Saryo Kiriyama

This is a luxurious course that makes the most of seasonal ingredients and elaborates on each dish.

The "Ginkaku Gozen" is our most popular signature dish, which is available only for lunch and includes many traditional Kyoto-style "obanzai" dishes. The colorful array of dishes allows you to fully enjoy the Kyoto flavor with both the eyes and the palate. Whenever you are in doubt about what to have for lunch, we invite you to come to our restaurant. Please choose one of our signature dishes when you are at a loss. We will carefully prepare it with all our heart.

How about an elegant taste of Kyoto for your lunch time? The lunchtime-only "Kyo Gozen" is a colorful set meal centered around the mild and gentle taste of yudofu, served with seasonal kobachi (small bowls of cooked food) and Kyoto-style obanzai (Kyoto-style side dishes). Please take your time and enjoy the delicate flavors unique to Kyoto.

Seasonal Kaiseki (Silver Pavilion) is a prestigious kaiseki dish prepared with delicate techniques by carefully selecting the best of the season.

Seasonal Kaiseki [Kamogawa] is prepared to further deepen the luxury of the season. Mukozuke (mukozuke) is a sumptuous assortment that includes "sea urchin" and "grilled conger eel frosting". In addition to "Japanese black beef steak," the hot dish also includes "bamboo shoot steak," which is in season. In addition, the aroma of freshly cooked rice in an earthenware pot with bamboo shoots is irresistible. We hope you will enjoy the taste of Kyoto to your heart's content.

Seasonal Kaiseki course is available only in the evening at Saryo Kiriyama, which is located in a tranquil space. The most beautiful seasonal ingredients of the day are carefully prepared one by one with the chef's excellent technique and delicate sensibility. Starting with the appetizer, soup, zori, grilled dish, simmered or steamed dish, side dish, meal, and mizumono-a total of 10 dishes reflecting the changing seasonal flavors. We have put our utmost aesthetic sense into every aspect of the dish, from the container to the presentation, to create a "Japanese beauty" that can be savored by all five senses.