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Yugyoan Honten

Name: Yugyoan Honten
Address: 30-4 Nansenjishimogawara-cho, Kyoto-shi Sakyo-ku, Kyoto, 606-8434, JP
Telephone: 075-762-1101
Price range: ¥8500 - ¥25000

熊魚菴本店

¥25,000

¥8,500

使用

甲鱼, 京都料理, 怀石料理

606-8434 30-4 Nansenjishimogawara-cho, Kyoto-shi Sakyo-ku, Kyoto(670m距离蹴上)查看地图

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075-762-1101

一家位于南禅寺附近安静区域的日式餐厅。

我们提供怀石料理、日式午餐以及采用时令食材烹制的时令套餐。我们还提供京都观光之旅期间的午餐和晚餐包间预订服务。我们热情周到的服务将为您带来轻松愉悦的用餐体验。

餐饮课程

[水无月]午餐怀石套餐：15,000日元

开胃菜：丝瓜配艾草面筋和芝麻酱

鳗鱼饼、有马式炖鲣鱼、汤炖嫩桃

面筋糯米团、腐皮冻、甜醋新姜

土佐式炖嫩玉米

梅子酱章鱼

汤：梭子鳗葛粉汤、炙烤鲻鱼籽汤

香菇、鲜面筋、黄瓜、柚子汤

刺身：水煮梭子鳗烤制拼盘

梅子酱、酱油

烤制拼盘：汤汁烤梭鱼、炖菜

鳗鱼八幡卷、千米萝卜

蓬乐：鳗鱼蛋腌蓬乐烤

炸物菜品：香鱼炸、天妇罗虾

鸭嘴茄子

万愿寺辣椒、柠檬、抹茶盐

汤：红味噌汤

米饭：鳗鱼蒸砂锅饭

腌菜：什锦腌菜

水果：咸牛奶布丁、樱桃

水无月芝麻豆腐杂菜

*菜单每月更换，敬请谅解。

菜单确定后将立即更新。

¥15,000包含服务费/含税

[水无月]午餐怀石套餐：10,000日元

*The menu changes monthly. Thank you for your understanding.

The menu will be updated as soon as it is decided.

Appetizer: Loofah gourd with mugwort gluten and sesame sauce
　Eel dumpling, bonito simmered in Arima style, young peach simmered in broth
　Chimaki gluten, yuba jelly, new ginger in sweet vinegar
　Young corn simmered in Tosa style

Soup: Sweetfish dumpling, yuzu citrus, seared mullet roe
　Shiitake mushroom, fresh gluten Snake-eye cucumber

Sashimi: Boiled conger eel, a seasonal dish
　　　　Plum paste, soy sauce

Grilled dish: Kamo eggplant with two-color dengaku
　　　　Manganji pepper, lotus root

Fried dish: Deep-fried sweetfish
　　　　Vegetable tempura, yukari salt

Hōraku: Eel egg-cured Hōraku-yaki

Soup: Red miso soup

Rice: Sweetfish and water pepper rice

Pickles: Assorted

Fruit: Salted milk pudding, watermelon
　　　　Minazuki sesame tofu zenzai

¥10,000包含服务费/含税

[午餐怀石] 8,000日元名产玉姫火乐烧等“Miyako”

*The menu may change depending on the ingredients available. Thank you for your understanding.

The menu will be updated as soon as it is finalized.

Appetizer: Loofah gourd with mugwort gluten and sesame sauce
　Eel dumpling, bonito simmered in Arima style, young peach simmered in broth
　Rice dumpling with gluten, simmered tofu skin jelly, fresh ginger in sweet vinegar
　Young corn simmered in Tosa style

Soup: Sweetfish dumpling with yuzu
　Shiitake mushroom, fresh gluten Snake-eye cucumber

Sashimi: Boiled conger eel
　　　　Plum paste, soy sauce

Grilled dish: Two-color Kamo eggplant dengaku
　　　　Manganji pepper, lotus root

Hot dish: Fish nyumen with savory broth
　　　　Water shield, okra, julienned myoga ginger, yuzu

Hōraku: Eel egg-bound Hōraku-yaki

Soup: Red miso soup

Rice: Ayu and water pepper rice

Pickles: Assorted

Fruit: Salted milk pudding, watermelon
　　　　Minazuki sesame tofu zenzai