・Yellowtail Shabu-shabu
・Freshly shaved bonito flakes on rice
・Sushi with Japanese eel
・Tuna and 3 kinds of seafood bowl
・Sea bream and kujo leek bowl
・Sansho Akitoh fish in dashi broth

＊allergy items Eggs, salmon roe, soybeans, shrimp, wheat (cannot be changed)
*1 If you inform us of the above ingredients on the day, we may not be able to accommodate changes. note that.
*2The menu may change depending on the season and purchasing status.

[Kyoto-style white miso hotpot with monkfish]
A Kyoto-style white miso hotpot made with monkfish, the taste of winter. The elegant white miso from Kyoto brings out the flavor, and the warm dashi leaves a pleasant aftertaste. Enjoy the plump texture of monkfish. [Raw shaved bonito bowl]
We used freshly cooked kamameshi and raw shaved bonito flakes. Topped with egg yolk pickled in soy sauce for an even deeper flavor. This is the ultimate rice bowl that brings out the flavor of the ingredients.
[Squid Meshi]
A masterpiece with the flavor of thick squid and secret sauce soaked into sticky rice. Slowly stewed squid and sticky rice are very filling and go well together.
[Snow crab and salmon roe seafood bowl]
An extremely fresh seafood platter made with snow crab, amberjack, shrimp,and salmon. Our proud seafood bowl is packed with plenty of seafood. The flavor of the seafood fills your mouth, and the flavor of the salmon roe creates a perfect balance.
[Oysters and Aosa Ankake Bowl]
A luxurious bowl of large oysters steamed in white wine and mixed with Aosa and Ankake. The rich flavor of the oysters and the flavor of the seaweed match perfectly, allowing you to enjoy an even more vibrant taste. [Yuan-yaki cutlassfish with dashi chazuke]
The cutlass fish is marinated and grilled in Yuanji, a blend of yuzu, vinegar, and other ingredients. Enjoy the refreshing aroma of the cutlass fish by pouring a dashi soup made with plenty of bonito flakes and making it into ochazuke.

*1 Allergy items: Crab, eggs, oysters, soybeans, wheat (soy sauce), salmon roe, squid, shrimp, scallops *2 If you inform us of the above ingredients on the day, we cannot accommodate changes, so please let us know in advance. *3 The menu may be partially changed depending on purchasing conditions.

[Straw-grilled bonito and pot-cooked rice with condiments]
Thickly sliced bonito roasted in straw and cooked with rice until fluffy. The strong flavor of bonito goes perfectly with the aroma of seaweed. Top with plenty of seasonings, wrap in seaweed, and enjoy.
[Shrimp and fresh fish chirashi sushi]
Chirashi sushi made with luxurious scallops, salmon, and flying fish. I added rape blossoms, flower petals, etc. to make it look like spring.
[Shigure-don with clams and red sea bream]
We use Shigure-ni, which is made by boiling clams and red sea bream in a special sweet and spicy sauce. This rice bowl is accented with the aroma of ginger and seasonal vegetables to whet your appetite.
[Tuna and seasonal seafood bowl]
An extremely fresh seafood platter made with a generous amount of tuna, amberjack, whitebait, and salmon roe. Our proud seafood bowl is packed with plenty of seafood. [Survey sea urchin grilled rice bowl]
Seasonal mackerel coated with sea urchin and grilled. When you take a bite, the delicious taste of high-quality mackerel and the aroma of sea urchin fill your mouth. Pour in the soup stock and enjoy the scent of seaweed and the crunchy texture.
[Sakura sea bream shabu-shabu]
Shabu-shabu made with seasonal cherry sea bream. The fatty sakura sea bream and crunchy mizuna go very well together. Enjoy with ponzu sauce if you like.
[Bowl: Crab Shinjou]
Minced fish, snow crab, and yam are combined to create a fluffy and soft texture. Enjoy the carefully prepared soup stock and the scent of chrysanthemums.

*1 Allergy items: salmon, shrimp, wheat, soybeans, scallops, bonito flakes, kelp, salmon roe, sesame, eggs, clams, crab, yam
*2 If the above ingredients are notified on the day, we cannot make changes, so please inform us in advance. Please let me know.
*3 The menu may be partially changed depending on purchasing conditions.

