Yuzukou

Approximately 10 dishes

Approximately 10 dishes

Seasonal monthly changing kaiseki appetizer, sashimi, soup, grilled dish, simmered dish, rice dish, dessert, approximately 7 dishes

Appetizer: 3 kinds of dishes, Fugu sashimi from Shimonoseki, Homemade ponzu soup, Prawn and yam salad, Kyoto carrot, Yuzu, Turnip pickles, Okhotsk snow crab dish, Grilled fugu milt, Kabura turnip from Shogoin, Salted amberjack, Tsuruna greens, Yuzu snow crab rice or Oyster rice, Red miso soup, Pickles, Dessert

Appetizer: Aomori Ankimo and Seaweed Salad, Sashimi: Aomori Sea Bream with Kelp, Grilled Dish: Spear Squid, Soup: Natural Bonito, Main Dish: Prawn and Kyoto Carrot with Yuzu and Sprout Turnip, Homemade Karasumi, Grilled Dish: Yamagata Mackerel with Miso, Side Dish: Salted Yellowtail with Tsunomono, Rice Dish: Snow Crab Rice with Red Miso Soup, Pickles, and Dessert

Example menu for seasonal appetizers, fugu sashimi from Shimonoseki, sea urchin and taro, fugu shirako, strong-flavored dish of flying fish roe soba, grilled seaweed and scallion, grilled mackerel with Kyoto-style miso, simmered turnip and chrysanthemum greens, duck stew, rice with hairy crab and young bamboo shoots, and a dessert of kudzu jelly

Appetizer: Homemade Sesame Tofu with Tuna, Red Clam, Simmered Mackerel, Steamed Egg Custard with Kyoto Carrot and Nanohana, Grilled Blowfish, Lion's Head Meatball, Vinegared Citrus Grilled Dish, Grilled Mackerel with Kyoto Miso, Seigoin Turnip, Simmered Conger Eel, Rice Dish: New Bamboo Shoot and Green Soybean Rice, Dessert

Seasonal appetizers, Fugu sashimi, Abalone and potato salad, Grilled fish with roe, Charcoal-grilled blackthroat seaperch, Grilled bamboo shoots, Spring vegetables with sea urchin and vinegar jelly, Crab and bamboo shoot rice, Red miso soup, Pickles, Fruit jelly with homemade black honey syrup

Appetizer: Sesame Tofu, Sashimi: Natural Bluefin Tuna, Red Clam, Red Seabream, Soup: Wasabi Soup with Spring Small Sea Bream and Yam, Palate Cleanser: Nanohana (Rape Blossoms) with Chopsticks Rest, Grilled Dish: Grilled Mackerel with Karasumi (Bottarga), Simmered Dish: Assorted Spring Vegetables with Flat Shellfish and Tosazu Jelly, Main Dish: Cherry Sea Bream Rice, Soup: Red Miso Soup, Pickles: Seasonal Pickles, Dessert: Kudzu Starch Cake with Homemade Black Honey Drizzle

Example menu for the seasonal appetizers, sashimi of flounder, clear soup with snow crab and yam, grilled Kyoto whitebait and bamboo shoot, grilled Aomori cherry salmon with young leaves, simmered black abalone and mountain vegetables, vinegared dish with egg yolk, steamed rice with natural cherry sea bream, miso soup, pickles, and freshly made kudzu starch dessert

Appetizer: Sesame Tofu, Sashimi: Natural Cherry Sea Bream, Flat Shell, Bonito, Wasabi Soup: Zuwai Crab and Potato, Nanohana, Yuzu Main Dish: Grilled Kumamoto Bamboo Shoot, Grilled Aomori Cherry Salmon with Tree Bud, Seasonal Vegetables, Mountain Vegetables, Roast Duck Breast with Tosa Vinegar Jelly Rice Dish: Cherry Sea Bream Rice, Red Miso Soup, Pickles Dessert: Kudzu Cut with Fruit

Appetizer, Seasonal Small Dishes, Tuna, Sea Urchin, Flounder Soup, Snow Crab, Fernbrake, Strong Dish, Smoked Salmon and Buckwheat Noodles, Grilled Okayama Eel, Black Abalone, Kyoto Bamboo Shoots, Sea Bream Roe, Blue Fish Meal, Blowfish Ginger Rice, Fruit, Homemade Kudzu Jelly

A course that excludes rice and water sweets from the contents of the 12,800 yen chef's choice Kaiseki course. *Includes a souvenir of 3 seasonal Takikomi Gohan rice balls for each person. Sakizuke, Sashimi, Wanmono, Yakimono, Suimono, Yakimono, Akadashi, Konomono, Approximately 7-8 dishes