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Spring Valley Brewery Kyoto
スプリングバレーブルワリー 京都
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Enjoy a diverse selection of craft beers
Highlights
Ratings
Japan User ratings3.61(2 reviews)Reviews
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Menu
We have prepared the "Mugi Yoi Course", which includes 7 kinds of craft beers and all-you-can-drink, so that even first-time customers can enjoy the pairings recommended by Spring Valley. Enjoy the pairing with a group of friends! This course can also be enjoyed at banquets! All-you-can-drink specials, including store limited beers, are available for an additional ¥1,000. We only accept the change for the number of persons in your party. Assorted appetizers - Homemade pate de campagne - Smoked tofu - Homemade Japanese pickles - Potato salad with mackerel kizushi 2.Salad of Kyoto vegetables, Kyoto pickles and chirimen pepper with yuzu vinaigrette sauce 3.Beer steamed mussels and fried potatoes with sansho dip 4.Homemade sausage made from Kyoto Tanba Kogen pork 5. Pizza with kama-age shirasu, kujo leeks and burnt butter soy sauce. All-you-can-drink menu】・Hojun Lager 496, Silk Ale White, JAPAN Ale Aroma, Original 496, Daydream, JAZZBERRY, Afterdark, Total 7 kinds of craft beer <Non craft beer menu>・Kirin Whiskey Riku, Umeshu, Yuzushu, Lychee, Apple Cocktails and non-alcoholic beverages such as juice, orange juice, grapefruit juice, fresh tea, Mets Cola, ginger ale, etc. are also available.
SVB Kyoto, new specialty [Barley Meat Course] ≪300g or more≫ per person! This is a hearty course with grilled beef, pork, chicken, sausage, etc. on one plate. It is also recommended for use as a welcome and send-off party! How about an after-work drinking party or a meat party with beer in hand? All-you-can-drink special including store limited beer is available for +1,000 yen. We only accept the change for the number of guests. Pizza of your choice can be added for +1,300 yen. 1. Assorted appetizers - Homemade pate de campagne - Smoked homemade tofu - Homemade Japanese pickles - Potato salad with mackerel kizushi 2. Salad of Kyoto vegetables, Kyoto pickles and chirimen pepper Yuzu vinaigrette sauce 3. 5 kinds of grilled meat plate - A5 grade [Kyoto meat] Uchihira - Kyoto Tanba highland pork All-you-can-drink menu】・Hojun Lager 496, Silk Ale White, JAPAN Ale Aroma, Original 496, Daydream, JAZZBERRY and Afterdark. 7 kinds of craft beer in total. Cocktails and non-alcoholic beverages such as Kirin Whiskey Riku, Umeshu (plum wine), Yuzu (citrus), Lychee (lychee), Apple juice, Orange juice, Grapefruit juice, Fresh tea, Mets Cola, Ginger ale, etc. are also available.
Mugitomi Course】 From appetizers to desserts, we carefully select and examine pairings with beer. Please spend a fulfilling time with us. ♪ Enjoy our popular menu "Fish & Chips of Conger eel" and "Kyoto Meat Uchihira Grill" with this SVB course that meets your request! This course is suitable for a date, a time with an important person, business entertainment, or any other occasion for entertaining guests. All-you-can-drink specials, including beers available only at the restaurant, are available for an additional ¥1,000. We only accept change for the number of persons. Pizza of your choice can be added for +1,300 yen. 1. 6 kinds of Obanzai (side dishes), sweet vinegared tomatoes, potato salad with mackerel kizushi, plum flavored, Yoridaregami chicken with homemade sauce from SVB Kyoto, pickled plums and burdock root, Mekabu octopus, 2 kinds of chef's recommendation 2. Marinated Kotoura salmon and yuzu betara with citrus dressing 3. Grilled A5 Grade Kyoto Meat Uchihira with Adobely Sauce5.Warabi Mochi Kinako Gelato [All You Can Drink Menu] ・Hojun Lager 496, Silk Ale White, JAPAN Ale Aroma, Original 496, Daydream, JAZZBERRY, Afterdark Total 7 kinds of craft beer Other than craft beer menu〉・Kirin Whiskey Riku, Umeshu (plum wine), Yuzushu (citrus fruit wine), Lychee Sake, Apple Juice, Orange Juice, Grapefruit Juice, Fresh Tea, Mets Cola, Ginger Ale, and other cocktails and non-alcoholic drinks are also available.
