KYOTO-SOKURIKI KITAYAMA
京風創作料理 北山
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A creative restaurant where you can savor Kyoto's traditions and Hokkaido's seasonal ingredients
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Please enjoy the suppon cuisine.
Chilled tororo soba, mugwort tofu, simmered dish, rice, assorted Kyoto pickles
Today's simmered fish, mugwort tofu stew, bowl of rice, assorted Kyoto pickles
Small bowls and assorted sashimi, mugwort tofu, simmered dishes, soup, rice, and Kyoto pickles assortment
Hamburger, shrimp fry, fried potatoes, rice, cola or orange
Today's simmered fish, pumpkin, tofu simmered dish, small bowl, soup, rice, Kyoto pickles assortment
This will feature seasonal dishes from Kyoto. (Available for two or more guests)
This is seasonal cuisine from Kyoto. *Reservations are required at least one day in advance for two or more people.
Hamburger, shrimp fry, fried potatoes, rice, cola or orange
A dish topped with slices of heshiko, served with sesame broth (cooking time 15 to 20 minutes)
An assortment of pickles sourced from Kyoto and homemade pickles.
A dish made by cooking taro, letting it sit overnight to absorb flavor, filling it with seasoned ground chicken, and then deep-frying it with a sauce (cooking time 15 to 20 minutes)
A dish made with polished nishin (herring) and eggplant simmered in broth.
Kyoto Fushimi Sake Degree -2
Nara, Sake Meter Value +1
Kochi Sake Degree +7
Mie, Sake Meter Value +4, a refreshing sake that you can enjoy for a long time
Miyagi Sake Degree +1
Iwate Sake Degree +10
Shizuoka, Sake Meter Value +5, a refreshing taste with a crispness
Shiga, Sake Meter Value +5.6, a smooth harmony of pleasant aroma, sweetness, and acidity
Fukui Sake Degree +5, a well-balanced sake among Kokuryu
Oita
Kagoshima
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