KARASUMA
京家 KARASUMA / KYOYA KARASUMA
| L | M | X | J | V | S | D |
|---|---|---|---|---|---|---|
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
27 | 28 | 29 | 30 | 31 | 8/1 | 2 |
Puntos destacados
Valoraciones
Japan Calificaciones de usuarios3.30(2 elementos)Reseñas
Fotos
Carta
10 years in Nakameguro! KARASUMA's delicious food course! Enjoy dishes made with Kyoto ingredients in a Kyoto machiya-style restaurant.
10 years in Nakameguro! This course is full of delicious food from KARASUMA! Enjoy dishes made with Kyoto ingredients in a Kyoto machiya-style restaurant.
We use KARASUMA's original Warishita sauce and "Kurohitunogyu" brand Wagyu beef ribeye! Please try this delicious dish. The course also includes tofu from Toyoakeya, fu from Fuuka, pickles from Uchida, and other Kyoto delicacies☆.
We use KARASUMA's original Warishita sauce and "Kurohitunogyu" brand Wagyu beef ribeye! Please try this delicious dish. The course also includes tofu from Toyoakeya, fu from Fuuka, pickles from Uchida, and other Kyoto delicacies☆.
We use KARASUMA's original Warishita sauce and "Kurohitunogyu" brand Wagyu beef ribeye! Please try this delicious dish. The course also includes tofu from Toyoakeya, fu from Fuuka, pickles from Uchida, and other Kyoto delicacies.
Tofu is made at Toyokeya Yamamoto in Kamishichiken, Kyoto. Pickles are made at Uchida Pickles in Nishiki Market Fu" at "Fuuka" in Nishiki Market We purchase our fu from long-established stores in Kyoto, such as "Fu Ka" in Nishiki Market. The essence of the chef, who is from Kyoto, is added to the ingredients in this course! You can enjoy dishes using Kyoto's ingredients in a restaurant that gives the feeling of a Kyoto townhouse.
Tofu is made at Toyokeya Yamamoto in Kamishichiken, Kyoto. Pickles are made at Uchida Pickles in Nishiki Market Fu" at "Fuuka" in Nishiki Market We purchase our fu from long-established stores in Kyoto, such as "Fu Ka" in Nishiki Market. The essence of the chef, who is from Kyoto, is added to the ingredients in this course! You can enjoy dishes using Kyoto's ingredients in a restaurant that gives the feeling of a Kyoto townhouse.
Tofu is made at Toyokeya Yamamoto in Kamishichiken, Kyoto. Pickles are made at Uchida Pickles in Nishiki Market Fu" at "Fuuka" in Nishiki Market We purchase our fu from long-established stores in Kyoto, such as "Fu Ka" in Nishiki Market. The essence of the chef, who is from Kyoto, is added to the ingredients in this course! You can enjoy dishes using Kyoto's ingredients in a restaurant that gives the feeling of a Kyoto townhouse.
This unique nabe is made with carefully selected dried bonito flakes from Echigoya in Fushimi Inari, a broth made from Wagyu beef motsu and other ingredients, and a generous amount of Saikyo miso. Instead of chili peppers, we use black shichimi (seven spices). This is a superb nabe course that cannot be found anywhere else. The course also includes tofu from Toyoakeya, fu from Fuuka, pickles from Uchida, and other Kyoto delicacies.
This unique nabe is made with carefully selected dried bonito flakes from Echigoya in Fushimi Inari, chicken broth from Torikiyo in Nishiki Market, and black beef motsu, and a generous amount of Saikyo miso (soybean paste). It is made with a broth made from carefully selected dried bonito flakes, chicken stock from Tori Kiyoshi in Nishiki Market, and Wagyu beef motsu, and Saikyo Miso.
This unique nabe is made with carefully selected dried bonito flakes from Echigoya in Fushimi Inari, a broth made from Wagyu beef motsu and other ingredients, and a generous amount of Saikyo miso. Instead of chili peppers, we use black shichimi (seven spices). This is a superb nabe course that cannot be found anywhere else. The course also includes tofu from Toyoakeya, fu from Fuuka, pickles from Uchida, and other Kyoto delicacies.
This unique nabe is made with carefully selected dried bonito flakes from Echigoya in Fushimi Inari, chicken broth from Torikiyo in Nishiki Market, and black beef motsu, and a generous amount of Saikyo miso (soybean paste). It is made with a broth made from carefully selected dried bonito flakes, chicken stock from Tori Kiyoshi in Nishiki Market, and Wagyu beef motsu, and Saikyo Miso.
