和食しんくろ

We offer dishes made with seasonal ingredients to allow you to experience the flavors of the four seasons. Without overcomplicating, we bring out the natural umami of the ingredients and finish it in a Japanese course style. Fresh ingredients sourced from all over the country are carefully prepared with heartfelt dedication. Please enjoy the beautifully presented dishes featuring seasonal ingredients! The menu changes monthly, so you can look forward to something new each month! June's menu includes: Kyoto Yuba Sashimi, Sea Urchin, Bekkou Sauce, Wasabi Soup; Kyoto Charcoal Grilled Black Chicken from Tanba; Chicken Broth, Junsai, Shredded Leek; Fish from Nagasaki Prefecture, Isaki, Charcoal Grilled; Eggplant Ohitashi, Myoga, Fugu Negi Tempura; Nagano Prefecture Tenryu Young Sweetfish, Fava Beans, Tempura, Seaweed Salt, Sudachi Steamed; Abalone steamed for 4 hours, Liver Sauce, Sea Urchin, Sprouted Leek; Wagyu Beef Steak with Sansho Sauce; Zucchini, Hasegawa Farm Mushrooms; Oita Prefecture Fruit Tomatoes, Shushu; Snow Crab with Tosa Vinegar Jelly; Charcoal Grilled Minced Meat and Corn Clay Pot Rice; Special Eggs, Tsuru Murasaki Ohitashi; Additional 1000 yen per person; Hokkaido Sea Urchin; Additional 2000 yen for clay pot change; Snow Crab and Salmon Roe Clay Pot Rice; Sweet; Sea of Japan Salt Milk Gelato; Miyazaki Mango or Shizuoka Melon.