京都和久傳

・[Kyoto] Waku Dento Special Aotake Sake ・[Kyoto] Joyo ・[Kyoto] Sawaya Matsumoto Morihari ・[Kyoto] Aozora Junmai ＊Available from half go. ＊The types of sake may change depending on the day.

・[Kyoto] Shodoku Junmai ・[Shimane] Benten Musume Kyoryoku *The type of sake may change depending on the day.

Ebisu Meister, Asahi

Premium Malt, Kirin

Red/White Sparkling

Red/White Champagne

Red/White - Champagne

Plum, Lemon

Recommended

Recommended

・Kuwamiko (Mulberry tea - Caffeine-free) ・Oolong tea ・Cold brewed Gyokuro (Pot)

Fushimizu (720cc)

The content may change slightly depending on the purchasing situation and the season.

<Appetizer> Horse Mackerel, Vinegared, Cucumber, Korinkyi, Myoga, Shiso, Grated Daikon <Soup> Pike Conger, Lotus Root Dumpling, Yuzu <Grilled Dish> Sweetfish, Manganji Miso, Tade Vinegar <Noodle Dish> Winter Melon with Condiments, Soft-Shelled Turtle Jelly with Ginger <Simmered Dish> Fried Eggplant, Kinome Grated <Rice> ● Black Sushi with Sea Bream ● Miso Chazuke with Sea Bream ● Sweetfish Rice ● Pike Conger Tempura Cold Udon <Dessert> Grilled Wheat Gluten, Kyoto Bancha

<Appetizer> Eel Cucumber Plum Wasabi <Soup> Clam Taro Stem Shredded Green Onion Yuzu <Sashimi> Shima Aji Water Eggplant Myoga Mustard <Grilled Dish> Sea Bass Lotus Root Tade Yoshino <Fried Dish> Sweetfish Manganji Uruka Sauce <Noodle Dish> Winter Melon with Condiments Soft-Shelled Turtle Jelly Ginger <Simmered Dish> Fried Eggplant with Kinome Grated <Rice> ● Black Sushi with Sea Bream ● Miso Chazuke with Sea Bream ● Sweetfish Rice ● Eel Tempura Cold Udon <Dessert> Grilled Wheat Gluten Kyoto Bancha

<Appetizer> Eel Lotus Root Plum Wasabi <Main Dish> Biwa Masu Sushi Wrapped in Bamboo Leaf Kinome <Soup> Clam Sesame Tofu Asparagus, Taro Stem, Yuzu <Sashimi> Seasonal Fish Sashimi Garnish <Grilled Dish> Grilled Sea Bass with Oil Sansho Shiso <Fried Dish> Sweetfish Crepe Cucumber Green Onion Miso Tade <Noodle Dish> Peach White Sauce Yuzu <Simmered Dish> Fried Swordfish with Okaki Grilled Eggplant Grated Ginger Asazuki <Rice> ● Black Sushi with Sea Bream ● Sea Bream Miso Chazuke ● Mackerel Sushi ● Eel Tempura Cold Udon <Dessert> Water Dessert Sweets Thin Tea

<Appetizer> Yuba, Potato, Edamame, Sea Urchin, Amber Jelly, Wasabi <Main Dish> Biwa Masu Sushi Wrapped in Bamboo Leaves, Mitsuba, Kombu <Hot Pot> Clams, Sudachi <Soup> Clam Broth, Sesame Tofu, Taro Stems, Asparagus, Pepper <Sashimi> Seasonal Fish Sashimi, Garnish, Vinegar <Sashimi> Grilled Pike Conger, Ume Paste, Wasabi <Noodle Dish> Peach White Sauce, Yuzu <Grilled Dish> ・Sweetfish, Uruka Sauce, Vinegar ・Sweetfish Soba, Japanese Knotweed, Grated Cucumber, Flower Buds <Simmered Dish> Fried Knife Fish, Grilled Eggplant, Grated Daikon, Ginger, Shallow Moon <Rice> ● Black Sushi with Sea Bream ● Sea Bream Miso Chazuke ● Mackerel Sushi ● Pike Conger Tempura Cold Udon ● Sweetfish Rice <Dessert> Water-based Dessert, Sweets, Thin Matcha

Reservations are accepted only for the safflower and omakase courses from January 2nd to January 5th. Lunch reservations for Kariya are not accepted. During busy times, the time for Kariya may be limited to around 60 minutes. Kariya will be available for walk-in customers only if there are open seats. If there are no available seats due to reservations, we will not be able to accommodate you. Reservations for seats are accepted for orders of 7000 yen or more. The menu includes wheat and eggs. We kindly ask that one group does not order multiple courses. The menu may change depending on the availability of ingredients and weather conditions. All rice used in our restaurant is domestically produced. Please feel free to inquire about other ingredients. Prices include consumption tax and service charge. Our restaurant is non-smoking. Please refrain from using mobile phones.