A set of herbal Hassun, selectable hot dishes, desserts, and drinks inspired by Hassun. All six types of appetizers served on Herbal Hassun have the image of "eating the forest," making the most of the natural texture and aroma, making your heart beautiful whether you look at it or eat it. You can enjoy a new dining experience that combines herbs and Chinese herbs. For the hot dishes of the set, we offer falafel sandwiches using homemade wormwood pita bread and pasta using seasonal ingredients.

"Hana-nabe" is a hot pot dish that uses edible flowers that have been eaten for a long time in southern Vietnam, using a characteristic hot pot with a recessed center, which is rarely seen in Japan. While retaining the beautiful and exotic atmosphere of the flower pot, Hyssop-like, incorporating elements of Chinese medicine and medicinal herbs, the "Seijin Hananabe" is finished with all vegetable ingredients. We use more than 10 kinds of mushrooms and vegetables in total, and we do not dare to fix the contents, and we purchase vegetables that are in season from all over the country, including producers who grow vegetables that do not use pesticides. .. The soup stock is made from kelp, soybeans, dried shiitake mushrooms, Chinese cabbage, etc., and is seasoned with oil made from chrysanthemum flowers and rapeseed oil. Slowly pass the vegetables through the soup stock to feel the texture, bitterness, and sweetness, and you can also enjoy the taste change by adding ginger pickled in elderflower syrup or spices of yuzu pepper. It is recommended not only for vegan customers, but also for those who want to improve their physical condition and those who want to rest their gastrointestinal tract.

"Hana-nabe" is a hot pot dish that uses edible flowers that have been eaten for a long time in southern Vietnam, using a characteristic hot pot with a recessed center, which is rarely seen in Japan. While retaining the beautiful and exotic atmosphere of the flower pot, Hyssop-like, incorporating elements of Chinese medicine and medicinal herbs, the "Seijin Hananabe" is finished with all vegetable ingredients. We use more than 10 kinds of mushrooms and vegetables in total, and we do not dare to fix the contents, and we purchase vegetables that are in season from all over the country, including producers who grow vegetables that do not use pesticides. .. The soup stock is made from kelp, soybeans, dried shiitake mushrooms, Chinese cabbage, etc., and is seasoned with oil made from chrysanthemum flowers and rapeseed oil. Slowly pass the vegetables through the soup stock to feel the texture, bitterness, and sweetness, and you can also enjoy the taste change by adding ginger pickled in elderflower syrup or spices of yuzu pepper. It is recommended not only for vegan customers, but also for those who want to improve their physical condition and those who want to rest their gastrointestinal tract.

"Hana-nabe" is a hot pot dish that uses edible flowers that have been eaten for a long time in southern Vietnam, using a characteristic hot pot with a recessed center, which is rarely seen in Japan. While retaining the beautiful and exotic atmosphere of the flower pot, Hyssop-like, incorporating elements of Chinese medicine and medicinal herbs, the "Seijin Hananabe" is finished with all vegetable ingredients. We use more than 10 kinds of mushrooms and vegetables in total, and we do not dare to fix the contents, and we purchase vegetables that are in season from all over the country, including producers who grow vegetables that do not use pesticides. .. The soup stock is made from kelp, soybeans, dried shiitake mushrooms, Chinese cabbage, etc., and is seasoned with oil made from chrysanthemum flowers and rapeseed oil. Slowly pass the vegetables through the soup stock to feel the texture, bitterness, and sweetness, and you can also enjoy the taste change by adding ginger pickled in elderflower syrup or spices of yuzu pepper. It is recommended not only for vegan customers, but also for those who want to improve their physical condition and those who want to rest their gastrointestinal tract.

This year's beer garden offers spices and herbs that go well with beer and are perfect for the summer. It is gluten-free and has a Hyssop-like content with plenty of vegetables. The softly roasted Okutanba chicken is a healthy dish that is excellent for eating. Of course, a 90-minute free drink with various alcohols such as beer and wine is included. Whether it's the terrace seats with a green atrium or the garden view seats in the cool store overlooking the courtyard, you can spend time forgetting the hustle and bustle of the city.

