Tsuki Kappou, Kyoto

We use Kyoto-produced black-haired Wagyu roast beef, aged for at least 48 hours.

Hamo, an essential ingredient of summer in Kyoto. We want you to enjoy every part of the fatty Awaji hamo, so on one plate you can savor hamo, hamo flute, hamo entrails, hamo intestines, and hamo bones. The hamo flute is blanched, and the hamo intestines are sautéed in sake. The hamo entrails are a rare part, as only one can be taken from each fish. The liver has no distinct odor and is easy to eat, and the liver simmered in ginger soy sauce is an irresistible delicacy.

Kyoto-produced Mochi Pork, Kyoto Vegetables, and Udon Included

Enjoy a dish that features sweetfish from Kyoto, grilled with a blend of three types of salt, placed on hot stones with bamboo leaves, and sprinkled with sake. This technique eliminates the unique fishy smell of river fish, maximizing the aroma, bitterness, and umami of the sweetfish. It will be prepared in a flavorful manner right in front of you.

In Kyoto, high-quality beef has been produced for a long time, thanks to the rich natural environment and the efforts of farmers over many years. Its flavor is on par with, if not superior to, the beef from nearby regions such as Shiga (Omi beef), Hyogo (Kobe beef), and Tajima beef. The meat of Kyoto has a particularly long tradition, having been mentioned as 'Tamba beef' in the 'Ten Illustrations of National Cattle' written in the 3rd year of the Enkei era (1310). Compared to Omi beef, Tajima beef, and Kobe beef from the Kansai region, it has a notably longer history. Please enjoy this precious and high-quality black-haired Wagyu from Kyoto, which is rarely available in other prefectures.

We lavishly grilled conger eel from Awaji, rich in fat, topped with sea urchin from Rishiri, Hokkaido. Enjoy the umami of the conger eel and the richness of the sea urchin with our homemade ponzu jelly, which has a subdued acidity.

Please enjoy the grilled beef loin from Kyoto's black-haired wagyu, alternately layered with the top-quality Kamo eggplant from Kamigamo, served with our special sauce infused with the flavors of Kyoto vegetables.

◆Commitment◆ This is the ultimate hitsumabushi that brings out the flavors of meat and rice. We use A4 grade Kyoto-produced Black Wagyu beef, specifically from the thigh. We selected the inner thigh meat, which boasts a perfect balance of lean meat and marbling. Additionally, we use Tanba-produced Koshihikari rice, which is highly regarded, often described as 'the best in the east and west.' Please enjoy our ultimate hitsumabushi, which is coated in a carefully crafted sauce that takes at least three days to prepare before you can savor it.

This dish features bonito from Kochi Prefecture, caught by single-line fishing, which can also be enjoyed as sashimi. The bonito is wrapped in yuba with plum paste and shiso, capturing the flavors and richness. Although it is a fried dish, the flavor of the bonito, the aroma of the plum paste and shiso, and the smoothness of the yuba intertwine in the mouth, making it a remarkable delicacy.

Shrimp, Whiting, Pike Conger, Manju Pepper, Kamo Eggplant

This is a rich and flavorful tofu that our chefs have perfected through trial and error, successfully bringing out the taste of soybeans. We use a blended dashi that has more depth than traditional bonito dashi. Please enjoy the harmony of our freshly fried homemade tofu and the dashi.