Kyoto Garden Kaiseki Restaurant YACHIYO Dining

Kyo Kaiseki?Bento - Course Ugetsu
“Bento”that takes its name from the novel Ugetsu
Monogatari that was written by Ueda Akinari who spent his later
years at the place Yachiyo is now located in. In the dishes of
Ugetsu, it contains lots of seasonal fresh vegetables. Nanzenji
Mushi, or steamed egg in Dashi soup is the original dish of our
restaurant.

Yuki…….3,520JPN yen

RESERVATION

Yudofu Yuba Courses
Nanzenji temple is very famous for Yudofu, or Tofu Hot Pot,
and you can’t miss Yudofu if you come to Nanzenji. Fresh Tofu
made every morning is cooked with only high quality Kelp. This
simplicity is the ultimate of traditional vegetarian food. This
course also includes seasonal dish in small bowl, Sesame tofu,
?Tempura, and Yuba (soy milk skin).Yudofu or Tofu Hot Pot is
originally from vegetarian food for priests at Nanzenji Temple.
?Still today, Tofu hot pot is served as a special invitation dish at
Nanzenji Temple.
Take (includes Yuba (soy milk skin)………3,520 JPN yen

RESERVATION

How to make a reservation online

RESERVATION

From Kansai International Airport to Kyoto - Website
By Train
Total traveling time: Approx. 75 min.
Total fare: 3,490 Yen
Kansai International Airport to (JR Tokkyu Haruka Line) to JR Kyoto Station

The JR Haruka limited express takes about 75 minutes and costs 2,980 Yen by non-reserved seat or about 3,490Yen by reserved seat from Kansai Airport to Kyoto station. There are departures every 30 minutes.
Access information :Trains
By Bus
Total traveling time: Approx. 110 min.
Total fare: 2,300 Yen
Kansai International Airport to (Airport Limousine Bus) to JR Kyoto Station (Hachijo Exit)
Direct buses from Kansai Airport to Kyoto Station take about 110 minutes and cost 2,300 Yen.
Access information :bus By Shuttle taxi
Shuttle taxi from Kansai Airport to our hotel takes about 120 minutes and cost 3,000 yen. You can come to our hotel directly with this service. A reservation is required for this service.
Access information :Shuttle taxi
From Itami (Osaka International) Airport to Kyoto Website
By Train
Total traveling time: Approx.55 min.
Total fare: 1,180 Yen
Itami Airport (Monorail. Approx. 12 min. 320 Yen )
to Senrichuo Stn (Kita Osaka Kyuko Line. Approx. 13 min. 320 Yen)
to JR Shin Osaka Stn (JR Tokaido Shinkaisoku Line. Approx. 29 min. 540 Yen)
to JR Kyoto Station.By Bus
Total traveling time: Approx. 55 min.
Total fare: 1,280 Yen
Itami Airport (Airport Limousine Bus) to JR Kyoto Station (South Exit)By Shuttle taxi
Shuttle taxi from Kansai Airport to our hotel takes about 90 minutes and cost 3,000 yen. You can come to our hotel directly with this service. A reservation is required for this service.
Access information :Shuttle taxi

From Osaka to Kyoto
By Train
Total traveling time: 29 min.
Total fare: 540 Yen
JR Shin Osaka Stn to (JR Tokaido Shinkaisoku Line) to JR Kyoto StationFrom Chubu Centrair International Airport to Kyoto From Kansai International Airport Website
By Train
Total traveling time: Approx. 74 min.
Total fare: 6,290 YenChubu Centrair International Airport (Kyuko Express train of Meitetsu Kuko Line. Approx.28 min 850 Yen)
to Meitetsu Nagoya Stn. (By walking. Approx.3 min)
to JR Nagoya Station(JR Shinkansen Line (Bullet Train - Approx. 40min. 6,100 Yen )JR Kyoto Stn From Narita International Airport to Kyoto Website
By Train
Total traveling time: Approx. 4 hours 20 min.
Narita International Airport (JR Sobu Honsen (Kaisok Line. Approx. 100 min. 1,280 Yen)
to JR Tokyo Station(JR Shinkansen Line (Bullet Train -2 hours 40 min. 13,320 Yen) to JR Kyoto Station

From Tokyo to Kyoto
By TrainTotal traveling time: Approx. 2 hours 40 min.
Total fare: 13,320 Yen
JR Tokyo Station (JR Shinkansen Line (Bullet Train) to JR Kyoto Station.

Click here for a full map of Japan ?

From JR Kyoto Station to Ryokan Yachiyo
By Taxi
It is about a 25 minute ride (Approx.1800 Yen) by Taxi from the JR Kyoto Station (longer time in rush hour). Please tell the taxi driver to take you to
Ukyo-ku, Nanzenji Ryokan Yachiyo

By Train (Subway Line)
It is about 30 minutes by train.
From the Kyoto Station, take the Kyoto Karasuma Subway Line traveling to Kokusai Kaikan.At the Karasuma Oike Stn, change the train to the Tozai Subway Line traveling to Rokujizo. Get off at Keage Station.If you walk straight, along the Niomon Dori Street for 5 minutes, you will see the Yachiyo Ryokan on the right side. The entrance of the Ryokan is on the approach lane (Sando) that leads to Nanzenji Temple.By Bus
From JR Kyoto Station, it is about 50 minutes by bus. From the bus terminal A-1 at the JR Kyoto Station Karasuma Exit, take the bus No.5 and get off at the bus stop called Hosshoji-cho.

