Wasabi Tei

A dish of Kyoto cuisine that steams turnips, grated turnips, lily roots, ginkgo nuts, shiitake mushrooms, and mochi rice cakes, and combines them with wasabi sauce.

Using seasonal ingredients. Tomato tempura is also popular.

Dashi Maki with a rich broth and a soft texture that is popular with both adults and children.

Ginger-flavored, hearty portion, popular item.

Popular set of fish, meat, and vegetables

Irresistible and unstoppable, goes well with beer

Satisfaction with freshness and volume

Made with fresh red snapper, enhancing the sweetness of the fish.

A dish where only sea bream is cured with kombu until it turns amber, allowing you to enjoy the flavor of kombu along with it.

A dish where fresh sea bream is sprinkled with seaweed, placed on hot rice, topped with plenty of wasabi, and enjoyed with green tea poured over it.

Delicious fatty natural yellowtail, served with fresh Kyoto vegetables

A hot pot dish made with plump oysters and winter vegetables in a miso base, perfect for warming up

Spicy chicken mince balls made with ginger, served in miso broth

Fried diced tofu, combined with seaweed in a thick starchy sauce

Includes sashimi, hot pot, porridge, using natural tiger puffer. The porridge at the end is delicious with a flavorful broth.

Rich in fat. Goes well with hot sake.

Shirako, the milt of blowfish, can be served raw with ponzu sauce, lightly seared, or however you like