Kyo-Ryori Kaji
京料理 かじ / Kyo Ryori Kaji
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A renowned restaurant where you can savor the flavors of traditional Kyoto cuisine
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Course Contents／Total 10 courses 》 Seasonal aperitif, seasonal appetizer, boiled dish, assorted sashimi (3 kinds), grilled or deep-fried dish, cooked vegetables, rice, pickles, soup, and confectionery. In addition, seasonal jelly, seasonal millet, seasonal fruit, purple peas, etc. will be served. Please note that dishes are subject to change depending on the day's stock.
Course Contents／Total 10 courses 》 Seasonal aperitif / Seasonal appetizers / Seasonal soup / Assorted sashimi (5 kinds) / Grilled side dish or deep-fried fish and vegetables / Cooked fish and vegetables / Rice / Aromatic dish / Stopped soup / Water sweets * For water sweets of each course, you can choose one of 3 kinds of seasonal ice cream or sorbet. In addition, seasonal jelly, seasonal millet, seasonal fruit, purple peas, etc. will be served with each course. Please note that dishes are subject to change depending on the day's stock.
Seasonal aperitif / Seasonal appetizers / Bowl of cooked vegetables (with seasonal fish) / Assorted sashimi (with tuna and sea urchin) / Grilled snacks or oiled dish / Chubachi bowl / Cooked rice (with seasonal fish and vegetables in a small pot) / Rice (cooked in an earthenware pot) / Pickles / Bowl of soup / Water sweets *With each course, choose from three types of water sweets: seasonal ice cream, sorbet, or sorbet. You can choose one from 3 kinds of seasonal ice cream and sorbet. Seasonal jelly, seasonal millet, seasonal fruit, purple peas, etc. are also available. The menu may be subject to change depending on the day's stock.
》 Course Contents 》 Seasonal aperitif / Appetizer / Seasonal appetizer (7 dishes) / Boiled dish / Sashimi (6 dishes with tuna and yuba) / Oryogi (Seared beef tenderloin on nigiri sushi) / Grilled dish / Chubachi (small bowl of cooked food) / Rice (seasonal special rice cooked in an earthen pot) / Pickles / Stewed dish / Water sweets
》 Course Contents 》 Seasonal aperitif / Seasonal appetizers (10 dishes) / Boiled soup / Sashimi (tuna toro, beef toro seared in 6 dishes and pumped yuba) / Grilled dish (grilled bluefin tuna with yuan-yaki herbs) / Pickles (special seasonal dish) / Chubachi (cooked in a small pot) / Alternate dish (seasonal fish) / Rice (cooked rice in an earthen pot) / Pickles, topping bowl and fruit
Course 》 Seasonal aperitif / Appetizer (abalone and green vinegared papaya) / Seasonal appetizers (10 dishes) / Boiled dish / Sashimi (tuna, beef tenderloin and yuba) / Grilled dish (grilled bluefin tuna) / Pickles (seasonal special dish) / Chubachi (cooked in a small pot) / Alternate dish (seasonal special dish) / Rice (cooked in an earthen pot) Seasonal rice） / Pickles / Served in a small soup / Water sweets
Course Contents 》 ※The following dishes will be changed according to the season and added according to the amount of money. Seasonal aperitif / Appetizer (abalone with abalone and green papaya vinegar) / Seasonal appetizers (10 items) / Boiled dish / Sashimi (tuna toro, beef toro meat 6 items with seared meat and pumped yuba) / Grilled dish (grilled nodoguro fish) / Pickles (special seasonal dish) / Chubachi (cooked in a small pot) / Bon appetizer (special seasonal dish) / Rice (rice cooked in an earthen pot) Kozuke (seasonal rice cooked in an earthenware pot), Kozuke (pickles), soup, and fruit
Course Contents 》 ※The following dishes will be changed according to the season and added according to the amount of money. Seasonal aperitif / Appetizer (abalone with abalone and green papaya vinegar) / Seasonal appetizers (10 items) / Boiled dish / Sashimi (tuna toro, beef toro meat 6 items with seared meat and pumped yuba) / Grilled dish (grilled nodoguro fish) / Pickles (special seasonal dish) / Chubachi (cooked in a small pot) / Bon appetizer (special seasonal dish) / Rice (rice cooked in an earthen pot) Kozuke (seasonal rice cooked in an earthenware pot), Kozuke (pickles), soup, and fruit
Please make a reservation at least 2 days in advance. Beef 150g / 13,500 yen (with Beef Toro Sashimi) 《 Course Contents》 - Seasonal aperitif - Assorted seasonal dishes - Beef Toro Sashimi - Beef Shabu Shabu - Beef (150g) - Vegetables (rolled Chinese cabbage, burdock, Kyoto potherb mustard, leek, enoki mushroom, shiitake mushroom, fu, fu-flour) - Sauce (grated autumn leaves, chopped leek, ponzu sauce, Sauce (grated maple leaf, chopped leek, ponzu, sesame sauce) - Rice substitute (inaniwa udon noodles) - Water sweets (choice of one of three kinds of seasonal ice cream or sorbet, seasonal jelly, seasonal sorbet, seasonal udon or sorbet) Seasonal jelly, seasonal millet, seasonal fruit, purple peas, etc.)
