Name: おでん割烹 叶哉
Address: 157-727 Tennomachi, Bukkoji Agaru, Kiyamachi-dori, Shimogyo-ku, Kyoto City, Kyoto, 600-0000
Telephone: 0757548633

おでん割烹 叶哉

Appetizer: Chilled corn potage with yuzu zest
Kamo eggplant agedashi

Sashimi: Lightly seared first bonito with salt, aromatic vegetables, sudachi, and kuruma prawn

Grilled Dish: Charcoal-grilled lean wagyu beef with sansho soy sauce

Seasonal Dish: Chilled simmered winter melon and black abalone

Assorted Delicacies: Conger eel kosode sushi with ground sansho
Shiro-na greens and thin fried tofu ohitashi
Crispy pike conger bone cracker
Ishikawa new taro, deep-fried, with karasumi
Corn tempura

Closing Dish: Himi udon or somen
Grilled pike conger, myoga ginger, and ginger

Dessert: Matcha monaka

Special Course Featuring Wagyu Beef and Abalone

— Chef’s Recommended Course to Savor Wagyu Beef, Abalone, and Seasonal Fish —

Our premier course features an extravagant selection of carefully chosen ingredients, including chilled simmered black abalone, charcoal-grilled lean wagyu beef, and sashimi of seasonal fish.
Incorporating the flavors of summer, each dish expresses the refined techniques and sense of season unique to kappo cuisine. An ideal choice for business entertainment, dinner gatherings, and special evenings.

Course Only

Appetizer: Chilled Corn Purée Soup with Yuzu Zest
Kamo Eggplant Agedashi

Sashimi: Lightly Seared First Bonito with Salt, Aromatic Vegetables, Sudachi, and Kuruma Prawn

Grilled Dish: Overnight-Dried Sweetfish, Crispy Fried Bones, Cucumber and Young Ginger in Sweet Vinegar, Tade Herb Sauce

Cold Dish: Chilled Winter Melon and Black Abalone

Assorted Delicacies: Anago Kosode Sushi with Ground Japanese Pepper
Shirona Greens and Thin Fried Tofu Ohitashi
Crispy Fried Hamo Bones
Deep-Fried Young Ishikawa Taro with Karasumi

Final Dish: Himi Udon or Somen
Grilled Hamo, Myoga Ginger, and Ginger

Dessert: Matcha Monaka

Special Course Featuring Abalone and Ayu Sweetfish

— A Summer Luxury of Abalone and Sweetfish —
In addition to seasonal delicacies such as sweetfish and early bonito, this special course features a chilled preparation made with black abalone.
Bringing out the delicate umami of dashi and the appeal of seasonal ingredients, each dish expresses the colors of summer.
Recommended for sightseeing, business entertainment, and anniversaries, this is Kanoya’s recommended seasonal course.

Course only

Appetizer: Chilled Corn Purée Soup with Yuzu Zest
　　　　　Fried Kamo Eggplant in Dashi Broth
Sashimi: Lightly Seared Early Bonito with Salt, Aromatic Vegetables, and Sudachi
Grilled Dish: Overnight-Dried Sweetfish, Crispy Fried Bones, Cucumber and New Ginger in Sweet Vinegar, Tade Herb Sauce
Assorted Delicacies: Conger Eel Kozushi Sushi with Ground Japanese Pepper
　　　　　　　　　Simmered White Eggplant and Fried Tofu in Dashi
　　　　　　　　　Crispy Fried Pike Conger Bones
　　　　　　　　　Deep-Fried Ishikawa New Taro with Karasumi
　　　　　　　　　Winter Melon with Ginger Ankake Sauce

Final Dish: Himi Udon or Somen
　　　　　 Grilled Pike Conger, Myoga Ginger, Ginger
Dessert: Matcha Monaka

Seasonal Course Featuring Ayu and Hamo

— From Early Summer to Midsummer, Savor Kyoto’s Seasonal Flavors —

A seasonal limited-course menu featuring small portions of summer delicacies such as first bonito, sweetfish, pike conger, and Kamo eggplant.

From seasonal sashimi and fragrant overnight-dried sweetfish to Himi udon accompanied by grilled pike conger, each dish is thoughtfully prepared to reflect the refreshing essence of the season.

Please enjoy KANOUYA’s take on summer kappo cuisine in a relaxed setting.

Reservation for seats only

Please choose from the menu you like on the day.

おでん割烹叶哉

Reservation for seats only

Reservation for seats only

Seasonal Course Featuring Ayu and Hamo

Course only

Special Course Featuring Abalone and Ayu Sweetfish

Course only

Special Course Featuring Wagyu Beef and Abalone

Course Only

Restaurant Information

おでん割烹 叶哉

Reservation for seats only

Reservation for seats only

Seasonal Course Featuring Ayu and Hamo

Course only

Special Course Featuring Abalone and Ayu Sweetfish

Course only

Special Course Featuring Wagyu Beef and Abalone

Course Only

Restaurant Information

おでん割烹叶哉