규토와쿠덴

・[Kyoto] Waku Den special Aotake sake ・[Kyoto] Joyo ・[Kyoto] Sawaya Matsumoto Morihari ・[Kyoto] Aozora Junmai ＊Available from half go. ＊The types of sake may change depending on the day.

・[Kyoto] Shodoku Junmai ・[Shimane] Benten Musume Kyoryoku *The type of sake may change depending on the day.

Ebisu Meister, Asahi

Premium Malt, Kirin

Red/White Sparkling

Red/White Champagne

Red/White - Champagne

Plum, Lemon

Recommended

Recommended

・Kuwamiko (Mulberry tea - Caffeine-free) ・Oolong tea ・Cold brewed Gyokuro (Pot)

Fushimizu (720cc)

The content may change depending on the availability of ingredients and the season.

<Appetizer> Bonito with charcoal soy sauce, myoga, onion <Soup> Fried round eggplant with rice flour, clams, clam broth, ginger, kinome <Grilled Dish> Grilled seasonal fish with watercress vinegar, pickled cucumber, fried wasabi <Noodle Dish> White bean salad with snap peas, Moroccan beans, and tiny beans, shiitake mushrooms, pomelo <Simmered Dish> New onion with sakura shrimp, shiso <Rice> ● Black sushi with sea bream ● Sea bream miso chazuke ● Beef bowl ● Clam flower roll udon <Dessert> Grilled wheat gluten, Kyoto bancha

<Appetizer> Bonito with charcoal soy sauce, myoga, onion <Soup> Fried round eggplant with rice flour, clams, clam broth, ginger, kinome <Seasonal Vegetables> Pike conger with plum sauce and wasabi <Grilled Dish> Grilled seasonal fish with watercress vinegar, pickled cucumber, fried water pepper <Fried Dish> Sweetfish spring rolls with miso, shiso, green onion, vinegared rice <Noodle Dish> Grilled bracken fern with scallops, ashitaba, myoga, vinegar jelly <Simmered Dish> New onion with sakura shrimp, shiso <Rice> ● Black sushi with sea bream ● Miso chazuke with sea bream ● Gyudon (beef bowl) ● Clam flower roll udon <Dessert> Grilled wheat gluten, Kyoto bancha

<Appetizer> White miso, junsai, yuzu <Middle plate> Sweetfish, mountain vegetables, karasumi <Soup> Fried round eggplant with rice flour, clams, clam broth, ginger, kinome <Sashimi> Sea bream, squid, sudachi, grated daikon, olive oil <Seasonal vegetables> Pike eel, plum puree, wasabi <Grilled dish> Eel, vegetable puree, sansho <Fried dish> Fried bonito, miso, dipping sauce with condiments, asatsuki <Simmered dish> New onion, sakura shrimp, bofo <Rice> ● Black sushi with sea bream ● Sea bream miso chazuke ● Mackerel sushi ● Hanamaki udon <Dessert> Water-based dish, sweets, thin tea

<Appetizer> White Miso, Junsai, Yuzu <Main Dish> Ayu Hand-Rolled Sushi, Sansho Soy Sauce, Uruoi, Kogomi, Udo, Watercress <Soup> Hamo, Lotus Root, Ume, Yuzu <Sashimi> Tai, Squid, Sudachi, Grated Daikon, Olive Oil <Sashimi> Katsuo, Charcoal Soy Sauce, Myoga, Onion <Grilled Dish> Abalone, Cucumber, Liver Sauce <Grilled Dish> Kamo Eggplant, Ginger <Hot Pot> Wagyu, Flower Pepper, Clams, Sesame Tofu, Flower Pepper <Rice> ● Tai Black Sushi ● Mackerel Sushi ● Tai Miso Chazuke ● Sakura Shrimp Udon ● Uzumi Tofu <Dessert> Fruits, Sweets, Thin Matcha

Reservations are accepted only for the safflower and omakase courses from January 2nd to January 5th. Lunch reservations for Kariya are not accepted. During busy times, the time for Kariya may be limited to around 60 minutes. Kariya will be seated based on available seats, not reservations. If there are no available seats due to reservations, we will not be able to accommodate you. Reservations for seats are accepted for orders of 7000 yen or more. The menu includes wheat and eggs. Please refrain from ordering multiple courses for one group. The menu may change depending on the availability of ingredients and weather conditions. All rice used in our restaurant is domestically produced. Please feel free to inquire about other ingredients. Prices include consumption tax and service charge. Our restaurant is non-smoking. Please refrain from using mobile phones.