HOKOCHO

〔Appetizer〕Snow crab jelly with golden grass, flower spike, grated ginger, young sprout 〔Side dish〕Kumquat porridge, bite-sized inari sushi, plum gluten, boiled green soybeans, small sardine simmered in fuki miso, grilled bamboo shoot sprouts, celery sesame dressing 〔Soup〕Clear soup with shrimp dumpling, bracken, Kyoto carrot, yuzu, daikon, white fish 〔Sashimi〕Two kinds of fresh fish: today's fresh fish, assorted sashimi 〔Grilled dish〕Mackerel and spring vegetable parcel grilled with yam sauce, nanohana, senmai kinpira, hichishin, spicy radish, bamboo shoot 〔Main dish〕Thinly sliced Kyoto duck with miso sauce, white scallion, Kujo scallion, urui 〔Hot dish〕Simmered alfonsino, shrimp, shiitake mushroom, rapeseed flower, golden needle mushroom, burdock, tree buds 〔Rice dish〕Rice cooked in a clay pot, pickles 〔Dessert〕Today's dessert

A course where you can casually enjoy our dishes. [Appetizer] Zuwai crab jelly with gold time grass, flower spikes, grated ginger, and wakame seaweed. [Side dish] Gold kumquat porridge, bite-sized inari sushi, plum gluten, boiled green soybeans, and small boiled sardines. [Soup] Clear soup with shrimp, warabi, Kyoto carrot, yuzu, and daikon radish. [Main dish] Two kinds of fresh fish: today's fresh fish and assorted colors. [Grilled dish] Sauteed cod with rosemary, thousand vegetable stir-fry, shirako, spicy radish, and bamboo shoots. [Vinegared dish] Scallop seared with plum vinegar, wakame seaweed, mountain udo, Kujo green onion, and Kyoto carrot. [Hot dish] Nanzenji steamed dish with shrimp, taro, tofu, chrysanthemum, golden needle vegetables, and young chicken. [Rice dish] Rice cooked in a clay pot with pickles. [Dessert] Today's dessert.

A luxurious course where you can enjoy our dishes to the fullest. [Appetizer] Zuwai crab jelly with gold time grass, flower spikes, grated ginger, young seaweed. [Side dish] Kinkan porridge, one-bite inari, plum gluten, boiled green soybeans, fuki miso, celery sesame salad. [Soup] Clear soup. [Main dish] Tiger puffer sashimi, grilled mackerel with spring vegetables, yam sauce, nanohana, sen-no-nakakon, hajishin, spicy daikon, bamboo shoot. [Side dish] Yamagata beef tenderloin seared, white negi, Kujo negi, urui. [Hot dish] Anglerfish simmered, liver sauce, Seigoin turnip, shiitake mushroom, kinome. [Rice dish] Mixed rice, pickles. [Dessert] Today's dessert.

We incorporate seasonal and fresh ingredients at that time, and change it each time. Please contact us for details.