TEL. 075-223-3200
Sakaimachi-dori and Oike Sagaru,
Higashigawa, Nakagyo-ku, Kyoto
(South of Oike St. and East of Sakaimachi St.) MAP
Lunch
11:30 am-3 pm (last reservation: 1:30 pm)
Courses at 11,000 yen
Dinner
5:30 pm-10 pm (last reservation: 8 pm)
Courses at 22,000 yen and 27,500 yen
Charcoal-grilled crab course 44,000 yen （November to March）
Closed on Tuesdays
・Prices include consumption tax and service charges
・Credit cards accepted
・Reservations are kindly accepted via telephone
・Cancellation on the day or the day before the reservation is subject to cancellation fee of 80%
Take Subway Karasuma Line from Kyoto station to Karasuma-oike station. It is a 5-minute walk from Exit B1
10 minutes from Kyoto station by taxi
＜Parking＞
Parking is available underground at Kyoto City Garage
It’s that time of year when the mountains turn deep shades of green.
In Kyoto, on a day with no rainy season in sight, we held a cooking event centered on dashi, or soup stock.
Read more ＞
It’s that time of year when the mountains turn deep shades of green.
In Kyoto, on a day with no rainy season in sight, we held a cooking event centered on dashi, or soup stock.
Read more ＞
White Bamboo Shoots
Bamboo shoots grown in Kyoto’s Oharano have an exquisite milky color. To deliver a flavor and aroma like nothing you’ve experienced before, we forego the use of rice bran (typically used to dispose of bitterness) and preserve the original power of the shoots. Presented to you grilled or featured in a soup.
Read more ＞
White Bamboo Shoots
Bamboo shoots grown in Kyoto’s Oharano have an exquisite milky color. To deliver a flavor and aroma like nothing you’ve experienced before, we forego the use of rice bran (typically used to dispose of bitterness) and preserve the original power of the shoots. Presented to you grilled or featured in a soup.
Read more ＞
Spring Abalone
Especially flavorful in spring, the abalone is gently simmered for four hours, then carefully seasoned so as to let its rich flavor shine through.
Spring Abalone
Especially flavorful in spring, the abalone is gently simmered for four hours, then carefully seasoned so as to let its rich flavor shine through.