이쿄
粋京 / Ikkyo
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
18 | 19 | 20 | 21 | 22 | 23 | 24 |
25 | 26 | 27 | 28 | 29 | 30 | 31 |
11/1 | 2 | 3 | 4 | 5 | 6 | 7 |
8 | 9 | 10 | 11 | 12 | 13 | 14 |
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마음을 풍요롭게 하는 교카이세키 요리의 명점
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This is a special course prepared especially for the occasion, using the best ingredients of the day, carefully selected at the market. Compared to the "Iki" course, we use more carefully selected ingredients to prepare the best course.
A dish that showcases the skills of the head chef who trained in Kyoto. Enjoy the delicate texture of carefully boned conger eel and the subtle umami extracted from the eel bones.
A dish made with Kyoto vegetables, simmered in dashi broth separately for each ingredient, and then served together in one bowl. Enjoy the taste of seasonal vegetables from Kyoto.
The rice used is from Sado Island. It is said to be the place where pesticide-free agriculture started earliest in Japan. It has a reliable integrity and the aroma and sweetness when eaten are completely different. Please enjoy the clay pot rice with seasonal ingredients at the end of the course.
We offer around 10 types of Japanese sake, mainly focusing on Tamano Hikari from Kyoto and sake from Fukushima. Please feel free to inquire.
We offer wines such as KENZO ESTATE and Swiss Chasselas wines, whiskeys like Suntory's 'Hibiki', and shochu made from sweet potatoes, barley, rice, and more.
This is a special course prepared especially for the occasion, using the best ingredients of the day, carefully selected at the market. Compared to the "Iki" course, we use more carefully selected ingredients to prepare the best course.
A dish that showcases the skills of the head chef who trained in Kyoto. Please enjoy the delicate texture of carefully boned conger eel and the subtle umami extracted from the eel bones.
A dish made with Kyoto vegetables delivered directly from Kyoto, simmered in dashi broth separately for each ingredient, and finally served in one dish. Enjoy the taste of seasonal vegetables.
The rice used is from Sado Island. It is said to be the place where pesticide-free agriculture started earliest in Japan. It is characterized by a reliable integrity, and the aroma and sweetness when eaten are completely different. Please enjoy the clay pot rice with seasonal ingredients at the end of the course.
We offer around 10 types of Japanese sake, mainly focusing on Tamano Hikari from Kyoto and sake from Fukushima. Please feel free to inquire.
We offer wines such as KENZO ESTATE and Swiss Chasselas wines, whiskeys like Suntory's 'Hibiki', and shochu made from sweet potatoes, barley, rice, and more.
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