Ishibekoji Mamecha Kyoto

A 9-course meal featuring Mamecha’s new specialties, with Kyoto elements incorporated throughout. Mamecha’s “Kyoto-style Kuzushi Kaiseki”: In a space quietly nestled within the charming townscape, please enjoy dishes featuring Kyoto vegetables and Kyoto duck paired with sake and wine. *The menu items shown are examples only.　Please note that the menu and cooking methods are subject to change depending on the season and time of year. A 9-course meal beginning with Mamecha’s new specialty, featuring Kyoto elements incorporated throughout—Mamecha’s “Kyō-kuzushi Kaiseki.” Please enjoy dishes featuring Kyoto vegetables and Kyoto duck, paired with sake or wine, in a space quietly nestled within the charming streetscape. *The menu shown is an example only.　Please note that the menu and cooking methods are subject to change depending on the season and time of year.　Please note this in advance. Menu through September ■ Appetizer: The First Bite of the Specialties Monaka-style Kyoto Duck and Sea Grapes ■ Hassun: Seasonal Delights on One Plate—7 Types of Seasonal Bites Winter Melon, Summer Zucchini, Octopus with Plum Paste , simmered bay scallops, somen-style shredded pumpkin tomatoes simmered in honey , squid and okra ■ Specialty: Mamecha’s signature fluffy eggs pureed grilled corn ■ Sashimi: Seasonal fresh fish, Mamecha-style deep-sea pike conger and Kawakatsu pickles ■Fried Dishes: Locking in the Natural Umami of the Ingredients Overnight-dried chicken wings from Kyoto’s Okutanba region■Kyoto Vegetables: Simply Enjoying Kyoto’s Seasonal Bounty Manganji chili peppers / Senshu Water Eggplant■Main Course: Bounty of the Earth Kyoto Duck, slow-cooked and finished with a roast—served with homemade raw shichimi pepper■Rice Meal: Yamagata Haenuki rice, pot-cooked White rice with five side dishes Seared mentaiko/ Gion Kawakatsu’s Special “Harihari” Daikon / Egg Yolk Pickled in Soy Sauce Dried Anchovies with Sansho Pepper / Salmon Roe ■ Dessert: The Temptation of Sweetness Hiei Yuba and Mascarpone Cheese in a White Miso Dressing, Uji Matcha and Yatsuhashi--------------- --------------------------------------------------------------------- -Menu Starting in October: Appetizer—The First Bite Speciality Monaka-style: Autumn Mackerel with Japanese-style Rillette Hassun: Seasonal Delights on a Single Plate Tempura-style, Purple Zukin, Dried Persimmon Butter, Cod Milts with Ponzu 　　　Sardine and pickled ginger roll in a kosode-style wrap, Gorgonzola with sweetened azuki beans, Shine Muscat grapes in white miso dressing Sashimi: Fresh fish served “Mamecha-style” with a crumbly texture Wild sea bream, returning bonito 　　　Served with house-made natto soy sauce and Kyoto pickles by Gion Kawakatsu. Main Dish: Mamecha’s signature fluffy egg Deep-fried puréed mixture of three types of mushrooms and seasonal lotus root. Okutanba chicken wings, dried overnight Kyoto Vegetables: Simple Seasonal Delights from Kyoto Warm Kyoto vegetables served with three types of dips: Shishigatani pumpkin, Shogoin daikon, and Kintoki carrots. Main Course: Kyoto’s Bounty Infused with the Aroma of Charcoal Charcoal-grilled Kyoto duck 　　Fried Ebi-imo “Potato” Chips with Homemade Fresh Shichimi Pepper Rice Yamagata Haenuki Rice, Pot-Cooked Dessert A Sweet Temptation Hiei Yuba and Mascarpone White Dressing The Aroma of Uji Matcha and Yatsuhashi

