Kyo-ya KARASUMA

Fresh sashimi of yellowfin tuna from Miyagi Prefecture. Characterized by its light fat and the umami of the red meat, it pairs well with sake. Enjoy with wasabi soy sauce.

A dish of freshly seared bonito tuna tataki, enjoyed with salt. Searing enhances its aroma, and the salt brings out the natural sweetness of the bonito. Enjoy with condiments.

Carefully peeled sweet shrimp sashimi from Kasumi, Hyogo Prefecture. Enjoy its melt-in-your-mouth sweetness and plump texture. Eat as is, or with a little soy sauce.

A dish of octopus seasoned with Kyoto's specialty Kujo green onions and Korean seaweed. The flavor of sesame oil and salt whets the appetite, making it perfect as a snack with drinks.

A simple sashimi of large chunks of octopus. You can directly enjoy the octopus's unique chewiness and the umami that spreads as you chew.

A dish of seared tuna cheek, a rare cut. It features a rich, meat-like umami and a unique texture.

A warm hot pot dish with simmered tuna and green onions. "Negima" originally refers to green onions and tuna. Please enjoy with our special ponzu sauce.

Tuna cutlet coated and fried, served rare inside. Enjoy with Kyoto's local "Tsubame Sauce".

A platter of abundant prosciutto and creamy burrata cheese. The saltiness of the prosciutto and the milky flavor of the cheese are a perfect match.

Warm dish of tenderly boiled Sangen pork and bean sprouts, dressed with a flavorful nira (chives) sauce. The sweetness of the pork and the punch of the chives create a delicious taste.

Seared Tataki of Kuroge Wagyu's rare cut 'Ichibo'. The balance of lean meat and marbling allows you to fully enjoy the beef's flavor.

A luxurious salad using prosciutto and Bologna sausage. Enjoy the meaty flavor and fresh vegetables at the same time.

A simmered dish of chicken tsukune with cartilage and fresh ginger, bound with egg. The crunchy texture of the cartilage and the flavor of ginger create a gentle taste.

Brand chicken wings stuffed with mentaiko (spicy cod roe), air-dried overnight, and then grilled. The skin is crispy, the inside is juicy, and it pairs well with the slightly spicy mentaiko.

Plump shrimp tossed in a sweet honey mayonnaise sauce. The balance of sweetness and acidity is excellent, and it's popular with women and children.

A dish of squid and asparagus stir-fried in garlic butter soy sauce. Characterized by its appetizing aroma and rich flavor.

A classic obanzai dish of chikuwa (fish cake) coated in batter mixed with aonori (seaweed). It has a nostalgic flavor with the aroma of seaweed.

A dish where edamame is grilled to concentrate its sweetness and umami. You can enjoy a different aroma than boiled edamame.

Grilled Manganji peppers, a specialty of Kyoto, simmered in dashi broth. It has a mild sweetness and a refined flavor infused with the dashi.

Den-den-yaki (grilled tofu) using fresh yuba from Kyoto's long-established "Fuka". It is grilled with two types of miso sauce on chewy fresh yuba.

Kuroge Wagyu beef and Kujo green onions simmered in a sweet and savory sauce. A rich flavor perfect as a side for rice or an accompaniment to drinks.

A creative dish of takoyaki served in dashi broth like agedashi. Adding egg makes it mellow, and you can also enjoy a flavor similar to Akashi-yaki.

Sweet corn made into a kakiage-style tempura. The crispy batter and the sweetness of the corn fill your mouth.

Hakata mentaiko wrapped in shiso leaf and made into tempura. The refreshing aroma of shiso enhances the rich umami of the mentaiko.

Tempura of Manganji peppers, a Kyoto vegetable. Enjoy the thick, sweet Manganji peppers simply with salt or tempura dipping sauce.

A Western-style dish of mozzarella cheese wrapped in prosciutto and made into tempura. The melted cheese and the saltiness of the prosciutto are exquisite.

A delicacy of shark cartilage dressed with plum paste. The crunchy texture and the sourness of the plum are refreshing and pair well with sake.

