Pontocho Fujita

เพลิดเพลินกับผลงานชิ้นเอกที่ทำจากวัตถุดิบที่คัดสรรมาอย่างพิถีพิถันและน้ำซุปที่ทำเป็นพิเศษ

[รายการยอดนิยม] รวม 9 เมนูจากวัตถุดิบตามฤดูกาล ทั้งซาซิมิ และย่าง!

อิ่มอร่อยกับอาหารเกียวโตแบบไคเซกิที่พอนโตโช ย่านบันเทิงของเกียวโต! 10 จาน ทั้งจานหม้อและจานกระเบื้อง

Savor exquisite dishes crafted from carefully selected ingredients and meticulously prepared dashi broth ■ Sample August Menu: Appetizer—Corn Salad with Manganjī Chili Peppers, Tomatoes, Asparagus, and Okra; Seared Scallop Clear Soup—Peony-Patterned Pike Perch, Winter Melon, Lotus Root, Goldfish-Shaped Carrots, Kamo Eggplant, Water Shield, and Green Yuzu; Today’s Sashimi: T , Tuna, Striped Jack, Sea Bream, Seared Sea Eel Appetizer: Pressed Hairy Crab with Shredded Ginger and a Light Kuzu Sauce Grilled Dishes: Salt-Grilled Ayu with Mozuku Seaweed and Sweet-and-Sour Myoga; Sea Bream “Matsukaze”; Nanbanzuke-Style Pickled Sea Eel; Thick-Style Omelet　　　Shrimp, burdock root with sesame dressing, edamame; Side Dishes: Simmered Assortment (simmered conger eel, small potatoes, pumpkin, green beans, luffa) Meal with Kinome Sauce: Sea Eel Rice Porridge, Green Onions, Shredded Nori, Nuka-zuke (Daikon Radish, Cucumber) Dessert: Black Sesame Pudding, Water Yokan *We are unable to accommodate requests regarding allergies or disliked ingredients. *The menu is subject to change depending on ingredient availability.

[Our No. 1 Bestseller] A 9-course meal featuring seasonal ingredients, including sashimi and grilled dishes! ■ Sample August Menu: Appetizer—Corn Salad with Manganji Chili Peppers, Tomatoes, Asparagus, and Okra; Seared Scallop Clear Soup—Peony-Patterned Pike Perch, Winter Melon, Lotus Root, Goldfish-Shaped Carrots, Kamo Eggplant, Water Shield, and Green Yuzu; Today’s Sashimi—T , Tuna, Striped Jack, Sea Bream, Grilled Pike Perch Appetizer: Pressed Hairy Crab with Shredded Ginger, Topped with a Thin Layer of Kuzu Starch Main Course: Kyoto Wagyu Beef Steak Grilled Dishes: Salt-Grilled Ayu, Mozuku Seaweed, Myoga Ginger in Sweet Vinegar, Sea Bream Matsukaze Hamo in Nanban-style marinade, thick-style omelet, shrimp, burdock root with sesame dressing, edamame; Side Dishes: Simmered assortment (simmered conger eel, small potatoes, pumpkin, green beans, loofah) Meal with Kinome Sauce, Pike-perch Rice Porridge, Green Onions, Shredded Nori, Nukazuke (Daikon Radish, Cucumber), Dessert: Black Sesame Pudding, Water Yokan *We are unable to accommodate requests regarding allergies or disliked ingredients. *The menu is subject to change depending on ingredient availability.

Kyoto Kaiseki in Ponto-chō, Kyoto’s Hanamachi District! A 10-course meal including grilled and hot pot dishes ■ Sample August Menu: Appetizer—Corn Medley with Manganjī Chili Peppers, Tomatoes, Asparagus, and Okra; Seared Scallop Clear Soup—Peony-Style Pike Conger Eel, Winter Melon, Lotus Root, Goldfish-Shaped Carrots, Kamo Eggplant, Water Shield, and Green Yuzu; Today’s Sashimi—T , tuna, striped jack, sea bream, and seared hamo; Palate Cleanser: Pressed hairy crab with shredded ginger, drizzled with a light kudzu sauce; Main Course: Kyoto Wagyu steak; Grilled Dishes: Salt-grilled ayu with mozuku seaweed and sweet-and-sour myoga; Sea bream “Matsukaze” Hamo in Nanban-style marinade, thick-style omelet, shrimp, burdock root with sesame dressing, edamame; Main Course: Steamed abalone steak with liver sauce; Side Dish: Simmered vegetables (simmered conger eel, small potatoes, pumpkin, green beans, loofah) Meal with Kinome Sauce, Pike Perch Rice Porridge, Green Onions, Shredded Nori, Nuka-zuke (Daikon Radish, Cucumber), Dessert: Black Sesame Pudding, Water Yokan *We are unable to accommodate requests regarding allergies or disliked ingredients. *The menu is subject to change depending on ingredient availability.

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.

