Kyoto Wa no Se

The miso used for marinating is made by combining rice koji with soybeans, without using any sweeteners, preservatives, colorings, or chemical seasonings, and highlighting the sweetness of rice koji. Sake and other ingredients are added to carefully knead and create a unique miso bed. Marinating fish in this miso removes the fishy smell and brings out the full flavor, resulting in a very delicious Nishikyo-zuke.

Very soft and easy to eat, cut into bite-sized pieces.

Enjoy the refreshing aroma of yuzu from Kochi prefecture.

This is a natural sea bream caught in the Seto Inland Sea, mainly around Akashi and Awaji. It has a firm flesh with the flavor of miso permeating through, creating a dish with concentrated umami.

This fish has a good amount of fat and the flesh easily falls apart in your mouth. It remains soft even when cooled down, making it enjoyable to eat.

Mackerel, which is high in nutritional value and rich in good quality fat, becomes mild and mellow when dipped in miso.

A white fish with a particularly fatty texture. Even when cold, the flesh remains tender, making it a popular choice.

Fresh local sawara fish marinated in a special sauce. Sawara sashimi has a tender and delicious texture.

Made with Norwegian salmon that has a delicious melt-in-your-mouth taste for raw consumption. A popular product known for its mild flavor.

A luxurious Saikyo-zuke made with fresh Amadai from Nagasaki, perfect for hospitality.

A high-end fish familiar in the Kansai region. We use fresh ones from Yamaguchi Prefecture in our store. It has a perfect amount of fat and a unique deliciousness that sets it apart from others.

This dish features a rich and flavorful cut of yellowtail sourced from Kyushu, expertly paired with our unique miso sauce. The perfect balance of fat and flavor makes it a delicacy that can only be enjoyed during this season. We highly recommend trying this limited-time offering.

Limited to the autumn season! Limited quantity! We carefully remove the bones to make it easy to eat. It is a top-notch dish that can only be enjoyed during the season. Not only the classic salt-grilled dish, but also we would like you to experience a new deliciousness with our Saikyo-zuke (Kyoto-style pickled) dish.

(Shoulder loin) This pork has excellent umami and firmness. By marinating this meat with miso, it becomes very tender, with the flavor seeping in thoroughly and a delicious aroma coming out when grilled. It is very tasty.

Yoro Mountain Foot Pork 5 pieces

1 slice of silver cod, 1 slice of Spanish mackerel, 1 slice of salmon, 1 slice of flounder, 1 slice of mackerel, 2 bags of squid (plain)

1 slice of silver cod, 1 slice of salmon, 1 slice of flounder, 1 slice of mackerel, 2 bags of squid (plain)

2 slices of silver cod, 2 slices of Spanish mackerel, 2 slices of salmon, 2 slices of flounder, 2 bags of squid (plain), 2 bags of squid (yuzu miso)

A refined ponzu sauce that does not interfere with the taste of ingredients other than hot pot.

This ponzu sauce is rich and flavorful with a hint of sweetness within the umami, making it popular even among those who dislike sourness. Made with yuzu from Kochi Prefecture.

Made using only raw materials without any additives such as chemical seasonings. This blended vinegar has a perfect balance of sweetness and acidity, with a thick texture. It can be used in various dishes.