13,500 yen - Seasonal aperitif - Seasonal appetizer - Grilled suppon (soft-shelled turtle) with Japanese pepper - Steamed suppon (chawanmushi) - Suppon with blood jelly - Suppon (round hot pot) - Suppon porridge - Pickles - Water sweets (choice of one of three kinds of seasonal ice cream or sherbet. Seasonal jelly, seasonal millet, seasonal fruit, purple peas, etc. are also available.)
- Seasonal aperitif - Seasonal appetizer - Sashimi (sea bream hegi-zushi, pumped yuba) - Sushi (sea bream nigiri-zushi) - Grilled dish (sea bream kama yuan-yaki) - Tempura (sea bream tempura) - Nabe dish (sea bream shabu) - Rice replacement (sea bream broth Inaniwa udon) - Water sweets (choice of 3 types of seasonal ice cream and sherbet) Other dishes (You can choose one of three kinds of seasonal ice cream and sorbet, and also seasonal jelly, seasonal millet, seasonal fruit, purple flower beans, etc.)
- Seasonal aperitif - Seasonal appetizer - Bowl (sea bream with tides and leek) - Sashimi (sea bream hegi-style and yuba) - Sushi (sea bream nigiri sushi) - Grilled fish (sea bream kama yuan-yaki) - Tempura (sea bream tempura) - Nabe (sea bream shabu) - Rice replacement (udon noodles with sea bream stock) - Water sweets (your choice of 3 types of seasonal ice cream or sherbet) You can choose one from three kinds of seasonal ice cream and sorbet. (You can choose one of three kinds of seasonal ice cream and sorbet, and also seasonal jelly, seasonal millet, seasonal fruit, purple flower beans, etc.)
》 Course Contents 》 Seasonal aperitif / Appetizer / Seasonal appetizer (7 dishes) / Boiled dish / Sashimi (6 dishes with tuna and yuba) / Oryogi (Seared beef tenderloin on nigiri sushi) / Grilled dish / Chubachi (small bowl of cooked food) / Rice (seasonal special rice cooked in an earthen pot) / Pickles / Stewed dish / Water sweets
》 Course Contents 》 Seasonal aperitif / Seasonal appetizers (10 dishes) / Boiled soup / Sashimi (tuna toro, beef toro seared in 6 dishes and pumped yuba) / Grilled dish (grilled bluefin tuna with yuan-yaki herbs) / Pickles (special seasonal dish) / Chubachi (cooked in a small pot) / Alternate dish (seasonal fish) / Rice (cooked rice in an earthen pot) / Pickles, topping bowl and fruit
Course 》 Seasonal aperitif / Appetizer (abalone and green vinegared papaya) / Seasonal appetizers (10 dishes) / Boiled dish / Sashimi (tuna, beef tenderloin and yuba) / Grilled dish (grilled bluefin tuna) / Pickles (seasonal special dish) / Chubachi (cooked in a small pot) / Alternate dish (seasonal special dish) / Rice (cooked in an earthen pot) Seasonal rice） / Pickles / Served in a small soup / Water sweets
Course Contents 》 ※The following dishes will be changed according to the season and added according to the amount of money. Seasonal aperitif / Appetizer (abalone with abalone and green papaya vinegar) / Seasonal appetizers (10 items) / Boiled dish / Sashimi (tuna toro, beef toro meat 6 items with seared meat and pumped yuba) / Grilled dish (grilled nodoguro fish) / Pickles (special seasonal dish) / Chubachi (cooked in a small pot) / Bon appetizer (special seasonal dish) / Rice (rice cooked in an earthen pot) Kozuke (seasonal rice cooked in an earthenware pot), Kozuke (pickles), soup, and fruit
