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izon
¥12,500
¥3,000
使用創意料理, 國際融合料理, 法式料理
604-0981 557-1 Bishamon-cho, Kyoto-shi Nakagyo-ku, Kyoto(神宮丸太町距離491m)查看地圖
只有在京都才有。獨一無二的香料美食。
「化好奇心為芬芳。」 我們將歷史與文化的「點」串聯成「線」，以獨創視角詮釋香料美食。 結合法式技法與極致高湯（Fond），在百年町屋中呈現一場「舌尖上的思考之旅」。 午餐是輕快的「旅程」，晚餐是沉浸的「故事」。 搭配主廚嚴選葡萄酒，以及使用京都和束茶與香料調製的雞尾酒，邀您體驗獨一無二的美味。
餐飲方案
【午餐】特色套餐，包含兩道主菜
SEASON: 2026 SUMMER / Tunisia (May - July)
This luxurious plan delves deeply into the context of this season's theme, "Tunisia," based on French techniques and stock made with the pristine water of Nashiki Shrine.
[Course Composition]
● Ohara Seasonal Vegetable Salad ~Tahini Sauce with Roasted Herbs~
● Seasonal Spice Appetizer
● Today's Fish Dish
● Today's Meat Dish
● Choice of Spice Potage
● Basmati Pulao with Seasonal Seafood and Herbs ~Rice Cooked in Special Seafood Broth~
● Cardamom and Nut Ice Terrine ~Tamarind Gastrique~
This luxurious plan delves deeply into the context of this season's theme, "Tunisia," based on French techniques and stock made with the pristine water of Nashiki Shrine.
[Course Composition]
● Ohara Seasonal Vegetable Salad ~Tahini Sauce with Roasted Herbs~
● Seasonal Spice Appetizer
● Today's Fish Dish
● Today's Meat Dish
● Choice of Spice Potage
● Basmati Pulao with Seasonal Seafood and Herbs ~Rice Cooked in Special Seafood Broth~
● Cardamom and Nut Ice Terrine ~Tamarind Gastrique~
/https%3A%2F%2Fcdn3.tablecheck.com%2Fmenu_items%2F69cb5cfefa9466b9051c4c45%2Fimages%2Fxl%2F8d754bcb.jpg%3F1774935295)
【午餐】標準套餐，主菜可選
SEASON: 2026 SUMMER / Tunisia (May - July)
This is izon's signature course, offering a full experience of the world of spice gastronomy.
The signature dish, "Basmati Pulao with Seasonal Seafood and Herbs," is a dish where the aromas of fumet (seafood broth) and spices are infused into every single grain of rice.
Enjoy it with your main dish, or as the final course. Experience the unique izon culinary experience as the layers of aroma change when savored with the potage.
【Course Composition】 ● Ohara's Seasonal Vegetable Salad ~Tahini Sauce with Roasted Herbs~
● Seasonal Spice Appetizer
● Choice of Main Dish (Please choose one dish from today's meat or fish dishes)
● Choice of Spice Potage
● Basmati Pulao with Seasonal Seafood and Herbs ~Rice Cooked in Special Seafood Broth~
● Cardamom and Nut Ice Terrine ~Tamarind Gastrique~
This is izon's signature course, offering a full experience of the world of spice gastronomy.
The signature dish, "Basmati Pulao with Seasonal Seafood and Herbs," is a dish where the aromas of fumet (seafood broth) and spices are infused into every single grain of rice.
Enjoy it with your main dish, or as the final course. Experience the unique izon culinary experience as the layers of aroma change when savored with the potage.
【Course Composition】 ● Ohara's Seasonal Vegetable Salad ~Tahini Sauce with Roasted Herbs~
● Seasonal Spice Appetizer
● Choice of Main Dish (Please choose one dish from today's meat or fish dishes)
● Choice of Spice Potage
● Basmati Pulao with Seasonal Seafood and Herbs ~Rice Cooked in Special Seafood Broth~
● Cardamom and Nut Ice Terrine ~Tamarind Gastrique~
/https%3A%2F%2Fcdn3.tablecheck.com%2Fmenu_items%2F69cb5d21b3b5ed5103723829%2Fimages%2Fxl%2F104d9fd6.jpg%3F1774935331)
【LUNCH】 Chef’s choice Innovative Spices course (9–11 dishes)
This is a 9–11 course menu in which we have reimagined “Spice Gastronomy,” Izon’s culinary philosophy, to suit the daylight and atmosphere of daytime. While remaining true to our approach of exploring histories and cultures from around the world—unbound by any specific country or genre—this experience offers an immersive culinary journey lasting approximately two hours.
