Wa Togawa
和 とがわ
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Warm hospitality and authentic Japanese cuisine at 'Wa Togawa'
Ratings
Japan User ratings3.24(1 review)Reviews
Menu
Kyoto duck has no odor at all and has a fine texture. The rich and refined fat that melts from the duck meat The rich and refined fat melts from the duck meat and is combined with our special soup stock, and the broth that we use to make this dish gives it a deep and rich flavor. The duck is covered with fat and served with crunchy potherb mustard and and fluffy homemade Tsukune (skewered meatballs) and fluffy homemade tsukune are superb! We also accept reservations for lunch time in limited quantities.
The omakase kaiseki menu is the chef's specialty and uses an abundance of seasonal vegetables and fish purchased that day! The owner's favorite omakase kaiseki course using seasonal vegetables and fish available on the day! Along with kaiseki cuisine that lets you feel the season You can enjoy seasonal soups and paper nabe using our special soup stock, which is the "life" of our restaurant. You can enjoy seasonal soups and paper nabe using our special soup stock, which is the "life" of our restaurant, along with kaiseki cuisine that lets you feel the season.
This is a tecchiri course of torafugu, which is considered to be one of the most expensive fugu. Our homemade ponzu (citrus juice), which is very popular among our customers, enhances the flavor of the fugu even more! The zosui (rice porridge) made with concentrated soup stock is irresistible! We also accept reservations for lunch time.
The Uchijima cherry sea bream, which has just reached the age of spawning and has a good amount of fat on it, The Uchijima cherry sea bream is shabu-shabu in our special broth. Finish off with our specialty, yam and egg zosui with sea bream roe added! An exquisite dish! Please enjoy Masago Zosui!
Only fish caught in the morning are used! The flavor and texture of the tight meat is unique! The more you chew, the more the deep flavor fills your mouth. First, you can enjoy it with the broth that has been simmered for half a day with gara (fish stock) and aromatic vegetables. Next, with a little thicker special ponzu (Japanese citrus juice). Finish it off with The soup is full of the flavor of Tosa Jiro. You can choose from Chinese noodles or Toro-toro Tamago Zosui (soft-boiled egg and rice porridge). You can choose either Chinese noodles or Toro-tamago Zosui. The concept of Jidori chicken will definitely be overturned! We hope you will try it.
Slowly and slowly grew bigger by eating sweet potatoes Branded pig "Imobuta". Imobuta's slightly sweet fatty meat melts into the special salt-flavored, refreshing soy sauce. The Imobuta's slightly sweet fatty meat melts into the special salt-flavored, refreshing soup, The best soup is completed! Seasonal vegetables and The juicy and tender loin slices are filled with flavor and richness. Add grated lemon as a condiment for a refreshing taste. We hope you enjoy it in the summer! This is our signature sukiyaki course.
When you add a pile of fresh onions to our special broth made by slowly simmering the middle bones of hamo (conger eel) with bonito and kombu (kelp) The broth is made from our special broth! Please enjoy this dish that can only be enjoyed during this season.
Tokushima Densuke Anago (Conger eel) from Tokushima Prefecture, freshly filleted in the morning and served in a broth made by slowly boiling the inner bones. Dredged in a broth made by slowly simmering the inner bones of the conger eel The deep-fried dish is a gorgeous conger eel tempura! The deep-fried dish is a gorgeous conger eel tempura! To finish, we serve grilled onigiri with nabe-dashi tea, Yaki Onigiri with Nabe-no Dashi Chazuke. The combination of the savory grilled onigiri and the delicious broth is delicious!
Sukiyaki for Drinking Sake Sukiyaki is served with our special sauce, which is not too sweet and not too strong. Sashimi using fresh fish directly from the market and seasonal fried dishes, This luxurious course is available only from October to December.
Direct from the fishing port! Fresh seafood from the sea, the mountains, and the fields. We have included plenty of delicacies from the mountains and the sea. The special broth is the life of Togawa.
Shabu-shabu is a dish of fatty cold yellowtail that can be served as sashimi in a broth made by boiling the middle bone of the fish! Please enjoy it with plenty of vegetables.
Freshly delivered from the market, including bluefin tuna, sea bream, and sweet shrimp. A little bit of the delicious ingredients of the day is arranged together.
