[Kaiseki Lunch] Warm Dish, Sashimi, Charcoal-grilled Dish, Hassun, and More (Courses only)

About Course Menu

Michi Kamata, who served as head chef at Gion Rakuraku for 20 years, now welcomes guests as proprietor and serves seasonal cuisine. At this time of year, we especially recommend ayu sweetfish and hamo pike conger. You can see the live ayu in the tank, and with our special grilling method, they can be enjoyed deliciously down to the bones. The proprietor’s skillful preparation of hamo is also exceptional. Please enjoy our light and fluffy hamo this summer. We look forward to welcoming you.