Suzume Dining Sake & Cuisine

This is our restaurant’s signature full-course meal, blending traditional kappo techniques with elegant French culinary methods. The star of the show is “Matsusaka beef,” used generously throughout the meal. From the appetizer to the warm starter inspired by hachis parmentier, and on to the main course of poêlé served with Kyoto vegetables, you’ll be able to savor its rich umami in a variety of preparations. Furthermore, the menu features a symphony of carefully selected seasonal ingredients, including appetizers that engage all five senses with seafood delicacies such as kombu-cured fresh fish, bigfin reef squid, abalone, and karasumi, as well as a salmon mi-cuit that perfectly balances clam broth and basil miso. To conclude the meal, we offer “Sea Bream Chazuke” with the aromatic fragrance of Rausu kelp, followed by a beautiful fusion of Japanese and Western-style desserts.

This is our restaurant’s signature full-course meal, blending traditional kappo techniques with elegant French culinary methods. The star of the show is “Matsusaka beef,” used generously throughout the meal. From the appetizer to the warm starter inspired by hachis parmentier, and on to the main course of poêlé served with Kyoto vegetables, you’ll be able to savor its rich umami in a variety of preparations. Furthermore, the menu features a symphony of carefully selected seasonal ingredients, including appetizers that engage all five senses with seafood delicacies such as kombu-cured fresh fish, bigfin reef squid, abalone, and karasumi, as well as a salmon mi-cuit that perfectly balances clam broth and basil miso. To conclude the meal, we offer “Sea Bream Chazuke” with the aromatic fragrance of Rausu kelp, followed by a beautiful fusion of Japanese and Western-style desserts.

This is our restaurant’s signature full-course meal, blending traditional kappo techniques with the elegance of French cuisine. The star of the show is our generously portioned “Matsusaka beef.” From the luxurious sushi served as the first course, to the warm appetizer inspired by Hachis Parmentier, and on to the main course of pan-seared foie gras with Kyoto vegetables—prepared in various styles—you’ll be able to savor its rich umami flavor. Furthermore, a medley of carefully selected seasonal ingredients takes center stage, including appetizers that engage all five senses with seafood delicacies such as kombu-cured fresh fish, bigfin reef squid, abalone, and karasumi, as well as a mi-cuit salmon where caviar harmonizes exquisitely with clam broth and basil miso. To conclude the meal, we present “Sea Bream Chazuke” with the aromatic fragrance of Rausu kelp, followed by a beautiful dessert that blends Japanese and Western styles.

This is our restaurant’s signature full-course meal, blending traditional kappo techniques with elegant French culinary methods. The star of the show is “Matsusaka beef,” used generously throughout the meal. From the appetizer to the warm starter inspired by hachis parmentier, and on to the main course of poêlé served with Kyoto vegetables, you’ll be able to savor its rich umami in a variety of preparations. Furthermore, the menu features a symphony of carefully selected seasonal ingredients, including appetizers that engage all five senses with seafood delicacies such as kombu-cured fresh fish, bigfin reef squid, abalone, and karasumi, as well as a salmon mi-cuit that perfectly balances clam broth and basil miso. To conclude the meal, we offer “Sea Bream Chazuke” with the aromatic fragrance of Rausu kelp, followed by a beautiful fusion of Japanese and Western-style desserts.

This is our restaurant’s signature full-course meal, blending traditional kappo techniques with the elegance of French cuisine. The star of the show is “Matsusaka beef,” used in generous portions. From the appetizer to the warm starter inspired by hachis parmentier, and on to the main course of poêlé served with Kyoto vegetables, you’ll be able to savor its rich umami in a variety of preparations. Furthermore, the menu features a symphony of carefully selected seasonal ingredients, including appetizers that engage all five senses with seafood delicacies such as kombu-cured fresh fish, bigfin reef squid, abalone, and karasumi, as well as a salmon mi-cuit that perfectly balances clam broth and basil miso. To conclude the meal, we offer “Sea Bream Chazuke” with the aromatic fragrance of Rausu kelp, followed by a beautiful fusion of Japanese and Western-style desserts.

This is our restaurant’s signature full-course meal, blending traditional kappo techniques with the elegance of French cuisine. The star of the show is our generously portioned “Matsusaka beef.” From the luxurious sushi served as the first course, to the warm appetizer inspired by Hachis Parmentier, and on to the main course of pan-seared foie gras with Kyoto vegetables—prepared in various styles—you’ll be able to savor its rich umami flavor. Furthermore, a medley of carefully selected seasonal ingredients takes center stage, including appetizers that engage all five senses with seafood delicacies such as kombu-cured fresh fish, bigfin reef squid, abalone, and karasumi, as well as a mi-cuit salmon where caviar harmonizes exquisitely with clam broth and basil miso. To conclude the meal, we present “Sea Bream Chazuke” with the aromatic fragrance of Rausu kelp, followed by a beautiful fusion of Japanese and Western-style desserts.

This is our restaurant’s signature full-course meal, blending traditional kappo techniques with the elegance of French cuisine. The star of the show is our generously portioned “Matsusaka beef.” From the luxurious sushi served as the first course, to the warm appetizer inspired by Hachis Parmentier, and on to the main course of pan-seared foie gras with Kyoto vegetables—prepared in various styles—you’ll be able to savor its rich umami flavor. Furthermore, a medley of carefully selected seasonal ingredients takes center stage, including appetizers that engage all five senses with seafood delicacies such as kombu-cured fresh fish, bigfin reef squid, abalone, and karasumi, as well as a mi-cuit salmon dish where caviar harmonizes exquisitely with clam broth and basil miso. To conclude the meal, we present “Sea Bream Chazuke” with the aromatic fragrance of Rausu kelp, followed by a beautiful fusion of Japanese and Western-style desserts.

This is our restaurant’s signature full-course meal, blending traditional kappo techniques with elegant French culinary methods. The star of the show is “Matsusaka beef,” used generously throughout the meal. From the appetizer to the warm starter inspired by hachis parmentier, and on to the main course of poêlé served with Kyoto vegetables, you’ll be able to savor its rich umami in a variety of preparations. Furthermore, the menu features a symphony of carefully selected seasonal ingredients, including appetizers that engage all five senses with seafood delicacies such as kombu-cured fresh fish, bigfin reef squid, abalone, and karasumi, as well as a salmon mi-cuit that perfectly balances clam broth and basil miso. To conclude the meal, we offer “Sea Bream Chazuke” with the aromatic fragrance of Rausu kelp, followed by a beautiful fusion of Japanese and Western-style desserts.

This is our restaurant’s signature full-course meal, blending traditional kappo techniques with elegant French culinary methods. The star of the show is “Matsusaka beef,” used generously throughout the meal. From the appetizer to the warm starter inspired by hachis parmentier, and on to the main course of poêlé served with Kyoto vegetables, you’ll be able to savor its rich umami in a variety of preparations. Furthermore, the menu features a symphony of carefully selected seasonal ingredients, including appetizers that engage all five senses with seafood delicacies such as kombu-cured fresh fish, bigfin reef squid, abalone, and karasumi, as well as a salmon mi-cuit that perfectly balances clam broth and basil miso. To conclude the meal, we offer “Sea Bream Chazuke” with the aromatic fragrance of Rausu kelp, followed by a beautiful fusion of Japanese and Western-style desserts.