Gion Kaburaya
祇園 蕪屋
| อา | จ | อ | พ | พฤ | ศ | ส |
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31 | 6/1 | 2 | 3 | 4 | 5 | 6 |
7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
ร้านอาหารสไตล์มาชิยะที่สามารถสัมผัสแก่นแท้ของเกียวโต
จุดแนะนำ
คะแนน
ญี่ปุ่นการให้คะแนนของผู้ใช้3.38(1 รายการ)รีวิว
รูปภาพ
เมนู
Seasonal ingredients and classic Kyoto cuisine with 90 minutes of all-you-can-drink! Seating time is 2.5 hours! You can enjoy your meal and dessert at your leisure since there is one hour from the last order!
This is a luxurious plan that includes all-you-can-drink as much as you like with our signature kaiseki course featuring seasonal ingredients, classic Kyoto cuisine, and Kaburaya's specialty, roast beef with black marbling and mackerel sushi! This is a special plan that includes all-you-can-drink for 90 minutes (2,200 yen) on top of the regular Shikisai Kyoto Kaiseki (8,300 yen) for only 10,000 yen including tax! All-you-can-drink option Full range of locally brewed sake (6 kinds mainly from Kyoto) +1,800 yen for +1,000 yen Premium (3 kinds of local sake, 7 kinds of shochu, etc.) +1800 yen for +1000 yen The above additional charge is for 120 minutes.
This 8-course kaiseki course changes monthly and uses seasonal ingredients! All-you-can-drink is included for 90 minutes for 7,000 yen including tax! All-you-can-drink includes draft beer, Kyoto Fushimi sake, wine, cocktails, shochu, and more! You can enjoy rice dishes and dessert after the all-you-can-drink for 2.5 hours!
This is a 9-course kaiseki course that changes monthly and uses seasonal ingredients! All-you-can-drink included for 90 minutes for 8,000 yen including tax! All-you-can-drink includes draft beer, Kyoto Fushimi sake, wine, cocktails, shochu, and more! You can enjoy rice dishes and dessert after the all-you-can-drink for 2.5 hours!
Eight-course monthly kaiseki course! Enjoy standard Kyoto cuisine and creative dishes using seasonal ingredients at a reasonable price.
This is a 9-course kaiseki course featuring carefully selected seasonal ingredients and classic Kyoto cuisine.
Enjoy standard Kyoto cuisine featuring seasonal ingredients and Kaburaya's signature dishes.
This sumptuous kaiseki course features a combination of seasonal ingredients and standard Kyoto cuisine, including Kaburaya's signature duck roast and mackerel sushi.
We prepare a wide range of dishes using seasonal ingredients as well as standard dishes. We also serve Kyoto's locally brewed sake as well as sake from other prefectures depending on the season. An appetizer of 440 yen is charged for each seat.
Fresh yellowtail that is delicious even as sashimi, served with our proud broth. Featuring the finest Kujo green onions cultivated by the top producer in Kyoto and tofu from Kinki in Kiyamachi.
Kujo green onions, the best in Kyoto, served with a vinegar miso sauce, cultivated by Mr. Konishi from Kamitoba, Kyoto.
Grilled with a sweet and savory soy sauce glaze, these rolls are made by wrapping the finest Kujo green onions, cultivated by Mr. Konishi in Kamitoba, Kyoto, with Wagyu beef.
Udon noodles with a special broth, using the finest Kujo green onions cultivated by Mr. Konishi in Kamitoba, Kyoto, and fried tofu from 'Kinki' in Kiyamachi.
Deep-fried Kamo Tofu from Kinki, made from carefully selected domestic soybeans
Tofu skin that has been gently scooped and wrapped in flat yuba, then deep-fried and served with a fragrant kuzu starch sauce.
Two types of chewy fresh wheat gluten served with homemade dengaku miso made using the miso from 'Yamari' in Miyakawacho.
Special gyoza made with an abundance of premium Kujo leeks cultivated by the top producer in Kyoto.
A simple yet luxurious yudofu made with 'Kamo tofu' crafted from carefully selected domestic soybeans by 'Kinki' in Kiyamachi, and Kujo green onions cultivated by the top producer in Kyoto.
Kamo cucumber served with a variety of miso made by 'Yamari' in Kyoto
Tempura made with fully ripe onions cultivated by Mr. Narui from Awaji Island
A powerful collaboration of ripe tomatoes from Kyoto, Kinki's 'Kamo Tofu', and Narui's 'ripe onions'!
Sourced from a secret supply route taught by the owner of a horse meat specialty store in Kumamoto
Carpaccio made with kelp-cured sea bream sashimi and plenty of vegetables, a specialty of Japanese cuisine.
Quickly grilled live octopus from the Setouchi region, with the aroma of sesame oil from Yamada Oil Mill in Katsura, Kyoto.
Specialty of Kabutoya! Domestic mackerel, rich in fat and expertly cured, even in rough seas.
Eggplant somen, beef tendon miso stew, grilled eggplant with jelly, tender boiled Akashi octopus, Kujo green onions from Kamitoba dressed with nut sauce, boiled Taka no Mine chili peppers with dried sardines, boiled komatsuna and fried tofu, boiled konjac with mentaiko, and more, starting from 480 yen.
A towering salad of crunchy daikon and mizuna, enhanced with crispy shredded potato for extra texture! Dressed with a special Japanese-style dressing made with grated daikon.
Rich and smooth Kamo tofu made by 'Kinki', with crispy fried yuba. We are grateful for the soybeans.
We wrapped plenty of vegetables and quickly grilled green onion salt Wagyu kalbi in large sheets of roasted seaweed. Serve with Korean miso to taste.
