Menu : Miyagawachou Saka

Official information

This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.

Western-style cuisine based on Italian and French cuisine

Miyagawachou Saka

(宮川町 さか)
Nearest station：
Gion Shijo
[Kyoto]
Categories：
Italian
French
Pasta
Budget：

JPY 20,000～JPY 29,999

JPY 15,000～JPY 19,999

Restaurant information(detail)
The text on this page has been automatically translated using Wovn.io. Please note that there may be inaccuracies in the translation.

Last updated : 2020/11/15

Cuisine Menu

(税抜価格)

TARTUFO BIANCO White truffles from Alba, Piedmont, Italy

Enjoy the menu that allows you to enjoy the pure bewitching scent. Approximately 5g (2 servings) can be served on the menu below using a truffle slicer for 1g, ¥1,200) or ¥6,000. Add to the price below.

Boiled soft-boiled egg dip

JPY 1,000

Crush hot soft-boiled eggs, add the essence of Parma Prosciutto and Parmesan cheese, and boil in water to thicken. From above, pickle the white truffle. To the bewitching world.

boiled potato dip

JPY 1,000

Boil the "Kitaakari" potatoes until they lose their shape a little, then toss them with Prosciutto bouillon, fermented butter, parmesan cheese, etc. From above, pickle the white truffle. To a magical time.

Omelette

JPY 1,000

A rare omelet is topped with grated Parmesan cheese and a generous drizzle of extra virgin oil, then topped with white truffle. An indescribable aroma fills your mouth.

Fried kumoko (cod milt)

JPY 2,800

Rich clouds from Tsuiyama, Hyogo Prefecture are boiled until golden brown, and fermented butter is added to a base of Prosciutto bouillon to create a sauce. Milt and white truffles are a perfect match.

Densuke conger eel and spinach royale

JPY 2,800

We steamed live Densuke conger eel, which is thick and has high-quality fat, until fluffy and made it into a Western-style chawan mushi with spinach. From above, pickle the white truffle. The marriage of white truffle and conger eel is an exciting new discovery.

Pasta (with your favorite noodles)

JPY 1,500

Pasta mixed with Prosciutto bouillon and parmesan cheese, topped with white truffle. This is classic to enjoy white truffles.

risotto

JPY 1,800

Carnaroli organic rice from Vercelli, Piedmont, aged for 1 year. Add white truffles to the risotto. classic is 2.

fresh caviar osetra

Israel, Jordan River, Russian sturgeon Since it is not heated, it has a shelf life of 2 weeks. With buckwheat blini, fermented butter, chives, and lemon.

One Spoon Caviar 10g

JPY 2,800

1 buckwheat blini with fermented butter, 10g of caviar, chives, and lemon. Enjoy it in one bite.

Bottled caviar 50g

JPY 13,000

6 pieces of buckwheat blini, fermented butter, morning sickness, and lemon. Enjoy buckwheat blini with caviar on top.

Cool cappellini with caviar and seasonal vegetables

JPY 8,000

Caviar and cold cappellini go together simply.

Cold appetizers and salads grand menu

This is a year-round menu. One plate is about 2 servings, so we will share it.

Marinated tomato and mozzarella cheese “buffala” salad

JPY 2,000

(Produced in Kochi) (Buffalo milk, produced in Naples)

Parma Prosciutto

JPY 1,500

Aged for 24 months

Black beef fillet carpaccio

JPY 4,000

seasonal vegetable salad

JPY 1,500

Warm appetizer grand menu

This is a year-round menu. One plate is about 2 servings, so we will share it.

garlic toast

JPY 500

4 pieces

Bruschetta Tomato

JPY 1,500

4 pieces

Omelette with pancetta and potato cream sauce

JPY 1,800

Boiled seasonal vegetables, gorgonzola sauce

JPY 1,800

cheese

munster fermier

JPY 1,500

(Milk, wash, France/Alsace)

parmigiano reggiano

JPY 1,500

(Milk, heat-pressed, Emilia Romagna, Italy)

Gorgonzola Dolce

JPY 1,500

(Milk, blue mold, Italy, Piedmont, Lombardy)

mist

JPY 2,800

(Assortment of 4 types)

bread

baguette

JPY 300

Served with Sicilian extra virgin olive oil or fermented butter

soup

Consomme soup

JPY 1,500

A rich and classic soup made with slowly simmered Kuroge Wagyu beef shank.

