Kyoto Wafusou Saku Ryori Matsutaku

For those who want to enjoy a lot centered around the hot pot, this is for you. If you want to taste it just a little along with other dishes, we recommend the (small) size.

Thinly sliced hamo (pike eel) carefully prepared with a special broth, enjoyed with our restaurant's signature ponzu sauce.

Buy a whole natural grouper! We have a large supply of tiger pufferfish! The natural grouper is of a size with just the right amount of fat, and we select well-fattened and delicious tiger pufferfish, which the master personally prepares, allowing us to offer high-quality items at reasonable prices! Since quantities are limited, please make a reservation if you want to ensure you can enjoy it.

This is a popular menu item at our restaurant♪ You can't go wrong by ordering this! We are a fish and Japanese creative cuisine restaurant, but we also offer Western dishes like cream croquettes and beef stew. Of course, we are confident in our fish, so for sashimi, come to our restaurant♪

Fresh fish is sourced daily from the central market. Once a week, the master himself goes out on a boat to catch fish, which is an exciting experience! You may encounter fish that are usually not available as sashimi! In summer, look for red sea bream and eel, while in winter, the highlights are tiger pufferfish and wild grouper.

Many repeat customers take this as a souvenir. The rich and gentle flavor of the cream combined with the seafood broth creates a delicious harmony. The homemade demi-glace sauce, which has been simmered slowly, complements the taste of the beef stew below. This is a menu item that is delicious multiple times with just one serving♪

It's often surprising to see beef tongue stew at a Japanese-style restaurant, but there are customers who come specifically to reserve it! It's even better when you dip it in garlic toast or pour it over white rice! Made by slowly simmering a large amount of vegetables, beef tongue, and red wine, it is available in limited quantities. Takeout is also available.

Uses A4 rank or higher cuts such as haneshita, misuji, kainomi, and hiuchi.

Uses A4 rank or higher cuts such as chuck flap, shoulder clod, flank, and ribeye.

Depending on the day's catch

Luxuriously simmered natural kue head and collar!