TEL. 075-533-3100
512, Washio-cho, Kodaiji-kitamonzen,
Higashiyama-ku, Kyoto MAP
Lunch
12 noon-3 pm
courses at 33,000 yen, 44,000 yen
*We also offer dinner courses.
Dinner
5:30 pm-9 pm
courses at 55,000 yen, 66,000 yen and Omakase
Crab Course Prices (November 7–March 20)
Grilled Crab Course 99,000 yen and up
Crab Kaiseki Course 88,000 yen and up
Price may vary depending on origin and auction results.
Shojin (Vegetarian) 33,000 yen and up , 5 days in advance reservation
＜Year-end and New-year Closures＞
December 7, 13, 21, 27-29, 31 and January 1-5, 12
・Course menu only
・Prices include consumption tax and service charges
・Advance reservations are necessary, and are kindly accepted via telephone
・Cancellation on two days prior to the reservation date or on the day before is subject to cancellation fee of 80% and on the day is 100%.
・Credit cards accepted
Book a table : Pocket Concierge
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.
Hamo harbors a rich umami within its delicate flesh. From early summer through autumn, it transforms character with the changing seasons. Sashimi, searing, grilled preparations, shabu-shabu . . . the charm of hamo varies endlessly with each culinary pairing. We invite you to savor these while feeling the gentle passage of time.
Hamo harbors a rich umami within its delicate flesh. From early summer through autumn, it transforms character with the changing seasons. Sashimi, searing, grilled preparations, shabu-shabu . . . the charm of hamo varies endlessly with each culinary pairing. We invite you to savor these while feeling the gentle passage of time.
Nurtured by the rich natural environment of Tango, these cockles are prized for their plump texture and refined sweetness. Their flavor deepens with heat. Savor this early summer delicacy grilled or swished in a hotpot.
Nurtured by the rich natural environment of Tango, these cockles are prized for their plump texture and refined sweetness. Their flavor deepens with heat. Savor this early summer delicacy grilled or swished in a hotpot.