Course Contents 》 ※The following dishes will be changed according to the season and added according to the amount of money. Seasonal aperitif / Appetizer (abalone with abalone and green papaya vinegar) / Seasonal appetizers (10 items) / Boiled dish / Sashimi (tuna toro, beef toro meat 6 items with seared meat and pumped yuba) / Grilled dish (grilled nodoguro fish) / Pickles (special seasonal dish) / Chubachi (cooked in a small pot) / Bon appetizer (special seasonal dish) / Rice (rice cooked in an earthen pot) Kozuke (seasonal rice cooked in an earthenware pot), Kozuke (pickles), soup, and fruit
Please make a reservation at least 2 days in advance. Beef 150g / 13,500 yen (with Beef Toro Sashimi) 《 Course Contents》 - Seasonal aperitif - Assorted seasonal dishes - Beef Toro Sashimi - Beef Shabu Shabu - Beef (150g) - Vegetables (rolled Chinese cabbage, burdock, Kyoto potherb mustard, leek, enoki mushroom, shiitake mushroom, fu, fu-flour) - Sauce (grated autumn leaves, chopped leek, ponzu sauce, Sauce (grated maple leaf, chopped leek, ponzu, sesame sauce) - Rice substitute (inaniwa udon noodles) - Water sweets (choice of one of three kinds of seasonal ice cream or sorbet, seasonal jelly, seasonal sorbet, seasonal udon or sorbet) Seasonal jelly, seasonal millet, seasonal fruit, purple peas, etc.)
13,500 yen - Seasonal aperitif - Seasonal appetizer - Grilled suppon (soft-shelled turtle) with Japanese pepper - Steamed suppon (chawanmushi) - Suppon with blood jelly - Suppon (round hot pot) - Suppon porridge - Pickles - Water sweets (choice of one of three kinds of seasonal ice cream or sherbet. Seasonal jelly, seasonal millet, seasonal fruit, purple peas, etc. are also available.)
- Seasonal aperitif - Seasonal appetizer - Sashimi (sea bream hegi-zushi, pumped yuba) - Sushi (sea bream nigiri-zushi) - Grilled dish (sea bream kama yuan-yaki) - Tempura (sea bream tempura) - Nabe dish (sea bream shabu) - Rice replacement (sea bream broth Inaniwa udon) - Water sweets (choice of 3 types of seasonal ice cream and sherbet) Other dishes (You can choose one of three kinds of seasonal ice cream and sorbet, and also seasonal jelly, seasonal millet, seasonal fruit, purple flower beans, etc.)
- Seasonal aperitif - Seasonal appetizer - Bowl (sea bream with tides and leek) - Sashimi (sea bream hegi-style and yuba) - Sushi (sea bream nigiri sushi) - Grilled fish (sea bream kama yuan-yaki) - Tempura (sea bream tempura) - Nabe (sea bream shabu) - Rice replacement (udon noodles with sea bream stock) - Water sweets (your choice of 3 types of seasonal ice cream or sherbet) You can choose one from three kinds of seasonal ice cream and sorbet. (You can choose one of three kinds of seasonal ice cream and sorbet, and also seasonal jelly, seasonal millet, seasonal fruit, purple flower beans, etc.)
*Please make a reservation at least 2 days in advance.
There are three types: 12,500 yen/14,500 yen/16,500 yen. Reservations can be made by phone.
