kagi Kamo to Nihonshu

This lunch-only half-course features the main course of roast Kyoto duck loin and Yamato duck thigh in a sukiyaki style. Appetizers also include the braised duck loin used in the duck stacked in a pot!

This is a lunch-only half-course featuring duck shabu-shabu hot pot with Kyoto duck loin and Japanese duck thigh. The appetizer also includes the braised duck loin used in the Duck Stacks!

Main dish of duck stacked in a mini size, with appetizer and soup duck dumplings.

Duck stacked with Kyoto duck and Nara wild duck. It can be served as it is, mixed with egg yolk, or with soup stock to make it hitsu-mabushi style!

This nabe course features duck shabu shabu shabu with Kyoto duck loin and Japanese duck thigh. Appetizers include braised duck loin, which is also served in a duck-jyu.

This one-pot course features the main course of kyokamo duck loin and Yamato duck thigh in a kamoyaki sukiyaki broth. Appetizers include braised duck loin, which is also served in a duck-jyu.

The main course is a sukiyaki with roasted Kyoto duck loin and Japanese duck thigh. Please enjoy it with our special wariage and Ajikoho egg yolk. The appetizer also includes braised duck loin served in a duck-jyu

This nabe course features duck shabu shabu shabu with Kyoto duck loin and Japanese duck thigh. Appetizers include braised duck loin, which is also served in a duck-jyu.

This is a duck shabu shabu hot pot with Kyoto duck loin and Japanese duck thigh.

Please serve with special wariage and Ajikoho egg yolk.