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Yanagawa Nabe is a dish made by quickly simmering seasonal ingredients such as fish, lotus root, and firefly squid in egg. Enjoy it hot.

Ayu, the king of summer river fish dishes. At our restaurant, you can enjoy grilled ayu, fish skewers, zosui, and more. (Reservation required)

When it comes to summer, it's eel time! Since our establishment, we have carefully prepared it with a secret sauce passed down through generations and the unique grilling method of Shouheirou.

In Kyoto, conger eel is highly praised during this season, so much so that the Gion Festival is also known as the Hamo Festival. Served on a Western-style plate, how does it taste? Please try it at the restaurant!

Yōrakuyosumire Hydrangea Assortment: Made with nagaimo and yamatoimo. Various agar jellies are scattered to evoke the image of hydrangeas. For more details, please enjoy it first...

The craftsmanship shines on the stamina-packed eel. It goes perfectly well with burdock root!

A spring red snapper, also known as cherry snapper, wrapped in daikon radish. Accompanied by seasonal delicacies such as bamboo shoots, rapeseed blossoms, and red snapper roe.

Summer is coming to an end. Now, the autumn of appetite and ingredients begins.

Dobinmushi is a traditional Japanese dish where a clear soup is poured into a small teapot and steamed with various ingredients such as seafood, mushrooms, and vegetables. The hot soup is then poured into small cups and enjoyed with a squeeze of sudachi citrus, creating a harmonious blend of flavors and aromas. It is a delightful way to savor the abundance of autumn ingredients.

A collaboration of texture and color! The lingering summer heat continues, but the cuisine is transitioning from summer to autumn.