Izon's Omakase Course
Dinner time on Fridays, Saturdays, and Sundays.
Izon's chef's choice course is available from 7:00 PM, with only 5 seats available.
Enjoy autumn in Kyoto with unique spicy dishes.
This is a full course of 10 dishes that sets it apart from a casual lunch course .
*The menu introduced below is for the first half of October.
*The menu may change depending on the availability of ingredients.
・Hungarian dip and Shine Muscat hors d'oeuvres
The natural sweetness of aged Northern Ruby and the smokiness of smoked paprika powder.
An appetizer made with homemade cottage cheese, Shine Muscat grapes, diced vegetables seasoned with lime juice, and cacao nibs for a bitter accent.
Sour, sweet, bitter, salty, and umami. A spiced hors d'oeuvre with a harmonious blend of five flavors and a delightful texture.
・Cod meatballs with black pepper paste
It's Japanese, but with a touch of spice. It's Japanese, but with a touch of spice.
A dish of fluffy meatballs in a spicy, peppery filling.
The gentle sweetness of the grated turnip and the spiciness of the black pepper are in amazing harmony.
Garnish with autumn seasonal courgettes to add color and texture.
・Seasonal vegetable pakora
Pakora is an Indian style tempura.
The batter is made with basmati rice flour, which is made from milled chickpeas, and several types of spices.
On this day, the pakoras were manganji peppers, black maitake mushrooms and figs.
Served with Parmigiano Reggiano and a refreshing mint green chutney.
・Spiced beetroot potage and homemade bread
A potage soup made with Ohara beets and the noble aroma of cardamom.
The homemade sour cream melts as you eat it, adding a refreshing tartness.
The homemade bread is original and made from flour produced in Hokkaido.
The dough is made using the same process as the Neapolitan dessert "sfogliatella," and is baked in a unique way similar to Indian chapati.
・Eel dolma
A fish main dish that combines Japanese eel inro and the Middle Eastern stuffed dish dolma.
The bones are removed from the eel and stuffed with spiced autumn vegetables.
Once steamed, the meat is slowly grilled on a charcoal grill. The special spice sauce drips onto the charcoal, creating a wonderful aroma of rising smoke.
This cooking method involves grilling only the skin of the eel. The stuffed inside meat is fluffy, creating a new texture that cannot be experienced with kabayaki eel.
Grilled eel dolma served with avocado dip, vegetables marinated in mustard oil, and finger lime.
The bitter and sour flavors add an accent to this dish, making it one you won't tire of eating until the very end.
・Clear tomato soup shaved ice
Shaved ice made from clear, rich tomato juice extracted by filtering tomatoes.
It's a crisp, cold and refreshing palate cleanser.
Reset yourself with the refreshing taste of tomatoes and fennel before moving on to the next main dish.
・Kyoto venison hamburger steak with Campari berry sauce
The gibier from Rakuhoku Gibier Imai is special.
Imai-san is involved in everything from hunting, butchering, butchering, and sales. His sincere approach to gibier shows that he is truly a professional.
Enjoy the deliciousness of Kyoto venison in a juicy hamburger steak.
It is accented with duxelles, a rich spice sauce, and a bitter-sweet berry sauce made with Italy's signature Campari.
・Autumn Bamboo Biryani
Biryani made in bamboo tubes, a dish eaten in Malaysia and South India, prepared in a Kyoto-style way.
On this day, autumn salmon was in season and available at the market, so I used autumn salmon and Ohara edamame.
Our original biryani, cooked in spicy seafood soup, is very light and perfect as the final dish of a course.
You can enjoy watching the chef beat the bamboo tubes in front of you and bring out the fragrant, hot, steaming biryani at the counter.
・Homemade cardamom ice cream ~Tamarind gastrique~
A homemade dessert made with a generous amount of cardamom, the queen of spices.
Served with a French-style caramel sauce that adds a touch of acidity from the fruit tamarind.
This ice cream is smooth and easy to eat, with the enjoyable texture of nuts and dried fruits.
・Homemade chai or hand-drip coffee
The course ends with a hot drink.
Hot chai made with cinnamon, cloves, cardamom, black pepper, ginger, etc., and finished with a sweet taste.
Or you can choose Tanzania's finest Kilimanjaro hand-dripped coffee.
Friday, Saturday and Sunday | Limited to 5 seats per day
All seats start at 7:00 PM. Limited to 5 seats.
The fee is 12,000 yen per person.
Reservations required at least 2 days in advance
Advance reservations are required.
Please proceed via the izon table check reservation page .
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
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
