Anji Karasuma Rokkakuten

Please enjoy today's recommended seasonal fish with shabu-shabu.

Please take a look at our daily recommended menu.

A dish that showcases the skill of the artisan, simmering the snapper head for a short time to infuse flavor. The fat from the collar, the crisp cheek meat, makes it perfect as a companion to sake. The secret ingredient is love and a hint of plum wine.

Anji's fried food is a healthy fried tuna. Please squeeze plenty of lemon and enjoy.

Using the highest quality Namasaba from Yaizu, which is said to be the best among mackerels. The rich flavor of the thick flesh, the high-quality fat on the skin's underside, and the tanginess and deliciousness of the rice are irresistible.

Scallops, Turban Shell, Clams

You can enjoy Kyoto cuisine made with carefully selected ingredients from famous shops throughout Kyoto. Please savor a variety of elegant dishes that are characteristic of Kyoto.

We make yuba using only 'Kyoto's clear underground water' and 'domestic soybeans (100%)' as ingredients.

Made with carefully selected domestic soybeans (100%) and only the pure underground water of Kyoto, each piece is crafted with care by skilled artisans. Yuba Naga's yuba allows you to enjoy the natural aroma and richness of soybeans amidst its delicate flavor.

Hattori is a long-established tofu shop that has been in Kyoto for 100 years, supplying tofu to a specialty restaurant for tofu dishes at Nanzenji. Now in its third generation, they have attempted to revive the Edo period Nanzenji tofu made with nigari, resulting in a smooth and refined texture that suits modern tastes, creating an exquisite flavor.

This is an exquisite taste that attempts to revive the Edo period Nanzenji tofu made with nigari, which is supplied to Nanzenji Temple. It has been finished to have a smooth texture suitable for modern times. *Yudofu (hot tofu) is also available. Yudofu costs 748 yen.

Hanbeifu is a fu shop in Kyoto that was established in the second year of Genroku (1689). Since its founding, it has been particular about water, ingredients, and techniques, continuing to preserve traditional flavors.

Hanbe's wheat gluten (registered trademark) is one of Kyoto's representative specialties, nurtured and passed down through traditional culture and refined artisan skills. Enjoy three flavors: millet, mugwort, and sesame.

Fried tofu with small rolled yuba, fresh wheat gluten from Hanbei, and fried tofu from Hattori. A refined flavor of bonito broth seeps in, creating a comforting dish.

The shop has a traditional Kyoto machiya style with white-walled earthen storehouses. You can feel its history from the large wooden house that showcases the wife. They continue to make soy sauce using domestic ingredients and traditional methods and tools, passing down the stubbornly preserved flavor through oral tradition.

Fresh shirasu caught in Bungo Suido is boiled within an hour, capturing the freshly caught umami and is full of minerals.

A seafood bowl piled high with five popular toppings, arranged generously on top of rice. Satisfaction is guaranteed.

Using No Saba from Yaizu, which is said to be the highest quality among mackerels. The rich flavor of the thick flesh, the high-quality fat under the skin, and the tanginess and deliciousness of the rice are irresistible.

Using the highest quality saba from Yaizu, known as no saba. The rich flavor of the thick flesh, the high-quality fat on the skin's underside, and the tanginess and deliciousness of the rice are irresistible.

Mentaiko Tea / Heshiko Tea from Kyotango / Shirasu and Aosa Tea

Can also be grilled

This is a handmade brulee filled with our heartfelt thoughts. With plenty of eggs, its rich flavor is the perfect dish to conclude a meal.

Vanilla / Hojicha / Matcha