This is the "Mugi Yoi Course" where you can enjoy the pairings that Spring Valley recommends, even if you are a first time customer! This course can also be enjoyed at banquets! 1. Assorted appetizers - Homemade pate de campagne - Smoked tofu - Homemade Japanese pickles - Potato salad with mackerel kizushi 2. Salad of Kyoto vegetables, Kyoto pickles and chirimen pepper with yuzu vinaigrette sauce 3. Beer steamed mussels and fried potatoes with sansho dip 4. Homemade pork sausage from Kyoto Tanba Kogen 5. Pizza with kama-age shirasu, kujo leeks, burnt butter and soy sauce *Servings are subject to change depending on availability.
SVB Kyoto, new specialty [Barley Meat Course] ≪300g or more≫ per person! This is a hearty course with grilled beef, pork, chicken, sausage, etc. on one plate. It is also recommended for use as a welcome and send-off party! How about an after-work drinking party or a meat party with beer in hand? Pizza of your choice can be added for +1,300 yen. 1.Appetizer assortment - Homemade pate de campagne - Smoked homemade tofu - Homemade Japanese pickles - Saba kizushi potato salad 2.Salad of Kyoto vegetables, Kyoto pickles and chirimen sansho (Japanese pepper) Yuzu vinaigrette sauce 3.Grilled meat 5 kinds assorted plate - A5 grade [Kyoto meat] Uchihira - Kyoto Tanba highland pork Kyo-Tamba Kogen Pork Shoulder Roast●Kyoto-Tamba Chicken Wings with Black Seven Spice●Special Black Karaage●Smoked Sausage4. Kinako (soybean flour) Gelato
Mugitomi Course】 From appetizers to desserts, we carefully select and examine pairings with beer. Please spend a fulfilling time with us. ♪ Enjoy our popular menu "Fish & Chips of Conger eel" and "Kyoto Meat Uchihira Grill" with this SVB course that meets your request! This course is suitable for a date, a time with an important person, entertaining guests, or any other occasions. Pizza of your choice can be added for an additional 1,300 yen (limited plan for Mugitomi and Muginiku Courses). 1. 6 kinds of Obanzai (side dishes), sweet vinegared tomatoes, potato salad with mackerel kizushi, plum flavored, Yoridaregami chicken with SVB Kyoto homemade sauce, pickled plums and burdock root, Mekabu turnip tako-wasa, 2 kinds of chef's recommendation 2. Marinated Kotoura salmon and yuzu betara with citrus dressing 3. Fluffy conger eel with fish and Grilled A5 grade Kyoto Uchihira with adobely sauce5. Warabimochi rice cake with soybean flour gelato
[Exclusive for June Reservations!!] SVB Kyoto Branch’s New Signature Dish: The “Wheat Meat Course” We’ll serve each guest over 300g of meat!! This hearty course features a single platter loaded with grilled beef, pork, and chicken, plus sausages. Enjoy all-you-can-drink beer featuring 7 varieties, plus 2 limited-edition beers for a total of 9 varieties! This offer ends once the limited-edition beers run out. Rare beers included in the all-you-can-drink selection♪ Don’t miss this chance to try our restaurant! *Add your favorite pizza for an extra 1,300 yen [Limited to the Mugi-niku and Mugi-tomi Courses] *This course went on sale starting May 29 and is available via online reservation only.