This unique nabe is made with carefully selected dried bonito flakes from Echigoya in Fushimi Inari, chicken bones from Toriakiyo in Nishiki Market, and motsu (Japanese beef) from Nishiki-Market, as well as a generous amount of Saikyo Miso. It is made with a broth made from carefully selected dried bonito flakes, chicken stock from Tori Kiyoshi in Nishiki Market, and motsu (Japanese black beef) from Nishiki-Market, and a generous amount of Saikyo miso.
This unique nabe is made with carefully selected dried bonito flakes from Echigoya in Fushimi Inari, chicken broth from Torikiyo in Nishiki Market, and black beef motsu, and a generous amount of Saikyo miso (soybean paste). It is made with a broth made from chicken stock from the Nishiki Market, chicken stock from Tori Kiyoshi of the Nishiki Market, and motsu (Japanese beef) from the Nishiki Wagyu Beef Market, and a generous amount of Saikyo Miso. This is a superb nabe course that cannot be found anywhere else. The course also includes tofu from Toyoakeya, fu from Fuuka, and pickles from Uchida, allowing you to fully enjoy Kyoto☆.
While many Kyoto sukiyaki restaurants typically serve the meat grilled first, our restaurant—located in Teramachi—follows the style of “Sukiyaki Kimura,” which was founded in Showa 3, where the meat is grilled right on top of the other ingredients. We’ve prepared this dish using KARASUMA’s original sukiyaki sauce and ribeye from the premium “Kurohi-no-Ushi” Wagyu brand! We’ve crafted it to perfection, so please be sure to give it a try. Our set menus also feature tofu from Toyo-keya, fresh fu from Fukaya, and pickles from Uchida, allowing you to fully savor the flavors of Kyoto☆
While many Kyoto sukiyaki restaurants typically serve the meat grilled first, our restaurant—located in Teramachi—follows the style of “Sukiyaki Kimura,” which was founded in Showa 3, where the meat is grilled right on top of the other ingredients. We’ve prepared this dish using KARASUMA’s original sukiyaki sauce and ribeye from the premium “Kurohi-no-Ushi” Wagyu brand! We’ve crafted it to perfection, so please be sure to give it a try. Our set menus also feature tofu from Toyo-keya, fresh fu from Fukaya, and pickles from Uchida, allowing you to fully savor the flavors of Kyoto☆
■Tofu is sourced from “Toyokeya Yamamoto” in Kamishichiken, Kyoto. ■Pickles are sourced from “Uchida Tsukemono” in Nishiki Market. ■Fresh fu is sourced from “Fuka” in Nishiki Market. We source our ingredients from long-established shops like these in Kyoto. This course features nothing but delicious dishes, enhanced with the personal touch of our Kyoto-born head chef! Enjoy dishes made with Kyoto ingredients in a dining space that evokes the atmosphere of a traditional Kyoto townhouse.
10 Years in Nakameguro! This is KARASUMA’s course featuring nothing but delicious dishes! Enjoy dishes made with Kyoto ingredients in an interior that evokes the atmosphere of a traditional Kyoto townhouse.
10 Years in Nakameguro! KARASUMA’s course features nothing but delicious dishes! Enjoy dishes made with Kyoto ingredients in an interior that evokes the atmosphere of a traditional Kyoto townhouse.
■Tofu is sourced from “Toyokeya Yamamoto” in Kamishichiken, Kyoto. ■Pickles are sourced from “Uchida Tsukemono” in Nishiki Market. ■Fresh fu is sourced from “Fuka” in Nishiki Market. We source our ingredients from long-established shops like these in Kyoto. This course features nothing but delicious dishes, enhanced with the personal touch of our Kyoto-born head chef! Enjoy dishes made with Kyoto ingredients in a dining space that evokes the atmosphere of a traditional Kyoto townhouse.
■Tofu is sourced from “Toyokeya Yamamoto” in Kamishichiken, Kyoto. ■Pickles are sourced from “Uchida Tsukemono” in Nishiki Market. ■Fresh fu is sourced from “Fuka” in Nishiki Market. We source our ingredients from long-established shops like these in Kyoto. This course features nothing but delicious dishes, enhanced with the personal touch of our Kyoto-born head chef! Enjoy dishes made with Kyoto ingredients in a dining space that evokes the atmosphere of a traditional Kyoto townhouse.
