Kiku Zushi
喜久寿司
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A renowned sushi restaurant where you can savor local ingredients
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This course includes nigiri-zushi (10 pieces) as the main dish, and other seasonal ingredients, tempura, and soup. If you have room in your stomach, you can order additional items from the in-store menu. Please let us know at the time of reservation if you would like to order without wasabi, of course, and we will do our best to accommodate your requests.
This is a course meal featuring hamo carefully selected at the Kyoto Central Wholesale Market. We used hamo that has been carefully filleted and deboned. Many people think of hamo as a mild-tasting fish, but high-quality hamo is actually rich in fat and produces a deep, flavorful broth. I believe “hamo shabu-shabu” is the best way to experience that rich, savory flavor.
Shochu can be enjoyed in shots. Additionally, we have a selection centered around Kuroki Honten.
This is a barley shochu with a refined and deep flavor, aged long-term in barrels, featuring a sweet aroma. *Bottle keep
Nakanaka is a shochu from the Kuramoto, Kuroki Honten, known for its Hundred Years of Solitude. It is a barley shochu made using handmade koji and carefully selected barley, resulting in a light mouthfeel characteristic of barley. This exquisite product maximizes the features of barley and is worth trying. The shochu aged in oak barrels becomes the Hundred Years of Solitude. *Bottle keep
This is a mellow and flavorful sweet potato shochu with depth of taste. *Bottle keep
This is a rice shochu characterized by a refreshing sweetness and a very clean finish. *Bottle keep
Although it is a regular sake, it is a luxurious drink polished to 60% from the rice variety Gohyakumangoku. It has a gentle aroma and a light mouthfeel, along with a refreshing and mild flavor. It has a smooth taste that glides down the throat, making it easy to drink more. *One cup
Kubota Senju (Honjozo sake) is a honjozo sake of ginjo quality. It is a crisp and dry sake with a pleasant drinking experience. Its elegant and gentle aroma makes it a superb choice whether served chilled or warmed for a mellow taste. *One cup
Umeshu made by soaking in sake, not shochu
Carefully deboned sea eel with rich fat, grilled over an open flame only on the skin side.
This is shabu shabu made with broth extracted from the bones of conger eel. Please enjoy it with yuba and mizuna. (The image is for two servings.)
Carefully deboned conger eel with rich fat, made into crispy tempura. Please enjoy with coarse salt.
Carefully selected conger eel, meticulously deboned and grilled, served as stick sushi. This is a seasonal sushi representing summer in Kyoto. Due to the fluctuating market price of conger eel, it is available at market price and by reservation only. Please feel free to contact us regarding reservations and pricing.
The types of nigiri toppings change daily based on the weather and market arrivals (we have many more options available beyond those displayed). Depending on your preference, we can serve nigiri sushi for 1 to 10 people, and chirashi sushi for 1 to 15 people. Additionally, if you inform us in advance about your desired toppings, we will do our best to accommodate your requests.
A luxurious selection featuring the best ingredients of the day, including Toro, Uni, and Ikura.
A selection of carefully chosen toppings including sea urchin and salmon roe.
A standard and easy set.
A proud dish of our restaurant made with Shio Mackerel from Yaizu. There may be days when we cannot serve it if we do not have the desired mackerel, so please confirm in advance by phone or other means. The image shows two servings. *For whole mackerel sushi (wrapped in bamboo leaf), please make a reservation by the day before.
A combination for those who would like a few rolls included in the 'assortment'.
A set of nigiri, maki sushi, and pressed sushi.
Chirashi sushi topped with luxurious ingredients on sweetened kinshi tamago (thin omelet). It is popular among women and children, and is great for takeout. When served in a large portion, it adds elegance to parties and events. For Hinamatsuri (Doll Festival), it is presented in a cute style as Hina Chirashi.
Popular among women, this is the true Kyoto 'Chirashi Sushi.'
The types of nigiri toppings change daily based on the weather and market arrivals (we also have many other toppings not listed). Prices may fluctuate based on market rates, so we display the average price at our restaurant. Additionally, if you inform us in advance about your preferred toppings, we will do our best to accommodate your requests.
A popular topping for both adults and children
The most popular specialty of our restaurant
The finest among shrimp, please enjoy the sweet taste and the firm texture.