[7 Types of Craft Beer‼ All-You-Can-Drink Included] [Mugitomi Course] From appetizers to dessert, every dish has been carefully selected and curated to pair perfectly with beer. We hope you enjoy a wonderful time with us♪ Enjoy popular menu items like ≪Conger Eel Fish & Chips≫ and ≪Grilled Kyoto Uchihira Beef≫ This SVB Full Course was created in response to your requests! Perfect for dates, special occasions with loved ones, or business entertaining. *For an additional 1,000 yen, you can upgrade to all-you-can-drink, including store-exclusive beers. This upgrade is only available for the entire party. *For an additional 1,300 yen, you can add a pizza of your choice [Exclusive to the Mugitomi & Muginiku Courses]
*This is a reservation for seating only. No set meal will be served; please order food and drinks on the day of the event. Due to system limitations, the price is displayed as 1 yen, but no charge will apply. Thank you very much for your continued patronage of SVB Kyoto. On Thursday, June 18, we will be hosting “Brewer Presents! New Product Tasting Night.” This is a casual gathering where you can mingle with the brewers while sampling new products. It’s a special event held the day before the new products are released. We hope to make SVB and craft beer more accessible and help you develop a deeper appreciation for them. We plan to continue hosting these events regularly, so please feel free to stop by!
We have prepared an obanzai set that allows you to enjoy a little bit of the Japanese craft menu from SVB Kyoto. *Please note that the contents may differ from the photo depending on the availability of ingredients. Thank you for your understanding.
A platter of carefully selected hams, salami, and pâté and rillettes made with Spring Valley beer, served with the chef's homemade seasonal Japanese pickles!
A dish that incorporates popular cheeses with elements of Japanese cuisine and beer. ・Parmesan with malt vinegar sauce ・Brie cheese with Nara pickles ・Raw heart bridge with ricotta cheese
This is a luxurious and satisfying platter made exclusively from carefully selected meats produced in Kyoto. You can enjoy Kyoto beef Uchi-hira, sweet miso-marinated Kyoto Mochi pork shoulder, and Tanba jidori chicken wings all at once. It pairs well with a light beer for a refreshing experience, or you can savor it with a rich beer... especially recommended is the Eijun Lager 496!
Homemade mackerel marinated in a sweet and sour sauce, accented with dashi and yuzu.
Slowly simmered with After Dark black beer to achieve tenderness. Perfectly pairs with beer!!
A delightful dish that changes with the seasonal vegetables.
The pickles combined with kelp broth have a gentle acidity that pairs well with beer!
We made a refreshing potato salad with roasted potatoes 'Kita Akari', plum paste, and myoga.
Homemade pâté de campagne made with chicken, burdock, and 'Daydream'.
Tofu smoked to create a healthy yet flavorful snack. The finishing touch of Sichuan pepper adds an accent.
Smoked in-house. Black beans are our recommendation♪
Pork belly slowly simmered in 'Silk Ale <White>' and made into a paste.
We mixed fresh octopus with pickled plum, wasabi, and mekabu. The texture of the burdock, the refreshing spiciness, and the sourness of the pickled plum enhance the next dish.
Tenderly cooked chicken thigh with homemade aromatic sauce. The aroma of sesame stimulates the appetite and pairs well with beer.
Marinated ripe tomatoes in a gentle sweet vinegar. The refreshing acidity and natural sweetness cleanse the palate.
A hearty salad with curly kale delivered directly from contracted farmers, confit gizzards, and homemade bacon. Served with a fruity spring valley special Japanese-style dressing made with white balsamic vinegar. *Half size is also available.
An original bagna cauda sauce combining the umami of anchovies with moromi miso. Enjoy it with various Kyoto vegetables that change with the seasons.
A healthy salad centered around seasonal Kyoto vegetables and the pickles from 'Masugo'. Enjoy it with a refreshing dressing made with plenty of yuzu. *Half size is also available.
A classic snack! You just want to eat it. Such a dish...
Thickly sliced salmon from Tottori, Kinohara, paired with pickled vegetables infused with the aroma of yuzu. A dish that perfectly matches moderate sweetness and refreshing acidity.
White Aeh is finished with a mascarpone base, delicately sweet and elegantly prepared. It is an appetizer that feels like a Japanese dessert reflecting the seasons.
Using the wings of the locally raised chicken 'Tamba Black Chicken' that is carefully bred with a specific lineage and rearing method. Grilled spicy with 'Genryokaku's' black seven spice.
Coarsely ground Kyotanba Kogen pork mixed with back fat and 'Hojo 496', grilled to perfection. Enjoy it with the Spring Valley special mustard made with 'Jigarashi' from Fukui Prefecture.
A Japanese-style gratin made with rich crab miso and crab meat, generously coated with yuba in a white sauce.
