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
Closed November 3, 9, 16, 24、30 and December 7, 13, 21, 27-29、31
・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
Book a table : Pocket Concierge
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.
Autumn brings a selection of wild mushrooms, slightly delayed this year by the intense summer heat but now sourced from regions like Shinshu, Tohoku, and Hokkaido. Their delicate aroma shines in tempura, grilled dishes, and soups. Enjoy them alongside the season’s finest offerings.
Autumn brings a selection of wild mushrooms, slightly delayed this year by the intense summer heat but now sourced from regions like Shinshu, Tohoku, and Hokkaido. Their delicate aroma shines in tempura, grilled dishes, and soups. Enjoy them alongside the season’s finest offerings.