This year's beer garden offers spices and herbs that go well with beer and are perfect for the summer. It is gluten-free and has a Hyssop-like content with plenty of vegetables. The softly roasted Okutanba chicken is a healthy dish that is excellent for eating. Of course, a 90-minute free drink with various alcohols such as beer and wine is included. Whether it's the terrace seats with a green atrium or the garden view seats in the cool store overlooking the courtyard, you can spend time forgetting the hustle and bustle of the city.

A casual party plan that is perfect for casual gatherings. Since it is mainly composed of vegetables, it is easy for people of all ages to eat. It's an excellent dish that goes well with eating! Of course, it comes with a 90-minute free drink of various alcoholic beverages such as beer and wine. You can spend time forgetting the hustle and bustle of the city, either at the terrace seats where you can enjoy the open ceiling filled with greenery or in the garden view seats overlooking the courtyard.

A limited-time plan where you can enjoy a slightly extravagant party ♪ You can enjoy various cooking methods using a lot of autumn and winter ingredients. Hyssop-like, a luxurious menu consisting of 7 items, such as a fresh vegetable salad that you can enjoy with bagna cauda using herbs, and the carefully roasted Wagyu beef as the main dish! Of course, it comes with a 90-minute free drink of various alcoholic beverages such as beer and wine. You can spend time forgetting the hustle and bustle of the city, either at the terrace seats where you can enjoy the open ceiling filled with greenery or in the garden view seats overlooking the courtyard.

This menu is exclusively for Muslim customers. Soup and Apperizers made with seasonal Japanese vegetables, and halal-certified "Wagyu" beef steak. Dessert and drink after meal are set.

A casual party plan that is perfect for casual gatherings. The menu is mainly composed of vegetables, so it's easy for people of all ages to enjoy it☆ It's a good value sharing plan where you can enjoy two main dishes, fish and Hiyoshi pork. Of course, it comes with a 90-minute free drink of various alcoholic beverages such as beer and wine. You can spend time forgetting the hustle and bustle of the city, either at the terrace seats where you can enjoy the open ceiling filled with greenery or in the garden view seats overlooking the courtyard.

This year's beer garden offers dishes based on Spanish cuisine with spices and garlic that are perfect for hot weather that goes well with beer. Starting with a colorful assorted plate that mainly uses appetizers that use plenty of vegetables, the main dish is prosciutto ham and pork cutlets that are fried together with melted cheese. It comes with a 90-minute all-you-can-drink system of alcoholic beverages such as beer and wine, as well as outstandingly satisfying food. You can spend time forgetting the hustle and bustle of the city at your favorite seat, either on the terrace where you can enjoy the open ceiling filled with greenery, or on the cool garden view seats overlooking the courtyard.

This year's beer garden offers dishes based on Spanish cuisine with spices and garlic that are perfect for hot weather that goes well with beer. Starting with a colorful assorted plate that mainly uses appetizers that use plenty of vegetables, the main dish is prosciutto ham and pork cutlets that are fried together with melted cheese. It comes with a 90-minute all-you-can-drink system of alcoholic beverages such as beer and wine, as well as outstandingly satisfying food. You can spend time forgetting the hustle and bustle of the city at your favorite seat, either on the terrace where you can enjoy the open ceiling filled with greenery, or on the cool garden view seats overlooking the courtyard.

