야사이다이닝 쿠스시

We steam Kujo Negi from Kyoto to retain its flavor. The crunchy texture and sweetness are characteristics of Kujo Negi. Please enjoy it with our special mustard vinegar miso.

This is a platter of five different types of daily obanzai, allowing you to sample a little of each. The contents may vary depending on the season and availability of ingredients, but it is perfect for those who want to try a variety of dishes. Examples include yam with plum paste, mini shimeji mushrooms simmered in sansho, sweetfish marinated in vinegar, Narutokintoki sweet potatoes simmered with lemon, and shishito peppers with dried fish.

This is fresh yuba, a specialty of Kyoto. Since it is freshly made yuba, unlike flat yuba, please enjoy its smooth texture with wasabi soy sauce.

Small 770 yen

A confident creation from a dedicated producer who only ships potatoes harvested in autumn from a dedicated storage facility in Kato, Hokkaido, after aging them for at least 5 months. The starch matures into sugar, resulting in a potato with a strong sweetness.

A dish made with slightly sweet Inca potatoes from Kato, Hokkaido. Hasa's Inca potatoes are aged at low temperatures, resulting in a different level of sweetness. They pair perfectly with our homemade tomato sauce. How about enjoying it with draft beer, wine, or a highball?

A popular menu item since the opening. The pizza, generously topped with various types of mushrooms, is satisfying to eat. The homemade tomato sauce is light, and even though it may seem a bit large, it is a size that one person can finish.

A recommended dish featured on BS Nippon Television's 'Eiichiro Funakoshi's Kyoto Excellence'. A pizza generously topped with Kyoto-produced Kujo leeks. This dish pairs perfectly with homemade tomato sauce and burdock kinpira.

These potatoes are harvested in autumn from a dedicated storage facility in Kato, Hokkaido, and are aged for at least 5 months before being shipped, showcasing the pride of the producer. The starch matures into sugar, resulting in a sweet potato. Enjoy them simply as fried potatoes.

When you think of Kyoto, you think of Nama Fu. The Nama Fu is quickly fried in oil and served with red miso dengaku sauce.

The selection varies based on the day's catch, including snapper, Norwegian salmon, yellowtail, and monkfish. Please note that there may be days when certain items are not available. (From 935 yen)

Made with Omi rice from Shiga Prefecture.

Vanilla, Matcha