Kyoto Duck and Kyoto Obanzai Ichiba Shoji at JR Kyoto Isetan
京鴨一羽買いと京のおばんざい 市場小路 ジェイアール京都伊勢丹店
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Exquisite Cuisine and Comfortable Space to Enjoy the Charm of Kyoto
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At “Ichiba Koji,” where you can enjoy a luxurious experience while taking in the beautiful streetscape of Kyoto, we offer dinner plans perfect for celebrating birthdays, anniversaries, and other special occasions. Our original course features seasonal ingredients. Upon request, we can also provide a whole cake (phone reservations required at least two days in advance). 1. Complimentary glass of sparkling wine (can be substituted with a soft drink) 2. Ichiba Koji’s assorted obanzai 3. Assorted sashimi 4. Fish Tempura with Yuba Sauce 5. Oven-Roasted Kyoto Duck Loin 6. Sea Bream Grilled with Saikyo Miso 7. Lean Kuroge Wagyu Beef Steak 8. Today’s Rice Dish, Red Miso Soup, and Pickles 9. Dessert We also accept phone orders for whole cakes! (Phone reservations required at least 2 days in advance. Custom message plates are also available.)
Enjoy the rich flavor of Kyoto duck loin with our homemade Warishita sauce. 1, Assorted 3 kinds of obanzai from the market alley 2, Assorted 3 kinds of sashimi 3, Kyoto duck cutlet 4, Specialty Kyoto duck sukiyaki Kyoto duck loin, Kyoto duck Tsukune, thick Torao shiitake mushroom, egg yolk in meringue, Kujo leek, Japanese parsley, Kintoki grass, Kyoto fu, raw yuba, watercress 5, Udon noodles with citrus washed sauce 6, Today's dessert
Ichiba Koji’s signature course, which includes all-you-can-drink. The Kyoto-style fresh wheat gluten, obanzai, and homemade tofu dashi gratin are all delicious. Popular items♪ The fresh fish carpaccio with overflowing salmon roe is a must-try! Our top-recommended gourmet course features a teppanyaki steak as the main course♬ Get even better deals with the “Star Shokudo App”!! 1. A trio of Ichiba Koji’s popular obanzai and Kyoto-style fresh fu 2. Today’s small side dish 3. Ichiba Koji-style fresh fish carpaccio with overflowing salmon roe 4. Red sea bream tempura with yuba sauce 5. Kyoto-style dashi gratin with homemade tofu and mountain yam 6. Teppanyaki beef harami steak 7. Today’s rice dish 8. Dessert
A "Kyoto-Themed" Course Packed with the Best of Kyoto. Featuring Kyoto-style obanzai, Kujo scallions, and fresh Kyoto fu and yuba, as well as our top-recommended Kyoto duck loin♬ The main course is Kinmedai (golden eye snapper) grilled in Saikyo-style—you’re sure to fully savor the flavors of Kyoto!! 1. Assortment of 3 Kyoto-style obanzai dishes 2. Dashi-rolled omelet with plenty of Kujo green onions and shirasu 3. Teppanyaki-grilled Kyoto duck loin with Kujo green onions ~in warishita sauce~ 4. Two-Color Kyoto Fresh Fu Dengaku 5. Soy Milk Chawanmushi with Silky Yuba and Salmon Roe 6. Kyoto-Style Gratin with Homemade Tofu and Mountain Yam in Dashi Broth 7. Kinmedai (Red Seabream) Grilled in Saikyo-style 8. Today’s Rice Dish, Red Miso Soup, and Pickles 9. Today’s Dessert
Our à la carte menu has been a huge hit with our guests! Enjoy a luxurious tasting course featuring lean Wagyu steak, our signature Kyoto duck loin, Kyoto Tanba Highlands pork, and sashimi. 1. Assorted appetizers (simmered yuba, Kyoto duck loin, and a daily special) 2. Soup (e.g., yellowtail, Shogoin daikon radish, mitsuba, and yuzu) 3. Seasonal fish dish (e.g., yellowtail, seared fish roe) 4. Assorted Sashimi (3 varieties) 5. Kyoto Duck Loin Grilled with Yuzu Pepper 6. Silky Yuba and Homemade Tofu Tempura 7. Oven-Roasted Kyoto Tanba Highlands Pork with White Miso Sauce 8. Soy Milk Chawanmushi Topped with Silky Yuba and Salmon Roe 9. Japanese Black Wagyu Steak 10. Today’s Rice Dish, Red Miso Soup, Pickles 11. Today’s Dessert
A classic Market Alley course packed with the essence of Kyoto. Our Kyoto-style fresh wheat gluten, obanzai, and homemade tofu dashi gratin are all popular favorites. Must-try popular items♪ The fresh fish carpaccio with overflowing salmon roe is a must-see! Our signature gourmet course features a teppanyaki steak as the main course♬ 1. A trio of Ichiba Koji’s popular obanzai and Kyoto-style fresh fu 2. Today’s small side dish 3. Assorted fresh fish carpaccio, Ichiba Koji-style with overflowing salmon roe 4. Red sea bream tempura with yuba sauce 5. Kyoto-style dashi gratin with homemade tofu and mountain yam 6. Teppanyaki beef harami steak 7. Today’s rice dish 8. Dessert
A "Kyoto-Themed" Course Packed with the Best of Kyoto. Featuring Kyoto-style obanzai, Kujo scallions, and fresh Kyoto fu and yuba, as well as our top-recommended Kyoto duck loin♬ The main course is Kinmedai (red-eyed snapper) grilled in Saikyo-style—you’re sure to fully savor the flavors of Kyoto!! 1. Assortment of 3 Kyoto-style obanzai dishes 2. Dashi-rolled omelet with plenty of Kujo green onions and shirasu 3. Teppanyaki-grilled Kyoto duck loin with Kujo green onions ~in warishita sauce~ 4. Two-Color Kyoto Fresh Fu Dengaku 5. Soy Milk Chawanmushi with Silky Yuba and Salmon Roe 6. Kyoto-Style Gratin with Homemade Tofu and Mountain Yam in Dashi Broth 7. Kinmedai (Red Seabream) Grilled in Saikyo-style 8. Today’s Rice Dish, Red Miso Soup, and Pickles 9. Today’s Dessert
Carefully selected top-quality Ichiban Shibori with a deep and elegant aroma. Luxuriously made with first-class hops from Tohoku, 'IBUKI'.