Walk east, then take a right turn. If you walk 5 more minutes, you will find the entrance of the approach lane leading to Nanzenji Temple.Ryokan Yachiyo is just on the right side of the lane.

Sake Alcohol of Kyoto

Hinodezakari………single/hot&ice…..966JPN yen

Momonoshizuku………double/ice…..2174JPN yen

Nanzenji Yachiyo………single/ice…..1811JPN yen

Nanzenji Yachiyo………double/ice…3019JPN yen

Draft Beer of Kyoto………………………….845JPN yen

Shocyu White distilled Liquor

Wheat shocyu

Iichoko………single/ice………………………725JPN yen

Iichoko………Half bottle/ice……………..1811JPN yen

Potatoshocyu

Kirishima………single/ice…………………..845JPN yen

Kirishima………Half bottle/ice………….2415JPN yen

Kaido………single/ice…………………………966JPN yen

Kaido………Half bottle/ice……………….3018JPN yen

The course of a Kaiseki of October 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

Dobinmushi

Matsutake mushrooms are steamed in a Japanese tea pot. When eating this dish, pour the soup into a cup at first.Wash matsutake and tear it thinly in lengthwise. Put dashi soup stocksoy sauce, sake, and salt in a pan and bring to a boil. Divide chicken pieces, shrimp, and matsutake into four Japanese earthen teapots.

Mukozuke

Yakimono

Shiizakana

Tempura

Tomewan

Gohan

Mizumono

RESERVATION

The course of a Kaiseki of?September?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

Takiawase

Shiizakana

Suzakana

Gohan

Tomewan

Mizumono

RESERVATION

Dining culture in Kyoto does not only consist of Kyo Kaiseki. There is an amazing range of other foods and culinary delights, including Kyoto sweets and green teas.We have various types of superb traditional food and drinks that have been beloved by many gourmets, from celebrities to trend leaders.Sake in Kyoto is highly evaluated and the required beverage accompaniment to enjoy Kyo Kaiseki. High quality Sake has been produced in Kyoto for centuries.The brand of sake we recommend is from the YamamotoHonke of Fushimi, Kyoto, who have been creating Sake since 1677. Sake made in Fushimi is called the Lady of Sake because of its mild and elegant flavor. We believe enjoying the best in Kyoto sake with our Japanese cuisine will be one of the most unforgettable experiences in your travels to Japan.Single 180ml ……..1811 JPN YenDouble 360ml ……3019 JPN Yen

Full Bottle…………..6038JPN Yen

SUKIYAKI 9,660JPN yen

RESERVATION
If you are a Japanese food lover, you might have had sukiyaki.It’s a very popular one-pot meal in Japan. The main ingredient is thin sliced beef, and it is simmered in a skillet or pan in the sukiyaki sauce with many vegetables and other ingredients. The word “yaki” means”sautee” or “grill” in Japanese. The word is used because the beef in sukiyaki is sauteed in the hot skillet.

Shabu shabu . 9,660JPN yen
yen. is similar to sukiyaki, which is cooked in a pot on the table.In both dishes, thinly sliced beef or pork is cooked with lots of vegetables. Meat for shabu shabu is thinner than meat for sukiyaki. It’s said that the name of shabu shabu came from the action we
make when cooking meat. Because the meat is thinly sliced, it only has to be cooked for a few seconds, saying “shabu shabu.”It’s like having a slice of meat swim in the boiling water.

RESERVATION

The course of a Kyoto,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 Kyoto,Kaiseki of a season when you stay.Cooking a traditional Kaiseki of Kyoto,Japan requires time very much.
Kaiseki Ryori DinnercourseFrom 9,660JPN yen

Sakizuke

The first course in also called tsukidashi or otoshi,therquivalent of an amuse-gueule in French cuisine.

Hassun

The second course sets the seasonal theme and consists of one kind of sushi and five or six small side dishes, sometimes served in the middle courses.

Mukozuke

the third course is usually an otsukuri,or sliced dish,of seasonal sashimi.

Futamono

A substantial dish,usually nimono-wan, often a hearty soup,but not always. Futamono means alidded dish.

Yakimono

Usually a broiled seasonal fish. Sometimes tofu,bamboo shoots, or eggplant are served as yakimono.

Su-zakana

Served to refresh the palate,usually comprised of crisply textured vegetables and wild plants in a mildly sour vineger dressing.

Sushi

A Sushi topped with Fatty tuna,Sea bream and fresh vegetables .

Tempura

Tempura refers to classic Japanese deep fried batter-dipped seafood and vegetables.

Takiawase

A medley or vegetables and fish,meat or tofu,simmered separately.

Hiyashi-bachi

A chilled dish served only during summer,made of assorted simmered vegetables.

Naka-choko

Another palate refresher,a very light dish such as The salad of a melon and a ham.

Shiizakana

In restaulant kaiseki courses,the Shiizakana could be assorted simmered,or hot pot dighes.

Tome-wan

Soup served with rice and ko no mono.Tradeitinally a miso based soup but now is often a seasonal vegetable potage.

Gohan

Cooked rice with seasonal ingerdients or mixed sushi, iimushi steamed glutinous rice or
donburi topped rices dish could also be served.

Mizumono

A seasonal dessert chosen from among nostalgic sweets, Japanese confections and original ice cream or cakes.