FOOD FOR DAY USE

ryo19 ryo21 ryo22
KAISEKI
12,600-23,100yen
Each dishes are arranged for seasonal ingredient and tableware.
KYORYORI-TEISYOKU
5,250-10,500yen
This set is cooked chiefly from Kyoto ingredient.
SYUJYAKU-ZEN
6,300~10,500yen
Main dish is in red two tiers box.
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OHARAME-BENTO
AJISAI-ZEN
3,150-5,250yen
Various dishes are in three drawers. We recommend it best in lunch time.
OHARAME-BENTO
TESAGE-ZEN
2,625yen~
Quantity is moderate. Tofu is thickened with powdered kudzu/
YUDOUFU-TEISYOKU
2,625-5250yen
Main dish is Tofu.

SEASONAL FOOD

*We need preparation at least one day for seasonal dishes
Therefpre we sell for only reserved guests.

ryos3 ryo8 ryos2
TAKENOKOZUKUSHI
March-May
7,350yen~
Main dish is bamboo shoot.
HAMOZUKUSHI
June-August
10,500yen~
Main dish is saltwater eel.
MATSUTAKEZUKUSHI
September-October
10,500yen~
Main dish is “matsutake”.
ryo2 gyozannabe-m mizutaki-m
BOTAN-NABE
December-March
8,400-10,500yen
A wild boar cooked in a pot at the table.
GYOZAN-NABE
December-March
6,300-8,400yen
A chichen cooked in a pot at the table.
ASABIKIJIDORINO
MIZUTAKI
December-March
5,250-7,350yen
A chichen boiled in a pot at the table.
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ASABIKIJIDORINO
SUKIYAKI
Except November
4,725-6,300yen
Baked of chichen.
KUMANIKUNOTEPPANYAKI
December-March
8,400-10,500yen
Baked bear meat on the hot plate.

*Charge is with tax and service charge