Reservations must be made at least 4 days in advance. There are three types: 20,000 yen, 23,000 yen, and 26,000 yen. Reservations can be made by phone.
Approximately 1.2 kg
Mid-November to mid-March (market price *subject to fluctuation) 0.9 to 1 kg
Mid-November to mid-March (market price *subject to fluctuation) 1.1 to 1.2 kg
Mid-November to mid-March (market price *subject to fluctuation) 1.2 to 1.3 kg
Mid-November to mid-March (market price *subject to fluctuation) 0.7 to 0.8 kg
Mid-November to mid-March (market price *subject to change) 0.8 to 0.9 kg
Mid-November to mid-March (market price *subject to fluctuation) 0.9–1kg
Mid-November to mid-March (market price *subject to fluctuation) 1 to 1.1 kg
Mid-November to mid-March (market price *subject to change based on market conditions) 1.1 to 1.2 kg
Mid-November to mid-March (market price *subject to change based on market conditions) 1.2 to 1.3 kg
※ Appetizer for children aged approximately 3 to 10 years / Clear soup / Sashimi (sea bream or young tuna) / Grilled fish / Simmered dish / Rice / Pickles / Soup / Fresh fruit
※ The content will be enriched based on the price. ※ If you have any food allergies or dislikes, please let us know at the time of reservation. We will make changes to the content.
+2 Yamagata Takagi A refined taste and a crisp finish, this sake is generally difficult to obtain.
＋4 Fukushima Hiroki Sake Brewery suddenly appeared in 1999 and quickly became the talk of sake fans, in high demand. This exquisite product allows you to enjoy a refined ginjo sake with a gentle, clear taste.
+4 Fukui's Kokuryu Sake, known to be a favorite of the Crown Prince, is a famous sake from Fukui. Its refreshing taste is impressive.
Located at the starting line of Dassai by Asahi Shuzo in Yamaguchi, this sake has a rich aroma that stands out even when compared to typical Junmai Daiginjo.
+6 Shizuoka Isojiman Sake is a refreshing and crisp dry sake. This clean sake represents a typical style of ginjo sake today.
+5 Toyama Seito Brewery, a small brewery created by just five people in Toyama. Named by the first founder to commemorate the consecutive victories in the Russo-Japanese War. A gentle aroma reminiscent of muscat and a clean, crisp taste.
+2 Shizuoka Doi Sake Brewery boasts top-class ability among sake in Japan. Among them, 'Kaiun' is the center of attention! It is a limited sake that changes with the seasons.
+2 Yamagata Takahashi Sake Brewery's legendary sake 'Juyondai' taught by the master brewer Katsuo Sasaki. A junmai sake with a delicate aroma and a sharp, robust flavor.
+5 Niigata Hakkaisan Brewery, elegant and gentle aroma and flavor, now a representative sake of Niigata. Light and dry.
+9 Kyoto Sasaki Brewery, characterized by a crisp dryness yet a soft mouthfeel.
+3 to 4 Kyoto Sasaki Brewery, the only sake brewery remaining in the heart of Kyoto, uses one of Kyoto's three famous waters, 'Somei no Mizu', resulting in a smooth and clean sake characteristic of Kyoto.
+3.5 to 4.5 Kyoto Sasaki Brewery. The magnificent Jurakudai, built by the regent Toyotomi Hideyoshi, is located in the upper Kyoto district, where all the sake is meticulously handcrafted using traditional techniques passed down in the city. As a sake that harmonizes with Kyoto cuisine, it features a delicate ginjo aroma that emphasizes the umami of the rice and offers a rich flavor profile.
+5 Kyoto Yamamoto Honke's famous water 'Shiragikusui' from Fushimi, Kyoto, combined with the food culture of Kyoto, creates a sake that is refined and elegant, embodying the taste of a long-established brewery. This is the sake named by Sen no Rikyū's disciple, Sen Sōsa.
+4 Founded in 1902 in Higashiyama, Fushimi, Kyoto by Fujioka Brewery. The brewery moved to its current location in 1918 and continued operations until the third generation passed away in 1994. In the winter of 2002, the fourth generation resumed sake brewing, creating 'Aozora'. The name embodies the wish to evoke the comforting feeling one gets when looking up at a blue sky through this sake. It has a smooth and mellow mouthfeel, with a rich flavor that expands in the mouth.
