Kappo Ichika

A course meal featuring abundant seasonal ingredients. Enjoy a variety of small dishes showcasing seasonal flavors, including sashimi, soup, simmered dishes, grilled dishes, and rice dishes.

Assortment of fresh seafood sashimi procured daily. The contents vary by season and may include tofu skin or uni.

Gobo (burdock root) paste thinned with dashi broth, served with horse meat. Enjoy the earthy flavor of gobo and the richness of horse meat.

Wagyu beef and vegetables mixed with a tofu-based dressing, served in a monaka (wafer) shell. The crispy texture of the monaka complements the rich filling.

A clear soup made by steaming fragrant matsutake mushrooms and dashi broth in a teapot. A traditional dish to enjoy the autumn aroma, often with a squeeze of kabosu.

Soup made with kue (longtooth grouper), a high-grade fish, and Shogoin daikon, a traditional Kyoto vegetable. Characterized by its elegant broth and the rich flavor of the kue.

Tenderized eggplant topped with a thick sauce made with hairy crab meat. The eggplant soaks up the savory flavor of the sauce.

Rich cod milt simmered in a thickened dashi broth in the style of Jibuni, a regional dish of Ishikawa Prefecture. Often served with wasabi.

Hand-rolled sushi luxuriously made with bluefin tuna and uni. The rich flavors of the sea are enhanced by the aroma of the nori seaweed.

Hand-rolled sushi with fugu (pufferfish) meat mixed with fragrant sesame sauce. The chewy texture of the fugu pairs well with the sesame flavor.

White amadai (tilefish) fried with its scales on to resemble a pinecone. Enjoy the crispy scales and fluffy flesh. Served with tofu skin and ikura.

Scallops lightly battered and fried, and taro root tempura with a sticky texture. A fried dish where you can enjoy the natural sweetness of the ingredients.

Matsutake mushrooms wrapped in thinly sliced wagyu beef and grilled. The aroma of grilled matsutake and the richness of wagyu beef spread in your mouth.

Hamburg steak made with "Iwate-chu Pork," a brand of pork from Iwate Prefecture. Topped with a Japanese-style sauce containing creamy lily root.

Shabu-shabu with fatty winter buri (yellowtail) dipped in a dashi broth with plenty of grated daikon radish (oroshi). A refreshing dish.

Rice cooked with saury, an autumn delicacy, and chestnuts. The savory flavor of the saury and the sweetness of the chestnuts permeate the rice.

Takikomi gohan (mixed rice) featuring the rich flavor of oysters and the crisp texture of lotus root.

After-meal dessert. Seasonal fruits and Japanese sweets are served.

Homemade potato salad. An appetizer characterized by its smooth texture and home-style flavor.

A traditional Japanese simmered dish made from thinly sliced and dried daikon radish. It is infused with a sweet and savory dashi broth.

A small dish of seasonal green vegetables. Choose between blanched greens in a light dashi broth (ohitashi) or a creamy white dressing made with tofu and seasonings (shira-ae).

A dish combining Manganji chili peppers, a Kyoto vegetable, with chirimenjako (small dried sardines). The sweetness of the chili peppers and the saltiness of the chirimenjako make it a great accompaniment to sake.

Roast beef finished with Japanese-style seasoning. Enjoy the moist and tender beef with a soy sauce-based sauce and condiments.

Jidori chicken grilled simply with rock salt. Enjoy the natural flavor of the chicken and the savory aroma of the skin.

Salt-grilled nodoguro (blackthroat seaperch), a high-grade fish known as "white fish toro." It is rich in fat, and its flavor intensifies when grilled.

Fatty gindara (sablefish) marinated in saikyo miso and grilled. The sweetness and aroma of the miso enhance the fish's flavor.

Rolled omelet baked after being infused with plenty of dashi broth. Fluffy texture and gentle dashi flavor.

Traditional sweet rolled omelet made with added sugar.

Chawanmushi (steamed egg custard) with plum paste. The gentle flavor of the egg is accented by the sourness of the plum, making it a refreshing dish.

Fried chicken seasoned with salt sauce. Crispy on the outside, juicy on the inside, with a light salty flavor.

Freshly cooked Nanatsuboshi rice, a brand of rice from Hokkaido. It has a good balance of sweetness and stickiness.

Inarizushi stuffed with vinegared rice inside sweet fried tofu pouches. Features the restaurant's unique secret ingredients and fillings.

Tendon topped with a crispy kakiage (mixed tempura) made with plenty of shrimp. The crispy kakiage and special sauce pair perfectly with the rice.

Ochazuke with a spicy kick of wasabi. A refreshing, adult taste perfect for finishing a meal.

French Champagne. Characterized by its robust flavor, primarily from Pinot Noir, and its fine bubbles.