Nishio Yatsuhashi no Sato

Using precious sansho pepper harvested in the secluded area of Hanase in Kyoto. The fragrant aroma of sansho spreads, and with a rich umami miso broth, chicken, Kujo green onions, and seasonal vegetables are simmered and served with a boiled egg. This is an original recommended dish unique to Nishio Yatsuhashi.

A luxurious-looking curry udon simmered with chicken and Kujo green onions in a rich Japanese dashi, topped with plenty of vegetables (lotus root, pumpkin, eggplant, and shishito peppers) and a boiled egg. We also provide a side of domestic beef simmered in soy sauce. (A version without chicken is also available.)

A selection of three types of freshly fried tempura. Please choose your noodles from green tea soba, soba, or udon. *Tempura can also be ordered separately. *Green tea soba is an additional 100 yen.

Three types of freshly fried tempura served separately with udon or soba. You can enjoy it with matcha salt, or add it to your udon or soba as you like. You can choose between warm udon or soba, or zaru udon or soba, as well as colorful tea soba made with matcha.

Assorted freshly fried tempura of three types

This is a genuine mixed rice dish cooked with carefully selected seasonal ingredients such as colored rice, wild vegetables, bamboo shoots, and corn, using a traditional Japanese dashi broth. It is accompanied by pickles and a side dish. It can be enjoyed together with noodles.

Soba noodles served with sweet and savory simmered herring and fragrant, fresh Kujo green onions. This is a Kyoto specialty dish where the simple ingredients are enhanced by carefully prepared dashi broth.

This is Nishio's special oshiruko made with carefully strained homemade sweet red bean paste that has been slowly cooked in a large pot. *Available hot or cold.

We melted Okinawan brown sugar to a perfect sweetness, added ginger, and topped it with Nishio's sweet red bean paste. This is a special sherbet with a refreshing aftertaste.

Softly cooked chestnuts are roughly mashed and combined with Tsubu-an from Nishio. Enjoy the elegantly finished chestnut kinton with a moderate sweetness alongside matcha.

A chewy and cool dessert made from lotus root. It is coated with black syrup and soybean flour.

This is a Mont Blanc ice cream topped with vanilla ice cream on a cookie tart, covered generously with Japanese chestnuts.