Pontocho Fujita

เพลิดเพลินกับผลงานชิ้นเอกที่ทำจากวัตถุดิบที่คัดสรรมาอย่างพิถีพิถันและน้ำซุปที่ทำเป็นพิเศษ

[รายการยอดนิยม] รวม 9 เมนูจากวัตถุดิบตามฤดูกาล ทั้งซาซิมิ และย่าง!

อิ่มอร่อยกับอาหารเกียวโตแบบไคเซกิที่พอนโตโช ย่านบันเทิงของเกียวโต! 10 จาน ทั้งจานหม้อและจานกระเบื้อง

Enjoy the exquisite combination of carefully selected ingredients and carefully selected dashi broth. November menu examplePrecedent: Edo persimmon (astringent persimmon) with dashi broth jelly, red turnip with sweet vinegar, chrysanthemum greens, shrimp with sweet vinegar, shiitake mushroom, sesame paste with dashi broth, hamo mushroom, steamed in earthen pot, ginkgo nut, three leaves, vinegared ornament *When the matsutake mushroom is gone, the following items will be served. grilled hamo (hamo no nanbanzuke), myoga, sweet vinegar, mukago pineapple, fu, dengaku, beans, sweet potato, chestnut, simmered astringent skin, fried eggplant, Dutch stew, kiriboshi-daikon, vinegared radish (salmon roe), hottomono, grilled eel, ebiimo, Omi turnip, komatsuna, red leaf fu, ginger starchy sauce, rice with chirimen-sansho tea, sweet potato mousse, chestnut nectar, black soybean * We do not provide special menu for allergic or non-native ingredients. We do not accommodate allergies or foodstuffs that we do not like. Please note that the menu is subject to change depending on the availability of ingredients.

Our No.1 menu】Total 9 dishes including sashimi, grilled dish, and other seasonal ingredients! Sample menu for NovemberSample of appetizerEdo persimmon with dashi broth and vinegar jellySoup with red turnip, sweet vinegar, chrysanthemum greens, shrimp, sweet vinegar, shiitake mushroom, sesame pits, dashi broth and vinegar sauce, hamo mushroom, steamed in earthen pot, ginkgo nut, three leaves, vinegared ornament *When the matsutake mushroom is gone, the following items will be served. grilled hamo (hamo no nanbanzuke), myoga, sweet vinegar, mukago pineapple, grilled fu, baked tofu, beans, sweet potato, chestnut, simmered chestnut with astringent skin, fried eggplant, Dutch simmered eggplant, dried radish with vinegar sauce (salmon roe), Kyoto wagyu steak, grilled eel, ebeimo, Omi turnip, komatsuna, red leaf fu, ginger starchy sauce, rice, chirimen-sansho tea, mizumono, sweet potato mousse, sweetened chestnut and black soybean *Allergy, We do not cater to allergies or foodstuffs you may not like. Please note that the menu is subject to change depending on the availability of ingredients.

Kyo Kaiseki at Ponto-cho, Kyoto's Hanamachi district! 10 dishes including grilled and potted dishes Sample menu for NovemberSample of appetizerEdo-kaki persimmon with vinegar and jelly sauceSoup with red turnip, sweet vinegar, chrysanthemum greens, shrimp, sweet vinegar, shiitake mushroom, sesame paste and sauce, hamo mushroom, steamed in earthen pot, ginkgo nut, three leaves, vinegared ornament *When matsutake mushrooms are gone, the following items will be served. grilled hamo (hamo no nanbanzuke), myoga, sweet vinegar, mukago pineapple, grilled fu, baked tofu, beans, sweet potato, chestnut, simmered chestnut with astringent skin, fried eggplant, Dutch stew, dried radish with vinegar sauce (salmon roe), Kyoto wagyu steak, appetizer, steamed abalone steak with liver sauce, potted dish, grilled eel, prawn, Omi turnip, komatsuna, red leaf fu, ginger starch rice, rice with chirimen sansho (Japanese sweet pepper) tea, sweet potato, sweet potato Mousse, sweetened chestnuts, black soybeans *We do not cater to allergies or food allergies. Please note that the menu is subject to change depending on the availability of ingredients.

Lunch course available only on Wednesdays and Thursdays! Enjoy 7 dishes at "Ponto-cho Fujita" located in front of Kyoto's Ponto-cho Opera House! Sample menu for NovemberMizuna (lotus root), lotus root, persimmon, soup, shrimp, carrot, red radish and carrot, mibuna, maitake mushroom, pine needle, yuzu, soup, grilled salmon with miso, hamo no nanbanzuke, myoga, sweet vinegar, mukago pineapple, fu, baked cake, quail, bean curd, sweet potato, chestnut, eggplant, Dutch stew, kiriboshi-daikon, vinegared tofu, salmon roe, salmon roe and vegetables with vinegared miso, carrot, mizuna and mint leaf. Vinegared salmon roe, tofu and potato steamed bun with minced chicken, mushrooms, yuba and starchy sauce over rice, chicken and yuba with starchy sauce, water, sweet potato mousse, chestnut candied sweetened chestnuts, black soybeans *We do not cater to allergies or foodstuffs you may not like. Please note that the menu is subject to change depending on availability.

8 dishes including grilled dishes using seasonal ingredients in Ponto-cho, Hanamachi. Duck roast and vegetables with vinegared miso sauce, Mizuna (lotus root), persimmon, soup with vinegared miso paste, mizuna (lotus root), maitake mushroom, maitake mushroom, pine needle yuzu, soup, salmon grilled with miso, hamo no nanbanzuke, myoga sweet vinegar, mukago pineapple, grilled fu, persimmon, quail, bean curd, sweet potato, chestnut, eggplant, Dutch stew, kiriboshi-daikon (dried radish), pickled salmon, sweet potato, chicken, jicama, sweet potato and chicken. Vinegared salmon roe, Kyoto wagyu steak, tofu and potato steamed bun with minced chicken, mushrooms and yuba bean paste, rice with starchy sauce of mushrooms and yuba, Chirimen sansho (Japanese pepper) tea with water, sweet potato mousse, chestnut sweetened and boiled black soybean *We do not cater to allergies or foodstuffs that are not your favorite. Please note that the menu is subject to change depending on availability.

Kyoto-style kaiseki cuisine using seasonal ingredients, including seasonal sashimi, grilled dishes, and potted dishes

9 dishes including sashimi, yakimono, appetizers, and mizumono! Enjoy the atmosphere of Ponto-cho in Kyoto!

Kyoto Kaiseki at Ponto-cho, Kyoto's flower town! 10 dishes including grilled and potted dishes