Shell Bake of Horsehair Crab,
Kamo Eggplant, and Sea Urchin
For this luxurious dish of layered umami flavors, we combine the meat and miso of Hokkaidō horsehair crab—at its freshest now in the summer—with sea urchin and kamo eggplant, then bake it in the crab shell. Kamo eggplant is the masterpiece of Kyoto summer vegetables, and our chefs select the best ones directly from the fields themselves.
Warm weather calls for cool and refreshing cuisine. Our fluffy and soft nagaimo-kan (grated Japanese mountain yam), served in a dashi jelly that melts in your mouth, brings a delicate taste. The addition of salty caviar further enhances its savoriness.
Sweetfish (ayu) is the quintessential fish of summertime. A petite species endemic to Lake Biwa, this sweetfish is oily, crispy, and aromatic—simply irresistible. Lake Biwa Ayu, slow grilled over charcoal, can easily be enjoyed all the way to the bone.
Our daytime course features Kyoto beef sukiyaki, prepared directly at your table. This supremely tender meat, with its low melting point, will melt in your mouth. Paired with egg, its flavor becomes even richer. The dish is also delicious eaten with rice.