Iharada

A skilled artisan carefully manages and ages the 'sirloin' of Tajima beef for 2 months, while maintaining strict conditions. This masterpiece further enhances its aroma and flavor as it is cooked over charcoal.

A menu that allows you to feel the changing seasons, using exceptional ingredients unique to each day. It is a dish that condenses a variety of colors, flavors, and cooking techniques into one plate.

The bouncy texture of hamo, which has been lightly boiled after being coated with kudzu, and the height of the aroma of matsutake mushrooms dipped in the soup. The deliciousness of carefully selected ingredients shines with the skills of the shop owner.

A superb dashi made with Kamo eggplant, abalone, white zucchini, and abalone liver paste. The gentle seasoning of Kyoto with the thickening of kudzu and a hint of curry flavor will delight your taste buds.

This dish combines the crunchy texture of jellyfish heads and the simple boiled hairy crabs from the shop, carefully pairing the flavors of the ingredients. The simmered ame tomato adjusts the overall taste like a dressing.

For conger eel, enjoy the contrast of flavors with lightly pickled cucumber, while Hokkaido sea urchin is accompanied by richly flavored boiled white shrimp, expressing a subtle interplay of tastes. A supreme dish created by the layering of ingredients.