Nijō Arisuke

Based on the eight dishes of Kyoto cuisine, we have prepared an assortment of appetizers that pair well with wine and local sake to start your meal. The contents change with the seasons, so we hope you enjoy the seasonal flavors at that time.

We are committed to freshness for delicious items, and for those that benefit from some aging, we ensure they are moist. We will serve each fish at its most delicious state. The price will be based on the market value of the day.

This dish features a rich and flavorful dragon egg yolk topped generously with karasumi. It is popular as a finishing dish.

This dish includes the freshest ingredients available at the time. It is a must-try item at Yuko. The price is based on the market value of the day.

Kyoto Jidori, as the name suggests, is a brand of chicken from Kyoto. It is characterized by its low fat content and firm meat, providing a chewy texture. The more you chew, the more flavor it releases, making it a remarkable dish.

We made a beef cutlet using the rare cut of lamb loin, served with a special sauce and sandwiched between bread. It is finished to be tender and juicy. Of course, it can also be taken home.

We made croquettes using delicious crab as it is. The sweetness of the crab combined with the richness and umami of the white sauce. Enjoy it with light snow salt.

This dish features a rich and flavorful dragon egg yolk topped generously with karasumi. It is popular as a finishing dish.

Tanuki rice topped with plenty of ginger, along with Kujo green onions and fried tofu in a thick sauce. In Kyoto, 'kitsune udon' transforms into a thick sauce, becoming 'tanuki udon.' Then, udon turns into rice, resulting in 'tanuki rice.' It's a comforting dish.

This is a recommended dish for when you want to have a bite but not too much volume. It uses plenty of sea urchin, so the rich flavor spreads in your mouth.

This is a simple dish, but the aroma of charcoal and the savory flavor of soy sauce stand out.