Kyoto Garden Kaiseki Restaurant YACHIYO Dining

The course of a Kaiseki of May 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.
Kaiseki Ryori Dinner course 9,660JPN yen

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

RESERVATION

Sakizuke

Hassun

Futamono

Mukozuke

Yakimono

The ayu? or sweetfish, Plecoglossus altivelis, is an amphidromous fish, the only species in the genus Plecoglossus and in family Plecoglossidae. It is a relative of the smelts and is placed in the order Osmeriformes. Native to the Palearctic ecozone, it occurs in rivers, lakes, and coastal waters of western Hokkaid��� in Japan southward to the Korean Peninsula, China, and Taiwan.

The name “sweetfish” is due to the sweetness of its flesh. In reference to its typical one-year life span, it is also known as nen-gyo (”year-fish”). The ayu is Gunma Prefecture’s prefectural fish.

Takiawase

Tempura

Sunomono

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.

The usual savory toppings on bubuzuke include tsukemono and umeboshi (both types of pickles), nori (seaweed), furikake, sesame seeds, tarako and mentaiko (salted and marinated Alaska pollock roe), salted salmon, shiokara (pickled seafood) and wasabi.

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

RESERVATION