Tempura・Wakisen Sakaba Heso Kyoto

This is a tempura made with carefully selected Wagyu lean meat, cooked to a perfect degree. It is wrapped in lettuce and fried, allowing you to enjoy both the flavor and texture.

The second daughter of the Nori Tempura sisters is topped with so much ikura that it overflows. How about it as a snack with sake?

Please enjoy it with the aroma of tea. A beautiful dish with the contrast of the white flesh of the kiss and the green of green tea.

Please enjoy fresh octopus with the aroma of aonori. The aroma of aonori stimulates the appetite.

Please enjoy the rich flavor of the yolk unique to Jitama with the melting texture of half-cooked tempura.

Thick and long, with a pleasant crunch, using carefully selected asparagus.

Please enjoy the unique bitterness and aroma as the main ingredient, not just as a condiment. It also has a good texture and is highly recommended.

Please enjoy the unique texture and high aroma.

It pairs perfectly with oil, so please enjoy the texture that is creamy on the inside and crispy on the outside.

Please enjoy the mild flavor and gentle texture.

A rare tempura unique to Kyoto.

We have lavishly included five types of fresh fish directly sourced from the Kyoto market. This platter includes bluefin tuna and is highly recommended at this price.

We have lavishly included three types of fresh fish directly sourced from the Kyoto market. This platter includes bluefin tuna and is highly recommended at this price.

A dish that changes daily, making every day exciting. Perfect as a snack with alcohol.

This is the bluefin tuna that the owner is particular about. The flavor is rich, and the sensation of it melting in your mouth is what true bluefin tuna is all about.

Carefully selected Sima Aji with a crunchy texture and rich fat. Prepared with hidden cuts for easy eating.

The intermediate fish has a firm texture that combines the best qualities of red and white meat, characterized by a chewy feel.

In Japan, when it comes to the king of fish, it is the sea bream.

Please enjoy the sweetness that cannot be experienced at home, along with the excellent texture of the suckers.

This is a classic dish popular for sashimi. Carefully selected salmon with just the right amount of fat.

Finished with a perfect balance of vinegar. Please enjoy the rich mackerel at least once.

A reasonably priced selection of four types that you cannot taste anywhere else. The standard assortment includes mane, double muscle, upper lean meat, and heart.

Characterized by its smooth and rich flavor. You will be surprised by the crunchy texture, which is different from beef liver. Horse liver is safe to eat raw. A recommended dish that is full of vitality.

This is a unique dish from Kyoto that features a chewy and mochi-like texture of millet fu and yomogi fu, enjoyed with two types of miso, red and white.

This is a limited dish available depending on the stock situation. Please squeeze sudachi and enjoy.

A traditional Kyoto dish marinated in carefully selected Ishino miso and grilled. It pairs well with sake.

Please enjoy the carefully selected skate wing that emphasizes thickness and flavor.

We finished the classic potato salad with smoking.

A classic of Japanese cuisine. Please enjoy the aroma and softness of the dashi.

Enjoy homemade roast beef made with carefully selected Wagyu as Yukke.

Carefully selected Wagyu made into homemade roast beef!! Enjoy it in tataki style with Asahi ponzu.

Thick and firm rice eggplant with two types of miso, red and white!

This is a dish that pursues the classic. We made it with extra broth so you can fully enjoy the dashi.

Proudly using our special sauce or carefully selected salt. Enjoy the taste of a yakitori shop at our establishment.

You can taste the umami and aroma of the broth the most. It is a distinctive dish with a tall height.

It has a soft and gentle flavor. The rich taste of the yolk is its pride.

This dish is finished with a subtle aroma of dashi, characteristic of Kyoto.

The oden broth enhances the flavor of the homemade chicken tsukune, which is infused with ginger.

A simple yet indispensable nostalgic taste.

We have finished the mackerel, which has a perfect balance of fat, into stick sushi with white kelp. This is a recommended dish that is characteristic of Kyoto.

The manager's carefully selected, confident Hon Maguro in a Tekka Maki. It is made small, so it can also be enjoyed as a snack.

Using Tanba jidori eggs!! This is our unique TKG. The sweet sauce and the rich, creamy yolk make it an irresistible dish.

For a comforting finish, a light red miso soup with a strong asari clam broth is essential.