.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
Kyoto Wakuden
京都和久傳
| L | M | M | G | V | S | D |
|---|---|---|---|---|---|---|
8 | 9 | 10 | 11 | 12 | 13 | 14 |
15 | 16 | 17 | 18 | 19 | 20 | 21 |
22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
Ristorante di cucina kyo con i sapori delle quattro stagioni
Punti consigliati
valutazione
Japan Valutazioni degli utenti3.48(8risultati)Recensioni
fotografia
menù
＜Appetizer Crab cobbler, chrysanthemum greens, apple Vinegared jelly with ginger <Middle dish Sea bream, Tanba chestnut, Daitokuji natto Red vinegar <Bowl dishes soup > soup stock, mushrooms, fu and asazuki ＜Mukozuke grated ponzu sauce with grated leatherfish, akame shiso and ajinomoto ＜Mukozuke Spanish mackerel, potherb mustard, fresh pepper ＜Grilled dish Karasumi rice cake <Grilled dish> Shrimp and taro Shrimp, taro, clouded yam, sansho shoyu ＜Grilled dish Kue (kuei), lily bulb Shiraganegi (leek), vinegar, black soybean paste <Takikomiawase Clam, Chinese cabbage, turnip, yuzu ＜Rice Black sushi with sea bream Sea bream in miso chazuke Mackerel sushi Bonito rice topped with bonito Meat udon You can choose more than one rice dish. <Confectionery Water
＜先附＞ 蓮根餅 カラスミ 三つ葉山葵 ＜椀物＞ 蟹 大根 柚子 ＜向付＞ 鯛 蕪 煎り酒 山葵 ＜向付＞ 鰆 水菜 生胡椒 ＜焼き物＞ 甘鯛松笠 リンゴ 木の実タレ 実山椒醤油 木の芽 ＜油物＞ 雲子フライ ・ウスターソース ＜お凌ぎ＞ 牡蠣 舞茸 松茸 うどん 浅月 ＜炊き合わせ＞ 海老芋 丹波栗渋皮 南京麩 辛子 ＜ご飯＞ ●鯛の黒寿司 ●鯛の味噌茶漬け ●サバ寿司 ●カツオ丼 ＊御飯物は、複数お選び頂けます。 ＜菓子＞ 水物 菓子 お薄
＜Appetizer Rounded egg and tofu with lily bulb Asazuki (ginger) <Mukozuke> Bonito Bonito Kujo leek with vinegared miso red shiso <Bowls Sea bream, shiitake mushroom, komatsuna grated radish and grated radish with grated radish and yuzu ＜Grilled dish Spanish mackerel grilled with yuzu boiled yellowtail, persimmon, vinegared sesame paste <Oiled dish Fried Unoko Worcestershire sauce <Oryogi> Udon noodles Udon Noodles Marumaimo sweet potato <Cooked vegetables Ebiimo (shrimp) fu (wheat gluten) Miso paste and Japanese pepper ＜Rice Black sushi with sea bream Sea bream in miso chazuke Oyster rice Crab porridge ＜Sweets Baked fu Kyo-bancha green tea
＜先附＞ カツオ 九条ネギ 辛子酢味噌 赤芽紫蘇 ＜椀物＞ 鯛 原木椎茸 小松菜 大根みぞれ 柚子 ＜焼き物＞ 鰆柚庵焼き むかご 柿 胡麻酢 ＜お凌ぎ＞ うどん 丸芋 トンプリ ＜炊き合わせ＞ 海老芋 麩 白味噌 山椒 ＜ご飯＞ ●鯛の黒寿司 ●鯛の味噌茶漬け ●牡蠣飯 ●蟹雑炊 ＜菓子＞ 麩焼き 京番茶
＜Appetizer Crab cobbler, chrysanthemum greens, apple Vinegared jelly with ginger <Middle dish Sea bream, Tanba chestnut, Daitokuji natto Red vinegar <Bowl dishes soup > soup stock, mushrooms, fu and asazuki ＜Mukozuke grated ponzu sauce with grated leatherfish, akame shiso and ajinomoto ＜Mukozuke Spanish mackerel, potherb mustard, fresh pepper ＜Grilled dish Karasumi rice cake <Grilled dish> Shrimp and taro Shrimp, taro, clouded yam, sansho shoyu ＜Grilled dish Kue (kuei), lily bulb Shiraganegi (leek), vinegar, black soybean paste <Takikomiawase Clam, Chinese cabbage, turnip, yuzu ＜Rice Black sushi with sea bream Sea bream in miso chazuke Mackerel sushi Bonito rice topped with bonito Meat udon You can choose more than one rice dish. <Confectionery Water
＜先附＞ 蓮根餅 カラスミ 三つ葉山葵 ＜椀物＞ 蟹 大根 柚子 ＜向付＞ 鯛 蕪 煎り酒 山葵 ＜向付＞ 鰆 水菜 生胡椒 ＜焼き物＞ 甘鯛松笠 リンゴ 木の実タレ 実山椒醤油 木の芽 ＜油物＞ 雲子フライ ・ウスターソース ＜お凌ぎ＞ 牡蠣 舞茸 松茸 うどん 浅月 ＜炊き合わせ＞ 海老芋 丹波栗渋皮 南京麩 辛子 ＜ご飯＞ ●鯛の黒寿司 ●鯛の味噌茶漬け ●サバ寿司 ●カツオ丼 ＊御飯物は、複数お選び頂けます。 ＜菓子＞ 水物 菓子 お薄
＜Appetizer Rounded egg and tofu with lily bulb Asazuki (ginger) <Mukozuke> Bonito Bonito Kujo leek with vinegared miso red shiso <Bowls Sea bream, shiitake mushroom, komatsuna grated radish and grated radish with grated radish and yuzu ＜Grilled dish Spanish mackerel grilled with yuzu boiled yellowtail, persimmon, vinegared sesame paste <Oiled dish Fried Unoko Worcestershire sauce <Oryogi> Udon noodles Udon Noodles Marumaimo sweet potato <Cooked vegetables Ebiimo (shrimp) fu (wheat gluten) Miso paste and Japanese pepper ＜Rice Black sushi with sea bream Sea bream in miso chazuke Oyster rice Crab porridge ＜Sweets Baked fu Kyo-bancha green tea
＜先附＞ カツオ 九条ネギ 辛子酢味噌 赤芽紫蘇 ＜椀物＞ 鯛 原木椎茸 小松菜 大根みぞれ 柚子 ＜焼き物＞ 鰆柚庵焼き むかご 柿 胡麻酢 ＜お凌ぎ＞ うどん 丸芋 トンプリ ＜炊き合わせ＞ 海老芋 麩 白味噌 山椒 ＜ご飯＞ ●鯛の黒寿司 ●鯛の味噌茶漬け ●牡蠣飯 ●蟹雑炊 ＜菓子＞ 麩焼き 京番茶
・[Kyoto] Waku Den special Aotake sake ・[Kyoto] Joyo ・[Kyoto] Sawaya Matsumoto Morihari ・[Kyoto] Aozora Junmai ＊Available from half go. ＊The types of sake may change depending on the day.
