Sentocho Fujita

Enjoy a gem of carefully selected ingredients and carefully prepared soup stock.

Our No.1 choice: 9 dishes using seasonal ingredients, including sashimi and grilled dishes!

Kyo Kaiseki at Ponto-cho, Kyoto's Hanamachi district! 10 dishes including grilled and potted dishes

Disfrute de las joyas de los ingredientes cuidadosamente seleccionados y del caldo dashi cuidadosamente seleccionado. Ejemplo de menú de noviembreMuestra de aperitivoCaki Edo con gelatina de vinagre dashiSopa con nabo rojo en vinagre dulceKikuna, gambas en vinagre dulce, seta shiitake, salsa de sésamo, vinagre dashiSopa con setas hamo, dobe al vapor, nueces de gingko, tres hojas, mandarina en vinagre *Cuando se acaben las setas matsutake, se servirá Kani shinjo, rábano rojo y zanahoria, Mibuna, seta maitake, pino yuzu zuri, cinco tipos de sashimi, arroz con albaca con salsa laver verde, caballa española japonesa con miso hamo a la parrilla (hamo no nanbanzuke), vinagre dulce de myoga, piña mukago, fu dengaku, judías, boniato, castaña cocida a fuego lento con piel astringente, berenjena frita, estofado holandés, rábano kiriboshi-daikon avinagrado (huevas de salmón), hottomono, anguila a la parrilla, gamba, boniato, nabo Omi, komatsuna, fu de hoja roja, salsa almidonada de jengibre, arroz con té de guindilla, agua, mousse de boniato, néctar de castaña, judías negras de soja * No atendemos alergias ni alimentos que puedan no gustar. No tenemos en cuenta alergias ni alimentos que puedan no gustarle. El menú está sujeto a cambios en función de la disponibilidad.

Nuestra elección nº 1: 9 platos con ingredientes de temporada, ¡incluidos sashimi y platos a la parrilla! Muestra de menú de noviembreMuestra de aperitivoCaki Edo con gelatina de vinagre dashiSopa con nabo rojo vinagre dulceKikuna, gambas vinagre dulce, seta shiitake, salsa de sésamo, vinagre dashiSopa con seta hamo, dobe al vapor, nuez ginkgo, tres hojas, mandarina avinagrada *Cuando se acaben las setas matsutake, se ofrecerá Kani-shinjo (rábano japonés), rábano de hoja roja y zanahoria, mibuna, seta maitake, sashimi de aguja de pino yuzu, cinco tipos de verduras, Ryogi, rábano blanco, bola de huevo y almejas, salsa laver verde, ocho tipos de pescado, caballa española japonesa con miso hamo (congrio lucio) a la parrilla, myoga, vinagre dulce, piña mukago, fu, dengaku, judías, boniato, castaña, berenjena, estofado holandés, kiriboshi-daikon, rábano en vinagre, huevas de salmón, bistec wagyu de Kioto, anguila a la parrilla, gamba, nabo Omi, komatsuna, fu de hoja roja, salsa de almidón de jengibre, arroz, té chirimen-sansho, agua, mousse de boniato, néctar de castaña, soja negra *Alergia, No atendemos alergias ni alimentos que puedan no gustarle. Tenga en cuenta que el menú está sujeto a cambios en función de la disponibilidad.

Kaiseki de Kioto en Ponto-cho, ¡la ciudad de las flores de Kioto! Un total de 10 platos, incluidos platos a la parrilla y en maceta. Ejemplo de menú de noviembreMuestra de aperitivoCaki Edogaki con gelatina de vinagreNabo rojo a la vinagreta con salsa de vinagreKikuna, gambas, vinagre dulce, seta shiitake, pasta de sésamoSopa con salsa de vinagreSeta matsutake, cocida al vapor en cazuela de barro, nuez de ginkgo, tres hojas, naranja a la vinagreta *Cuando se acabe la seta matsutake, se servirán los siguientes platos. hamo (congrio lucio) a la parrilla, vinagre dulce de myoga, piña mukago, fu dengaku, judías, boniato, castaña guisada con cáscara astringente, berenjena frita, estofado holandés, rábano seco con salsa de vinagre (huevas de salmón), filete wagyu de Kioto, aperitivo, filete de abulón al vapor con salsa de hígado, plato de olla, anguila a la parrilla, gamba, nabo Omi, komatsuna, fu de hoja roja, arroz con almidón de jengibre, arroz cocido con té chirimen sansho, boniato, batata, puré de boniato Mousse de castaña confitada de soja negra *No se atienden alergias ni alimentos que puedan no gustar. Tenga en cuenta que el menú está sujeto a cambios en función de la disponibilidad.

Lunch course available only on Wednesdays and Thursdays! Enjoy 7 dishes at "Ponto-cho Fujita" located in front of Kyoto's Ponto-cho Opera House! Sample menu for NovemberMizuna (lotus root), lotus root, persimmon, soup, shrimp, carrot, red radish and carrot, mibuna, maitake mushroom, pine needle, yuzu, soup, grilled salmon with miso, hamo no nanbanzuke, myoga, sweet vinegar, mukago pineapple, fu, baked cake, quail, bean curd, sweet potato, chestnut, eggplant, Dutch stew, kiriboshi-daikon, vinegared tofu, salmon roe, salmon roe and vegetables with vinegared miso, carrot, mizuna and mint leaf. Vinegared salmon roe, tofu and potato steamed bun with minced chicken, mushrooms, yuba and starchy sauce over rice, chicken and yuba with starchy sauce, water, sweet potato mousse, chestnut candied sweetened chestnuts, black soybeans *We do not cater to allergies or foodstuffs you may not like. Please note that the menu is subject to change depending on availability.

