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| Dinner |
17:00-22:00 (L.O. 19:30) |
*Menu items are changed daily.
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*2nd floor（Private rooms）charge
Small private room（2-4 seats）：2,200 yen (tax incl.)
Large private room（5-12 seats）：3,300 yen (tax incl.)
*Major credit cards accepted.
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- We can arrange courses for special occasions (birthday, wedding, memorial service, family gathering, etc.).
Feel free to inform us of your budget and preference.
- Please make a reservation in advance so that we can make sure to keep the best ingredients of the day for all customers.
Enjoy seasonal blessings from the sea and mountains, such as sea breams and bamboo shoots. 
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Assortment of Spring Appetizers (Hassun)
Seasonal dishes celebrating season change from winter to spring.
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- Field mustard and sea urchin, with aromatic pepper leaf
- Steamed lotus root dumpling and simmered sea bream, with Japanese butterbur served in a bowl
- Simmered Spring bamboo shoots and octopus
- Assorted Spring appetizers
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Kyoto's summer specialty is hamo (conger eel). A combination of delicate conger eel and seasonal vegetables such as Kamo-nasu eggplant is a must-try for early summer. 
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Tango Boy's Celebration Season
Traditionally, May 5th is the celebration for boys in Japan. Families with a young boy display traditional amulets to dispel misfortune and to wish for the boy's healthy growth.
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- Hamo (conger eel) sushi
- Boiled hamo and Japanese tiger prawn sashimi
- Grilled eggplant and hamo served in a bowl
- Simmered Kamo-nasu eggplant and Japanese tiger prawn
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Savor the bounties of the autumn harvest 
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Colorful Autumn Leaves
Enjoy assorted appetizers featuring autumn delicacies.
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- Steamed salmon roe wrapped with straw
- Appetizer of crab, Japanese yam and chrysanthemum
- Savory egg tofu and matsutake mushroom served in a bowl
- Grilled Spanish mackerel flavored with citrus
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Warm your body and mind with Kyoto's winter specialties: Shogoin-kabura turnip, Kyo-ninjin carrot, Ebi-imo round yam, etc.
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Celebration of the New Year
Start your New Year with delicious and auspicious special dishes.
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- Soba buckwheat noodles with duck (handmade on the day)
- Simmered Shogoin-kabura turnip and conger
- Simmered flatfish and turnip with thick broth
- Homemade sweet made with Ebi-imo round yam
(sweets are handmade and changed monthly)
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