A total of 4 items including sakihassun, tempura, tendon (or rice bowl), and water. Contents change depending on the season.
※ Prices include service charge.

As an example

・Appetizer
Autumn salmon and Salmon roe from Hokkaido，
Figs from Joyo City, Ginkgo nuts, Spinach,

・Tempura Ⅰ
Angel shrimp，
Manganji sweet pepper from Kyoto Prefecture,
Pacific Saury with plum shiso from Hokkaido，

・Korumo's specialty
Pumpkin Hirosu with Dried mullet roe-starchy sauce

・Tempura Ⅱ
Pike with Mentaiko from Awaji Island，
Black Maitake mushroom from Niigata Prefecture，
Conger eel from Awaji Island，

・Rice bowl
Shrimp tendon (Traditional rice bowl sauce)
or
Shrimp Tempura Avocado Rice Bowl
( Wasabi Mayonnaise)

・Seasonal small dessert

※In our restaurant , the course content changes every day in order to cherish the season and cook better ingredients of the day.

A total of 5 items including hassun, sashimi, tempura, and specialty dishes.The contents change depending on the season.
※ Prices include service charge.

As an example

・Appetizer
Mackerel with vinegar direct delivery from Maizuru，
Figs from Joyo City, Ginkgo nuts, Spinach,

・Sashimi
Autumn salmon "Yuho" from Hokkaido，
Medium-fatty Tuna from Nagasaki Prefecture，

・Tempura Ⅰ
Tiger prawn from Kumamoto Prefecture，
Autumn eggplant with meat miso from Kyoto，
Pacific Saury with plum shiso from Hokkaido，

・Koromo specialty
Pumpkin Hirosu with Dried mullet roe-starchy sauce

・Tempura Ⅱ
Mozzarella cheese at Sugiyama Ranch in Kyoto and
Raw ham and zucchini,
Conger eel from Awaji Island，
Manganji sweet pepper from Kyoto Prefecture，

・Meal
Shrimp tendon (special rice bowl sauce)
Or
Shrimp Tempura Avocado Rice Bowl
( Wasabi Mayonnaise)

・Seasonal small dessert

※In our restaurant , the course content changes every day in order to cherish the season and cook better ingredients of the day.

A total of 6 items, including tempura, rice, etc. Contents change depending on the season.
※ Prices include service charge.

~An example of autumn cuisine~
・ Appetizer
Autumn salmon "Uho" from Hokkaido,
marinated with seasonal mushroom，

・Tempura
Tiger prawn from Kumamoto Prefecture，
Manganji sweet pepper from Kyoto Prefecture，
Pacific saury from Hokkaido and Plum Perilla，

・Side dish
Mozzarella cheese made at Sugiyama Ranch in Kyoto，
Raw ham with Koromo tartar sauce，

・Tempura
Japanese Black beef “Wagyu” ，
Ginkgo nuts from Kumamoto Prefecture，
Conger eel from Awaji Island，
Sweet potatoes slowly fried at low temperatures，

・Specialty eel rice

・Seasonal small dessert

※In our restaurant , the course content changes every day in order to cherish the season and cook better ingredients of the day.

A total of 8 items, including hassun, sashimi, and tempura. Contents change depending on the season.
※ Prices include service charge.

An example of autumn cuisine

・Appetizer
New salmon roe from Hokkaido，
Figs from Joyo City，Fresh Peanut，
Spanish mackerel from Kyoto Prefecture，

・Soup
Pike conger from Awaji Island,
Matsutake Mushroom thick soup，Yuzu，

・Tempura
Tiger prawn from Kumamoto Prefecture，
Pesticide-free lotus root directly from Ibaraki farmers，
Pacific saury from Hokkaido and Plum Perilla，

・Sashimi
Tuna from Nagasaki Prefecture，
Autumn salmon "Uho" from Hokkaido

・Tempura
Japanese Black beef “Wagyu” with ginkgo，
Conger eel from Awaji Island，
Manganji sweet pepper from Kyoto，

・Specialty eel rice

・Seasonal small dessert

※In our restaurant , the course content changes every day in order to cherish the season and cook better ingredients of the day.

A total of 8 items that are one rank higher The contents change depending on the season.
※ Prices include service charge.

An example of autumn cuisine
・Appetizer
Hairy crabs and New salmon roe from Hokkaido，
Figs from Joyo City，Fresh Peanut，
Spanish mackerel from Kyoto Prefecture，

・Soup
Blacckthroat seaperch from the Noto Peninsula,
Matsutake Mushroom thick soup，Yuzu，

・Tempura
Tiger prawn from Kumamoto Prefecture，
Pesticide-free lotus root directly from Ibaraki farmers，
Pike conger with plum shiso from Awaji Island，

・Sashimi
Spiny lobster from Mie Prefecture,
Tuna from Nagasaki Prefecture，

・Tempura
Kuroge Wagyu beef roll of sea urchin from Hokkaido，
Conger eel from Awaji Island，
Ginkgo nuts from Kumamoto Prefecture
Manganji sweet pepper from Kyoto Prefecture，

・Specialty eel rice

・Seasonal small dessert

※In our restaurant , the course content changes every day in order to cherish the season and cook better ingredients of the day.

京都洛中唯一の酒蔵である佐々木酒造と祇園天ぷらころもの2月27日限定コラボ企画です。佐々木酒造の秘蔵の日本酒と、ころもの天麩羅とお料理のマリアージュをお楽しみください。

Supreme 8 dishes of Gion tempura Koromo, including Kobe beef, etc.
I will cook the best ingredients that can be purchased on that day.
※Prices include service charge.

※In our restaurant , the course content changes every day in order to cherish the season and cook better ingredients of the day.