Ajiirodori Hashimoto

The menu changes depending on the day, season, and ingredients. Sashimi assortment with natural sea bream, medium fatty tuna, cured mackerel, pickled squid, seared young yellowtail, grilled blowfish fin, grilled Spanish mackerel with miso, grilled small sea bream with salt, fried blowfish, seared young yellowtail steak, grilled conger eel steak, simmered local chicken with ponzu sauce, steamed sea bream with sake, simmered sea bream head, homemade salted mullet roe and salted roe, steamed shirako (milt), simmered small taro, specialty dish, Kyoto-style rolled omelette, grilled green onion and minced fish, grilled sandfish, grated dried young sardines, conger eel in Yanagawa style, deep-fried tofu, Tanba black beans {edamame}, potato salad, salad with Kyoto scallions and pickled fugu kelp, sake-steamed fresh oysters, salted kelp-marinated sea bream head, simmered Kyoto vegetables and fried tofu, simmered hot water tofu skin with rice, fluffy egg with raw seaweed and green onions, mixed mushrooms and fried tofu in miso dressing, etc. Rice with tea, sea bream rice with tea, salmon rice with tea, plum rice with tea, and nigiri sushi.

Seafood sesame sauce bowl 900 yen, Grilled fish and salmon roe bowl 800 yen, Kamaage shirasu (boiled whitebait) 800 yen, Grilled fish, Simmered fish 800 yen