Nihon Ryori Ichirin

The fish is procured from Toyosu, Kanazawa, Fukui, and Kyushu, and vegetables are prepared with Kyoto vegetables and seasonal produce from all over Japan. Seasonal ingredients, matsutake mushrooms, snow crabs, etc. are priced at market value. We always have several kinds of sake and wine available to match the seasonal ingredients. One day's "Oshinagaki"■Precedent: Kuzu (soybean curd) tofu with white miso paste and fried white fish isobeAs it is still a cold night, even though it is early spring, you will first taste the tofu with kuzu (kuzu), which has increased in flavor, in a white miso soup that will warm your body. The fish that heralds the arrival of spring, white fish, is lightly kelp cured, layered on top of each other and wrapped in a strip of Ariake laver. The dish is a combination of the sweetness of winter and the bitterness of spring, and represents the fact that spring is just around the corner. Akashi-dai (sea bream), akagai (red clam), and honmuna (tunas) from Ofunato, Iwate. The red is made from Yamaguchi red shellfish and tunafish. The eight bean dish plates include octopus, grilled conger eel, kohada, Japanese parsley, wasabi flower, steamed egg custard, and other specialties. Hachisun has the image of an appetizer, but at our restaurant it is the star of the show. We prepare a little bit of the season's delicacies that arrive from the regions every day on a small plate. The duck meat is gently cooked to tenderize it, and is finished with the aroma and sweetness of kujo-leek. Rice: Shiga Yumegokochi rice, grilled swordfish, pickles, and red miso soup. Sweet: Uguisumochi (rice cake), Yose Strawberries, Sencha (green tea), and homemade Japanese sweets. Sake for the day "Asamayama Hatsu Shibori", "Nikon Senbon-Nishiki Unfiltered Nama", "Jyushidai Dai-Gokujo Nama" *The menu is subject to change depending on the availability of sake.

⭐︎We recommend it for women and those whose stomachs are tired after a long day of entertaining! We purchase fish from Toyosu, Kanazawa, Fukui, and Kyushu, and prepare seasonal vegetables from all over Japan, with a focus on Kyoto vegetables. We always have several kinds of sake and wine available to match the seasonal ingredients. If you need more, you can also choose from our a la carte menu. Omakase" and "Choice of Omakase" cannot be combined. One day's "oshinagaki"■Precious hors d'oeuvres We start with a main dish of Kyoto's winter vegetables. Toyama Himi yellowtail ■Bowl Kyoto white miso bay, a delight in cold weather ■Mean dishHassun Kanazawa's local dishDuck simmered in jibe sauce ■Grice Shiga Koshihikari, Wakasa curry with rice ■Japanese sweets ■Sake matched to this day "Osaka no Sakaura Akiga dry" and "Akita Prefecture Hatoma Masamune "* The menu is subject to change depending on the availability.