・[Kyoto] Shodoku Junmai ・[Shimane] Benten Musume Kyoryoku *The type of sake may change depending on the day.
Ebisu Meister, Asahi
Premium Malt, Kirin
Red/White Sparkling
Red/White Champagne
Red/White - Champagne
Plum, Lemon
Recommended
Recommended
・Kuwamiko (Mulberry tea - Caffeine-free) ・Oolong tea ・Cold brewed Gyokuro (Pot)
Fushimizu (720cc)
The content may change depending on the availability of ingredients and the season.
<Appetizer> Bonito with charcoal soy sauce, myoga, onion <Soup> Fried round eggplant with rice flour, clams, clam broth, ginger, kinome <Grilled Dish> Grilled seasonal fish with watercress vinegar, pickled cucumber, fried wasabi <Noodle Dish> White bean salad with snap peas, Moroccan beans, and tiny beans, shiitake mushrooms, pomelo <Simmered Dish> New onion with sakura shrimp, shiso <Rice> ● Black sushi with sea bream ● Sea bream miso chazuke ● Beef bowl ● Clam flower roll udon <Dessert> Grilled wheat gluten, Kyoto bancha
<Appetizer> Bonito with charcoal soy sauce, myoga, onion <Soup> Fried round eggplant with rice flour, clams, clam broth, ginger, kinome <Seasonal Vegetables> Pike conger with plum sauce and wasabi <Grilled Dish> Grilled seasonal fish with watercress vinegar, pickled cucumber, fried water pepper <Fried Dish> Sweetfish spring rolls with miso, shiso, green onion, vinegared rice <Noodle Dish> Grilled bracken fern with scallops, ashitaba, myoga, vinegar jelly <Simmered Dish> New onion with sakura shrimp, shiso <Rice> ● Black sushi with sea bream ● Miso chazuke with sea bream ● Gyudon (beef bowl) ● Clam flower roll udon <Dessert> Grilled wheat gluten, Kyoto bancha
<Appetizer> White miso, junsai, yuzu <Middle plate> Sweetfish, mountain vegetables, karasumi <Soup> Fried round eggplant with rice flour, clams, clam broth, ginger, kinome <Sashimi> Sea bream, squid, sudachi, grated daikon, olive oil <Seasonal vegetables> Pike eel, plum puree, wasabi <Grilled dish> Eel, vegetable puree, sansho <Fried dish> Fried bonito, miso, dipping sauce with condiments, asatsuki <Simmered dish> New onion, sakura shrimp, bofo <Rice> ● Black sushi with sea bream ● Sea bream miso chazuke ● Mackerel sushi ● Hanamaki udon <Dessert> Water-based dish, sweets, thin tea
<Appetizer> White Miso, Junsai, Yuzu <Main Dish> Ayu Hand-Rolled Sushi, Sansho Soy Sauce, Uruoi, Kogomi, Udo, Watercress <Soup> Hamo, Lotus Root, Ume, Yuzu <Sashimi> Tai, Squid, Sudachi, Grated Daikon, Olive Oil <Sashimi> Katsuo, Charcoal Soy Sauce, Myoga, Onion <Grilled Dish> Abalone, Cucumber, Liver Sauce <Grilled Dish> Kamo Eggplant, Ginger <Hot Pot> Wagyu, Flower Pepper, Clams, Sesame Tofu, Flower Pepper <Rice> ● Tai Black Sushi ● Mackerel Sushi ● Tai Miso Chazuke ● Sakura Shrimp Udon ● Uzumi Tofu <Dessert> Fruits, Sweets, Thin Matcha
Reservations are accepted only for the safflower and omakase courses from January 2nd to January 5th. Lunch reservations for Kariya are not accepted. During busy times, the time for Kariya may be limited to around 60 minutes. Kariya will be seated based on available seats, not reservations. If there are no available seats due to reservations, we will not be able to accommodate you. Reservations for seats are accepted for orders of 7000 yen or more. The menu includes wheat and eggs. Please refrain from ordering multiple courses for one group. The menu may change depending on the availability of ingredients and weather conditions. All rice used in our restaurant is domestically produced. Please feel free to inquire about other ingredients. Prices include consumption tax and service charge. Our restaurant is non-smoking. Please refrain from using mobile phones.
.png?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
