Gion Shinmonso
祇をん新門荘
| อา | จ | อ | พ | พฤ | ศ | ส |
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7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
สนุกกับการสนทนากับไมโกะและการแสดง
คะแนน
รีวิว
เมนู
We have prepared mini kaiseki for lunch. We will prepare each dish in a private room. You can spend an elegant time in a private room. We recommend this for a consolation party, reunion party, etc. Option Maiko (apprentice geisha) can be arranged. Maiko or Geiko: 43,200 yen per person (60 minutes) Chair Seating We can arrange chair seating for 2 to 40 people. Please feel free to contact us.
The Hirai family, a beef cattle fattening farmer specializing in Kyoto Tanba beef, raises the black Wagyu beef called Hirai beef. The Hirai family is a family of beef farmers specializing in raising beef cattle in Tamba, Kyoto. Gion Shinmonso is proud to introduce the Hirai Beef, which is known as one of the highest quality beef brands in Japan. Hirai beef is known for its exceptionally high quality. Hirai beef, which is known for its high quality, is now available at Gion Shinmonso.
The Hirai family is a beef cattle fattening farmer specializing in Kyoto Tanba beef. Hirai beef is a type of Japanese black beef raised by the Hirai family, a family that specializes in fattening beef cattle. Gion Shinmonso is proud to introduce the Hirai Beef, which is known as one of the highest quality beef brands in Japan. Hirai beef is known for its exceptionally high quality. Hirai beef, which is known for its high quality, is now available at Gion Shinmonso.
Why don't you taste delicious seasonal Kyoto cuisine? Shinmon-so was established in 1949. At that time, it was called "Ryokan Shinmon-so" on the signboard. More than 65 years have passed since then, However, our commitment to "cuisine" has been passed down from generation to generation. Five years ago, we welcomed an up-and-coming and serious chef, Thanks to his efforts, we are now able to offer our guests "I was glad to have a meal at a ryokan after all! and "I am glad I had a meal at a ryokan after all! The reputation of our cuisine is steadily increasing. We have only one thing in mind: to make our guests truly happy. Please enjoy the carefully selected ingredients that we have taken the time and effort to prepare.
For children who just love udon! If udon alone is a bit unsatisfying, you can order it together with a rice ball set for complete satisfaction!
This is a curry made sweet for children. The rice shaped like a polar bear is cute!
We have set up onigiri with popular fried chicken and potatoes for children. If you think the volume is a bit too much, we also recommend pairing it with udon!
Chef's special. A dessert after meals. The elegant sweetness is popular.
Chef's special. A dessert for after the meal♪
This is an assortment of petit cakes. Everyone can share it!
A seasonal fruit platter that children also love. It can be shared among everyone.
Dear customer, how about some Japanese sake? Do you love it? Or are you a little hesitant? Japanese sake is a traditional Japanese alcoholic beverage made from unique koji mold and rice, crafted by passionate brewers. The origins of rice-based alcohol date back to before the Heian period, but it was after the Meiji era that beverages closer to modern sake began to be produced. However, the journey of sake has not been smooth; it has faced challenges such as rice shortages due to wars and the negative effects of mass production after the war. As a result, few alcoholic beverages have been as misunderstood as sake. Once, there were 4,000 sake breweries across the country, but now there are about 1,400. Nevertheless, each brewery has its own dedication and competes to create excellent sake. The sake you can drink now is the best in history. Even overseas, more people are discovering the charm of sake and becoming fans. The keyword for sake is 'food pairing.' It is a companion for meals, a great supporting actor that enhances the dishes. Please enjoy it. Sincerely, the owner of Shinmon-so.
Is this sake? A refreshing sweetness and sourness with a fine effervescence from bottle fermentation create an exquisite taste. The aftertaste is crisp and dry, making it perfect for before or during meals. Cheers with Japanese champagne!
A rare sake made from edible Koshihikari rice. It has a beautiful and fruity aroma. The mouthfeel is very gentle, with a rich mineral and fresh sensation. Recommended for beginners of sake.
Using 'Gohyakumangoku' from Nanto, Toyama Prefecture. A modern junmai sake with a refreshing aroma reminiscent of white wine Riesling, featuring a natural taste with a mineral-rich water.
○Kölsch (Blue) 5 degrees pale golden color, floral aroma and refreshing taste. ○Alt (Red) 5 degrees deep reddish-brown color, toasty malt aroma and exquisite hop bitterness. ○Kura no Kaho (Green) 4 degrees yellow color, mild beer with a hint of sake flavor. ○Yamada Nishiki (Brown) 5 degrees soft flavor using some of the brewing rice 'Yamada Nishiki'.
Recommended for groups.
A highball made with smooth Scotch whisky
Scoop it with a spoon and eat, or drink it in its sherbet form♪
300ml
300ml
300ml
300ml
300ml
Draft beer, various sours, highballs, glass wine, barley/sweet potato shochu, soft drinks
On weekdays, we will offer a 90-minute all-you-can-drink for the price of a 60-minute course (1,700 yen)!
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