A 9-course meal featuring Mamecha’s new signature dishes, each incorporating Kyoto elements at key points. Enjoy dishes made with Kyoto vegetables and Kyoto duck, paired with sake and wine, in a quiet space nestled within the charming streetscape of Kyoto. *The menu shown is an example.　Please note that the menu and cooking methods are subject to change depending on the season and time of year. A 9-course meal beginning with Mamecha’s new specialty, featuring dishes such as Wagyu beef and Kyoto vegetables, with Kyoto elements incorporated throughout—Mamecha’s “Kyoto-style Kuzushi Kaiseki.” In a space quietly nestled within the charming townscape, please enjoy dishes featuring Kyoto vegetables and Kuroge Wagyu beef paired with sake or wine. * The menu items shown are examples only.　Please note that the menu and cooking methods are subject to change depending on the season and time of year. Menu starting in July ■ Appetizer: The First Bite Specialty Monaka-style Kyoto Duck with Sea Grapes ■ Hassun: A Plate of Seasonal Delights—7 Types of Seasonal Bites Winter melon, summer zucchini, octopus with plum paste , Simmered Bay Scallops, Somen-Style Pumpkin Salad Tomatoes Simmered in Honey , Wagyu Roast Beef with Sesame Vinegar ■ Mamecha Specialty: Fluffy Eggs Grilled Corn Purée ■ Sashimi: Seasonal Fresh Fish, Mamecha-Style Deep-Fried Pike Perch and Kawakatsu Pickles ■Grilled Dishes: Locking in the natural umami of the ingredients Sous-vide ayu with a light cucumber sauce ■Kyoto Vegetables: Simply enjoying Kyoto’s seasonal bounty Manganji chili peppers / Senshu Water Eggplant ■ Hearty Dishes: Bounty of the Earth Kyoto Mochi Pork with Aosa Seaweed and Yuba Sauce ■ Rice Course: Yamagata Haenuki Rice, Pot-Cooked Gin-shari (plain white rice) with 5 Side Dishes Seared Mentaiko / Gion Kawakatsu’s Special “Harihari” Daikon / Egg Yolk Pickled in Soy Sauce Dried Baby Sardines with Sansho Pepper / Salmon Roe ■ Dessert: The Temptation of Sweetness Hiei Yuba and Mascarpone Cheese in a White Miso Dressing, Uji Matcha and Yatsuhashi ---------------- ----------------------------------------------------------------------- -Menu Starting in October: First Course—A Specialty for the First Bite Autumn mackerel in a Japanese-style rillette, served in a monaka shell 　　 Hassun: A Plate of Seasonal Delights Abura-gaki, Purple Zukin, Dried Persimmon Butter, Cod Milts with Ponzu Sardine and Pickled Ginger Rolls, Sweet Azuki Beans with Gorgonzola, Shine Muscat Grapes in White Miso Dressing Sashimi: Fresh fish gently flaked “Mamecha-style” Bluefin tuna, wild sea bream, returning bonito; served with house-made natto soy sauce and Kyoto pickles by Gion Kawakatsu Special Dish: Mamecha’s signature fluffy omelet Deep-fried puréed mixture of three kinds of mushrooms and seasonal lotus root, infused with the scents of the season Meagari fish, Fushimi chili peppers Kyoto Vegetables: Kyoto’s seasonal bounty, served simply Warm Kyoto vegetables served with three types of dips 　　　　Shishigatani Pumpkin, Shogoin Daikon, Kintoki Carrots; Main Course: The bounty of the earth, infused with the aroma of charcoal; Shredded Kuroge Wagyu Rib Roast Sukiyaki; Grated yam with egg yolk, fried taro fries Main Course: Yamagata Haenuki rice, pot-cooked Dessert: The Temptation of Sweetness Hiei yuba and mascarpone white sauce The aroma of Uji matcha and yatsuhashi

You can enjoy Mame-chan's seasonal dishes in a casual setting.

Reservations must be made by the day before. Available only for weekday lunch. Please let us know in advance if you have any allergies. We may not be able to accommodate requests made on the day of your visit. Ingredients are subject to change depending on the season. Thank you for your understanding.