Soup with soft-shelled turtle consommé and fried gnocchi

JPY 1,800

Make gnocchi out of the boiled soft-shelled turtle and float the fried pieces on top of the soup.

Oyster

These are Oyster from Senpoji, west of Lake Akkeshi in Hokkaido. It is white with a large milky part, and has a rich taste similar to that of rock Oyster. We accept orders starting from one piece.

1 raw Oyster with lemon

JPY 1,000

Simple and lemon flavored.

1 raw Oyster, homemade spicy cocktail sauce

JPY 1,500

No ketchup is used, and topped with tomato sauce made with freshly ground horseradish.

1 piece of cold consommé/jelly with raw Oyster and black mozuku

JPY 1,800

The crunchy black mozuku from Nanao is combined with double consommé jelly to bring out the sourness of the lemon.

Garlic grilled Oyster 1 piece

JPY 1,500

Remove the oysters from their shells, heat them slightly in a frying pan lined with parchment paper, remove excess water from Oyster, lightly boil the lettuce and put them into the Oyster shells, return Oyster and cover them with our signature garlic butter, and place them in a high-heat oven until golden brown. Bake well.

1 grilled Oyster with mozzarella cheese “buffala” dip

JPY 1,800

Oyster are covered with buffala dip, made from Neapolitan buffalo milk, and then grilled.

1 grilled Oyster, red wine vinegar sauce with black mozuku

JPY 1,500

Open the shell and bake it in the oven over high heat. A prosciutto bouillon sauce made with boiled down red wine vinegar and mixed with black mozuku from Prosciutto.

1 fried Oyster, homemade Worcestershire sauce

JPY 1,200

Remove from the shell and fry until crispy. Our proud additive-free Worcestershire sauce is aged for 3 years.

Raw Oyster with consommé and jelly, cold cappellini

JPY 2,800

Combine chopped Oyster and double consommé, mix with spinach and cold cappellini.

Fruit tomato linguine with Oyster and spinach

JPY 2,800

Seasonal fish dishes

Our restaurant's most recommended seasonal seafood menu. One plate has about two servings, so we will share it.

Fresh fish carpaccio (you can also grill it)

Seasonal fresh fish is aged and simply prepared with Guérande salt, lemon, and Sicilian extra virgin olive oil.

Nemuro shellfish, green beans, and asatsuki sauce served with marinated Kamigamo eggplant

JPY 2,800

Koppe crab and Shogoin turnip salad with uchiko, served with makonbu jelly

JPY 4,500

Live koppe crab is boiled in special bouillon.

Densuke conger eel and “Tokuro” ginkgo royale served with wasabi-flavored consommé

JPY 2,800

Chawanmushi, French cuisine version

Cool royale of Nemuro sea urchin and Hamazume sweet potato, served with Shizuoka wasabi consommé

JPY 3,800

Western-style cold steamed egg custard with sea urchin and small potatoes. Serve with makonbu jelly and cool wasabi-flavored consommé.

Pan-fried clouds, all-purpose green onion anchovy sauce

JPY 2,800

Kumo and Kujo green onion carbonara sauce gratin

JPY 3,200

Grilled Densuke conger eel, charred spinach and fermented butter sauce

JPY 2,800

Saimaki shrimp and “Tokuro” ginkgo frit, Parmesan cheese flavor

JPY 2,800

Crispy grilled fresh fish, black mozuku colatura sauce from 3,800 yen

JPY 3,800

We offer aged natural live white fish.

Fresh Italian-style Kabuto-yaki (from 2,500 yen)

JPY 2,500

At that time, the head and fish head of the live fish is marinated in herbs, garlic, Guérande salt, and olive oil, and then salt-grilled. Please hold it in your hand and suck on the bone.

Seasonal Meat Dishes

Our restaurant's most recommended seasonal Meat Dishes. There are approximately two servings per plate, so we will share it.

Jamon Ibérico “Bellota” Gran Reserva

JPY 2,500

Made in Guijuelo, Salamanca Province, Spain, aged for 36 months, 100% Bellota bloodline, cut thickly. Add a container with lit alcohol to hand. It is sweet and delicious whether lightly roasted or raw.

Kuroge Wagyu beef thigh carpaccio

JPY 3,000

Shinshu Premium A5 lamb core, rump lean meat.

Japanese black beef thigh Steak

JPY 4,800

Shinshu Premium A5 lamb core, rump lean meat.