+2 Kyoto Haneda Brewery uses the high-quality rice [Gomangoku], carefully fermenting the mash and bottling the sake as it is after pressing. Enjoy this authentic masterpiece made with Kyoto rice and water from the Kamogawa River.
+6 Kyoto Gekkeikan Limited Edition Brewed Sake. Soft and refreshing on the palate.
・On the rocks / with water…800 yen・Highball…1,000 yen
・Rock / Watered down…1,500 yen・Highball…1,700 yen
(Gin and Tonic Glass)
Made with green plums from Oin-do Farm
A rare rice shochu produced by Takagi Shuzo, famous for its sake 'Juyondai', with an alcohol content of 25 degrees. Using brewing water named 'Sakura Shimizu', which springs from an old cherry tree within the brewery, and utilizing renowned sake rice from across the country, Takagi Shuzo has been crafting pure rice shochu for over 370 years since its establishment.
Rice 40 degrees Yamagata Takagi Sake Brewery's previous generation 14th generation brewer Tada Gorō Takagi was fascinated by distilled spirits such as cognac and tequila from a young age. In 1974, he introduced a pot still distiller from Maison Malesté in France and devoted himself to research on long-term oak barrel storage, pouring his heart and soul into it. This product is based on that technique, using carefully selected ingredients and repeatedly distilling with an alembic (all-copper Charentais pot still), extracting the heart (middle cut) and aging it in the brewery for several years. After that, it is further aged in Spanish oak barrels for over 10 years to create this Ranbiki distilled spirit. It is said that since ancient times, the alcohol components that breathe out of the barrel during storage are referred to as 'a return to the gods,' while the alcohol that accumulates inside the barrel is called 'the blessings of the gods,' and barrel aging is considered the best method for distilled spirits. We hope you enjoy the sweet and rich aroma derived from sherry casks and the deep, mature, and smooth flavor that tells the story of the passage of time.
Rice 25 degrees Kumamoto Hayashi Brewery Fruity and flavorful with a sharp finish. A masterpiece from the prestigious Hayashi Brewery of Kumamoto shochu. This shochu produces a delicious taste that brings out the smoothness of reduced pressure and the flavor of the ingredients.
Brown sugar 30 degrees Amami Oshima Tomita Shuzo. The fragrant sweet aroma and rich umami are truly Japanese rum! The more you drink, the better it gets.
30 degrees Okinawa Miyazato Shuzo Curry is a dialect used in Okinawa for celebrations and other events. Spring Rain Curry is an awamori aged for 2 to 3 years. It has a complex and rich aroma with a sweet scent reminiscent of vanilla that gradually emerges. The 30-degree alcohol content is hardly noticeable, offering a soft mouthfeel, a flavor with depth and thickness like that of brewed liquor, and a concentrated, profound taste.
A shochu with 40 degrees from Kuroki Honten in Miyazaki, favored even by the Crown Prince. It is aged in oak barrels for 3 to 5 years, similar to whiskey. The aroma and smoothness reminiscent of Western spirits, along with its mature flavor, are truly remarkable.
25 degrees barley shochu, a hidden gem from Sato Shochu Distillery in Miyazaki. A perfect balance of freshness, flavor, and sharpness.
Barley 25 degrees Oita Yotsuya Brewery envisions the future direction of the brewery and the potential of barley shochu. Carefully selected barley has been used to maximize the original aroma and flavor of the barley through traditional techniques passed down since its establishment in 1919. Enjoy this authentic barley shochu with its toasty barley aroma and rich flavor.
Barley 25 degrees, Miyazaki, from the same brewery as 'Hyakunen no Kodoku'. Caution on the drinking experience, with a smooth mouthfeel and deep flavor. Now known as a premium shochu among barley shochus.
Imo 25 degrees Kagoshima Miyake Shuzo Yakushima is registered as a World Heritage site, and due to its unique topography, it receives a lot of annual rainfall, providing high-quality water suitable for making rich and high-quality shochu, which is one of the selected best waters. It is a popular shochu.
