Ayuya

We serve mountain pepper simmered natural ayu from Kyoto and Shiga's upstream rivers.

This dish is made by baking burdock, carrot, egg, tuna, and other seasonal ingredients depending on the time of year.

Cooked with Kyoto-style broth.

Carefully grilled high-quality salmon finished with a refreshing touch.

Traditionally simmered in a slightly sweet and savory sauce.

Contains carrots, aburaage (fried tofu), soybeans, shiitake mushrooms, and green vegetables.

Made with 3 delicious eggs, this dish has a refined taste with a hint of dashi broth.

Japanese Wagyu beef is layered in a mille-feuille style and shaped into balls. Juicy and highly popular.

Enhanced deliciousness with green onion sauce

Finished with white, red, and yuzu miso.

A delicacy made by mixing akami, chutoro, and otoro.

Delicious