Kamigyo

A variety of colorful dishes served at the beginning of the course. Seasonal ingredients are delicately incorporated, providing visual delight. Individual orders are also possible, and they pair perfectly with drinks.

A luxurious original dish served in the upper kaiseki course. The abalone, steamed for several hours, is tender, and with each bite, a rich umami and the scent of the sea spreads. The sauce made with liver adds depth to the flavor.

Grilled Managatsuo with Saikyo Miso and natural shiitake mushrooms. The traditional Kyoto-style Saikyo grilled dish has a fragrant flavor, and the rich, elegant taste is exceptional. Additionally, various grilled dishes appear depending on the season, with natural sweetfish available in summer.

A dish of seasonal ingredients such as carefully selected domestic red clams, clams, bird clams, and firefly squid, dressed with homemade spicy vinegar miso. Additionally, we offer vinegared dishes and seasoned vegetables that focus on seasonal ingredients like sandfish, white shrimp, water shield, pike eel, eel, matsutake mushrooms, and fugu.

In addition to selecting high-quality ingredients, we pursue the umami of fish through freshness, aging, and cooking methods, providing seasonal ingredients.

The Nimono Bowl is the centerpiece of a tea ceremony kaiseki meal. Unlike a typical clear soup, it features large seasonal ingredients and fluffy fish paste, with carefully shaved katsuobushi (dried bonito) used to make the broth, creating a deeper and more complex flavor.

The simmered dishes of Tokyo are a delicacy where seasonal ingredients are individually simmered with seasonings that enhance their unique flavors, and are served together in a single presentation.

Grilled tiger pufferfish milt, prepared using a unique cooking method, has a crispy exterior and a fluffy, creamy interior that is well-infused with flavor. This product is available only in winter, but it is a dish that you must try.

Starting with tempura of live shrimp, conger eel, and sea urchin, in spring we use seasonal mountain vegetables like cod shoots and butterbur buds along with young sweetfish; in summer, we feature pike eel; in autumn, matsutake mushrooms; and in winter, fugu. We focus on seasonal ingredients and serve them with our homemade matcha salt made from Myokouen's matcha.

We cook rice that is particular about its production area and variety, along with seasonal ingredients. The miso soup is based on white miso from Kyoto, with the ratio changed according to the season, resulting in a rich and deep flavor. We serve homemade pickles such as sansho kelp and chirimen sansho.

At the end of the kaiseki meal, we serve seasonal wagashi and matcha prepared by the chef, who has been practicing tea ceremony for 20 years and still attends lessons in Kyoto, elegantly concluding the meal.

※ We offer seasonal menus throughout the year. For more details, please contact the store. ※ All prices are inclusive of tax.