By cooling it down to below freezing, the bitterness is suppressed, resulting in a refreshing and clear taste that is easy to drink.
S Size 671 yen King Size 1,430 yen
The rich flavor and tender, deeply flavorful texture of Kyoto duck increases in umami the more you chew. The fluffy, melt-in-your-mouth meringue egg pairs well with the Kyoto duck loin!
The gizzard, heart, and tenderloin were simmered in oil at 70°C for about 2 hours. The fluffy texture and umami pair well with wine and beer.
A rare cut that can only be obtained from one Kyoto duck, weighing about 60g. The tenderloin, fried for just 1 minute, is light yet juicy. Enjoy it with dipping sauce and lemon.
Refreshing Kyoto duck with Kujo green onions in vinegar miso.
We change the contents every month, focusing on ingredients typical of Kyoto, such as Kyoto-style wheat gluten and yuba. Please note that some changes may occur depending on the availability of ingredients.
Stewed chicken with the aroma of sansho.
Kyoto Mizuna and fried tofu simmered in the best broth.
Vividly colored with purple sweet potato, pumpkin, and five-color rice crackers
◇ Simmered Herring and Eggplant 770 yen ◇ Tosa-style Cooked Omi Konjac 594 yen ◇ Dashi Ice with Crispy Manganji Pepper 594 yen
We will serve the most delicious seasonal vegetables prepared in a delightful cooking method. For details, please refer to the 'Today's Recommended Menu' inside the restaurant.
This is a salad that allows you to enjoy the texture of Kyotanba shimeji mushrooms and Harihari Kyomizuna.
Whole tomato oden simmered in flavorful broth.
Fried tender burdock root that has been slowly simmered.
Thick shiitake mushrooms that are crispy on the outside and juicy on the inside.
Crispy snap peas with garlic and chili.
Enjoy plenty of Kyoto water greens and Kujo leeks, with fresh fish delivered directly from the market!
Warm homemade tofu served with Kyoto duck miso and Kujo green onion.
Hot gratin of homemade tofu.
Homemade tofu pairs well with plum paste and sesame dressing.
Crispy on the outside, hot and creamy on the inside.
Freshly fried thick tofu topped with dashi.
A luxurious dish with a fluffy dashi rolled omelette generously topped with yuba sauce.
Slow-cooked daikon oden paired perfectly with homemade Kyoto duck miso. Enjoy it with hot kuzu sauce!
Standard, Yurinchi Sauce, Spicy! Red and Black Spice, Tartare Nanban. Please choose your favorite flavor!
We topped the potato salad with Wagyu shigureni and a soft-boiled egg.
Coarsely grated daikon and citrus-scented Asahi ponzu. The ultimate combination that brings out the flavor of the harami steak.
This is pork belly braised slowly in Saikyo miso until it is tender enough to be cut with chopsticks.
Please enjoy with plenty of tofu skin and flavorful dashi sauce!
First, enjoy it as is. Next, try it with a fragrant bonito broth for a tea rice style.
For first-timers and regulars alike. First, enjoy it as is, then squeeze some lime on it.
Lettuce fried rice with the texture of pickled vegetables as an accent. Finished with a deep flavor using salted rice malt.
Finished with mitara-shi sauce coated on chewy nama-fu.
Using matcha from Uji's wholesaler 'Hottakataro Shoten'. A fluffy textured Kyoto-style tiramisu.
Popular No. 1 rich pudding with a creamy texture.
Black sesame ice cream served with chewy warabi mochi in a monaka style.
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