We are starting a terrace plan where you can enjoy the long autumn nights with wine. A slightly more special plan than the summer beer garden. You can enjoy free flow wines selected by Hyssop's sommelier excellence Daiki Yukawa. We offer a total of 5 dishes, mainly dishes that go well with wine, and desserts as well. Even though it's a free-flow plan, we've made sure that you get plenty of vegetables. The Wagyu beef hot pie served as a main dish also contains whole cherry tomatoes, roughly chopped mushrooms, and broccoli, creating a well-balanced composition that won't be too heavy. The wines, which are selected to go well with Hyssop's typical dishes that use vegetables and herbs, are easy to drink even for people who don't usually drink wine, and wine lovers can enjoy them as a pairing. For example, Valdegrande Verdejo Especial (white wine) has a common aroma with vegetables and herbs, AOC Corbières (red wine) that complements meat dishes has fruit flavors and spicy pods, and AOC Sauternes (dessert wine). You can enjoy a variety of wines to your heart's content, including pairings with gorgonzola and gorgonzola. In addition to wine, we also offer beer and other alcoholic beverages.

Introducing a new tea set that embodies Hyssop's concept of ``We want you to spend time taking deep breaths while taking care of yourself.'' In this season, when sudden changes in temperature can make you feel uneasy and easily dry, you can easily lose your balance, so we created a tea time with the theme of nutritious food so that you can have a relaxing tea time. We have prepared a Hyssop-style afternoon tea where you can enjoy easy-to-eat sweets along with health tea. We incorporate refreshing autumn fruits such as persimmons, chestnuts, figs, Kyoho grapes, and Osmanthus into each of our sweets. By combining ingredients such as Anpo persimmon x cream cheese, chestnut x cacao, and fig x coconut, we have created a composition that will give you a new sense of enjoyment and just the right amount of fullness. The soy milk soup that is served separately is a dish with just the right amount of saltiness, topped with crumbly tofu, wheat gluten, soy sauce, and sakura shrimp. In addition, Yojocha is an original blend of kettle-roasted green tea with ingredients such as jujube and chrysanthemum to moisturize the body. To create a calm and refreshing look, we chose a woven basket called atta, which is made using a traditional technique passed down in the village of Tenganan in Bali, Indonesia, for the tray on which the sweets are placed. Enjoy the tea sets created by Hyssop's chef, Hiromi Nishi, in a comfortable interior with an atrium of greenery.

This winter-only special course will not only seek deliciousness in the act of eating, but will also allow you to physically experience how eating has many effects on your mind and body. In collaboration with Tatsuki Kitajima of ``neutral'', who explores new values and ways of eating food and proposes the expansion of various perspectives through installations, we created a course made entirely from plant-based ingredients using free ideas. . Based on Mr. Kitajima's roots in French cuisine, you can fully enjoy its depth and flavor. The course begins with an amuse with the scent of yuzu, which somehow evokes the cool winter atmosphere of Kyoto, followed by vegan fried oysters hidden in the bubbles of kelp soup stock. Enjoy the unique seaside flavor of oysters, recreated with Japanese yam and seaweed, with tartar sauce made with homemade soy milk mayonnaise. The gnocchi made with chestnuts has a rich taste that goes well with the truffle-infused cream sauce, allowing you to feel the richness of the mountains. The sauteed cod looks just like real cod, and is a reproduction of the French iron plate combination of potatoes and caviar by making the tonburi look like caviar, and is served with green onion sauce, which is essential for fish dishes. I'll enjoy having this. The main dish is boeuf bourguignon, a staple of French winter cuisine. Using soybean meat, it has plenty of vegetable flavor for a deep flavor. For dessert, we have prepared a smooth ice cream with the richness of almonds. Enjoy with mandarin orange granita and strawberry compote. This is a special supervised course only available this winter. We hope you enjoy this new food experience that overturns your traditional vegan diet.