[Grilled eel and freshly cooked rice pot]
A luxurious dish of grilled eel coated with a special sauce and freshly cooked rice pot wrapped in seaweed.
[Bluefin tuna and squid "dashi"]
A local Yamagata dish "dashi" arranged in the Itsukichaya style, combined with summer vegetables and condiments. Delicious and refreshing even in the hot summer of Kyoto. Bluefin tuna and squid go perfectly together.
[Five kinds of seafood bowl]
A seafood platter with plenty of shrimp, amberjack, scallops, salmon, and salmon roe. A seafood bowl that is full of seafood.
[Sea urchin udon]
This udon allows you to enjoy the richness of sea urchin. Mix the sea urchin sauce in the bowl well with the udon, sea urchin, and egg yolk and enjoy.
[Grilled mackerel chazuke]
Fatty mackerel grilled with salt. A "hiyashi-jiru" (cold soup) made with dashi stock, miso, sesame, etc., finished in the style of Itsukichaya.
[Japanese-style Bagna Cauda with Summer Vegetables and Sea Bream]
A Japanese-style Bagna Cauda that allows you to fully enjoy summer vegetables. Please add the condiments on a separate plate to the sauce and dip the summer vegetables in it.
[Hamo and Tomato Sour Sauce]
Seasonal hamo is served in a summery tomato sour sauce bowl. Enjoy the deliciousness of the hamo along with the aroma of pesto combined with the sourness of tomatoes.

*1 Allergy items Mackerel, soybeans, wheat, salmon roe, eggs, salmon, squid, shrimp, sesame, eggs, milk, kelp
*2 If you inform us of the above ingredients on the day, we cannot accommodate any changes, so please let us know in advance.
*3 The menu may be changed depending on the availability of ingredients.

[Seared Bluefin Tuna Hand Roll Sushi]
Made with freshly cooked rice and fresh bluefin tuna. The accompanying pickled radish, spring onions, and egg yolk are mixed well to make a fatty tuna takoyaki, which is then wrapped in seaweed along with the rice.
[Grilled Sweet Snapper with Miso]
Sweet Snapper marinated in homemade miso sauce and carefully grilled. The fragrant miso enhances the umami of the sweet snapper in this special dish.
[Five kinds of seafood bowl]
A seafood platter made with plenty of shrimp, amberjack, salmon, scallops, and salmon roe. This is our proud seafood bowl, packed with plenty of seafood.
[Simmered Golden Eye Snapper and Chestnuts]
Fatty golden eye snapper is stewed with chestnuts, a seasonal ingredient in autumn. The sweet and spicy cooked golden eye snapper and the fluffy, sweet chestnuts go perfectly together.
[Sea bream dashi chazuke]
A simple tea-soaked dish of tasty sea bream, now in season. Enjoy the aroma of nori seaweed and the delightful texture of arare rice crackers, with dashi made from bonito.
[Temari gluten and radish clear soup]
A clear soup made with gentle dashi and gluten, typical of Kyoto. You can enjoy the umami of the dashi and the aroma of mitsuba, and it is an elegant dish with a refined appearance and taste.
[Cod and Wagyu beef shoulder loin sukiyaki]
A luxurious sukiyaki hotpot made with fatty cod and Wagyu beef shoulder loin. It is garnished with grilled tofu, mushrooms, green onions, Chinese cabbage, and gluten, which are indispensable for sukiyaki. Please dip it in plenty of eggs and enjoy.

*1 Allergy items Egg, shrimp, salmon roe, beef, mackerel, soybeans, wheat (soy sauce), salmon
*2 If you inform us of the above ingredients on the day, we cannot accommodate any changes, so please let us know in advance.
*3 The menu may be subject to change depending on the supply situation.

[Octopus and spices cooked in a pot]
Delicious octopus is carefully cooked in a special broth. Mix the rice, which has been infused with the flavor of the octopus, with plenty of spices and enjoy together.
[Kyoto-style miso stewed mackerel bowl]
Fatty mackerel is slowly stewed in a blend of barley miso and white miso. The rich flavor of the mackerel and the sweetness of the miso are intertwined. Enjoy it with the daikon radish underneath.
[Five kinds of seafood bowl]
A luxurious seafood bowl made with plenty of shrimp, amberjack, salmon, scallops, and salmon roe. Enjoy fresh seafood in our proud bowl, which is packed to the brim with seafood.
[Horse mackerel and plum hand-rolled sushi]
Horse mackerel and plum meat are wrapped in seaweed with vinegared rice to make a hand-rolled sushi. By adding mizuna, you can enjoy the crunchy texture.
[Roast beef chazuke]
Enjoy the roast beef, which has been slowly cooked at low temperature, as it is, and then pour the special dashi over it to make chazuke.
[Umefu mizore soup]
A seasonal soup decorated with Kyoto's standard fu. Grated daikon radish and dashi soup are combined to create a warm mizore soup perfect for the cold winter.
[Yellowtail and Wagyu beef shoulder loin sukiyaki pot]
A luxurious sukiyaki pot with grilled tofu, mushrooms, green onions, and Chinese cabbage, which are essential for sukiyaki, as well as fatty yellowtail and Wagyu beef shoulder loin. Please enjoy by mixing it with plenty of eggs.

*1 Allergy items Egg, shrimp, salmon roe, beef, soybeans (soy sauce), wheat (including soy sauce), salmon, mackerel, shrimp
*2 If you inform us of the above ingredients on the day, we cannot accommodate any changes, so please let us know in advance.
*3 The menu may be subject to change depending on the supply situation.