Our number one popular menu item☆ Extra large anago fried in a special Spring Valley beer batter made with 'Hojun 496' and served with skin-on potatoes for fish and chips. Tartare sauce, matcha salt, lemon, and malt vinegar are available to your liking♡ *Half size is also available.
Fried chicken characterized by a rich flavor. Made tender and juicy using 'Afterdark'.
Fried potatoes with skin served with a Sichuan pepper dip.
A Japanese-style pizza made with plenty of Japanese ingredients. The dough is baked with burnt butter soy sauce and cheese, topped with boiled shirasu and Kujo negi combined with sesame oil. A popular menu item since opening☆
Spring Valley's original Margherita with smoked mozzarella cheese, basil, and tomato sauce.
Carefully raised Banshu Hyakujitsu chicken marinated in a sweet miso blend made from two types of miso and baked to a fragrant finish. The richness and sweetness of the miso, along with the umami of the chicken, spread throughout the mouth.
We have evolved the classic Napolitan with ingredients into a special Japanese-style Napolitan from Spring Valley. Please enjoy it hot on the iron plate.
A dish where the sauce made from braised Wagyu beef pairs well with short pasta, rigatoni. It's also very satisfying!
Juicy red shrimp coated in fragrant mitsuba Genovese, with a gentle aroma of Japanese herbs, this is a Kyoto-style Japanese craft pasta.
Lightly served with a broth infused with the aroma of hojicha tea that enhances the flavor of the Mediterranean sea bream. A dish suitable for finishing a meal.
Grill of Kyoto Meat Uchi Hira sourced from Moritaya in Kyoto. Adoberry, a specialty from Azumigawa Town in Shiga Prefecture, pairs well with the lean cuts!
Marinated overnight in a blended miso of Saikyo miso and Haccho miso, then grilled to perfection. Enjoy with sweet and spicy mustard to your liking.
The breast of 'Kyoto Duck' raised for a long time in Kyoto is smoked and slowly grilled. Enjoy the great pairing with soy balsamic and Kujo green onion puree.
A classic rich panna cotta made with hojicha from the long-established 'Morihan' founded in the 7th year of the Tenpo era, baked in a water bath. The bitterness of hojicha and caramel pairs perfectly with the rich 496.
Richly flavored with matcha from the long-established 'Morihan' and a thick matcha sauce. The cheesecake also includes soy milk, offering a taste that is not just about richness.
Made with yuzu juice in the batter and sauce, this dish is finished to strongly convey the flavor of yuzu!
A recommended adult Japanese sweet by the chef. Enjoy the rich kinako gelato with walnuts and fresh cream, accompanied by black syrup.
We packed twice-fried, crispy potatoes into the original container 'KEG' from SVB. Enjoy it generously with the 'SVB Kyoto Samurai Sauce', a version of the popular sauce 'Samurai Sauce' from Belgium, adapted in the SVB style. Chef Fujihira
This pizza is made with SVB Kyoto's original salsiccia using Kyotanba Kogen pork and seasonal Manganji peppers. It is finished with a sprinkle of black shichimi for added aroma and spiciness. This pizza is perfect for stimulating your appetite during the hot summer. Chef Fujihira
This summer-inspired cold pasta is made with Kyoto corn and fresh cream, offering a delightful sweetness and umami flavor. When you crumble crispy bacon and cheese chips on top, it tastes like carbonara. It's a dish that's easy to share. Chef Fujihira
The dish features a refreshing combination of mango and passion fruit juice. The sweet white sauce made with Kyoto tofu, mascarpone, and honey pairs perfectly with the saltiness of the prosciutto. This cold dish is also recommended as a dessert. Chef Fujihira
Our new flagship beer. A beer characterized by a refreshing citrus-like aroma. It uses some rare Japanese hops.
Delicate and fluffy foam with a rich barley flavor that spreads in the mouth. Despite its richness, it has a clean aftertaste. Served with a special foam containing nitrogen gas, known as 'Super Foam', achieving a creamy and delicate fluffy texture. This is a 'special cup' that can only be enjoyed at our directly managed stores.