春野菜や山菜を存分に楽しめる、Hyssopらしく彩り豊かに仕上げた、シェアタイプのパーティープラン！
ビールやワインなどのお酒に合うようにしつつ、お酒が飲めない方でもしっかり料理を楽しんでいただける構成にしております。
ボリュームたっぷりの前菜盛り合わせや、春の苦味を感じる山菜のフリット、春菊を使ったリゾットなど、この季節だからこそ楽しめるお料理をラインナップ。メインのシューファルシは、キャベツと合い挽きのひき肉を、椎茸の出汁で煮込み、ローズマリーなどで香りづけした優しい味わいです。
揚げ物やお肉が多いともたれるな、、という方や、様々な世代の方が集まるパーティーにお勧めです♪
90分のフリードリンク付きです。

A sharing-type party plan where you can enjoy spring vegetables and wild vegetables to the fullest, with a colorful finish typical of Hyssop! We have created a structure that goes well with alcoholic beverages such as beer and wine, so that even those who cannot drink alcohol can enjoy the food. We have a lineup of dishes that can only be enjoyed during this season, such as a hearty appetizer platter with plenty of seasonal vegetables, cheese, and prosciutto, fried wild vegetables with the bitterness of spring, and risotto using garland chrysanthemum. The main dish, choux farsi, has a gentle flavor made by simmering cabbage and ground meat in shiitake mushroom stock and flavoring it with rosemary. Recommended for people who don't want to lean back when there's a lot of fried food or meat, or for parties where people of various generations gather.

A lunchtime-only set meal inspired by Kyoto's food culture, which has been passed down through the hands of many people for hundreds of years. Each plate of small side dishes is lined with Kyoto ingredients, and you can enjoy the wonderful combination of Asian and Western cuisine while adding a touch of Japanese cuisine. This plate offers six types of side dishes and soups that change with the season, such as a freshly drawn tofu skin tomato rub that feels rich and refreshing like Caprese, Kyoto Kamo eggplant dengaku with miso and matcha, and melon salad with a refreshing citrus scent. The main dish is a simply grilled seasonal vegetable selected by farmers, a round rice ball made with "circulating rice" Enkou rice, and 7T + select Japanese tea.

A lunchtime-only set meal inspired by Kyoto's food culture, which has been passed down through the hands of many people for hundreds of years. Each plate of small side dishes is lined with Kyoto ingredients, and you can enjoy the wonderful combination of Asian and Western cuisine while adding a touch of Japanese cuisine. This plate offers six types of side dishes and soups that change with the season, such as a freshly drawn tofu skin tomato rub that feels rich and refreshing like Caprese, Kyoto Kamo eggplant dengaku with miso and matcha, and melon salad with a refreshing citrus scent. The main dish is a simply grilled seasonal vegetable selected by farmers, a round rice ball made with "circulating rice" Enkou rice, and 7T + select Japanese tea.

This menu is exclusively for Muslim customers. Soup and salad made with seasonal Japanese vegetables.
You can enjoy softly stewed chicken pasta and Japanese beef steak as the main dish. Dessert and after-meal drinks are included.

This is a beer terrace plan that is only available in autumn, where you can enjoy the beautiful green atrium on the terrace seats. The dishes include a lineup that allows you to fully enjoy the flavors of autumn, starting with the appetizer of bonito carpaccio. The main dish is stewed pork cubes that are tender until they are tender, and plenty of steamed autumn vegetables. Please enjoy your favorite ingredients sandwiched between our homemade, chewy mantou (buns). This plan includes 90 minutes of free flow of beer, wine, cocktails, etc. Please spend a relaxing autumn night at Hyssop, which is a different experience from the bustling beer gardens of summer.

A lunchtime-only set meal inspired by Kyoto's food culture, which has been passed down through the hands of many people for many years and hundreds of years. Each plate of side dishes is lined with Kyoto ingredients and techniques, and you can enjoy the wonderful combination of Asian and Western cuisine while adding a taste of Japanese cuisine. After the hot summer, the fruitful autumn has arrived. This set includes six small dishes of autumn ingredients such as figs, autumn eggplants, and turnips, each carefully prepared, along with soup and a drink. You can fully enjoy the taste of autumn, such as sweet autumn fig tempura, soy meat stuffed shiitake mushrooms with Manganji chili pepper sauce, and persimmon with white dressing made with Kyoto tofu. The set includes round rice balls made with "circulating rice" Enko rice, and a set drink of 7T + selected Japanese tea. *The photo is for illustrative purposes only.