Bolito with porcini mushrooms and Prosciutto bouillon

JPY 2,300

Saute fresh porcini mushrooms and boil in Prosciutto bouillon. The texture is the best. 7

Kamigamo eggplant and homemade salsiccia buoy, basil-flavored mozzarella cheese "buffala"

JPY 2,800

Kamigamo-grown eggplant blancir and salsiccia are braised in Prosciutto. Finish with a generous helping of basil-flavored Genovese paste.

Vaporé of Ezo pork belly, edamame "Ajimori" sauce

JPY 2,800

Hokkaido pasture-raised pork belly is marinated and steamed until tender. Use the dripping juice to make pea paste and sauce.

Omi beef fillet cutlet, charred anchovy sauce with mozzarella cheese

JPY 9,000

A thick cutlet of beef fillet is combined with charred anchovy sauce and mozzarella cheese "buffala".

Grilled Omi beef fillet, vinegared consommé sauce

JPY 8,500

Add vinegar to the consommé to create a refreshing sauce.

Omi beef fillet simmered in onion gratin soup, served with Jura Gruyere cheese

JPY 3,800

A part of the filet mignon called the string is simmered in onion soup, topped with Gruyere cheese, and gratinéed.

Shiranuka lamb roti, rosemary-flavored anchovy sauce

JPY 3,600

We purchase half a head at a time from the Whole Sheep Research Institute in Hokkaido. It's soft, juicy, and has no unique texture.

Low-temperature Omi beef fillet served with consommé flavored with Lehore.

JPY 8,500

Pasta dishes grand menu

This is a year-round menu. One plate is about 2 servings, so we will share it.

Peperoncino

JPY 1,500

(garlic, chili pepper)

Carbonara

JPY 1,800

(pancetta, parmesan cheese, eggs)

Arrabbiata (spaghetti or penne)

JPY 1,800

(spicy tomato)

Spaghetti with mozzarella cheese “buffala” and tomatoes

JPY 2,000

(Buffalo, Naples)

Rosé cream pasta with shrimp and spinach

JPY 2,500

Small prawns are slowly sautéed to bring out their flavor and aroma, then finished with cream and tomato sauce.

tomato and basil spaghetti

JPY 1,500

Gorgonzola pasta (spaghetti or penne)

JPY 1,800

(green mold cheese and cream)

Kochi fruit tomato risotto

JPY 2,300

Parmesan cheese and Prosciutto risotto

JPY 2,500

seasonal pasta

This is our restaurant's most recommended pasta menu that lets you enjoy the seasonal flavors. One plate is about 2 servings, so we will share it.

“Tokuro” Ginkgo and Mushroom Spaghetti

JPY 2,500

Large-grained "Fujikuro" ginkgo trees are cultivated in Sobue-cho, Inazawa City, Aichi Prefecture. It has a rich flavor and no odor and has the best texture.

Spaghetti with Konbumori shellfish and lettuce

JPY 2,800

The oil-based sauce is based on the liver of the shellfish, and the crunch of the lettuce on the finish whets the appetite.

Spaghetti with Kumo and green onion

JPY 2,800

Tomato pasta with crab and spinach from Setouchi

JPY 3,200

Spinach and pasta are perfectly combined with tomato sauce made with the essence of migratory crab.

Spaghettini with Nemuro sea urchin and spinach

JPY 3,200

Simply add raw sea urchin to spinach peperoncino spaghetti.

Homemade salsiccia and broccoli spaghetti

JPY 2,500

Either tomato-based or oil-based, whichever you prefer.

Linguine with porcini mushrooms

JPY 2,500

Amatriciana Bianco

JPY 2,000

A tomato-free version of Amatriciana Rosso.

Carbonara pasta with Oyster and spinach

JPY 2,800

Bolognese pasta with Japanese black beef and spinach, served with mozzarella cheese “buffala”

JPY 2,800

Pasta with bolognaise sauce and mozzarella cheese "Fuffala". It melts with the residual heat and is the best.

Homemade salsiccia and spinach risotto

JPY 2,800

Bianco or Rosso.

Kunoko and Kujo green onion risotto

JPY 3,200

dessert

We have year-round menus and seasonal menus.

Walnut and pine nut tiramisu, with boiled Tanba chestnuts and Joyo fig sorbet

JPY 1,800

Coarsely chop lightly roasted domestic walnuts and pine nuts to make tiramisu. The astringent taste of Tamba chestnuts and figs liven up autumn.