A 8-course meal to enjoy in the Ponto-cho entertainment district, featuring grilled hassun and other dishes made with seasonal ingredients ■ Sample August Menu: Appetizer—Seared Sea Bream with Tosa Vinegar and Grated Daikon; Tomato, Okra, Zuki, Grilled Manganji Peppers; Grapefruit Clear Soup; Sea Bream Shinjo; Winter Melon, Lotus Root, Goldfish-Shaped Carrots, Kamo Eggplant; Yuzu-Marinated Sashimi (Assortment of 3 Varieties) Grilled Assortment: Salmon grilled with miso in the Yu-an style, myoga ginger, thick-style omelet, shrimp, edamame, and pike conger marinated in nanban sauce; sea bream “Matsukaze” style; mozuku seaweed in vinegar; grilled wheat gluten skewers; burdock root tossed in sesame dressing. Main Course: Kyoto Wagyu steak Main Course: Pounded pike conger, komatsuna greens with thick sauce, pike conger rice porridge Dessert: Black sesame pudding, water yōkan *Please note: We are unable to accommodate requests regarding allergies or specific dietary restrictions. *The menu is subject to change depending on ingredient availability.

Kyoto kaiseki featuring seasonal sashimi, grilled assorted small dishes, and hot pot dishes made with seasonal ingredients ■ Sample August Menu: Appetizer—Corn Salad with Manganzan Chili Peppers, Tomatoes, Asparagus, and Okra; Seared Scallop Clear Soup—Peony-Patterned Pike Conger Eel, Winter Melon, Lotus Root, Goldfish-Shaped Carrots, Kamo Eggplant, Water Shield, and Green Yuzu; Today’s Sashimi—T , Tuna, Striped Jack, Sea Bream, Seared Pike conger; Palate Cleanser: Pressed Hairy Crab with Shredded Ginger and a Light Kuzu Glaze; Grilled Dishes: Salt-Grilled Ayu, Mozuku Seaweed, Myoga Ginger in Sweet Vinegar, Sea Bream “Matsukaze,” Pike conger in Nanban-style marinade, Thick-fried Egg　　　Shrimp, burdock root with sesame dressing, edamame; Side Dishes: Simmered Assortment (simmered conger eel, small potatoes, pumpkin, green beans, luffa) Meal with Kinome Sauce: Pike conger rice porridge, scallions, shredded nori, and rice bran pickles (daikon radish, cucumber) Dessert: Black sesame pudding and water yōkan *Please note that we are unable to accommodate allergies or food preferences. *Menu items are subject to change depending on ingredient availability.

A total of 9 dishes, including sashimi, grilled items, hearty appetizers, and desserts! Enjoy these exquisite dishes while soaking up the atmosphere of Kyoto’s Ponto-cho district! ■ Sample August Menu: Appetizer—Corn Medley with Manganjī Chili Peppers, Tomatoes, Asparagus, and Okra; Seared Scallop Clear Soup—Peony Pike Conger Eel, Winter Melon, Lotus Root, Goldfish-Shaped Carrots, Kamo Eggplant, Water Shield, and Green Yuzu; Today’s Sashimi—T , Tuna, Striped Jack, Sea Bream, Seared Pike conger; Palate Cleanser: Pressed hairy crab with shredded ginger, topped with a thin layer of kudzu starch; Main Course: Kyoto Wagyu steak; Grilled Dishes: Salt-grilled ayu, mozuku seaweed, and myoga ginger in sweet vinegar; Sea bream “Matsukaze” Pike conger in Nanban-style marinade, thick-fried omelet, shrimp, burdock root with sesame dressing, edamame Side Dishes: Simmered assortment (simmered conger eel, small potatoes, pumpkin, green beans, loofah) Meal with Kinome-flavored Sauce; Hamo Rice Porridge; Green Onions; Shredded Nori; Nukazuke (Daikon Radish, Cucumber); Dessert: Black Sesame Pudding; Mizu-Yokan *We are unable to accommodate allergies or food aversions. *The menu is subject to change depending on ingredient availability.

Kyoto Kaiseki in Ponto-cho, Kyoto’s Hanamachi District! A 10-course meal including grilled and hot pot dishes ■ Sample August Menu: Appetizer—Corn Medley with Mangonji Chili Peppers, Tomatoes, Asparagus, and Okra; Seared Scallop Clear Soup—Peony-Style Pike Conger Eel, Winter Melon, Lotus Root, Goldfish-Shaped Carrots, Kamo Eggplant, Water Shield, and Green Yuzu; Today’s Sashimi—T , tuna, striped jack, sea bream, and grilled hamo; Palate Cleanser: Pressed hairy crab with shredded ginger, drizzled with a light kudzu sauce; Main Course: Kyoto Wagyu steak; Grilled Dishes: Salt-grilled ayu with mozuku seaweed and sweet-and-sour myoga; Sea bream “Matsukaze” Hamo in Nanbanzuke, Thick-Fried Omelet, Shrimp, Burdock Root with Sesame Dressing, Edamame; Main Course: Steamed Abalone Steak with Liver Sauce; Side Dish: Simmered Assortment (Simmered Conger Eel, Baby Potatoes, Pumpkin, Green Beans, Luffa) Meal with Kinome Sauce, Hamo Rice Porridge, Green Onions, Shredded Nori, Nukazuke (Daikon Radish, Cucumber) Dessert: Black Sesame Pudding, Mizu-Yokan *We are unable to accommodate requests regarding allergies or disliked ingredients. *The menu is subject to change depending on ingredient availability.