A 9-course meal beginning with Mamecha’s specialties, featuring Kyoto elements throughout. In a space quietly nestled within the charming townscape, we serve dishes featuring Kyoto vegetables, Kyoto duck, and more. To celebrate special occasions such as birthdays and wedding anniversaries, we’ll welcome you with a toast and a special anniversary dessert. *The menu examples provided are for illustrative purposes only. Please check the plan details. Please note that the menu contents and cooking methods are subject to change depending on the season and time of year. The menu examples are for illustrative purposes only. Ingredients and other details may vary depending on the day. Thank you for your understanding. ■Toast Drink: Kyoto Tanba Sparkling [Kō] ■Appetizer: A Bite-Sized Specialty—Monaka-Style Kyoto Duck and Sea Grapes ■Hassun: A Plate of Seasonal Delights—7 Types of Seasonal Appetizers: Winter melon, summer zucchini, octopus with plum paste , Simmered Bay Scallops, Shredded Somen Pumpkin Salad Tomatoes Simmered in Honey, Squid with Okra ■Mamecha Specialty: Fluffy Eggs Pureed Grilled Corn ■Sashimi: Seasonal Fresh Fish, Mamecha-Style Freshly Caught Pike Perch and Kawakatsu Pickles ■Fried Dishes: Locking in the natural umami of the ingredients Overnight-dried chicken wings from Kyoto’s Okutanba region ■Kyoto Vegetables: Simply enjoying Kyoto’s seasonal bounty Manganji chili peppers / Senshu Water Eggplant ■ Hearty Dishes: The Bounty of the Earth Kyoto Duck, Slow-Cooked and Roasted—Served with Homemade Raw Shichimi Pepper—■ Rice Course: Yamagata Haenuki Rice, Pot-Cooked White Rice with Five Side Dishes Seared Mentaiko / Gion Kawakatsu’s Special Crispy Daikon / Egg Yolk Pickled in Soy Sauce Dried Baby Sardines with Sansho Pepper / Salmon Roe ■ Dessert: The Temptation of Sweetness Hiei Yuba and Mascarpone Cheese in a White Miso Dressing; Uji Matcha and Yatsuhashi--------------- --------------------------------------------------------------------- -Menu Starting in October: Appetizer—The First Bite Specialty Monaka-style: Autumn Mackerel with Japanese-style Rillettes Hassun: Seasonal Delights on a Single Plate Tempura-style, Purple Zukin, Dried Persimmon Butter, Cod Milts with Ponzu 　　　Sardine and pickled ginger roll in a kosode-style wrapper, sweet adzuki beans with Gorgonzola, Shine Muscat grapes in a white miso dressing Sashimi: Fresh fish flaked “Mamecha-style” Wild sea bream, returning bonito 　　　Served with house-made natto soy sauce and Kyoto pickles by Gion Kawakatsu. Main Dish: Mamecha’s signature fluffy egg Deep-fried puréed mixture of three kinds of mushrooms and seasonal lotus root. Okutanba chicken wings, dried overnight Kyoto Vegetables: Simple Seasonal Delights from Kyoto Warm Kyoto vegetables served with three types of dips: Shishigatani pumpkin, Shogoin daikon radish, and Kintoki carrots. Main Course: Kyoto’s Bounty Infused with the Aroma of Charcoal Charcoal-grilled Kyoto duck 　　Fried Ebi-imo Potatoes with Homemade Fresh Shichimi Pepper Main Course Yamagata Haenuki Rice, Pot-Cooked Dessert The Sweet Temptation Special Anniversary Dessert Platter

This is a short course that allows you to casually enjoy Mamecha’s seasonal dishes. This is a trial short kaiseki course designed for you to casually enjoy Mamecha’s seasonal dishes. An example of a typical menu*: Please note that items are subject to change depending on the season. ■Hassun: Seven varieties of seasonal appetizers ■Specialty: Mamecha’s signature “Fluffy Egg” served as a seasonal pureed soup with corn ■Sashimi: Fresh fish sashimi　　　　　　　■Main Course Kamo Eggplant with Shrimp Soboro Sauce ■Rice Dish Miyagi Hitomebore Rice with Simmered Conger Eel ■Dessert Tiramisu-Style Hiei Yuba and Mascarpone Cheese [With the Aroma of Uji Matcha] ---------------- ----------------------------------------------------------------- - Menu Starting in October ■Hassun: Seven Seasonal Appetizers ■Specialty: Mamecha’s Famous [Fluffy Eggs] Served as a Puree with Three Types of Mushrooms ■Sashimi: Returning Bonito, Autumn Eggplant　　■Main Course Kyoto-style duck meat patty ■Rice Dish Yamagata Haenuki rice, pot-cooked ■Dessert Hiei tofu skin and mascarpone cheese in a white miso dressing