Name: Kyoto Cuisine Seasonal Taste Seasonal Colors Taichi
Address: Shimoyacho 43, Ayakojiyanagibaba Higashiiru, Shimogyo-ku, Kyoto City, Kyoto, 6008052
Telephone: 0757466404

Kyoto Cuisine Seasonal Taste Seasonal Colors Taichi

～Example of a day～
Please note that the menu may change depending on the availability of ingredients.

　　　　～Sample Menu～
■ Aperitif: Fresh Ginger Sake
■ Appetizer: New Green Light ～Tomoshibi～, Minazuki Tofu
■ Sashimi: Seasonal Fresh Fish, Today's Assortment of Fresh Fish
■ Soup: Kyoto Seasonal Soup, Eggplant Mash, Myoga, Kamo Eggplant
■ Grilled Dish: Early Summer Kyoto Fish, Grilled Live Ayu with a Hint of Smoke
■ Reserve Pot: June Kyoto Flavor, Northern Kyoto Venison Stew with Curry Flavor, Winter Melon and Okra with Tomato Stew
■ Hassun: Summer Passing Purification ～Chinowa Ring～, Scallops with Grilled Celery Nut Sauce, Butter Grilled Snail, Sweet Shrimp, Eiganji Konjac, Shiro Uri Kelp Squeezed, Kyoto Duck Skewer, Candied Green Plum, Chimaki Gluten
■ Main Course: Clay Pot Rice with Kyoto Tanba Milky Queen
■ Reserve Soup
■ Pickles: Homemade Bran Pickles
■ Dessert

"Early Summer Flavors of Kyoto" Ayu, Turban Shells, and other dishes served on a large eight-inch plate that capture the essence of early summer. A full-course meal with a total of 8 dishes.

"The Flavors of Early Summer in Kyoto" - Sweetfish, Horned Turban, and a large assorted summer platter. A full 8 dish Kaiseki meal.

~Menu of the Day~
Please use our service for various occasions such as farewell and welcome parties, business dinners, and family meals. The menu may change depending on availability of ingredients. Thank you for understanding.
            ~Example of a New Green Menu~
■Aperitif: Fresh Ginger Sake
■Appetizer: Light of Minatsuki - Toshishibi - 
                Minatsuki Tofu Bean
■Side Dish: Seasonal New Green Dish
                 Entree: Whale jerky, Crisp yellow taste mixed
                 Soup: Eggplant True Potato, Mixed Miso
                 Rice Alternative: Kyoto Beef Rice Steamed, Sansho An (Japanese pepper sauce)
■Featured Fresh Fish: Fresh Fish Platter of the Day
■Soup Dish: New Green Stewed Dish
                 Pike Eel, Green Plum, Clear Soup
                 Water Shield, Maple Wheat Gluten 
■Grilled Dish: Kyoto's Seasonal Dish
                Northern Lake Biwa, Salt Grilled Sweetfish
■Reserved Bowl: Kyoto's Simmered Dish
                 Kyoto Pork Curry Flavor, Winter Melon Simmered, Tomato Stewed, Okra
■Medium Dish: Summer Purification, Ring of Miscanthus Grass
                Conch Butter Grilled Flavor
                Scallops, Grilled Celery Daw
                Shrimp Glossy Stew
                Roast Duck from Kyoto, Eternal Kelp Temple Konnyaku, White Cucumber Kelp
                Chimaki Wheat Gluten
                Sweet Cooked Green Plum
■Earthen Pot Cooked: Corn Rice with Kyoto Tanba Milky Queen
■Final Soup: 
■Pickles: Homemade Pickles
■Dessert: Rare Cheesecake with Matcha

"Kyoto Seasonal Delights - Hamo (pike conger), Kyoto beef, Kyoto vegetables, live sweetfish, and other summer specials elegantly served in a large tray with eight other dishes."

~Menu for the day~
Please make use of our restaurant for various occasions such as farewell parties, business dinners, and family meals. 
Please note that the menu may change due to the availability of fresh ingredients. 

