Ristorante Kikusuiro

Menu from July 2, 2026 - [Appetizer] Mackerel Sushi, Edamame, Fig Pickled in Sake, White Soybean Curd (Yamato Greens, Idenbo, Dried White Cucumber), Simmered Sweet Potato with Lemon, Seaweed Vinegar [Soup] Botan Eel, Jade Eggplant, Water Shield, Plum Paste, Yuzu Zest [Sashimi] Striped Horse Mackerel, Swordfish, Flowering Cucumber, Nasturtium, Hishio, Chili Vinegar [Noodle Dish] Duck Soba, Shredded Green Onion, Sudachi, Purple Shiso [Grilled Dish] Grilled Sweetfish with Salt, Tade Vinegar Miso, Fried Tade Leaves [Simmered Dish] Winter Melon, Pumpkin, Yamato Round Eggplant, Manji Pepper, Sweet Shrimp, Chopped Myoga, Yuzu Zest [Rice] Yamato Rouge Mixed Rice, Yamato Beef Fillet, Pickles, Red Miso Soup [Dessert] Mango Yokan. Please note that the content may change depending on the availability of ingredients. We appreciate your understanding. If you have any allergies, please contact us at least three business days before your reservation date.

<Price Revision Notice> Thank you very much for your continued patronage. Starting from September 1, 2026, the price of the Evening Kaiseki will be revised to 22,000 yen (including tax and service charge). We kindly ask for your understanding. Menu from July 2, 2026 - [Appetizer] Sea Urchin, Tanabata Tanzaku Soba, Mitsuba, Yuzu Zest [Soup] Steamed Akou with Sake, White Yam with Kudzu, Chopped Green Onion, Ume Paste, Sudachi [Sashimi] Striped Horse Mackerel, Bluefin Tuna, Swordfish, Flowering Cucumber, Nasturtium, Hishio, Chili Vinegar [Noodle Dish] Water Shellfish, Vinegar, Cucumber, Nagaimo, Micro Tomato, Water Plant [Side Dishes] Mackerel Sushi, Edamame, Fig Pickled in Sake, White Soybean Paste (Yamato Mana, Idembou, White Gourd Dried), Round Sweet Potato Simmered with Lemon, Water Seaweed Vinegar, Gold Thread Gourd with Sesame and Spicy Mustard, Yamato Duck, Grilled Sweetfish with Salt, Mizuna with Vinegar Miso [Grilled Dish] Charcoal Grilled Yamato Beef, Yamato Round Eggplant, Flower Pepper Ponzu, Shredded Ginger [Simmered Dish] Winter Melon, Pumpkin, Manganji Pepper, Kuruma Shrimp, Chopped Myoga, Yuzu Zest, Kinome [Rice] Three Types of Corn Rice (Yamato Rouge, Pearl Corn, Gold Rush), Pickles, Red Miso Soup [Dessert] Peach in Honey, Wine Jelly, Mint [Sweets] Mango Yokan. Please note that the content may change depending on the availability of ingredients. Thank you for your understanding. If you have any allergies, please contact us at least three business days before your reservation date.

Menu from July 2, 2026 - [Appetizer] Sesame Tofu with Sea Urchin [Soup] Steamed Akou Fish with White Yam and Chopped Green Onion, Plum Paste, Sudachi [Sashimi] Striped Horse Mackerel, Bluefin Tuna, Swordfish, Flowering Cucumber, Hishio, Chili Vinegar [Celebration Dish] Grilled Whole Sea Bream, Red Rice, Sudachi [Side Dishes] Mackerel Sushi, Edamame, Fig Pickled in Sake, White Soybean Paste (Yamato Greens, Idenbo, Dried White Cucumber), Sweet Potato with Lemon, Water Seaweed Vinegar, Gold Thread Melon with Spicy Sesame, Japanese Duck [Simmered Dishes] Winter Melon, Pumpkin, Manju Pepper, Sweet Shrimp, Chopped Myoga, Yuzu Zest, Mitsuba [Rice] Sea Bream Rice, Sudachi, Pickles, Red Miso Soup [Dessert] Poached Peach in Honey, Wine Jelly, Mint [Sweets] Mango Yokan. Please note that the content may change depending on the availability of ingredients. We appreciate your understanding. If you have any allergies, please contact us at least three business days before your reservation date.