Sweet potato, 25 degrees, Kagoshima. A fruity ginjo aroma reminiscent of citrus, with a sweetness and sharpness that evokes grappa. This is a next-generation sweet potato shochu that overturns the conventional wisdom of sweet potato shochu.
Sweet potato 28 degrees, the first appearance of Satsuma Imo from Kagoshima Nishishuzo. Koji is made by cutting the sweet potatoes into small pieces to make it easier for the yeast to consume, creating the essence of the sake's flavor. A story from an invisible world, made only with sweet potatoes (Kogane Senkan).
Sweet potato 25 degrees Kagoshima Moriizo Sake Brewery. No shortcomings in sweetness, richness, and sharpness. A legendary shochu that represents sweet potato shochu. Generally difficult to obtain. Limited 3 bottles available for takeout. ...19,800 yen
Imo (Yellow Koji) 25 degrees Kagoshima. It is said to be named as a special sake brought by demons who seduce the angels of the Shirotama Brewery and procure the finest sake for the demon world. It has a clean taste with a fruity flavor that spreads, and by using yellow koji, which is used for sake, it has become an easy-to-drink imo shochu.
Sweet potato (black koji) 25 degrees Kagoshima. This brewery has been committed to black koji long before it became common, as it is today. This is also one of the shochu that is difficult to obtain. It has a slight sweetness and a mellow richness.
Sweet potato (rice malt) 40 degrees. This shochu is produced by Nishishuzo, famous for 'Tominobouzan' in Kagoshima, and is aged and matured in sherry casks for about 8 years. It is a winter limited release with a rich and intense flavor and taste.
Imo (Black Koji) 25 degrees Kagoshima Sato Shuzo has rapidly gained popularity in recent years, becoming one of the shochu that is difficult to obtain. It has a strong richness and a fragrant aroma unique to black koji, with a significant impact of sweetness.
Imo (Black Koji) 25 degrees Kagoshima Manzen Shuzo was closed after the third generation passed away in 1969. It was revived in 1999, about 30 years later. The current fourth generation, Toshihiro Manzen, is a remarkable person with a great passion for shochu, and it is said that there is not a speck of dust in the factory. This shochu has a soft and deep flavor that I would like you to savor slowly.
+4 The umami of Kyoto Sasaki Brewery rice is alive, perfect for warming.
+4 Fukui Kurodai Brewery's Junmai Ginjo sake made from rice with a polishing ratio of 55%, fermented at low temperatures and aged for a long time, specifically for warming. Enjoy the rich umami of the rice that becomes fuller when heated, along with the warm, lingering taste.
A fragrant sake made by grilling fugu fins and finishing it with hot sake.
France / Champagne region 375ml The historic and prestigious house that was the first Champagne house in the world. 100% Chardonnay, supple and elegant dry.
France / Champagne region 750ml A unique champagne stored in a UNESCO World Heritage underground cellar 100% Chardonnay Silky and complex flavors Rich taste
Japan / Yamanashi 375ml A top winery in Katsunuma, a famous region for Japanese grapes and wine, using 100% of the indigenous Koshu variety. A dry wine that pairs well with fresh and sharp Japanese cuisine.
Italy / Veneto 375ml A representative brand of Veneto, the top producer of Soave, primarily made from the Garganega grape. It has acidity and fruitiness, with a fresh style. Dry.
Japan / Kyoto 750ml A popular and capable winery in Kyoto, Tanba, known both domestically and internationally. 100% Pinot Blanc from our own vineyard, featuring fresh acidity and rich fruitiness with a slightly dry finish.
Japan / Yamanashi 375ml A representative producer of Japanese wine, primarily using Muscat Bailey A, blended with Cabernet Sauvignon, featuring soft acidity and tannins. Dry. Medium body.
Italy / Tuscany 375ml A prestigious winery that laid the foundation for Chianti, using Sangiovese and Colorino from one of the renowned sub-regions of Chianti, offering complex and rich fruit flavors. Dry. Medium-bodied.
(France 330ml)
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