Suggested Kappo (Kyoto's Traditional Cuisine) Menu:
The Kappo cuisine is valuable because of its use in seasonal ingredients. It is delicate and exquisite because of its graceful, thoughtful presentation. Our chef applies his experiences in the Kappo cuisine to make the most of the rare and tasty ingredients.
For Dinner Special: Nama-shirasu (raw whitebait), Nama-iwa-nori (raw rock seaweed), fried Chilean abalone,
Fugu (swellfish) in sashimi and pot of boiled water, Suppon (snapping turtle) in pot of boiled water with ground daikon (Japanese radish), Kuro-Hanpen (fish cake), Awabi (abalone), Anago (conger eel) in sashimi *very rare*, Unagi-no-Shiroyaki (lightly grilled eel), Nama-yuba (Sheets of tofu with mushroom sauce), Seafood Nabe(Deep Pot Dish), giant shrimp tempura, Tonkatsu (pork-culet), and beef steak (grill on your own using special type of charcoal).