Kappo Saio

Appetizers Mizuna greens with Kyoto-style deep-fried tofu, served in a light broth; Sarashikujira with spicy vinegar miso dressing Clear Soup Clear broth with steamed grilled conger eel, tapioca, green vegetables, ume paste, and yuzu Sashimi Wild-caught whitefish, bluefin tuna, garnishes Grilled Dish Salt-grilled hairtail, lemon In Place of Vinegared Dishes Corn mousse with umami-rich dashi jelly, fresh sea urchin, okra, tomato Main Course Koshihikari rice cooked in a traditional pot, served with small dried sardines and Manganji peppers, soup bowl, pickles Dessert Mango sorbet, mint leaves

Appetizers Mizuna greens with Kyoto-style deep-fried tofu, marinated in vinegar; Sarashikujira with spicy vinegar miso; Roasted summer duck with fig and sesame sauce; Dashi-rolled omelet with young ginger Clear Soup Clear broth with steamed grilled conger eel, tapioca, green vegetables, ume paste, and yuzu Sashimi Wild whitefish, bluefin tuna, garnishes Grilled Dish Salt-grilled hairtail, lemon In Place of Vinegared Salad Corn mousse with umami dashi jelly, fresh sea urchin, okra, tomato Warm Dish Simmered Assortment: Winter melon, tofu skin, conger eel, flower-shaped wheat gluten, grated yuzu Main Course Koshihikari rice cooked in a traditional pot, served with small dried sardines and Manganji peppers, soup bowl, pickles Dessert Mango sorbet, mint leaves

Appetizers Mizuna greens with Kyoto-style deep-fried tofu, marinated in broth; Sarashikujira with spicy vinegar miso; Roasted summer duck with fig and sesame sauce; Dashi-rolled omelet with young ginger Clear Soup Signature dish: Whole soft-shelled turtle hot pot (tofu, scallions, grilled rice cakes, fresh ginger) Sashimi Wild-caught whitefish, bluefin tuna, garnishes Grilled Dishes Salt-grilled hairtail, lemon In Place of Vinegared Dishes Corn mousse with umami dashi jelly, fresh sea urchin, okra, tomato Warm Dishes Simmered Assortment: Winter melon, tofu skin, conger eel, flower-shaped wheat gluten, grated yuzu Main Course Koshihikari rice cooked in a pot, served with small dried sardines and Manganji peppers, rice bowl, pickles Dessert Mango sorbet, mint leaves

Appetizers Mizuna greens with Kyoto-style deep-fried tofu, marinated in broth; fresh whale meat with spicy vinegar miso; roasted summer duck with fig and sesame sauce; dashimaki tamago (rolled omelet) with young ginger Clear Soup Clear broth with steamed grilled conger eel, tapioca, green vegetables, ume paste, and yuzu Sashimi Wild-caught whitefish, bluefin tuna, garnishes Grilled Dish Kuroge Wagyu Misuji Steak In Place of Vinegared Dishes Corn Mousse with Umami Broth Jelly, Fresh Sea Urchin, Okra, Tomato Warm Dish Simmered Assortment: Winter melon, tofu skin, conger eel, flower-shaped wheat gluten, grated yuzu Main Course Koshihikari rice cooked in a traditional pot, served with small dried sardines and Manganji peppers, rice bowl, pickles Dessert Mango sorbet, mint leaves