Sukiya Honten
棲家 本店 / Sumika Main Store
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A hidden gem of authentic Japanese cuisine
Punti consigliati
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menù
All-you-can-drink for 2 hours] Enjoy our special dishes such as Obanzai, Gratin, Kyoto Dashimaki, etc! (Eat Log limited 5,500 yen → 5,000 yen) (OETAROG limited 5,500 yen→5,000 yen) ・3 kinds of daily special dishes, salad, vegetable gratin, dashimaki, today's fried dish (meat or fish, depending on the day), rice, and dessert. ＋Salad can be changed to assorted sashimi for +500 yen (tax included)! Please contact our staff for more details. ------------------------------------------■Free Drink <Barley Wine>, Sapporo Lager (bottled)<Chuhai>, Plain, Lemon, Otoko Ume, Seekwasa, Calpis <Umeshu>, Kyo Umeshu, Honey Umeshu, Yuzu Umeshu, Sky Moon Highball, Ginger Highball, Coke High, Fuzzy Navel, Gin & Tonic, Moscow Mule, Shanghai Peach, Campari Soda, Cassis Soda, Citron Tonic, Shochu, Western Star (barley), Black Kirishima (sweet potato), Ginkarou (rice), Lento (brown sugar), Zanba (Awamori) <Sake> Cold sake, Hot sake Oolong tea, Pon juice, Grapefruit, Cola, Ginger ale, Calpis, Soda water
You can enjoy a variety of vegetables, fish, and meats according to the season.
This sumptuous course is rich in Kyoto ingredients.
A home-style obanzai lineup featuring seasonal ingredients and Kyoto vegetables, available daily. You can choose from 8 different types.
We have arranged fresh fish from Obama in Fukui Prefecture, Miyazu in Kyoto Prefecture, and from all over the country on one plate.
You can enjoy seasonal vegetables in various ways.
Fried chicken 650 yen
Grilled for 650 yen, stir-fried with salted kelp for 700 yen, tempura fried for 800 yen
Stir-fried with chicken neck 850 yen, stir-fried with pork belly 900 yen, quickly simmered with fried tofu 750 yen
Agedashi 750 yen Tempura 700 yen
Korean stone pot. Cooks deliciously due to the effects of far infrared. • Various stone-grilled vegetables • Stone-grilled beef tongue steak • Chicken and eggplant with tomato cheese • Seafood sauce over rice ...etc
Plenty of seasonal vegetables in large chunks. The umami of the vegetables in a simple way.
This is a popular menu item from the Pontocho store.
Uses three types of yomogi gluten, sesame gluten, and millet gluten.
Oboro tofu refers to tofu that has not been soaked in water. It can be served cold as is, warmed with broth, deep-fried, or with a fresh yuba sauce.
We have included delicious seasonal vegetables.
Sourced from Ine Town, Kyoto Prefecture.
With Korean seaweed.
It is cooked in a clay pot. It takes time to finish cooking, so please place your order early.
For more details, please ask the staff.
[Three Types of Obanzai Platter] 1200 yen A home-style obanzai featuring seasonal ingredients and Kyoto vegetables, available daily. [Sashimi Platter] 2500 yen A selection of fresh fish from Obama in Fukui Prefecture, Miyazu in Kyoto Prefecture, and across the country, beautifully arranged on a plate. [Various Stone-Grilled Vegetables] 1100 yen Stone-grilled using a Korean stone pot. The far infrared effect ensures delicious grilling.
For now, draft!!!
Ginjo sake brewed in Fushimi.
Rich and sweet and sour like drinking yogurt. Ginger mix is delicious!
This is a rich sake from a sake brewery in Nara.
There are various types, so please ask the staff for recommendations.
The mouthfeel is gentle, and it features a refreshing umami in the mouth.
The sake of Kyoto. It has a delicate flavor. It is a well-balanced bottle that does not interfere with the subtle tastes of Japanese cuisine.
A yamahai junmai brewed by a British toji. Escape from Kyoto sake!
Originally made for offering to the Emperor. A rich and dry sake aged for 5 years. Suitable for warming.
One of the three breweries in the city of Kyoto that is particular about unfiltered and undiluted sake.
Umeshu from a sake brewery in Miyazu, Kyoto.
Aragoshi umeshu made by a sake brewery in Nara Prefecture.
A subtly sweet plum wine that is not overly sweet.
It is popular among those who have just started drinking shochu and women!
Needless to say. A classic sweet potato shochu.
Full volume sweet potato koji brewing. It is a sweet potato shochu from Kyoto.
It is exceptionally delicious when mixed with hot water.
A bottle that emphasizes the unique aroma and smoothness of yellow koji. Recommended for women.
Good shochu is born from good soil, and good soil is found in bright farms.
The treasured child of Nishi Sake Brewery!
Features a roasted flavor similar to barley chocolate.
Good for rock! Good for oolong split! It's an all-rounder.
The second son of Iichiko-san.
The essence of Torikai is in its vibrant aroma and soft flavor. It was born from techniques honed over many years and home-cultivated yeast. Please enjoy the rich ginjo aroma.
A sake made from the lees of ginjo sake, featuring a unique distillation method that creates a ginjo aroma and a refreshing taste.
It is easy to drink with a low alcohol content. It is good on the rocks!
Refreshing and easy to drink.
Sweet potato, barley, rice, brown sugar, and others... There may or may not be hidden sake not listed on the menu...
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