It will be changed to winter ingredients from December 9.

A lunch-time-only set meal inspired by Kyoto's food culture, which has been passed down through the hands of many people for many years and hundreds of years. Each plate of side dishes is lined with Kyoto ingredients and techniques, and you can enjoy the wonderful combination of Asian and Western cuisine while adding a Japanese taste. After the hot summer, the fruitful autumn has arrived. The set includes six small dishes and soups, each of which is carefully prepared with autumn ingredients such as figs, autumn eggplants, and turnips, and a hoba-yaki (baked oysters) made with red miso from a miso shop that has been in business in Kyoto since the Taisho era. You can fully enjoy the flavors of autumn, such as sweet autumn fig tempura, shiitake mushrooms stuffed with soy meat and served with Manganji chili pepper sauce, and persimmons with white dressing made with Kyoto tofu. For the main course, we have miso-yaki (baked oysters) made with seasonal autumn vegetables and mugwort gluten wrapped in a hoba leaf and baked. The set includes a round rice ball made with "circulating rice" Enkou rice, 7T + select Japanese tea, and other drinks. *The photo is for illustrative purposes only.

*It will be changed to winter ingredients from December 9.

A lunch-time-only set meal inspired by Kyoto's food culture, which has been passed down through the hands of many people for many years and hundreds of years. Each plate of side dishes is lined with Kyoto ingredients and techniques, and you can enjoy the wonderful combination of Asian and Western cuisine while adding a Japanese taste. After the hot summer, the fruitful autumn has arrived. The set includes six small dishes and soups, each of which is carefully prepared with autumn ingredients such as figs, autumn eggplants, and turnips, and a hoba-yaki (baked oysters) made with red miso from a miso shop that has been in business in Kyoto since the Taisho era. You can fully enjoy the flavors of autumn, such as sweet autumn fig tempura, shiitake mushrooms stuffed with soy meat and served with Manganji chili pepper sauce, and persimmons with white dressing made with Kyoto tofu. For the main course, we have miso-yaki (baked oysters) made with seasonal autumn vegetables and mugwort gluten wrapped in a hoba leaf and baked. The set includes a round rice ball made with "circulating rice" Enkou rice, 7T + select Japanese tea, and other drinks. *The photo is for illustrative purposes only.
It will be changed to winter ingredients from December 9.

GOOD NATURE STATION5周年の記念イベント、「HEALTHY BODY & HEALTHY MIND - こころ、からだ、整う秋」の開催を記念して、ヴィーガン＆ベジタリアンフレンドリーなレストラン「Hyssop（ヒソップ）」では、 “開運視点”のオリジナルヴィーガンディナーコースが登場。

地元京都の生産者を中心に仕入れた季節の野菜をふんだんに使用するメニューは滋味たっぷり。食材のもつパワーをあますところなくいただいて、お腹だけでなくこころまで満たす体験をしてみませんか？

This is an autumn-only plan for you to spend the long autumn nights at Hyssop. The menu includes a lineup of dishes that will allow you to fully enjoy the flavors of autumn, such as bonito carpaccio as an appetizer and fig fritters. For the main course, we have prepared a hot pot called "Hana Nabe," which is made with plenty of seasonal ingredients and has a gorgeous atmosphere. Mushrooms, leafy vegetables, chicken, pork, etc. are served in a refreshing and rich original broth based on soy sauce and three types of citrus fruits: yuzu, sudachi, and lemon. In addition, it comes with a 90-minute free drink limit for various alcoholic drinks, including draft beer, beer cocktails made with homemade ginger ale and cola, and wine. Please spend your time forgetting the hustle and bustle of the city on the terrace seats, which are filled with greenery and have a pleasant atrium, which is the most comfortable time of the year.

