TEL. 075-223-3200
Sakaimachi-dori and Oike Sagaru,
Higashigawa, Nakagyo-ku, Kyoto
(South of Oike St. and East of Sakaimachi St.) MAP
Lunch
Courses at 7,000 yen, 10,000 yen, 15,000 yen and 20,000 yen
11:30 am-3 pm (last reservation: 1:30 pm)
Dinner
Courses at 15,000 yen and 20,000 yen
5:30 pm-10 pm (last reservation: 8 pm)
Closed on Tuesdays
Open Tuesday, April 2, 30
Closed Wednesday, May 8
・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
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.
We steam fresh abalone for an extended period until they are perfectly tender and full of concentrated, intense umami. Served with mizunasu, or “water eggplant”, the dish is a burst of fresh summer flavors.
We steam fresh abalone for an extended period until they are perfectly tender and full of concentrated, intense umami. Served with mizunasu, or “water eggplant”, the dish is a burst of fresh summer flavors.