Pontocho Shiki Yoshina

Have a fun time with a maiko at ease... We will arrange for 52,500 yen (including tax and service charge) per MAIKO. The price of 20,895 yen (including tax and service charge) is the standard price per person for a party of 4 people. Please make your reservation as early as possible to avoid disappointment.

This is our recommended basic “Yoshina” kaiseki meal, featuring eight dishes that let you fully enjoy seasonal ingredients. <October Menu> [Appetizers] Assortment of Five Seasonal Delicacies; Blanched Komatsuna and Thin Fried Tofu; Chestnut Tofu; Mushrooms and Chicken Tenderloin Tossed with Tonburi; Shrimp with Moromi; Lily Bulb Tōji Rolls [Soup] Clear soup with seared hairtail and small turnips [Sashimi] Four kinds of fresh fish and thinly sliced late-season pike conger [Grilled Dishes] Beef harami steak with black shichimi and grated daikon sauce Sawara (Spanish mackerel) grilled in Saikyo-style [Side Dish] Taro Manju [Fried Dish] Late-Season Pike Eel Tempura [Rice] Simmered Conger Eel Sushi Roll with Red Miso Soup [Dessert] Assortment <November Menu> [Appetizers] Assortment of Five Seasonal Delicacies; Blanched Mibuna and Mushrooms; Lily Bulb Tofu; Arima-style Simmered Beef and Burdock Root; Checkered Rolls with Salmon and Daikon; Sweet Potato Simmered in Syrup [Soup] Clear soup with seared kamas fish and small turnips [Sashimi] Four kinds of fresh fish and fresh tofu skins [Grilled Dishes] Beef Harami Steak with Black Shichimi and Grated Daikon Sauce Sawara (Spanish Mackerel) Grilled in Saikyo-style [Side Dish] Round Daikon and Fresh Fu Topped with Yuba-An Sauce [Fried Dishes] Deep-Fried Monkfish [Rice] Simmered Conger Eel Sushi Rolls with Red Miso Soup [Dessert] Assorted Desserts *Course prices include tax and service charge.

A 9-course Kyoto-style kaiseki meal featuring luxurious seasonal ingredients. <October Menu> [Appetizer] Homemade Sesame Tofu [Assorted Appetizers] Assortment of Five Seasonal Delicacies: Blanched komatsuna and thin fried tofu; Chestnut tofu; Mushrooms and chicken breast tossed with tonburi; Shrimp served with moromi; Lily root rolled in Toji-style [Clear Soup] Clear soup with seared sweet sea bream (guji) and small turnips [Sashimi] Assortment of four types of fresh fish, late-season pike conger (hamo) slices, and lightly seared fish [Grilled Dishes] Wagyu sirloin steak; autumn salmon (sake) grilled in Saikyo-style [Stewed Dish] Seasonal Simmered Vegetables (sweet potato, eggplant, maitake mushrooms, fresh wheat gluten, etc.) 【Fried Dishes】 Tempura of Late-Season Pike Eel (Hamo) and Deep-Fried Yuba-Wrapped Shrimp and Lotus Root 【Rice Dish】 Simmered Conger Eel Sushi Rolls with Red Miso Soup 【Dessert】 Assortment <November Menu> [Appetizer] Homemade Sesame Tofu [Starters] Assortment of Five Seasonal Delicacies: Blanched Mibuna and Mushrooms; Lily Bulb Tofu; Arima-style Simmered Beef and Burdock Root; Checkered Rolls with Salmon and Daikon; Sweet-Simmered Sweet Potato [Clear Soup]　Steamed Hamo and Matsutake Mushrooms in an Earthenware Pot 【Sashimi】 Assortment of Five Types of Fresh Fish 【Grilled Dishes】 Wagyu Sirloin Steak, Yūan-style Grilled Yellowtail 【Hot Dish】 Round Daikon and Fresh Fu Topped with Crab Sauce [Fried Dishes] Deep-fried shrimp and lotus root wrapped in yuba [Rice] Simmered conger eel sushi rolls and red miso soup [Dessert] Assortment *Course prices include tax and service charge.

This is a simple 7-course meal designed to let you casually enjoy seasonal ingredients. <October Menu> [Appetizers] Assortment of Five Seasonal Delicacies: Blanched komatsuna and thin fried tofu; chestnut tofu; mushrooms and chicken breast tossed with tonburi; shrimp served with moromi; lily root rolled in Toji-style [Soup] Clear Soup with Ginkgo Noodles [Sashimi] Assortment of Four Types of Fresh Fish [Meat Dish] Okutanba Chicken Grilled with Black Shichimi Pepper [Small Hot Pot] Hot Tofu with Sea Bream and Yuba [Rice] Sushi Rolls Wrapped in Kelp with Kyoto-Style Pickles [Dessert] Baked Sweet Potato Panna Cotta <November Menu> [Appetizers] Assortment of Five Seasonal Delicacies: Blanched Mibuna and Mushrooms; Lily Bulb and Tofu; Arima-style Simmered Beef and Burdock Root; Checkered Rolls with Salmon and Daikon; Sweet Potato Simmered in Syrup [Soup] Clear Soup with Lotus Root and Fish Paste [Sashimi] Assortment of Four Types of Fresh Fish [Meat Dish] Okutanba Chicken Grilled with Black Shichimi Pepper [Small Hot Pot] Hot Tofu with Sea Bream and Yuba [Rice Dish] Sushi Rolls Wrapped in Kelp with Kyoto-Style Pickles [Dessert] Apple Panna Cotta *Please note that the portion sizes for this course are slightly smaller than usual. *The course price includes tax and service charge.

