Kyo

Tuna sashimi. A representative Japanese fish dish where fresh red meat slices are enjoyed with soy sauce and wasabi.

Sea bream sashimi. Characterized by the delicate sweetness of the white fish and its firm texture.

Octopus sashimi. Enjoy the chewy texture and umami of boiled octopus.

Assortment of several types of sashimi. Enjoy the fish recommended for the day.

Tuna sashimi topped with grated yam (tororo). Mix with soy sauce before eating.

Black cod marinated in a sweet Saikyo miso and grilled. It's fatty, tender, and has a fragrant miso flavor.

Rockfish marinated in sake lees and grilled. The rich aroma of sake lees and the umami of the fish are a perfect match.

Salt-grilled mackerel. A classic dish where simple salt grilling brings out the mackerel's fat and umami.

Salt-grilled large fillet of silver salmon. The fatty salmon is grilled to a fragrant crisp.

Teriyaki-grilled wild yellowtail. Grilled with a sweet and savory soy sauce glaze, this dish is perfect with rice.

Whole grilled squid. Enjoy the fragrant soy sauce aroma and the chewy texture of the squid.

Grilled eel. You can choose between 'Kabayaki' (grilled with a sweet and savory sauce) or 'Shiroyaki' (grilled without sauce, served with wasabi soy sauce, etc.).

Grilled eel head (kabuto) on a skewer. A delicacy with bones but a unique texture and umami.

Minced chicken meatballs, grilled on skewers. Fluffy texture.

Crispy grilled chicken skin skewers. Characterized by the savory fat and fragrant aroma.

A soup dish where matsutake mushrooms and dashi are steamed in a teapot. The broth is poured into a small cup to enjoy the aroma.

Beef and tofu simmered in a sweet and savory soy sauce-based warishita. Similar to sukiyaki.

Deep-fried small horse mackerel marinated in a sweet and sour sauce with chili peppers. The bones become soft and edible.

A delicacy made from salted and fermented squid innards and meat. It has a rich umami flavor and pairs well with Japanese sake.

Lotus root, julienned or thinly sliced, and stir-fried in a sweet and savory sauce. Crisp texture.

Boiled garland chrysanthemum (shungiku) soaked in dashi soy sauce. Enjoy the unique aroma of shungiku.

Ohitashi (blanched vegetables) made with sweet 'chinmi shungiku' (wrinkled garland chrysanthemum). A taste unique to the winter season.

Pickled takana (mustard greens) stir-fried in oil. It has a spicy kick and a savory aroma, making it perfect as a snack with drinks or as a side for rice.

Potatoes stir-fried with butter. Characterized by their fluffy texture and buttery flavor.

Drained tofu grilled until golden brown on a griddle or frying pan. Served with soy sauce-based sauce and condiments.

A refreshing dish made with grated yam mixed with vinegar.

A dish made by steaming an egg mixture with dashi broth and ingredients. Smooth, pudding-like texture.

A simple dish of stir-fried chives and eggs. The aroma of chives and fluffy eggs complement each other.

Ginkgo nuts stir-fried in their shells and sprinkled with salt. Crack the shells to eat the nuts inside. Unique bitterness and chewy texture.

Tuna sashimi mixed with green onions and other ingredients in a miso-vinegar dressing.

A refreshing dish of octopus, cucumber, and seaweed in vinegar dressing.

Assortment of tempura, including shrimp, vegetables, and various other ingredients.

Pork loin cutlet coated in breadcrumbs and deep-fried. Characterized by the sweetness of the fat and its juiciness.

Oysters coated in breadcrumbs and deep-fried. Crispy on the outside, creamy on the inside.

A home-style fish dish made by coating opened horse mackerel with breadcrumbs and deep-frying it.

Squid slices coated in breadcrumbs and deep-fried.

Assortment of fried horse mackerel and fried squid.

A classic Japanese fried chicken dish, seasoned and deep-fried.

Whole small horse mackerel deep-fried. Often eaten with the bones.

Deep-fried squid legs (geso). Their chewy texture makes them a perfect snack.

A special konjac dish that is yellow in color. It can be eaten like sashimi or simmered.

Fresh raw vegetables served with the restaurant's special spicy miso dip.

Standard green salad served with dressing.

A salad primarily featuring boiled broccoli.

Eggplant grilled over an open flame, peeled, and served with ginger soy sauce or ponzu. Characterized by its melt-in-your-mouth texture and fragrant aroma.

Salt-pickled shallots. Refreshing and good for cleansing the palate.

A dish combining boiled whitebait and fresh ginger. The refreshing spiciness of ginger adds a nice accent.

Natto served in a flat container, or a mixture of kamaboko (fish cake) and natto. A simple appetizer.

A simple dish of chilled sliced tomatoes served with salt or mayonnaise.

The exact dish is unclear, but it's named 'Wata Boushi'. It could be a dish made with mochi or dumplings, or perhaps some kind of stuffed and fried item.

A set meal with a rice bowl topped with grilled eel (unagi kabayaki). Served with miso soup and pickles.

A rice bowl set meal in a lacquered box. Likely topped with shrimp and deep-fried chicken simmered with egg.

A hot pot dish with various ingredients such as vegetables, seafood, and meat simmered together.

A traditional Japanese soup made by dissolving miso in dashi broth.

Steamed white rice. Made with the delicious Koshihikari rice variety.