Kibune Kiraku

A specialty dish from Kira-ku, where natural ayu fish filled with eggs are cooked over a day and night with hojicha tea and sansho pepper.

Wash the carp that has been swimming in Kifune's spring water for at least a week. Enjoy it with konjac sashimi and our special vinegar miso sauce.

Ayu fish filled with plenty of roe, carefully grilled. Enjoy with a dash of vinegar.

Char, known as a legendary fish, is characterized by a rustic flavor and a crunchy texture. Enjoy it with wasabi soy sauce or vinegar miso. (Reservation required) *Except during the summer season

Sashimi of thinly sliced wild ayu from Hirogawara. Enjoy it with vinegar miso or wasabi soy sauce for a refreshing taste.

This sashimi dish features bone-cut fresh pike conger that is seared on high heat to crisp the skin. Enjoy the delicate flesh with ponzu sauce and grated daikon radish.

Fresh eel is deboned and lightly blanched. Enjoy the tender white flesh of the eel with a plum sauce.

Ayuzara is made by swimming ayu in the cold water of Kibune, resulting in firm-textured sashimi. Enjoy the bouncy texture with vinegar miso or wasabi soy sauce.

Made with only the finest loin of wild boar caught by local hunters, along with local vegetables. The soup, flavored with a secret miso blend, is exquisite, and the popular yakiniku-style konro grill is also available. Appetizer, hassun (five dishes of the day), rice porridge, three types of homemade pickles, and fruit are included.

A Japanese-style steak made by grilling wild boar loin on a saddle stone. Please enjoy this unique and rustic dish with plenty of sansho pepper in our special sauce.