"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.")

Menu

~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.