Kyoto Nihonshu and Oden Beroberoba

A platter featuring several types of our daily recommended Obanzai (Kyoto-style home cooking). Enjoy the gentle flavors made with seasonal vegetables and ingredients. Recommended as a starting point if you can't decide.

Choose one dish from our daily selection of Obanzai (Kyoto-style home cooking). Served in small bowls, it's perfect for enjoying various flavors little by little.

A simple appetizer of sliced kamaboko (fish cake) served with wasabi soy sauce. The chewy texture of the kamaboko and the spiciness of the wasabi pair well with sake.

Fresh, chilled sliced tomato. Its refreshing acidity and sweetness cleanse the palate.

Chewy tofu with a rich sesame flavor. Unlike regular tofu, it's solidified with kudzu starch, giving it a unique elasticity.

Boiled octopus cut into bite-sized pieces, served sashimi-style. The more you chew, the more the octopus's umami spreads, and you can enjoy its firm, springy texture.

Thinly sliced ripe avocado served sashimi-style with wasabi soy sauce. Its rich, creamy flavor resembles fatty tuna.

Boiled edamame served on the stem. The beans have a rich flavor and are perfectly salted, making them ideal with beer.

Firefly squid lightly dried to concentrate its flavor. Grilling it brings out a savory aroma, and the rich innards pair perfectly with sake.

A mix of several nuts such as almonds and cashews. Enjoy as a light snack with drinks.

A salad combining plump shrimp and creamy avocado. A popular combination, especially among women, that pairs well with the dressing.

A salad of chilled boiled pork slices served over vegetables. Hearty with meat yet refreshing to eat.

A salad of shredded daikon radish and tuna. A classic flavor combining the refreshing crunch of daikon with the richness of tuna.

An impressive salad using a whole tomato. You can fully enjoy the tomato's natural sweetness and acidity.

A healthy salad combining octopus and tofu. The texture of the octopus and the softness of the tofu are in perfect balance.

A small portion of a simple salad focusing on leafy greens. Just the right amount when you want one more vegetable dish.

Hot, freshly grilled rolled omelet. It's soaked in dashi, giving it a fluffy and juicy texture.

An ethnic-style twist on classic dashimaki tamago, with added shrimp and cilantro. The aroma of cilantro adds a nice accent.

Baby scallops baked in foil with butter. The rich butter and concentrated scallop flavor create a delicious broth.

Salt-grilled shishamo (smelt) with a full belly of roe. Enjoy the popping texture of the roe and its savory aroma.

Avocado grilled on a hot plate or similar, served steak-style. Heating enhances its rich, melt-in-your-mouth texture.

Atsuage (thick fried tofu) grilled to a crisp. Crispy on the outside, fluffy on the inside, with a juicy tofu texture. Enjoy with grated ginger and soy sauce for a refreshing taste.

Sweet corn sautéed in butter. A simple yet popular dish with a perfect balance of sweet corn and salty butter.

A platter of various sausages that pair well with beer. Enjoy the different flavors and textures.

A hearty sausage platter. Recommended when you want to eat plenty of meat.

A unique noodle dish made with Japanese soba noodles instead of Chinese noodles. Enjoy the aroma and texture of soba.

Soupless noodles coated in spicy Mapo Tofu. The stimulation of sansho pepper and the rich umami whet the appetite.

Soba noodles in a curry broth based on oden dashi. The Japanese-style curry, enhanced by the dashi's umami, coats the soba noodles well.

Ramen made with a gentle oden broth. Light and perfect as a finishing dish.

A set of 6 recommended oden ingredients. Enjoy various flavors at a great value.

A generous 10-piece platter. Perfect for sharing with a large group.

A classic oden ingredient, a boiled egg. Imbued with dashi for a rich flavor.

Daikon radish simmered until tender. The dashi broth permeates to the core, bursting with umami when bitten.

Fried tofu product. Absorbs dashi well and is juicy when bitten.

Quail eggs on skewers. Bite-sized and easy to eat.

Fried tofu. Enjoy the crispy exterior and the smooth tofu inside.

Mochi (rice cake) stuffed inside aburaage (fried tofu pouch). The melted mochi and dashi-soaked aburaage are exquisite.

Tied shirataki noodles. Springy texture, low in calories yet satisfying.

A kneaded fish paste product, grilled. A classic oden ingredient.

Fried ground fish paste. Has the umami of fish and a slight sweetness.

A ball made with ground shrimp paste. Rich in shrimp flavor.

Sausage used in oden. The crisp texture and meaty flavor complement the broth.

Chewy konjac. Absorbs flavor well and offers a unique texture.

Seared tofu. Holds its shape well when simmered and absorbs dashi thoroughly.

Fluffy, tender potato. The saltiness of the dashi and the sweetness of the potato are a perfect match.

Carrot simmered until tender. Its vibrant color and enhanced sweetness are appealing.

Beef tendon simmered until meltingly tender. Popular for its rich umami and collagen-rich texture.

Dashimaki tamago simmered in oden broth. The umami of the oden broth is added to the original flavor of the rolled omelet.

Scallops skewered and simmered in oden broth.

Skewered octopus, simmered until tender.

A Western-style oden ingredient: ground meat wrapped in cabbage and simmered. The sweetness of the cabbage and the meat juices blend into the broth.

Oden-style tomato simmered in broth and topped with cheese. An Italian-inspired oden dish.

Authentic, spicy Mapo Tofu. Well-balanced in spiciness and umami, it goes well with rice and drinks.

Eggplant and ground meat simmered in a spicy sauce. The sauce clings well to the tender eggplant.

A hearty stir-fry of pork and kimchi. The acidity and spiciness of kimchi are a perfect match for the fatty pork.

Deep-fried chicken tenderloin rolled with ume paste and shiso leaf. Enjoy the crispy coating and the refreshing flavor of ume and shiso.

An ethnic-style dish of marinated octopus and cilantro.

Marinated shrimp and cilantro.

A great value set offering a drink and an appetizer for 1000 yen. Recommended after work or for your first drink.

A luxurious shaved ice with mango and almond flavors. Features a crumble texture like a tart and rich fruit sauce.

Shaved ice inspired by French toast. A dessert ice with a blend of custard and maple syrup sweetness and strawberry tartness.

A Japanese-Western fusion shaved ice combining cherry blossoms and fromage (cheese). A complex flavor using Japanese ingredients like miso caramel and kinako.

A rich shaved ice featuring various nuts and cheese. Enjoy the aroma and texture of caramelized bananas and nuts.

A special junmai sake brewed by Sasaki Sake Brewery in Kyoto. Characterized by the umami of the rice and a clean aftertaste.

Named after Jurakudai, the former site of Toyotomi Hideyoshi's residence. Fruity aroma and elegant taste.

Sake named after a song for memorizing Kyoto street names. Crisp and dry, it pairs well with meals.

A junmai sake inspired by the Kamo River flowing through Kyoto. Soft on the palate and easy to drink.

Undiluted sake that has not had water added. High alcohol content, offering a rich and powerful flavor.

A ginjo sake using Fushimi's famous "Shiragiku" water. Clear and smooth on the palate.

Junmai ginjo sake made only with rice and rice koji. Well-balanced in natural acidity and umami.