Umekoji Potel Kyoto restaurant

Book at Umekoji Potel Kyoto restaurant

Message from Venue

<Business hours> ・Lunch 11:30-15:00 (last entry/13:30) *Seats are limited to 90 minutes. ・Dinner 17:00-21:00 Last food order: 20:00 Last drink order: 20:30 *Course meals are served in two sessions, at 17:30 or 19:30. *Reservations for course meals are accepted until 16:00 the day before. *Seats are limited to 90 minutes. <Request from the Restaurant> ・If you wish to make a reservation for 10 or more people, please contact the restaurant directly by phone. ・Please note that we may not be able to accommodate your seating request. ・If you have ordered food in advance and do not arrive on the day without contacting us, we will charge a 100% cancellation fee. ・If you do not arrive 30 minutes after your reservation time without contacting us, we may cancel your seat. We apologize for the inconvenience, but please be sure to contact us if you are going to be late.・Menu contents and prices are subject to change without prior notice. The photos shown are for illustrative purposes only. ■Information for those with food allergies■ Regarding the specific raw material "walnuts," full labeling will be mandatory from April 1, 2025. However, processed foods manufactured by March 31, 2025 and sold after April 1, 2025 are not required to be labeled with walnuts, and some of them may not be able to confirm their ingredients, so we may not be able to accommodate your request. Please note that the food is prepared in the same kitchen as the general menu, and the tableware, cooking utensils, and cleaning equipment are the same as those used for the general menu, so there is a possibility that trace amounts of allergens may be mixed in. Depending on the content of your answer (severe anaphylactic symptoms in the past or onset due to trace contamination), we may not be able to provide you with meals for your safety. Please note that in such cases, you may need to make your own judgment.

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Eat your fill of Kyoto Potel Style Kaiseki Make generous use of ingredients grown in Kyoto and enjoy your food as if you were on a trip to Kyoto Incorporating elements of Kyoto kaiseki cuisine such as grilled dishes, palate cleansers, bubuzuke (rice with pickled vegetables) and sweets, Potel brings together a compact selection of delicious foods associated with Kyoto, regardless of genre, creating a new style of kaiseki that connects interests and connections A trip to eat Kyoto When you think of Kyoto, many people probably think of the city with its shrines and temples, but did you know that it is also a place rich in nature, with an abundance of seafood and mountain produce? Locally produced, locally consumed seasonings, ingredients, tableware, and more are all carefully selected in Kyoto. We want our guests to experience the local production and gastronomy that was born in Kyoto by focusing on when, where, and who made it. *Some kaiseki dishes include ingredients that are not from Kyoto. The most eye-catching appetizer tableware is a work by Masahiro Morisaki, a potter from Sagano, Kyoto. Known as a master of glazes, he is fascinated by glazes and has studied them extensively. The tableware is so captivating that it is fun to think about what dishes to pair it with.

■Menu/Aperitif Umekoji Fermentation's "Black Amazake" Glass of seasonal figs/12 appetizers Kyoto Sangen pork pate Homemade fermented cabbage Seasonal vegetable puree Jamon Serrano Seared Japanese black beef sirloin Finadeni sauce Kyoto black sesame tofu Dried radish pickles Japanese beef heart ham Homemade fermented grain mustard Toro yuba Tosa vinegar jelly Salmon roe tart Homemade fermented salt lemon Beef tongue simmered with ginger Salted root vegetables Kinome Winter melon compote Umekoji Fermentation's soy sauce koji Masushi Tuna and Monko squid Red rice Roasted beet salad Cocoa flavored Woody nutty Manganji chili pepper Green chili marinade Truffle Dried bonito flakes/fried food Conger eel beignets Sautéed oyster mushrooms received from Kinoko Kakumei Plum salsa/Main Charbroiled Kyoto duck roast with green pepper-scented fond de veau sauce and vegetables from Sakano Tochuu *The main dish can be upgraded to branded beef (+2,500 yen) Meal: Bonito broth noodles with Kyoto leeks Dessert: Rich chocolate terrine and homemade semi-dried grapes Coffee or tea Today's sweets

■Main dish Wagyu beef rib steak, thinly sliced seared Wagyu beef pillow *Cuts may change depending on availability. ■Side dish Leaf salad and potato salad Today's chef's choice soup rice ■Order Freshly fried beef cutlet Beef tongue hamburger Wagyu beef tendon curry Today's chef's choice noodles ■Sauces and condiments Onion Japanese-style Chaliapin sauce Lemon Finadeni sauce Pork cutlet sauce Wasabi Mustard Umekoji Fermentation Plant Dashi Koji Home-fermented grain mustard Kotohiki salt Red yuzu pepper ■Dessert Today's ice cream and fruit *Ingredients may change depending on availability.