~A sample menu for early Summer~

■Welcome drink: Ginger liquor
■First dish: "Tomoshibi" - food to signify the arrival of summer - Mizunashi bean curd
■Second dish: Mizunashi special course meal, including whale pickles with egg yolk sauce, Kamo eggplant sushi with mixed miso soup and a side of Kyoto beef steamed rice with green pepper sauce
■Raw seafood: Today's fresh catch - assorted fresh fish and a second dish of warm eel dish
■Soup dish: Early summer soup dish - Peony eel, green plum, clear soup, flower buns, Itawarabi 
■Grilled dish: Grilled dishes from Kyoto - Fresh sweetfish grilled with salt from Lake Biwa
■Steamed dish: Seasonal delicacies from Kyoto - Abalone steamed in sake with airy tofu and a serving of winter melon and stewed tomato
■Eight dishes: Summer-solstice cooking, featuring scallops, grilled celery with Japanese walnuts, glossy boiled shrimp, grilled eel, Kyoto mixed duck simmered, Eiyonenji konjac, white melon kelp skewers, butter-grilled turban shell with fragrant rice cake and steamed plum
■Earthenware pot cooking: Rice with Kyoto's "Milky Queen" sweet corn
■Reserved soup
■Pickled dishes: Homemade pickles
■Dessert: Matcha cheesecake and a meringue ice dessert with pumpkin and sweet red bean paste.

"Shinryoku no Irodori": A 10-dish course featuring Hamo eel, Kyoto beef, live ayu sweetfish, turban shell, and Hassun showcasing early summer.

～Example of one day～
It is an a la carte chef's choice menu that you can enjoy in the evening in Kyoto. 
Please note that it may change due to procurement circumstances. 

　　　　～Sample menu～

■Appetizer　　Beginning of summer light ~Tomoshibi~
　　　　　　　Minazuki tofu
■Sashimi　　Seasonal fresh ingredients
　　　　　　　Two kinds of today's fresh fish
■Soup　　Early summer soup
　　　　　　　Kamo eggplant with grated yam　Clear soup
　　　　　　　Myoga　Warabi　Maple gluten
■Appetizer　　Taste of Kyoto
　　　　　　　Stewed Kyoto Tanba local chicken, Sansho pepper
　　　　　　　Stewed tomatoes, winter melon, Okra
■Main dish　　End of summer purifications, Ring of pampas grass 
　　　　　　　Grilled fresh ayu fish
　　　　　　　Thick stew of prawns
　　　　　　　Kyoto-style roast duck, Eiganji Konnyaku, cucumbers with konbu kelp
　　　　　　　Scallops and grilled celery nuta
　　　　　　　Candied green plum
　　　　　　　Chimaki gluten

[Early Summer Evening A La Carte] Large plate of Hassun, fresh fish, stewed dishes, etc. Leave it to our a la carte.

We have prepared a Chef's Choice menu consisting of five dishes: Sakizuke (appetizer), fresh fish, miso soup, Yose-nabe (a type of Japanese pot dish), and a large eight-inch plate, all using flavors cherished in Kyoto.

A la carte only.

[Seat Reservation Only] Seat Only Plan - Orders will be from the a la carte menu on the day.

This plan is for seat reservations only.
--------------------------------------------------------------
We will prepare seasonal dishes. Please note that the menu may change based on the daily procurement.

Kyoto Cuisine Seasonal Taste Seasonal Colors Taichi

Notice

[Seat Reservation Only] Seat Only Plan - Orders will be from the a la carte menu on the day.

Only seats

[Early Summer Evening A La Carte] Large plate of Hassun, fresh fish, stewed dishes, etc. Leave it to our a la carte.

A la carte only.

"Shinryoku no Irodori": A 10-dish course featuring Hamo eel, Kyoto beef, live ayu sweetfish, turban shell, and Hassun showcasing early summer.

"Kyoto Seasonal Delights - Hamo (pike conger), Kyoto beef, Kyoto vegetables, live sweetfish, and other summer specials elegantly served in a large tray with eight other dishes."

"Kyoto Seasonal Delights - Hamo (pike conger), Kyoto beef, Kyoto vegetables, live sweetfish, and other summer specials elegantly served in a large tray with eight other dishes."

"Kyoto Seasonal Delights - Hamo (pike conger), Kyoto beef, Kyoto vegetables, live sweetfish, and other summer specials elegantly served in a large tray with eight other dishes."

"Early Summer Flavors of Kyoto" Ayu, Turban Shells, and other dishes served on a large eight-inch plate that capture the essence of early summer. A full-course meal with a total of 8 dishes.

"The Flavors of Early Summer in Kyoto" - Sweetfish, Horned Turban, and a large assorted summer platter. A full 8 dish Kaiseki meal.

Restaurant Information