Tempura Kaiseki Kubo

Hamo, which is valued as a nourishing food from early summer to summer in Kyoto. It requires skilled knife techniques for preparation, and in the world of Kyoto cuisine, it is said that one is not considered a full-fledged chef until they can fillet hamo. This hamo is rarely served as shabu-shabu in Tokyo. The hamo, enjoyed in a special soup made from its bones, is different from eel and anago, being plump and rich in fat, making it an exquisite dish. *A la carte (single item) menu requires reservation. Please contact us by phone.

We are currently receiving seasonal oysters through special channels. Please enjoy the exquisite raw oysters that are irresistible for oyster lovers. You will be amazed by their deliciousness! *A la carte (single item) menu requires a reservation. Please contact us by phone.

Regular customers often lament, 'It's too delicious to eat!'? This is the salt sushi made with the toro of bluefin tuna. Enjoy it simply with Okinawan rock salt, which is rich in minerals instead of soy sauce. Please experience the rich yet refreshing original 'umami' of the tuna. *We carefully select the most delicious tuna from regions depending on the season, starting with the tuna from Oma. *A la carte (single item) menu requires a reservation. Please contact us by phone.

Dessert separately

Recommended course by the owner

We carefully select seasonal specially prepared ingredients.

For anniversaries and special days... *Reservation required at least 3 days in advance

A warm and gentle chawanmushi that has been loved in Japan since the Edo period. The Kubo style is to arrange it with shark fin for a fun 'jiggly' texture. This is a dish that you definitely want to enjoy in this cold season. [Notice from the restaurant] A la carte (single item) menu requires a reservation. Please contact us by phone.