Taking full advantage of ingredients tasteful and special selected each season and each day,
our skilled cook full-heartedly creates wonderful traditional dishes such as “nimono” (simmered dish),
“yakimono” (broiled dish), “agemono” (fried dish) and “sunomono” (marinated dish).
Our chef’s special hospitality course using fresh Kyo-Yasai
(traditional vegetable in Kyoto) and fresh fish from Kyoto.