The setting is a 100-year-old Kyoto machiya. Please savor at your leisure the harmonious blend of meticulously crafted spice compositions with Kyoto’s unique terroir.
【Sample Menu】
*Contents may vary depending on availability and seasonal changes.
Puree of seasonal vegetables from Ohara
Clam broth made with Suikei water and roasted kombu oil, scented with kasri methi
Circles of homemade croutons and aged potatoes
Smoked paprika aroma paired with seasonal fruits
Seviche featuring seasonal seafood and Ohara vegetables
Roasted eggplant’s smoky notes complemented by pine aromatics
Pakora of Ohara vegetables and seasonal fruits
Served with a green sauce of Parmigiano and mint
Clear shaved ice infused with Ohara tomatoes
Subtle honey sweetness and dill fragrance
Roasted venison loin from Shibiima in northern Kyoto, marinated in kombu
Accompanied by a layered spice sauce made with Suikei water and chimichurri
Lacto-fermented Ohara vegetables
Tartness derived from rice washing water, balanced with fresh cilantro
Spiced mochi-zake using Kyoto miso
Seafood cream and smoky grilling aromas
Bamboo biryani with fresh fish and seasonal vegetables
Infused with fumet made from Suikei water and puncha pholon
Cardamom and nut ice terrine
Tamarind gastrique; light texture with seasonal fruit flavors
Crafted chai or specialty coffee
【Important Notes on Reservations】
*This plan requires full reservation at least two days in advance.
*The meal is expected to last approximately two hours; please schedule accordingly.
*A 10% service charge will be added to the course price at checkout.
*To comply with cancellation policies, credit card details must be provided at the time of booking (payment is settled on-site on the day of service).
The setting is a 100-year-old Kyoto machiya. Please savor at your leisure the harmonious blend of meticulously crafted spice compositions with Kyoto’s unique terroir.
【Sample Menu】
*Contents may vary depending on availability and seasonal changes.
Puree of seasonal vegetables from Ohara
Clam broth made with Suikei water and roasted kombu oil, scented with kasri methi
Circles of homemade croutons and aged potatoes
Smoked paprika aroma paired with seasonal fruits
Seviche featuring seasonal seafood and Ohara vegetables
Roasted eggplant’s smoky notes complemented by pine aromatics
Pakora of Ohara vegetables and seasonal fruits
Served with a green sauce of Parmigiano and mint
Clear shaved ice infused with Ohara tomatoes
Subtle honey sweetness and dill fragrance
Roasted venison loin from Shibiima in northern Kyoto, marinated in kombu
Accompanied by a layered spice sauce made with Suikei water and chimichurri
Lacto-fermented Ohara vegetables
Tartness derived from rice washing water, balanced with fresh cilantro
Spiced mochi-zake using Kyoto miso
Seafood cream and smoky grilling aromas
Bamboo biryani with fresh fish and seasonal vegetables
Infused with fumet made from Suikei water and puncha pholon
Cardamom and nut ice terrine
Tamarind gastrique; light texture with seasonal fruit flavors
Crafted chai or specialty coffee
【Important Notes on Reservations】
*This plan requires full reservation at least two days in advance.
*The meal is expected to last approximately two hours; please schedule accordingly.
*A 10% service charge will be added to the course price at checkout.
*To comply with cancellation policies, credit card details must be provided at the time of booking (payment is settled on-site on the day of service).
/https%3A%2F%2Fcdn0.tablecheck.com%2Fmenu_items%2F6a3384c31e8215150d6ee8d3%2Fimages%2Fxl%2F725059b7.jpg%3F1781761220)
[LUNCH] Innovative Spice-Themed Omakase Course (11−13 dishes total)
A culmination of “Spice Gastronomy” unbound by any specific country or genre.
The histories and cultures from around the world we’ve explored over the years have been reimagined into an 11–13 course tasting menu.
The setting is a 100-year-old machiya in Kyoto.
Enveloped in a nostalgic silence, this space serves as a “secret study” where you can converse freely with loved ones.
Please savor at your leisure the carefully crafted interplay between spices and Kyoto’s unique terroir.
