Menu 4,800 Yen

1. Rice : Blend Rice

・ A blend of rice cultivated naturally using no pesticides, no fertilizers, or organic fertilizers in the best combination.

・ The rice is polished on the morning of the day it is served and cooked in an earthenware pot timed to match the customer’s arrival.

2. Miso Soup : Genkaku Green Onion, Wakame, and Fried Tofu Miso Soup

・ The dashi (soup stock) is made with the highest quality 3-year-aged Rishiri kelp from Hokkaido and bonito flakes and tuna flakes from Kagoshima.

・ A combination of 3-year-aged brown rice miso from Nagano and rice miso from Niigata.

・ Specially cultivated Gentaku green onions from Kyoto.

・ Wakame seaweed from Miyagi.

・ Fried tofu or yuba (tofu skin) from Kyoto.

・ The miso is dissolved into the dashi after the customer arrives, and the soup is poured into a bowl and served immediately.

3. Main Dish : Canadian Black Cod with Saikyo Miso

・ The fish is lightly salted, dried overnight, marinated in miso, and grilled over Kishu Binchotan charcoal, served with fresh sudachi citrus.

・ Origin of fish: Canada, Alaska.

  （It depends on the supply.）

　　: Dashi Maki Tamago

・ Made with free-range eggs from Kyoto-Awaji and dashi from the miso soup.

4. Side Dish : Seasonal Vegetables with Soy Milk and White Miso Sauce

・ Seasonal Kyoto vegetables or other regional vegetables are served raw or steamed.

・ Komaki yuba from Kyoto.

・ Soy milk and white miso from Kyoto.

・ Shaved bonito and tuna flakes.

5. Pickles

・ Shibazuke from Ohara, Kyoto (naturally grown).

・ Seasonal vegetables pickled in rice bran.

6. Japanese Tea

・ Hojicha Chai: Sprinkled with red sansho pepper from Kyoto for a spicy aroma.

7. % Coffee

・ Choose your preferred espresso drink before or after your meal. Takeout is also available.