Beef is wrapped around Kujo green onions from Kamitoba and grilled with a sweet and spicy soy sauce glaze. For the finishing touch, a sprinkle of shichimi from 'Chobunya' in Kitano, Kyoto adds an accent.
Superb sirloin cooked on a stone grill! Enjoy it with just salt and pepper, or with grated daikon and ponzu sauce.
We prepare live soft-shelled turtles in the restaurant, finishing them with plenty of sake and ginger. Rich in collagen, it warms the body. Perfect for when you're feeling tired!
A fragrant special hoba miso that connects Kagoshima's brand pork, Sakurajima Miyu Pork, and Kujo green onions.
Yudofu made with Kamo tofu from Kinki, using only carefully selected domestic soybeans, and Kujo green onions cultivated by the best producer in Kyoto.
[Earth Set] 5 types including Joshu barley pork skewers, fresh asparagus wrapped in meat, chicken with plum paste wrapped in yuba, and beef skewers. [Sea Set] 5 types including shrimp, white fish, and scallops. [Veggie Set] 5 types including fully ripe onion skewers from Narui's farm, shiitake mushrooms, and lotus root. *Barley pork skewers, beef skewers, and fully ripe onion skewers can also be ordered individually (160 yen each / from 2 pieces). 750 yen to 1000 yen.
These spring rolls are filled with a generous amount of white fish paste, yam, and Kujo green onions from Kamitoba, then wrapped in spring roll skin and deep-fried. They offer a crispy and fluffy texture, with the delicious flavors of the green onions and fish spreading throughout.
Crispy lotus root filled with juicy minced pork.
Kyoto-style rolled omelette with plenty of dashi. Freshly made and piping hot.
Sushi rice with Kamo tomato sauce + sushi toppings and cheese. It may seem extravagant, but it has a mysterious deliciousness. An addictive dish.
A classic menu item. The secret to the deliciousness of Kabutoya's original dish lies in the Kujo green onions and homemade ponzu sauce.
Please choose from seaweed, plum, or salmon.
Hot and fluffy sweet potato sticks with cold ice cream. The melted ice cream and caramel sauce blend perfectly with the sweet potato, creating an exquisite dish!
There may be cases where items are not available on the menu due to stock status or being sold out.
In addition to Kyoto's sake, we have around 20 types of premium local sake and recommended local sake carefully selected by our sommelier!
Homemade liqueur infused with organically grown domestic lemons
A refreshing sangria made with sake from Fushimi, Kyoto, and grapefruit.
A gin and tonic made with craft gin from Kyoto
Spring Valley Rich 496, Spring Valley Silk Ale, Spring Valley JAPAN ALE, Ginga Kogen Beer
One of the few remaining breweries in the heart of Kyoto, using the revived rice 'Iwai Mai' from Kyoto, and the koji 'Kyo no Koto' from Kyoto, brewed with the famous water 'Ginmeisui' said to have been used by Sen no Rikyū in tea ceremonies, creating a genuine Kyoto sake.
The sake produced by Tamano Hikari Brewery, which has a history of over 300 years, is exclusively Junmai Ginjo and Junmai Daiginjo. It is a pioneering brewery in the Junmai sake boom, using the famous water of Fushimi, 'Mikoshimizu,' and is particular about rice cultivation.
The motto of the brewery is 'Delicate and Elegant.' It is not a flashy sake with strong aromas or rich flavors that tires you out after one cup, but rather a sake that allows you to appreciate its umami with each successive cup. This is backed by the craftsmanship that creates a sense of balance, resulting in an excellent pairing with food.
In 1995, the brewery ceased operations due to the passing of the previous generation. After training in various places, the current generation revived it in 2002. They stopped the mass production of regular sake and shifted to handcrafted, small-batch production. The Aozora brand was established, focusing solely on seasonal products.
Unfiltered genshu junmai daiginjo made with Gohyakumangoku rice from Kyoto
The pinnacle of Shuhari, made using the highest quality 'Jo-Tojo' Yamada Nishiki from the top producing region in Japan, Hyogo Prefecture, Tojo.
The new challenge of three long-established breweries in Kyoto (Masuda Tokubei Shoten of Tsuki no Katsura, Kitagawa Sake Brewery of Tomio, and Matsui Sake Brewery of Kamikura) is, surprisingly, the assemblage (blending) of their finest sake.
1: Kyo Seiki Junmai Ginjo 2: Tamano Hikari Junmai Ginjo 3: Kamikura Junmai Daiginjo
This yuzu liqueur is crafted by Yamamoto Honke, a long-established sake brewery in Fushimi, Kyoto, famous for its 'sacred' quality. It is made with 100% natural yuzu juice without any preservatives or acidity regulators, combined with sweet Japanese sake. With an alcohol content of 7%, it is a gentle drink that can be enjoyed even by those who are not accustomed to alcohol when mixed with soda or hot water.
A sweet potato shochu made from purple sweet potatoes grown in Kyotanba, Kyoto.
Sweet potato, Kagoshima
Barley Shochu, Oita
Sweet potato shochu, Kagoshima
Sweet potato, Kagoshima
Barley Shochu Miyazaki
Chestnut Shochu, Kochi
[Chuhai] Lime, lemon, Calpis, cranberry, pink grapefruit... each 580 yen [Cocktails] Cassis, Campari, lychee, gin, vodka... each starting from 600 yen; Glass wine (red/white) 500 yen
Ginger ale, tonic water, oolong tea, Calpis, orange juice, grapefruit juice, cranberry juice
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