crabs are prized for their richly flavored internal roe and the delightful pop of their external eggs — a unique taste experience distinct from the crab’s miso, or innards. This precious treat graces our tables only from early November through December.
In Kyoto, the female snow crab is revered as the “Koppe crab.” A true seasonal delicacy, these crabs are prized for their richly flavored internal roe and the delightful pop of their external eggs — a unique taste experience distinct from the crab’s miso, or innards. This precious treat graces our tables only from early November through December.
Ripe black figs and ayu (small freshwater sweetfish) filled with roe, the perfect balance of sweet and savory. The textures of the dish delight just the same: flaky ayu, grilled over charcoal to perfection, and figs smooth and melting.
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Ripe black figs and ayu (small freshwater sweetfish) filled with roe, the perfect balance of sweet and savory. The textures of the dish delight just the same: flaky ayu, grilled over charcoal to perfection, and figs smooth and melting.
Read more ＞