The smooth bubbles feel just like silk. A high-quality and elegant body with fluffy and creamy foam. This is a white beer that pursues deliciousness!
We offer a tasting size of our recommended craft beers! Enjoy a full experience with FLIGHT of 6 varieties! Pick up a FLIGHT of 3 varieties tailored to your taste! We believe you will find a beer you love! *Please note that prices and lineup may change with the season. Changes to the beers in the FLIGHT cannot be accommodated. Thank you for your understanding.
The origin of Spring Valley. The aroma of hops and a rich flavor. A commitment to the pouring method! By intentionally pouring without creating foam, you can experience the true taste and aroma of the beer.
A rich and smooth black beer with a clear taste. Attention to the pouring method! By flowing the foam that has been created once and adding fine bubbles, it results in a rich foam and a clear flavor!
A rich and delicate white beer type made with carefully selected Japanese ingredients. Attention to the pouring method! By flowing the foam once it has been created and adding fine bubbles, it results in a rich foam and a clear flavor! *According to Japanese liquor tax law, it is classified as a sparkling sake.
The pleasant acidity and freshness of raspberries. A genuine fruit beer type. Attention to the pouring method! By flowing the foam once it has been created and adding fine bubbles, it results in a rich foam and a clear taste! *According to Japanese liquor tax law, it is classified as a sparkling sake.
This beer is made using a generous amount of special fresh hops from Yosano, Kyoto, resulting in a vibrant citrus-like aroma and a refined, pleasant bitterness. *According to Japanese liquor tax law, this is classified as a sparkling alcoholic beverage.
Since its opening in 2017, this limited edition series embodies the desire to pursue Japanese-style beer and promote a new beer culture. It has a refreshing aroma reminiscent of apples, creating a drink that slightly evokes sake. *According to Japanese liquor tax law, it is classified as a sparkling beer.
A subtle aroma of ginjo derived from sake yeast rises when brought close to the nose, accompanied by a refreshing scent of spices. Upon tasting, it offers a drinkable flavor with the sweet and sour notes of passion fruit and acidity from white koji. New Zealand hops 'Nelson Sauvin' and 'Nectaron', which pair well with the ginjo aroma and koji, are used to add a fruity and layered fragrance. The maltiness and bitterness are mild, making it a perfect choice for those who are not fond of beer bitterness. Head Brewer: Matsumoto
STYLE: Pale Ale ALC. 6% Ingredients: Malt (imported or domestically produced (less than 5%)), Hops *Some ingredients include wheat malt. This is a new series from the SPRING VALLEY BREWERY brand, based on the concept of 'craft beer that the brewer wants to create,' made by professional brewers. By using the 'Dip Hop Method' (*) and adding BRAVO hops, it maximizes the vibrant aromas reminiscent of orange and peach while keeping bitterness in check. Additionally, the use of wheat malt in some ingredients gives it a smooth and easy-to-drink mouthfeel. (*) The 'Dip Hop Method' is a technique developed by Kirin Brewery brewers, where hops are soaked during fermentation. It is characterized by rich aromas and gentle bitterness. Manager: Nagata
STYLE: Saison ALC. 5% Ingredients: Malt (less than 5% imported or domestically produced), Hops. The first sip reveals a fruity aroma derived from Saison yeast and a refreshing quality. By combining citrus hops such as Citra and Cascade, we achieved a fruity flavor. The dip hopping method, which adds hops during fermentation, suppresses bitterness and off-flavors, resulting in a taste that harmonizes with the aroma from the yeast. Furthermore, the aftertaste is a crisp flavor derived from wheat malt, making it a pleasant drink even in summer. Head Brewer Matsumoto.
Only bottle wine is available. There is no glass wine. Main cocktail lineup includes RIKU Highball, Gin and Tonic, Cassis Orange, Peach Fizz, Lady Kaife, etc.
A mocktail made with homemade lemon syrup and cranberry syrup. Can also be served as a squash.
A mocktail inspired by non-alcoholic cider. A beautiful drink with a lovely color and refreshing taste.
This is a mocktail made with non-alcoholic blue curaçao. Perfect for a hot day!
The origin of the Kyoto Ogawa Coffee blend. A flavor balanced with bitterness and acidity.
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