Jie Fang Lai Tienda del Edificio de la Estación de Kioto
接方来 京都駅ビル店 / Seppourai Kyoto Station Building
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A blissful moment enjoying seasonal Kyoto vegetables and creative cuisine
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The Kuzushi Kyoto Vegetable Cooking Course is a monthly course with a different dish each month. It is popular with our guests because they can enjoy new dishes any time they come. Enjoy seasonal vegetables, soups, fried dishes, meat dishes, etc., and finish with a choice of different types of kamameshi rice. The final dish, kamahan (rice cooked in a pot), comes with a choice of different types of rice. Menu for April◇ Basket of seasonal vegetables (6 dishes)◇Shima-aji sashimi with yellow roe and soy sauce, soaked seasonal vegetables, onion mousse with scallop, simmered Manganji and beef, snap pea and shrimp salad, sesame and tofu◇ Grated fava bean with grated radish◇ Steak with young spring sweet potato and Japanese black beef◇ Braised young bamboo shoot◇ Deep-fried sweetfish◇ Choice of rice◇ Three kinds of pickles◇ Kinako (molasses soybean flour) Ice cream *Only advance reservations are accepted during lunch time.
The popular Kyoto Zammai course "Takao" satisfies you in terms of both quality and volume. You can enjoy sashimi, soup, steamed and grilled dishes, tempura, seasonal steamed dishes, and kettle-cooked sea bream chazuke. Recommended for year-end parties, New Year's parties, farewell parties, welcome parties, and other banquets. Please also use it for business occasions such as business entertainment.
Yase" is a Kyoto-zammai course that allows you to enjoy seasonal Kyoto vegetables. Sashimi, soup, steamed and grilled dishes, tempura, etc. can be enjoyed. Recommended for year-end parties, New Year's parties, farewell parties, welcome parties, and other banquets. It is also suitable for business occasions such as business entertainment.
Kyo Zammai Course "KIBUNE" is a course that allows you to enjoy seasonal delicacies that change with the seasons. You can enjoy sashimi, soup, steamed and grilled dishes, tempura, and seasonal salad. Recommended for year-end parties, New Year's parties, farewell parties, welcome parties, and other banquets. It is also suitable for business occasions such as business entertainment.
The vegetables change every month. We deliver the deliciousness of the season! Round radish / shrimp potato / leaf-topped small turnip / lotus root / white leek / Kyoto-style wheat gluten / black-haired wagyu beef
The vegetables change every month. We deliver the deliciousness of the season. Leafy turnip / rapeseed flowers / chestnut pumpkin / long yam / purple carrot / urui / mizuna and shrimp wrapped in yuba.
The vegetables change every month. We deliver the deliciousness of the season! Thick burdock/ sweet potato/ turnip/ eggplant/ chrysanthemum leaves/ shrimp
Blanched vegetables / Yuba tofu / Pumpkin soboro with daikon and scallop sauce / Small potatoes with duck miso / Herring with eggplant
Plump shrimp and crunchy Kyoto water greens wrapped in yuba, served like fresh spring rolls. Enjoy with wasabi dressing.
Fried pork rolls with the sweetness of Kujyo onions. Feel free to add mustard to your liking.
Kyoto Vegetable Cuisine Sekihorai Kyoto Tower Store [Juice & Toy Included] Children's Plate Orders for the children's menu are limited to children under elementary school age. - Fried shrimp - Fried chicken - Fried potato - Sausage - Hamburger - Rolled omelette - Seaweed rice ball - Fruit jelly - Salad
Kyoto, Fushimi - For over 350 years, Tomi O has been dedicated to sake brewing in the sake-producing region of Kyoto, Fushimi. The desire to create sake that enriches the hearts of those who drink it is embedded in Tomi O.
Kyoto, Fushimi [Eikun] has carefully nurtured the 'Eikun' brand through the Showa, Heisei, and Reiwa eras, and now sends its fine sake not only throughout Japan but also overseas, receiving high praise in various regions.
This is a sake bottled with the flavor and aroma of Sasaki Brewery rice from the center of Kyoto. It has a smooth mouthfeel and a crisp finish.
A ginjo sake with a characteristic balance of acidity and amino acids, produced by Kinoshita Brewery in Kyotango, Kyoto. When paired with Japanese cuisine, its deliciousness stands out.
Kyoto, Fushimi Matsumoto Sake Brewery. The aroma is gentle, and it is a flavorful Junmai Daiginjo sake. It is also perfect as a food pairing, with a well-balanced finish of sweetness, acidity, and umami.
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