A 8-course meal to enjoy in the Ponto-cho entertainment district, featuring grilled hassun and other dishes made with seasonal ingredients ■ Sample August Menu: Appetizer—Seared Sea Bream with Tosa Vinegar and Grated Daikon; Tomato, Okra, Zuki, Grilled Manganji Peppers; Grapefruit Clear Soup; Sea Bream Shinjo; Winter Melon, Lotus Root, Goldfish-Shaped Carrots, Kamo Eggplant; Yuzu-Marinated Sashimi (Assortment of 3 Varieties) Grilled Assortment: Salmon grilled with miso in the Yu-an style, myoga ginger, thick-style omelet, shrimp, edamame, and pike conger marinated in nanban sauce; sea bream “Matsukaze” style; mozuku seaweed in vinegar; grilled wheat gluten skewers; burdock root tossed in sesame dressing. Main Course: Kyoto Wagyu steak Main Course: Pounded pike conger, komatsuna greens with thick sauce, pike conger rice porridge Dessert: Black sesame pudding, water yōkan *Please note: We are unable to accommodate requests regarding allergies or specific dietary restrictions. *The menu is subject to change depending on ingredient availability.

Kyoto kaiseki featuring seasonal sashimi, grilled assorted small dishes, and hot pot dishes made with seasonal ingredients ■ Sample August Menu: Appetizer—Corn Salad with Manganzan Chili Peppers, Tomatoes, Asparagus, and Okra; Seared Scallop Clear Soup—Peony-Patterned Pike Conger Eel, Winter Melon, Lotus Root, Goldfish-Shaped Carrots, Kamo Eggplant, Water Shield, and Green Yuzu; Today’s Sashimi—T , Tuna, Striped Jack, Sea Bream, Seared Pike conger; Palate Cleanser: Pressed Hairy Crab with Shredded Ginger and a Light Kuzu Glaze; Grilled Dishes: Salt-Grilled Ayu, Mozuku Seaweed, Myoga Ginger in Sweet Vinegar, Sea Bream “Matsukaze,” Pike conger in Nanban-style marinade, Thick-fried Egg　　　Shrimp, burdock root with sesame dressing, edamame; Side Dishes: Simmered Assortment (simmered conger eel, small potatoes, pumpkin, green beans, luffa) Meal with Kinome Sauce: Pike conger rice porridge, scallions, shredded nori, and rice bran pickles (daikon radish, cucumber) Dessert: Black sesame pudding and water yōkan *Please note that we are unable to accommodate allergies or food preferences. *Menu items are subject to change depending on ingredient availability.

A total of 9 dishes, including sashimi, grilled items, hearty appetizers, and desserts! Enjoy these exquisite dishes while soaking up the atmosphere of Kyoto’s Ponto-cho district! ■ Sample August Menu: Appetizer—Corn Medley with Manganjī Chili Peppers, Tomatoes, Asparagus, and Okra; Seared Scallop Clear Soup—Peony Pike Conger Eel, Winter Melon, Lotus Root, Goldfish-Shaped Carrots, Kamo Eggplant, Water Shield, and Green Yuzu; Today’s Sashimi—T , Tuna, Striped Jack, Sea Bream, Seared Pike conger; Palate Cleanser: Pressed hairy crab with shredded ginger, topped with a thin layer of kudzu starch; Main Course: Kyoto Wagyu steak; Grilled Dishes: Salt-grilled ayu, mozuku seaweed, and myoga ginger in sweet vinegar; Sea bream “Matsukaze” Pike conger in Nanban-style marinade, thick-fried omelet, shrimp, burdock root with sesame dressing, edamame Side Dishes: Simmered assortment (simmered conger eel, small potatoes, pumpkin, green beans, loofah) Meal with Kinome-flavored Sauce; Hamo Rice Porridge; Green Onions; Shredded Nori; Nukazuke (Daikon Radish, Cucumber); Dessert: Black Sesame Pudding; Mizu-Yokan *We are unable to accommodate allergies or food aversions. *The menu is subject to change depending on ingredient availability.

Kyoto Kaiseki in Ponto-cho, Kyoto’s Hanamachi District! A 10-course meal including grilled and hot pot dishes ■ Sample August Menu: Appetizer—Corn Medley with Mangonji Chili Peppers, Tomatoes, Asparagus, and Okra; Seared Scallop Clear Soup—Peony-Style Pike Conger Eel, Winter Melon, Lotus Root, Goldfish-Shaped Carrots, Kamo Eggplant, Water Shield, and Green Yuzu; Today’s Sashimi—T , tuna, striped jack, sea bream, and grilled hamo; Palate Cleanser: Pressed hairy crab with shredded ginger, drizzled with a light kudzu sauce; Main Course: Kyoto Wagyu steak; Grilled Dishes: Salt-grilled ayu with mozuku seaweed and sweet-and-sour myoga; Sea bream “Matsukaze” Hamo in Nanbanzuke, Thick-Fried Omelet, Shrimp, Burdock Root with Sesame Dressing, Edamame; Main Course: Steamed Abalone Steak with Liver Sauce; Side Dish: Simmered Assortment (Simmered Conger Eel, Baby Potatoes, Pumpkin, Green Beans, Luffa) Meal with Kinome Sauce, Hamo Rice Porridge, Green Onions, Shredded Nori, Nukazuke (Daikon Radish, Cucumber) Dessert: Black Sesame Pudding, Mizu-Yokan *We are unable to accommodate requests regarding allergies or disliked ingredients. *The menu is subject to change depending on ingredient availability.