키후네키락

The chef himself carefully selects Kyoto vegetables and seasonal ingredients from the mountain village of Kibune for this Kyoto-style kaiseki. The menu includes a variety of dishes prepared in a fish tank, such as amago (eel) tempura, which is deep-fried just before eating, and grilled sweetfish, which is cooked in Kibune's water with salt. Appetizer: Delicacies of the day (braised fish, raw fish, cold grated yam, etc.), appetizer: Five dishes of the day from the mountains and the sea (changes daily), mukozuke (sea bream), pike conger with plum paste and other garnishes, wasabi and soy sauce, soup: Pike conger, pike conger, matsutake mushroom, aromatic citron (cold grated yam, abalone), grilled sweetfish, simmered Japanese pepper on Kurama, vinegar and water pepper, deep-fried tempura fish paste with sweet vinegar sauce, dashi (Japanese hors d'oeuvre), kawaebi, baby eggplant, and eggplant, dashi, kelp, and other ingredients, miso soup, miso soup, and other garnishes, wasabi and soy sauce, and other ingredients. Soup] somen noodles, prawns, onsen tamago, donko shiitake mushrooms, soup stock [Side dish] roasted duck with vinegared eel [Meal] rice, aka-dashi (red miso soup), pickles [Mixed dish] mizuimono (clear soup)