【Sample Menu】
※ The menu may vary depending on ingredient availability and seasonal changes.
Puree of seasonal vegetables from Ohara
Casri Meti scented in clam broth made with Suikei water and roasted kelp oil
Circles of homemade croutons and aged potatoes
Smoked paprika aroma intertwined with seasonal fruits
Seviche of seasonal seafood and Ohara vegetables
Roasted eggplant notes paired with pine aroma
Eel dolma
Charcoal-grilled eel wrapped around seasonal vegetables, served with a special red wine and spice sauce
Sweetlips fish with crispy scales
Sweet radish flavors harmonize with peppery glaze
Pakora of Ohara vegetables and seasonal fruits
Parmesan and mint green sauce
Clear shaved ice infused with Ohara tomatoes
Subtle honey sweetness and dill fragrance
Roast of Rokkai venison loin cured in kelp
Layered spice sauce made with Suikei water, accompanied by chimichurri
Lacto-fermented Ohara vegetables
Refreshing coriander notes enhanced by rice-washing water acidity
Spiced miso yuba grilled on magnolia leaves
Seafood cream and smoky aromas
Bamboo biryani with charcoal-grilled fish and seasonal vegetables
Suikei water-based fumet and panch phoron fragrance
Cardamom and berry ice terrine
Tamarind gastrique, delicate texture, and seasonal fruit notes
Crafted chai or specialty coffee
【Important Reservation Information】
※ This plan requires full reservation 2 days in advance (3 days for Thursdays).
※ A separate 10% service charge will be added to the course price at checkout.
※ To comply with cancellation policies, credit card details must be provided at the time of booking (payment is due on the day at the restaurant).
The histories and cultures from around the world we’ve explored over the years have been reimagined into an 11–13 course tasting menu.
The setting is a 100-year-old machiya in Kyoto.
Enveloped in a nostalgic silence, this space serves as a “secret study” where you can converse freely with loved ones.
Please savor at your leisure the carefully crafted interplay between spices and Kyoto’s unique terroir.
【Sample Menu】
※ The menu may vary depending on ingredient availability and seasonal changes.
Puree of seasonal vegetables from Ohara
Casri Meti scented in clam broth made with Suikei water and roasted kelp oil
Circles of homemade croutons and aged potatoes
Smoked paprika aroma intertwined with seasonal fruits
Seviche of seasonal seafood and Ohara vegetables
Roasted eggplant notes paired with pine aroma
Eel dolma
Charcoal-grilled eel wrapped around seasonal vegetables, served with a special red wine and spice sauce
Sweetlips fish with crispy scales
Sweet radish flavors harmonize with peppery glaze
Pakora of Ohara vegetables and seasonal fruits
Parmesan and mint green sauce
Clear shaved ice infused with Ohara tomatoes
Subtle honey sweetness and dill fragrance
Roast of Rokkai venison loin cured in kelp
Layered spice sauce made with Suikei water, accompanied by chimichurri
Lacto-fermented Ohara vegetables
Refreshing coriander notes enhanced by rice-washing water acidity
Spiced miso yuba grilled on magnolia leaves
Seafood cream and smoky aromas
Bamboo biryani with charcoal-grilled fish and seasonal vegetables
Suikei water-based fumet and panch phoron fragrance
Cardamom and berry ice terrine
Tamarind gastrique, delicate texture, and seasonal fruit notes
Crafted chai or specialty coffee
【Important Reservation Information】
※ This plan requires full reservation 2 days in advance (3 days for Thursdays).
※ A separate 10% service charge will be added to the course price at checkout.
※ To comply with cancellation policies, credit card details must be provided at the time of booking (payment is due on the day at the restaurant).
![[LUNCH] Innovative Spice-Themed Omakase Course (11−13 dishes total)](https://1.image.cdn.tablecheck.com/unsafe/full-fit-in/460x240/smart/filters:format(webp)/https%3A%2F%2Fcdn0.tablecheck.com%2Fmenu_items%2F6a60732fc02db2c40d601e04%2Fimages%2Fxl%2F73379e87.jpg%3F1784705840)
路線
住址
604-0981 557-1 Bishamon-cho, Kyoto-shi Nakagyo-ku, Kyoto
最近的車站
神宮丸太町 (491m)丸太町 (650m)美食
創意料理, 國際融合料理, 法式料理