Sushi Kaiseki Kyoto
The course of a Sushi Kaiseki is cooked among 8 to 12 dishes.The number of plates is decidedby feeling of a season,foods,or a master chief.Please look forward to the Kaiseki of a season when you stay.Cooking a traditional Kaiseki of Japan requires time very much.
We made new course.A dish famous for japan,SUSHI,TEMPURA,NOODLES,YAKITORI,etc.were united with the Kyo Kaiseki.It is the YACHIYO Course. If it comes to Japan,One watch should be looking forward tothe dinner in Kyoto
Kaiseki Ryori Dinner course 12,075JPN yen
Kaiseki Ryori Dinner course 14,490JPN yen
Kaiseki Ryori Dinner course 18,100JPN yen
Kaiseki Ryori Dinner course 24,150JPN yen
Sushi hassun
Mukozuke
Yakimono
Futamono
Nakazara
Tempura
Suzakana
Tomewan
Gohan
Bubuzuke, known outside Kyoto as ochazuke, is a simple Japanese dish made by pouring green tea, dashi broth, or hot water over rice in roughly in the same proportion as milk over cereal.In order to weather the hot Japanese summer days, the Japanese have a healthy custom of fortifying themselves with eel. Although eel is generally eaten in the summer, recently this custom has extended into the winter.
One popular way to prepare eel is through a method called Kabayaki in which eel meet is placed on skewers and brushed with soy sauce and sprinkled with Japanese pepper before being grilled over a flame. Kimosui, another popular dish, is an eel liver soup, often served as part of a set. The insides of eels are extremely nutritious. Chowing down on a broiled eel, thickly coated in soy sauce, over a cool drink is a refreshing experience. Eel is an important component of Japanese cuisine and there are many Unagi-ya, restaurants that specialize in the dish.
Mizumono
