Otsumami
Seasonal Vegetable Chips – Assorted thin sliced seasonal fried vegetable
Daily Sunomono – Please ask server for today’s rice-vinegar based seafood salad
Pirikara Cucumber – Spicy cucumber with sesame oil
Suji Nikomi – Beef Tendon cooked overnight in miso
Satsuma Age – House made fish cake with seaweed and local vegetables
Obanzai - Kyoto style cooked local vegetablesThree ways
Sukui Tofu – House made fresh Tofu
Tsukemono – House made “Nuka” (rice bran) fermented vegetable pickles
Mizuna green salad with hijiki, butter beans and sesame vinaigrette
Yakitori – “Salt Koji” marinated grilled chicken on skewers
Tsukune – Grilled chicken meat ball
Negima – Grilled chicken with scallion
Teba – Chicken wing
Sunagimo – Gizzard
Grilled and Sauteed
Iwashi Misoni – Local sardine braised in Miso
Steamed
Renkon Manju - Lotus root dumpling with shrimp dashi broth
Dobinmushi – Shrimp ball and 3 kind of mushrooms in broth
Chawan-Mushi with Uni - Egg custard with sea urchin
Fried
Kurobuta Pork “Kushikatsu” - Bite-size skewered cutlets with Hacho-miso sauce Kara-age Chicken – “Rice Koji” marinated fried chicken
Rice
Koshihikari rice cooked in Japanese earthen pot (for two) Okowa - Mochi rice with chestnuts wrapped in bamboo leaf (3 pieces) Vegetable Sushi rolls
All ingredients used are fresh and organic from local and sustainable sources.
Sake
Hiyaoroshi – Only available in Autumn
Sawanoi – Junmai Namazume
Urakasumi – Tokubetsu Junmai
Wakatake – Tokubetsu Junmai
Sparkling
Sawasawa
Junmai
Suijin – Junmai Yukikage – Tokubetsu Junmai Akira – Junmai Yuki no bosha – Yamahai Dewazakura – Ginjo Kamoizumi – Junmai Ginjo Kawachi ondo – Junmai Ginjo Hakuro Suishu – Junmai Ginjo Kirinzan – Junmai Daiginjo Kinoshita Tamagawa – Junmai Daiginjo
Honjozo
Nyukon – Tokubetsu Honjozo
Nigori
Daku – Junmai Nigori Awayuki – Junmai Nigori
Shochu
Yokaichi - Bailey Satuma Godai – Potato Kurokirishima - Potato Kannoko
