TEL. 075-533-3100
512, Washio-cho, Kodaiji-kitamonzen,
Higashiyama-ku, Kyoto MAP
Lunch
12 noon-3 pm
Courses at 27,500 yen, 33,000 yen and 38,500 yen
Dinner
5:30 pm-9 pm
Courses at 38,500 yen, 44,000 yen and 50,000 yen
Charcoal-grilled crab course 55,000 yen and 66,000 yen（November 6 to March 20）
Crab kaiseki course 55,000 yen and 66,000 yen（November 6 to March 20）
◇We will resume serving alcoholic beverages on October 1, 2021.
Closures vary. Please inquire upon reservation
・Course menu only
・Prices include consumption tax and service charges
・Advance reservations are necessary, and are kindly accepted via telephone
・Cancellation on the day or the day before the reservation is subject to cancellation fee of 80%
・Credit cards accepted
Mountain harvests have begun to arrive. Tanba chestnuts, moist and delicately sweet. Gingko nuts that glisten when put to a flame. The aromas of each fruit combine to make a tantalizing dish.
Mountain harvests have begun to arrive. Tanba chestnuts, moist and delicately sweet. Gingko nuts that glisten when put to a flame. The aromas of each fruit combine to make a tantalizing dish.
We call it an “encounter” when fruits of the sea and the mountains pair well together. And among them, hamo (conger eel) and matsutake mushrooms are an exceptionally divine match. The few matsutake mushrooms that make their appearance at the close of the rainy season pack a refreshing aroma and clear taste. Combined with hamo soup stock, their flavor is enhanced and a delightful dish is born.
We call it an “encounter” when fruits of the sea and the mountains pair well together. And among them, hamo (conger eel) and matsutake mushrooms are an exceptionally divine match. The few matsutake mushrooms that make their appearance at the close of the rainy season pack a refreshing aroma and clear taste. Combined with hamo soup stock, their flavor is enhanced and a delightful dish is born.
Cockles (torigai) from Tango’s Miyazu Bay are very delicate. Cultivating large ones requires not only meticulous care but also good luck with the weather. Roasting these slowly grown cockles brings out their richly sweet flavor. Don’t miss out on this short early summer season.
Cockles (torigai) from Tango’s Miyazu Bay are very delicate. Cultivating large ones requires not only meticulous care but also good luck with the weather. Roasting these slowly grown cockles brings out their richly sweet flavor. Don’t miss out on this short early summer season.