New spicy cuisine created with a Japanese theme
Appetizers and main dishes are created based on a seasonal theme.
This time the theme is "Japan."
・Grilled sea bass with spiced miso on a magnolia leaf
Hida Takayama's local dish "Hoba-yaki" served with homemade spiced miso.
The spicy miso sauce, made with Kyoto miso, spices, seafood soup, and fresh cream, is slowly grilled on a magnolia leaf, releasing an incredibly fragrant aroma.
The dish is filled with fresh sea bass purchased directly from the Kyoto wholesale market and plenty of seasonal vegetables from Ohara.
The root vegetables are confited to make them easier to eat.
This is a dish that goes well with both rice and alcohol.
・Grilled beef hamburger
A main dish created from Japanese food culture.
Since the Asuka period, when eating meat was banned, "so" has been a valued source of protein. It is an ancient preserved food made by boiling down milk.
Meat-eating was generally permitted during the Meiji period and continues to this day.
The beef is wrapped and baked in an oven, then covered in a rich spiced blueberry sauce and garnished with the Japanese spice wasabi.
Surrounding the dish are sautéed mushrooms, a touch of autumn, and kelp oil, a nod to Japan's unique seaweed-eating culture.
The homemade "Su" is diced and seasoned with honey, salt, pepper, and olive oil. The simple flavor of "Su" brings together the mildness of the complex sauce and oil.
・Spice hors d'oeuvres in a circle shape
A red and white appetizer with a Japanese flag motif.
Two types of mashed potatoes are sandwiched together with "Kachumba," an Indian-style diced vegetable salad.
The red potatoes are made with Ohara beets.
Topped with prosciutto, cream cheese, and figs.
The natural sweetness and acidity of fresh fruit adds an accent.
・Homemade marinated mackerel rice cooked with spices
Softly cooked basmati rice in a special seafood soup made from water from the Somei well at Nashiki Shrine.
This is an original spiced rice dish, roughly mixed with our homemade sauteed spiced mackerel.
We also use seasonal vegetables purchased at the Ohara market.
We apologize if the item is sold out.
・Scheduled to be open until December 30th
Lunch Wednesday, Thursday, Friday, Saturday and Sunday 11:30-15:00
Dinner Friday, Saturday and Sunday from 7:00 PM *Reservation required Chef's choice course
Closed Mondays and Tuesdays
Lunch and dinner service on November 3rd (Monday, national holiday)
11/4.5 Closed
[End of year business schedule]
12/24 Lunch and Dinner
12/25 Lunch and Dinner
12/26 Lunch and Dinner
12/27 Lunch and Dinner
12/28 Lunch and Dinner
12/29 Lunch
12/30 Lunch
…………………………………………………………
・Easy online reservation
Please reserve your seat here .
·access
izon: 557-1 Bishamoncho, Nakagyo Ward, Kyoto City, Kyoto Prefecture
telephone number: 080-3111-6697
Opening hours: 11:30 - 15:00 / 18:00 - 21:00
Closed: Monday and Tuesday
Instagram calendar here
From JR Kyoto Station
7 minutes by subway on the Karasuma Line bound for Kokusai Kaikan, then an 8-minute walk from Marutamachi Station. 15 minutes by taxi.
From Hankyu Kawaramachi Station
Take Route 205 to Kinkakuji or Route 7 to Ginkakuji for 13 minutes, get off at Marutamachi Kawaramachi, then walk for 3 minutes, or walk for 20 minutes, or take a taxi for 8 minutes
Access from the nearest station
Marutamachi Subway Station: 8 minutes walk
Subway Shiyakusho-mae Station: 13-minute walk
Keihan Jingu-Marutamachi Station: 8 minutes walk
Access by bus
Kyoto City Bus Courthouse-Kawaramachi-Marutamachi: 3-minute walk