Please briefly dip the ribeye from our premium “Kurohi no Ushi” Wagyu brand into the dashi broth and enjoy it with our special ponzu sauce. The course also features tofu from Toyo-keya, fresh fu from Fukaya, and pickles from Uchida, allowing you to fully savor the flavors of Kyoto☆
Please briefly dip the ribeye from our premium “Kurohi no Ushi” Wagyu brand into the dashi broth and enjoy it with our special ponzu sauce. The course also features tofu from Toyokeya, fresh fu from Fukaya, and pickles from Uchida, allowing you to fully savor the flavors of Kyoto☆
Please briefly dip the ribeye from our premium “Kurohi no Ushi” Wagyu brand into the dashi broth and enjoy it with our special ponzu sauce. The course also features tofu from Toyokeya, fresh fu from Fukaya, and pickles from Uchida, allowing you to fully savor the flavors of Kyoto☆
■Tofu is sourced from “Toyokeya Yamamoto” in Kamishichiken, Kyoto. ■Pickles are sourced from “Uchida Tsukemono” in Nishiki Market. ■Fresh fu is sourced from “Fuka” in Nishiki Market. We source our ingredients from long-established shops like these in Kyoto. This course features nothing but delicious dishes, enhanced with the personal touch of our Kyoto-born head chef! Enjoy dishes made with Kyoto ingredients in a dining space that evokes the atmosphere of a traditional Kyoto townhouse.
■Tofu is sourced from “Toyokeya Yamamoto” in Kamishichiken, Kyoto. ■Pickles are sourced from “Uchida Tsukemono” in Nishiki Market. ■Fresh fu is sourced from “Fuka” in Nishiki Market. We source our ingredients from long-established shops like these in Kyoto. This course features nothing but delicious dishes, enhanced with the personal touch of our Kyoto-born head chef! Enjoy dishes made with Kyoto ingredients in a dining space that evokes the atmosphere of a traditional Kyoto townhouse.
■Tofu is sourced from “Toyokeya Yamamoto” in Kamishichiken, Kyoto. ■Pickles are sourced from “Uchida Tsukemono” in Nishiki Market. ■Fresh fu is sourced from “Fuka” in Nishiki Market. We source our ingredients from these and other long-established shops in Kyoto. This course features nothing but delicious dishes, enhanced with the personal touch of our Kyoto-born head chef! Enjoy dishes made with Kyoto ingredients in a dining space that evokes the atmosphere of a traditional Kyoto townhouse.
Using a whole lemon, you can enjoy 2 to 3 cups just with Naka Dake.
Authentic shochu brewed with the famous water from Yakushima, an island selected as one of Japan's 100 Best Natural Waters for its registration as a World Natural Heritage site. It features a crisp and light finish.
The moment it touches your mouth, a refreshing sensation rises. Within its sharpness, there is a fruity flavor. It has a moderate aroma of sweet potato. This sweet potato shochu is filled with freedom, pairing well with all kinds of dishes, whether Japanese or Western.
A light aroma, rich round flavor, and a toasty taste can also be felt in this barley shochu.
This is a genuine barley shochu that offers a distinctive roasted barley aroma and a deep flavor, setting it apart from existing shochus.
Glass 770 yen per cup 1540 yen
Glass 770 yen per cup 1540 yen
Glass 700 yen, one cup 1400 yen
Glass 660 yen, one go 1320 yen
Glass 660 yen, one go 1320 yen
You can enjoy fresh sashimi and delicious items of the day! The omakase is very reasonably priced!
This is an exquisite hot pot that uses a rich dashi made from carefully selected bonito flakes from Echigoya in Fushimi and the offal of black wagyu beef, generously flavored with Saikyo miso, offering a taste that cannot be experienced anywhere else. Instead of chives, we use plenty of Kujo green onions, and instead of chili peppers, we use black shichimi. *Available for two servings or more.
An innovative red pot that expands the possibilities of the white pot, this evolved hot pot features a spicy kick from chili peppers, making it perfect for fatigue recovery and loss of appetite during hot seasons. *Available for two servings or more.
Black Wagyu Beef Offal 880 yen Vegetable Set (Cabbage, Kujo Green Onion) 660 yen Chicken Tsukune (1 piece) 330 yen Fresh Wheat Gluten from Fuka 440 yen
This is a zosui set with silver rice, egg, Kujo green onion, and seasoned seaweed.
Noodles, Kujo green onion ramen set.
The pinnacle of black-haired Japanese cattle. That is the brand wagyu 'Black Fire Beef'. The production area includes six prefectures in Kyushu, starting with the land of fire, Kumamoto. In the midst of nature blessed with pure water, a breeding system is in place where the health of the cattle is constantly monitored, and skilled technicians take a long time to carefully raise each individual cow. A particular focus in this breeding is to allow calves to live with their mothers and be raised on their milk. Calves that receive the love of their mothers develop stronger immunity and build healthy, robust bodies. Additionally, the barns are disinfected 365 days a year to maintain cleanliness and thoroughly prevent diseases. Efforts towards traceability (recording suppliers and manufacturers at each stage of procurement, production, distribution, and sales to ensure a traceable state) are also emphasized. The high-quality fat that creates a texture that melts on the tongue without feeling greasy, the rich flavor of the deep red meat, and the abundant aroma that spreads in the mouth provide an exceptional taste experience.
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