Menu : Yoshizawa

Chirimen sansho, wagyu beef simmered in plum sauce, kelp Arima simmered bonito tsukudani, and Densuke conger eel simmered in tsukudani are all elegantly cooked. It is very popular for mid-year gifts and year-end gifts.

Densuke conger eel pickled in miso, Daisen chicken koji pickled, mackerel koji pickled in Kinme, and Gindara Saikyo pickled in the most delicious way. After that, just bake it and enjoy the taste of Yoshisawa at home. It is very popular for mid-year gifts and year-end gifts.

We have a luxurious selection of dishes made with seasonal ingredients and Kyoto vegetables and soup stock. The result was very satisfying for two people.

Using plenty of high-quality ingredients, we put a lot of effort into making this dish to satisfy even four people. Enjoy the taste of Yosizawa at home to start the new year. .

A bowl of Sakura sea bream landed in Kochi Prefecture, bamboo shoots from Kyoto, and fried Domyoji. The soup stock is carefully blended with Rishiri kelp, bonito flakes, and tuna flakes.

Fried white fish and bamboo shoots, pickled firefly squid, and light beans floating in the jelly of the soup stock.Not only the taste, but also the aroma and color of the dishes give off a sense of the season.

Golden sea bream from Kochi is lightly seared on the skin. Season the sea bass with a pinch of salt and let it rest, then add the tobiko and salmon roe. What is served with it is Yukiurui, which makes you feel the arrival of early spring.

The aroma of straw fills your mouth with an elegant taste that is different from bonito. In addition to the best salt from the Goto Islands, add garlic, ginger, and fresh onions to your liking.

When you open the lid of Kyo-yaki, you will find the taste and aroma of the season. This time it's a bowl of clams caught in Kujukuri and rape blossoms.