This winter-only plan allows you to spend a relaxing time at Hyssop with a beautifully presented flower hotpot, served with a specially made broth that will warm you from the inside out during the cold season. The menu includes a bonito carpaccio appetizer and vegetable fritters, allowing you to fully enjoy the flavors that are unique to this season. For the main course, we have prepared a flower hotpot, a hotpot with a gorgeous atmosphere and plenty of seasonal ingredients. The distinctively shaped pot is an adaptation of the flower hotpot, a local dish from southern Vietnam. Mushrooms, leafy vegetables, chicken, pork, and more are served in a refreshing and rich original broth based on soy sauce and with the addition of three types of citrus fruits: yuzu, sudachi, and lemon.

This is a beer terrace plan that is only available in autumn, where you can enjoy the view of the beautiful courtyard with its green atrium. The menu includes a lineup of dishes that will allow you to fully enjoy the flavors of autumn, including the appetizer of bonito carpaccio. The main dish is stewed pork cubes that are tender until they are tender, and plenty of steamed autumn vegetables. Enjoy your favorite ingredients sandwiched between our homemade, chewy mantou buns. This plan includes 90 minutes of free flow of beer, wine, cocktails, etc. Enjoy a relaxing autumn evening at Hyssop, which is a different experience from the bustling beer gardens of summer.

This is a share plan only available in autumn. The menu includes a bonito carpaccio appetizer and other dishes that will allow you to fully enjoy the flavors of autumn. The main course is stewed pork cubes that have been simmered until they are tender, and plenty of steamed autumn vegetables. Enjoy your favorite ingredients sandwiched between our homemade, chewy mantou buns. Enjoy dishes that go well with alcohol, such as chicken and eggplant in chili sauce. Relax and enjoy the long, calm autumn nights at Hyssop.

A lunch plate packed with winter flavors, with a focus on root vegetables. Considering the compatibility with winter vegetables, the dish is centered around small Japanese-style dishes. The lineup is rich in flavor and individuality, including Kyoto vegetables such as Kintoki carrots, Shogoin daikon, and turnips, as well as a salad of rape blossoms called Autumn Poem, delivered from Yamada Farm in Kyoto. The homemade daikon mochi rice cakes are made with Shogoin daikon, giving them a crunchy texture. The dish uses ingredients such as daikon, lotus root, turnip, and sweet potato, which are rich in vitamin C, making it the perfect lunch to get through the cold winter.

A lunch plate packed with winter flavors, with a focus on root vegetables. Considering the compatibility with winter vegetables, we have created a lineup of small dishes based on Japanese cuisine. The lineup is rich in flavor and uniqueness, including Kyoto vegetables such as Kintoki carrots, Shogoin radishes, and turnips, as well as a blanched dish called Autumn Poem, which uses rape blossoms from Yamada Farm in Kyoto. The main dish, which is made in a bowl style using Kyoto white miso, is simply seasoned, allowing you to fully enjoy the fluffy texture of the taro and the smooth sweetness of the Shogoin turnip. It uses ingredients such as radishes, lotus roots, turnips, and sweet potatoes, which are rich in vitamin C, making it the perfect lunch to get through the cold winter.

A lunch plate packed with winter flavors, with a focus on root vegetables. Considering the compatibility with winter vegetables, we have created a lineup of small dishes based on Japanese cuisine. The lineup is rich in flavor and unique, including Kyoto vegetables such as Kintoki carrots, Shogoin radishes, and turnips, as well as a salad using Autumn Poem rape blossoms from Yamada Farm in Kyoto. The main dish, which is made in a bowl style using Kyoto white miso, is simply seasoned, allowing you to fully enjoy the fluffy texture of the taro and the smooth sweetness of the Shogoin turnip. It uses ingredients such as radishes, lotus roots, turnips, and sweet potatoes, which are rich in vitamin C, making it the perfect lunch to get through the cold winter. For dessert, a set of homemade douhua is included.

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