Fugu Hamo Suppon Buntarō

Our soft-shelled turtle has none of the commonly mentioned 'muddy smell' or 'gamey smell.' The hot pot is of course a highlight, and we take pride in the delicacies served as appetizers in the course. Five types of delicacies, fresh blood, fried, round pot, rice porridge, pickles, dessert.

Fugu cuisine is not only about the fish itself, but the flavor is determined by the ponzu sauce. I believe ponzu is the essence of fugu dishes. I take pride in offering a taste that cannot be experienced at other restaurants.

Appetizer, Fugu Skin Blanched, Sashimi, Fried Fugu, Fugu Hot Pot, Rice Porridge, Pickles, Fin Sake, Dessert

Appetizer, Fugu skin hot water blanched, Sashimi, Shirako preparation, Grilled Shirako, Fried, Fugu hot pot, Rice porridge, Pickles, Fin sake, Dessert, Sashimi + Intestine green onion

Conger eel is a representative dish of Kyoto, and we take pride in offering the true taste of conger eel at our restaurant, even if you do not visit Kyoto. Conger eel can be enjoyed in various ways, including shabu-shabu, and one dish called 'otoshi' features lightly boiled conger eel served with plum paste and vinegar miso. Another dish, known as 'yakishimo,' consists of conger eel quickly seared on the surface and served with wasabi soy sauce. These dishes can only be enjoyed during this season, making them a true seasonal delicacy. We sincerely hope that our discerning customers will savor them.

Please enjoy the melting texture of A4 grade black-haired Wagyu beef from Yamagata Prefecture. The final dish is udon.

Reservation Required

Reservation Required

Reservation required

Reservation Required

This dish uses fillet made by the chef. Please enjoy the fragrant aroma.