Catalana

JPY 800

Frozen pudding made with fresh cream.

affogato al caffe

JPY 800

(Wasanbon sugar vanilla Gelato with espresso coffee)

Vanilla Gelato made with Wasanbon sugar from Tokushima

JPY 600

Kuki hojicha and white Chocolate Gelato

JPY 500

Yanagi-Oen's Kuki Hojicha and white chocolate go perfectly together.

Kyoho sherbet

JPY 500

Joyo fig sorbet

JPY 500

(Produced in Joyo City, Kyoto Prefecture)

Pear “La France” sorbet

JPY 500

gift

<Omi beef fillet cutlet sandwich>

JPY 8,500

Medium cutlet of thick Omi beef fillet. Thick, toasted toast with fermented butter and mustard. And the deciding factor is finishing it off with plenty of Saka's special demi-glace. One box 100g

Catalana

JPY 1,200

Restaurant information

Details

Restaurant name
Miyagawachou Saka
Categories Italian、French、Pasta
Phone number (for reservation and inquiry)

050-5595-3289

Reservation Availability

Reservations available

When ordering selection course, please let us know if you have any allergies or ingredients you dislike.
The chef's selection course will take 2 to 3 hours to eat and drink.
Address

京都府京都市東山区宮川筋4丁目319-1-5

Miyagawachou Saka - 地図
Show larger mapFind the restaurants in the surrounding area
Transportation

5 minutes walk from Gion Shijo Station and Shimizu Gojo Station 497m from Gion Shijo Exit 1

497 meters from Gion Shijo.

Opening hours
  • ■ 営業時間
    [月～土]
    12:00～要ご予約、おまかせコースのみ４名様より
    17:00～22:00 お１人様より　ア・ラ・カルト、おまかせコース対応

    ■ 定休日
    日曜日（連休時は最終日）月二回、月曜不定休
Budget

￥20,000～￥29,999

￥15,000～￥19,999

Budget（Aggregate of reviews）
￥20,000～￥29,999

Check the distribution of amounts spent

Method of payment

Credit Cards Accepted

（VISA、Master、JCB、AMEX、Diners）

Electronic money Accepted

（QUICPay）

QR code payment Accepted

(PayPay、d Barai、Rakuten Pay、au PAY)

Table money/charge

Coperto: 880 yen Service charge: 10% Private room fee on the second floor: 5,000 yen per room

Seats/facilities

Number of seats

25 Seats

（ 10 counter seats, 5 Japanese-style private rooms with kotatsu seats, and tatami table seats in private rooms.）

Maximum party size

25people（Seating）
Private dining rooms

OK

For 2 people、For 4 people、For 6 people、For 8 people、For 10-20 people

2nd floor seats are only available for selection course. 2F Japanese-style table seats (4 tables, 10 seats) 2F Japanese-style room (horizontal kotatsu) seats (1 table, 5 seats)

Private use

OK

For 20-50 people

Non-smoking/smoking

Smoking / Non-smoking area separated

1st floor counter seats, non-smoking. 2nd floor private room/smoking allowed. Additionally, there is a smoking area.

Please check with the restaurant before visiting as the law regarding passive smoking countermeasures (revised Health Promotion Law) has been in effect since April 1, 2020 and may differ from the latest information.

Parking lot

not allowed

Coin parking available nearby

Space/facilities

Stylish space,Comfortable space,Wide seat,Counter,Tatami seats,Horigotatsu seats,Free Wi-Fi available

Menu

Drink

Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Cocktails,Particular about wine

Food

Particular about vegetable,Particular about fish,English menu available

Feature - Related information

Occasion

With family/children |Business

This occasion is recommended by many people.

Location

Secluded restaurant,House restaurant

Service

Extended party hours (more than 2.5 hours),(Surprise) Party accommodations,BYOB,Take-out,Delivery

With children

Kids are welcome(Babies are welcome,Preschool children are welcome),Baby strollers accepted

Children, including infants, are limited to private rooms on the second floor. There is no children's menu, but please choose from the a la carte menu.
Dress code

There is nothing in particular, but code that makes other people feel uncomfortable is not allowed.
Website

http://www.miyagawacho-saka.com/

The opening day

2010.5.12

Phone Number

075-531-1230

Remarks

LUNCH...Reservations required, minimum of 4 people. selection course, ¥16,500~ DINNER...a la carte ¥1,650~ (1 plate, approximately 2 servings) Pasta ¥1,650~ Dessert ¥550~ selection course...¥16,500 ¥19,800 ¥25,300 *The private room on the 2nd floor is limited to selection course.

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