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菊茶(by サプレマシー)
柿、舞茸、車海老、銀杏 寄せ合わせ(by サプレマシー)
たらの白子、レタス 松の実(by サプレマシー)
秋刀魚炭火焼き、栗に、肝ソース、しゃり粥(by サプレマシー)
松茸と粟麩の利休仕立て(by サプレマシー)
白甘鯛、煎り酒、揚げた道明寺粉(by サプレマシー)
子持ち鮎、甜麺醤生春巻き(by サプレマシー)
サンサンポーク(by サプレマシー)
長野県サンサンポーク炭火焼き、百合根ソース(by サプレマシー)
海老芋、蓮根、毛蟹の餡掛け(by サプレマシー)
甘鯛と舞茸のビリヤニにパクチー(by サプレマシー)
自家製カレー(by サプレマシー)
フォー(by サプレマシー)
鹿と猪のカレー(by サプレマシー)
焼き蕨餅、ミルクアイス、きな粉(by サプレマシー)
阿波番茶 レモングラス(by サプレマシー)
最初の一品は松茸の天ぷらで。(by みつごとうさん)
梨と落花生、豆腐を裏ごししたソースに大徳寺...(by みつごとうさん)
新ぎんなんと百合根でしゃり粥をベースに置い...(by みつごとうさん)
お椀は毛ガニとだだちゃ豆を刻んで。(by みつごとうさん)
生春巻、今月はウナギとエゴマを巻いて。テン...(by みつごとうさん)
信州豚に発酵させたビーツを細かくつぶして。...(by みつごとうさん)
ここのスパイスカレーが大好き。今月は鹿のお...(by みつごとうさん)
フォーは手作りのXOジャンと。(by みつごとうさん)
締めのデザート。焼きわらび餅とミルクアイス...(by みつごとうさん)
定番のシャリ粥。具材は月替わり。(by みつごとうさん)
これも定番の生春巻き。もちろん具材は毎月変...(by みつごとうさん)
ナムルにしたホワイトアスパラと毛ガニを混ぜ...(by みつごとうさん)
お椀は色鮮やかに。(by みつごとうさん)
Restaurant name |
Higashiyama Tsukasa
|
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Categories | Japanese Cuisine |
Phone number (for reservation and inquiry) |
075-771-4696 |
Reservation Availability |
Reservations available |
Address |
京都府京都市東山区西町127 三条白川橋ビル 2F |
Transportation |
2 minutes walk from Higashiyama Station on the Tozai Subway Line 191 meters from Higashiyama. |
Opening hours |
Business hours and holidays are subject to change, so please check with the restaurant before visiting. |
Budget(Aggregate of reviews) |
¥30,000~¥39,999¥30,000~¥39,999
|
Method of payment |
Credit Cards Accepted Electronic money Not Accepted QR code payment Not Accepted |
Number of seats |
8 Seats ( Counter seats: 8) |
---|---|
Maximum party size | 8people(Seating) |
Private dining rooms |
not allowed |
Private use |
OK Up to 20 people |
Non-smoking/smoking |
No smoking at all tables |
Parking lot |
not allowed |
Space/facilities |
Counter |
Occasion |
|
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Website | |
The opening day |
2021.11.1 |