In season during winter. The part of the muscle has a strong coastal aroma and is popular among food enthusiasts.
A topping that is very popular with children.
The well-known king of fish! In spring, it is called 'Sakura Sea Bream' and in autumn, 'Momiji Sea Bream', enjoying its peak season twice a year.
A representative of white fish! The flesh is delicious, but the edges are also exquisite.
It is a very beautiful, elongated fish with a long lower jaw. It is often used in decorative sushi.
A high-quality fish with a blue back, please enjoy its firm texture and delicious flavor.
Carefully soaked salted herring roe, marinated in dashi, and pressed to absorb the flavor.
We have cut the swordtip squid to make it easier to eat.
We serve locally sourced bamboo shoots from Rakusei, seasoned and garnished with tree buds.
We serve domestic products. If we can only obtain frozen items, we will not provide them, so if you really want them, please confirm in advance by phone or other means.
A blue-backed fish, usually served as a fillet from fish weighing 3 to 4 kilograms.
Carefully prepared octopus from Setouchi (Shimotsui, etc.) is boiled.
How about a refreshing pickled vegetable nigiri to cleanse your palate?
We have grilled the sweetfish, which is highly valued in Kyoto. Enjoy the aroma and flavor. If there are many bones in the middle section, you can grill the bones again and pour sake over them to make bone sake. *Takeout available
We have made a tempura with onion, mitsuba, and carrot. This is a popular menu item at our restaurant. Please enjoy it dipped in tempura sauce.
A classic soup from a sushi restaurant, made with white fish and prepared with red miso.
Using the first dashi, we have prepared white fish as the main ingredient. Please enjoy the aroma of bonito flakes.
A hearty chawanmushi made with ginkgo, lily root, eel, and more.
Sōkadō Bento is prepared using carefully selected seafood and vegetables based on your budget, while paying attention to the seasonal feel in the menu. Additionally, we consider the requests of our customers to accommodate not only celebrations and memorial services but also to meet your preferences as much as possible. Please feel free to contact us. For inquiries via email, please use the email form on our website. *Please make a reservation at least 3 days in advance.
■Special Nigiri 3,456 yen ■Premium Nigiri 2,700 yen ■Nigiri 1,944 yen ■Premium Assorted 1,620 yen ■Assorted 12,960 yen ■Mackerel Sushi 4,320 yen ■Mackerel Sushi (one serving) 2,160 yen ■Rolled Sushi 864 yen ■Box Sushi 864 yen ■Premium Chirashi 1,620 yen ■Chirashi 1,296 yen
■ Cucumber Roll 648 yen ■ Pickled Vegetable Roll 648 yen ■ Tuna Roll 1,404 yen ■ Fatty Tuna Roll Market Price ■ Salad Roll 972 yen ■ Red Miso Soup 626 yen ■ Clear Soup 486 yen ■ Chawanmushi 735 yen
■ Celebration Bento 4,320 yen, 4,860 yen, 5,940 yen, 7,020 yen ■ Funeral Bento 4,320 yen, 4,860 yen, 5,940 yen, 7,020 yen * Delivery is available for two servings or more. * We also accept orders for your preferred sushi. * We can prepare a platter for 1 to 10 servings. * Please make a reservation for the Bento at least 3 days in advance due to procurement circumstances.
The price includes consumption tax (10%). (For delivery, it is 8%) The photo is for illustration purposes only. Please note that the actual product may differ due to supply conditions. Our store primarily sources from the Central Wholesale Market in Kyoto, and we only procure items that we can confidently offer, not just fresh fish, but also fruits and salted products. Especially as we move into spring, we will pay attention to fugu, blue fish, and turnips to ensure we can provide satisfactory products.
Thinly sliced fugu prepared with care. Please enjoy it dipped in our homemade ponzu sauce.
Please enjoy the three types of fugu skin grilled over charcoal. The fragrant ponzu and the aroma of fugu are sure to whet your appetite.
Deep-fried pufferfish meat and scraps in a spicy batter. Perfect as a companion for drinks?
A hot pot dish made with fugu, one might say it is the quintessential fugu cuisine... The rice porridge after the hot pot is also a delight.
Carefully remove the slime from the fins of the pufferfish, dry them well, and grill them until crispy, then pour hot sake that ignites. This is a seasonal sake of pufferfish.