This is an original cream croquette filled with seafood and special béchamel sauce.
A whole fish such as oilfish, kinme, or black throat is steamed with a soy sauce marinade containing five-spice powder and Arima pepper. Hot scallion oil is poured over it, and it's done!
A duck roast with absolutely no gamey smell. The skin is roasted to a crisp. Enjoy it with domestic balsamic vinegar and homemade wasabi cream sauce.
Large shrimp, conger eel, seasonal vegetables, etc. Fried crispy in pure white oil. Enjoy with homemade shrimp salt and a rich tempura dipping sauce that pairs well with sake.
Eel from Aichi Prefecture is opened, skewered, grilled, and steamed in the Edo style. It is carefully grilled with a secret sauce passed down through generations. During lunch time, it is served as unajū (eel over rice).
We carefully grill items such as soy sauce-dried mackerel and one-night-dried tilefish over strong indirect heat.
This tofu is directly shipped from Nishijin, Kyoto, and it condenses the original flavor of the beans. Enjoy it with wasabi and rock salt...
While the boiled tempura is good, the fried dish coated with coarse panko is also recommended. Simple with rock salt and sudachi.
A unique variation where pickled mackerel is sandwiched between bread and toasted. Melted cheese adds an accent.
Instead of anchovies, the exquisite combination of the chewy salt-cured squid anago and the acidity of tomatoes.
A specialty of Nagasaki, Unzen Ham is a juicy ham that allows you to feel the meat firmly. Served with mustard and Worcestershire sauce.
Chiba brand 'Imo Buta' uses brand pork raised on sweet potatoes. The meat is tender, and the fat is sweet, cured for a week and smoked with cherry chips for 2 hours.
Fried natural horse mackerel from Wakayama, crispy fried with crunchy breadcrumbs. Enjoy with a special tartar sauce with a lemon flavor.
Often avoided due to its appearance, the utsubo is actually a fluffy, high-quality white fish rich in collagen. Please give it a try at least once.
A taste passed down through generations, inherited from my master. It is in the humble work that the skill of the chef is revealed.
Only the best ingredients from the land of Wakayama are used. Ginger pork, Tatsuta-age, and fluffy soft Harihari hot pot, only the best can be served as sashimi.
Stuffed with round eggplant and Kyoto duck, mixed with grilled scallops, and baked with original white sauce.
Slowly simmered with plenty of natural water and sake, all bones are removed. It is a broth rich in collagen with a sauce made from seasonal vegetables.
Spring limited. A slightly sweet flavor. When wrapped in egg, it becomes even gentler in taste.
Freshly delivered raw from Kagoshima. After grilling until crispy, it is steamed until the skewer can pass through. Slowly simmered to completion in a special demi-glace tomato sauce.
Uses Chiba brand 'Imo Buta'. Simmered softly with coarse sugar. The reason for the black color is in the store.
Shinji Lake product. Only large ones are carefully selected. Please enjoy the soup rich in ornithine.
Produced in Kagoshima. Made with freshly slaughtered young chickens. The fat extracted by roasting the skin until crispy is simmered with a special sweet and spicy soy sauce. Mixed with Shiraishi rice from Saga Prefecture and shaped into a rice ball. It tastes just right when it has cooled down a bit.
In spring, sea bream rice. In summer, conger eel and Densuke eel. In autumn, matsutake mushroom rice. In winter, pufferfish rice. Cooked together with seasonal vegetables.
Tasting and discovering all kinds of kamaboko. The supreme kamaboko from Shinkawa in Yamaguchi, with a delightful chewy texture. Refreshing flavor. Perfect with sake. Unforgettable.
The tai kashira is quickly simmered with a special umashio broth that has been seared. Served with crunchy highland lettuce.
Homemade oil sardines cooked at low temperature in rapeseed oil. Served with plenty of spicy daikon. It definitely pairs well with local sake.
Produced in Shiraoi Town, Hokkaido; 3-year-old female; soft red meat; high-quality fat. This is a rare meat that is hard to obtain in Kansai!!
In the great nature of Hatayama, the 'Tosa Jiro' raised freely has a unique flavor and texture that is unparalleled! The concept of local chicken will undoubtedly be overturned!! I definitely want you to try it at least once.
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