Kyoto kaiseki cuisine
This is Kyoto窶冱 traditional cuisine. Fresh fish (Sashimi) and Japanese deep-fried food (Tempura) are served. Japanese cuisine of seasonal foods.
If you may not have this kind of cuisine for religious reasons or other reasons, please make a reservation with only breakfast or no meal.
* Actual cuisine may vary from the photos.Nabe (cuisine served in a pot)
Please enjoy Sukiyaki with Japanese tender beef or beef Shabu-Shabu.
Photos of Shabu-Shabu and Sukiyaki.
Breakfast, Japanese set meal
Refreshing Japanese breakfast with traditional foods and healthy tofu.
[ What is Sukiyaki ]
thin slices of beef, bean curd, and vegetables put in a shallow pan and cooked at the table usually by the diners themselves.
thin slices of beef, bean curd, and vegetables put in a shallow pan and cooked at the table usually by the diners themselves.
[ What is Shabu-Shabu ]
A one-pot dish made at the table by cooking vegetables and slices of meat in boiling broth and eaten with a soy-based sauce
A one-pot dish made at the table by cooking vegetables and slices of meat in boiling broth and eaten with a soy-based sauce
[ What is Tobu ]
Tofu, also known as soybean curd, is a soft, cheese-like food made by curdling fresh hot soymilk with a coagulant. Traditionally, the curdling agent used to make tofu is nigari, a compound found in natural ocean water, or calcium sulfate, a naturally occurring mineral. Curds also can be produced by acidic foods like lemon juice or vinegar. The curds then are generally pressed into a solid block.
Tofu, also known as soybean curd, is a soft, cheese-like food made by curdling fresh hot soymilk with a coagulant. Traditionally, the curdling agent used to make tofu is nigari, a compound found in natural ocean water, or calcium sulfate, a naturally occurring mineral. Curds also can be produced by acidic foods like lemon juice or vinegar. The curds then are generally pressed into a solid block.