[about the all-you-can-drink] ○ 120-minute limit. (last order at 90 minutes) ○ glass exchange system ○ drink list bottled beer (kirin lager) sweet potato and barley shochu, hot and cold sake, red and white wine highball ginger highball lemon sour yuzu sour plum wine soda soft drinks <october menu> [appetizers] assortment of five seasonal dishes blanched komatsuna and fried tofu chestnut tofu mushrooms and chicken breast with tonburi shrimp with moromi toji-maki with lily bulb [soup] grilled hairtail and small turnip soup [sashimi] four kinds of fresh fish and late-season conger eel [grilled dish] beef skirt steak with black shichimi grated sauce spanish mackerel grilled in saikyo miso [bowl dish] taro dumplings [fried dish] late-season conger eel tempura [rice] boiled conger eel sushi roll and red miso soup [dessert] assortment <november menu> [appetizers] assortment of five seasonal flavors blanched mibu greens and mushrooms lily bulb tofu arima-style simmered beef and burdock root salmon and radish checkered roll sweet potato simmered in honey [soup] grilled barracuda and small turnip soup [sashimi] four kinds of fresh fish and freshly made yuba (tofu skin) [grilled dish] beef skirt steak with black shichimi grated radish sauce spanish mackerel grilled in saikyo miso [bowl dish] round radish and fresh gluten in yuba sauce [fried dish] fried anglerfish [rice] boiled conger eel sushi roll and red miso soup [dessert] assorted desserts *the course price includes tax and service charge.

[about the all-you-can-drink] ○ 120-minute limit. (last order at 90 minutes) ○ glass exchange system ○ drink list bottled beer (kirin lager) sweet potato and barley shochu, hot and cold sake, red and white wine highball ginger highball lemon sour yuzu sour plum wine soda soft drinks <october menu> [appetizer] homemade sesame tofu [starters] assortment of five seasonal dishes blanched komatsuna and fried tofu chestnut tofu mushroom and chicken breast with tonburi shrimp with moromi toji-maki with lily bulb [soup] grilled sweet sea bream and small turnip soup [sashimi] assortment of four kinds of fresh fish, late-season conger eel, and seared sashimi [grilled dish] wagyu sirloin steak, saikyo-yaki of autumn salmon [bowl dish] seasonal simmered dish (sweet potato, eggplant, maitake mushroom, namafu, etc.) [fried dish] tempura of late-season conger eel and deep-fried shrimp and lotus root wrapped in yuba [rice] simmered conger eel sushi roll and red miso soup [dessert] assortment <november menu> [appetizer] homemade sesame tofu [starter] assortment of five kinds of seasonal flavors blanched mibu greens and mushrooms lily bulb tofu arima-style simmered beef and burdock root salmon and daikon radish checkered roll sweet potato simmered in honey [soup] conger eel and matsutake mushroom in earthenware pot [sashimi] assortment of five kinds of fresh fish [grilled dish] wagyu sirloin steak, grilled yellowtail in yuzu sauce [bowl dish] round radish and fresh gluten in crab sauce [fried dish] deep-fried shrimp and lotus root wrapped in yuba [rice] boiled conger eel sushi roll and red miso soup [dessert] assortment *the course price includes tax and service charge.

[regarding the all-you-can-drink option] ○ 120-minute limit. (last order at 90 minutes) ○ glass exchange system ○ drink list bottled beer (kirin lager) sweet potato/barley shochu, hot sake/cold sake, red/white wine highball ginger highball lemon sour yuzu sour plum wine soda soft drinks <october menu> [appetizer] assortment of five seasonal flavors blanched komatsuna and fried tofu chestnut tofu mushroom and chicken breast with tonburi shrimp with moromi toji rolled lily bulb [soup] ginkgo nut shinjo soup [sashimi] assortment of four kinds of fresh fish [meat dish] okutanba chicken grilled with black shichimi [small hot pot] yudofu with sea bream and yuba [rice] kombu roll sushi with kyoto pickles [dessert] roasted sweet potato panna cotta <november menu> [appetizer] assortment of five seasonal flavors [dish] blanched mibu greens and mushrooms, lily bulb tofu, arima-style simmered beef and burdock root, checkered salmon and daikon radish roll, sweet potato simmered in syrup [soup] lotus root fish cake soup [sashimi] assortment of four kinds of fresh fish [meat dish] grilled okutanba chicken with black shichimi spice [small hot pot] boiled sea bream and yuba tofu [rice] kombu roll sushi with kyoto pickles [dessert] apple panna cotta *the portion size of this course is slightly smaller than usual. *the price of the course includes tax and service charge.