Fresh firefly squid marinated in soy sauce. The rich flavor of the innards and the soy sauce spread, making it a great accompaniment to drinks.

A kamameshi cooked with salmon and several types of mushrooms. The umami of the salmon and the aroma of the mushrooms permeate every grain of rice.

A Kyoto-style kamameshi with crispy pickled plums, chirimenjako (tiny dried sardines), and sansho pepper. The slight spiciness of the sansho and the sourness of the plum whet the appetite.

A kamameshi combining Hakata mentaiko and takana pickles. The spiciness of mentaiko and the flavor of takana are a perfect match for rice.

A kamameshi with Sōshū Kohaku chicken, a brand chicken, and burdock root. A flavorful dish where you can enjoy the richness of the chicken and the earthy aroma of the burdock root.

A simple kamameshi that allows you to enjoy the original taste of the rice without any additional ingredients. Please savor the sweetness of the freshly cooked, glossy rice.

Miso soup made with red miso. Its rich and deep flavor complements the taste of the kamameshi.

A Japanese sweet with crispy monaka wafers sandwiching rich sweet bean paste made from premium Kyo-Tanba Dainagon azuki beans and rich matcha ice cream.

A lunch course where you can enjoy Kyoto ingredients and long-established delicacies. You can choose your main dish.

A katsudon made with high-quality Sangen pork loin. It's simmered in a sweet and savory broth with egg, and topped with a raw egg yolk for a rich flavor.

A rice bowl topped with stir-fried pork and onions in a special black sauce. The garlic flavor whets the appetite, and mixing in a raw egg makes it mellow.

A donburi (rice bowl) of juicy fried chicken served refreshingly with grated daikon and ponzu sauce. The chopped takuan pickles add a textural accent.

A unique donburi where freshly fried croquettes are simmered in egg like Katsudon. The sweet and savory broth soaks into the croquettes, making it a great rice accompaniment.

A Sukiyaki-style set meal where you dip sweet and savory simmered beef and Kujo green onions into raw egg. It pairs excellently with rice.

A set meal featuring pork and onions stir-fried in our secret black sauce, with plenty of garlic for a stamina boost.

A set meal of fried young chicken served with grated daikon and ponzu sauce for a refreshing taste. The crunchy texture of takuan pickles adds a pleasant accent.

A set meal with a main dish of croquettes simmered in a sweet and savory broth with egg. It's voluminous yet has a nostalgic flavor.

A beer-like beverage with 0.00% alcohol content. Enjoy its dry finish and crisp taste.

A rich juice made from wine grapes. The natural sweetness and acidity of the grapes are concentrated.

A champagne loved worldwide from France. Characterized by elegant bubbles and a fruity aroma.

A dry Italian sparkling wine. It has a clean, refreshing taste that pairs well with meals.

A rich plum wine with concentrated plum flavor. The balance of sweetness and sourness is excellent, and it can be enjoyed on the rocks or with soda.

A fruit liqueur packed with the pulp of mikan (mandarin orange). It has a fresh taste as if you are eating the mikan itself.

An aromatic white wine from Argentina. Characterized by citrus and floral notes, it has a fresh and crisp taste.

An Argentinian red wine. Characterized by the aroma of ripe fruit and a mellow palate, it pairs excellently with meat dishes.

A dry white wine from the southwestern region of France. Characterized by fresh fruitiness and a crisp acidity.

A white wine from Spain. Made from grapes ripened under the Mediterranean sun, it offers a floral aroma and a robust flavor.

A white wine from Israel made from Riesling grapes. Characterized by a refreshing citrus aroma and minerality.

A high-quality white wine from the Burgundy region of France. Enjoy the rich fruitiness and elegant acidity characteristic of Chardonnay.

An Argentinian red wine. Characterized by the robust tannins and spicy aroma typical of Cabernet Sauvignon.

A red wine from the south of France. Enjoy the soft palate and red fruit flavors typical of Merlot.

A Spanish aged red wine. A complex flavor with a harmony of vanilla aroma from barrel aging and concentrated fruitiness.

A red wine from the Burgundy region of France. Its delicate and elegant aroma and taste, typical of Pinot Noir, are appealing.