番屋 燁

Perfectly paired with sake, cooked at low temperature for a moist texture

This is a homemade Fukujinzuke made with great care by staff member Kakita.

Made with Inca's Awakening potatoes for a fluffy finish.

Delicious and refreshing celery that even those who dislike celery will find addictive.

Tofu from Toyonan Market, refreshing and delicious in summer

Please enjoy the carefully selected beef prepared as tataki with the egg yolk of the Oita Tamagolan King.

We will grill the fish we sourced that day using straw!!! Such as 'Bonito' and 'Yokowara'.

Curry made with love by the owner, Yamaoka, taking four days to prepare.

Perfectly paired with a light broth for grilled rice balls.

Quickly seared mackerel from Nagasaki over charcoal.

Addictive with a delicious sauce

When it comes to shellfish

Rich in fat

Carefully selected local chicken from Kyoto

Carefully selected jidori chicken with ponzu sauce

Fluffy Nagaimo

Sweet corn

Kyoto Vegetable Manganji Pepper

Shii-chan from Tokushima

Delicious zucchini with miso or salt

Grilling water eggplant from Senshu

Crisp and fresh nagaimo

Hokkaido Corn