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

Savor exquisite dishes crafted from carefully selected ingredients and meticulously prepared dashi broth ■Sample November Menu: Appetizer—Edo persimmon (astringent persimmon) topped with dashi vinegar jelly; red turnip in sweet vinegar; chrysanthemum greens; shrimp in sweet vinegar; shiitake mushrooms with sesame sauce and dashi vinegar; Clear Soup: Pike conger, matsutake mushrooms, served in a clay pot; ginkgo nuts; mitsuba; sudachi * Once the matsutake mushrooms are sold out, the following will be served: Crab Shinjo Maple-leaf daikon radish, carrot, Mibu greens, maitake mushrooms, and pine needle-style yuzu sashimi Assorted Platter of Five Items Shirako (fish milt) marinated in soy sauce with aonori seaweed sauce Hassun Sawara (Spanish mackerel) grilled with miso in Yu-an style Pike conger marinated in Nanban-style vinegar, sweet-and-sour myoga, and mukago in Matsukaze-style Raw Fu dengaku, green beans, ginkgo-shaped sweet potatoes Chestnuts simmered in tannin-infused water, deep-fried chestnuts, eggplant simmered in Dutch-style sauce, dried daikon radish vinegar salad (with salmon roe)　　　Main Course Grilled Eel, Taro, Omi Turnip, Komatsuna Momiji Fu with Ginger Sauce Rice Chirimen and Sansho Tea-Infused Rice Dessert Sweet Potato Mousse, Candied Chestnuts, Black Soybeans *We are unable to accommodate requests regarding allergies or disliked ingredients. *The menu is subject to change depending on ingredient availability.

[Our No. 1 Bestseller] A 9-course meal featuring seasonal ingredients, including sashimi and grilled dishes! ■ Sample November Menu: Appetizer—Edo persimmon (astringent persimmon) topped with dashi-vinegar jelly; red turnip in sweet vinegar; chrysanthemum greens; shrimp in sweet vinegar; shiitake mushrooms with sesame sauce; dashi-vinegar-topped clear soup; pike conger eel, matsutake mushrooms, and ginkgo nuts in a clay pot; mitsuba; sudachi * Once the matsutake mushrooms run out, the following will be served instead: Crab Shinjo Maple-leaf daikon radish, carrot, Mibu greens, maitake mushrooms, and pine needle-style yuzu sashimi Assorted Platter of Five Items Shirako (fish milt) marinated in soy sauce with aonori seaweed sauce Hassun Sawara (Spanish mackerel) grilled with miso in the Yu-an style Pike conger marinated in Nanban-style vinegar, sweet-and-sour myoga, and mukago in Matsukaze-style Raw Fu dengaku, green beans, ginkgo-shaped sweet potatoes Chestnuts simmered in tannin-infused water, deep-fried chestnuts, eggplant simmered in Dutch-style sauce, dried daikon radish vinegar salad (with salmon roe)　　　Main Course Kyoto Wagyu Beef Steak Served in a Bowl Grilled Eel, Taro, Omi Turnip, Komatsuna Momiji Fu with Ginger Sauce Rice Chirimen and Sansho Tea-Infused Rice Dessert Sweet Potato Mousse, Candied Chestnuts, Black Soybeans* We are unable to accommodate requests regarding allergies or disliked ingredients. *Menu items are subject to change depending on availability.

Kyoto Kaiseki in Ponto-chō, Kyoto’s Hanamachi District! A 10-course meal including grilled and hot pot dishes ■Sample November Menu: Appetizer—Edo persimmon (astringent persimmon) topped with dashi-vinegar jelly; red turnip in sweet vinegar; chrysanthemum greens; shrimp in sweet vinegar; shiitake mushrooms with sesame sauce, topped with dashi-vinegar; Clear Soup: Pike conger, matsutake mushrooms, served in a clay pot; ginkgo nuts; mitsuba; sudachi * Once the matsutake mushrooms are sold out, the following will be served: Crab Shinjo Maple-leaf-shaped daikon radish, carrot, Mibu greens, maitake mushrooms, and pine needle-style yuzu sashimi Assorted Platter of Five Items Shirako (fish milt) marinated in soy sauce with aonori seaweed sauce Hassun Sawara (Spanish mackerel) grilled with miso in Yu-an style Pike conger marinated in Nanban-style sauce, sweet-and-sour myoga, and mukago in Matsukaze-style Raw Fu Dengaku, Green Beans, Ginkgo-Shaped Sweet Potatoes Chestnuts Simmered in Tannin, Fried Chestnuts, Eggplant Simmered Dutch-Style, Dried Daikon Radish Vinegared Salad (with Salmon Roe)　　　Main Course Kyoto Wagyu Beef Steak Steamed Abalone Steak with Liver Sauce Side Dishes Grilled Eel, Taro, Omi Turnip, Komatsuna Momiji Fu with Ginger Sauce Rice Chirimen and Sansho Tea-Infused Rice Dessert Sweet Potato Mousse　Sweet-simmered chestnuts, black soybeans *We are unable to accommodate requests regarding allergies or disliked ingredients. *The menu is subject to change depending on ingredient availability.

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.

8 dishes including grilled dishes using seasonal ingredients in Ponto-cho, Hanamachi. Duck roast and vegetables with vinegared miso sauce, Mizuna (lotus root), persimmon, soup with vinegared miso paste, mizuna (lotus root), maitake mushroom, maitake mushroom, pine needle yuzu, soup, salmon grilled with miso, hamo no nanbanzuke, myoga sweet vinegar, mukago pineapple, grilled fu, persimmon, quail, bean curd, sweet potato, chestnut, eggplant, Dutch stew, kiriboshi-daikon (dried radish), pickled salmon, sweet potato, chicken, jicama, sweet potato and chicken. Vinegared salmon roe, Kyoto wagyu steak, tofu and potato steamed bun with minced chicken, mushrooms and yuba bean paste, rice with starchy sauce of mushrooms and yuba, Chirimen sansho (Japanese pepper) tea with water, sweet potato mousse, chestnut sweetened and boiled black soybean *We do not cater to allergies or foodstuffs that are not your favorite. Please note that the menu is subject to change depending on availability.

Kyoto-style kaiseki cuisine using seasonal ingredients, including seasonal sashimi, grilled dishes, and potted dishes

9 dishes including sashimi, yakimono, appetizers, and mizumono! Enjoy the atmosphere of Ponto-cho in Kyoto!

Kyoto Kaiseki at Ponto-cho, Kyoto's flower town! 10 dishes including grilled and potted dishes