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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

甲魚, 京都料理, 懷石料理

606-8434 30-4 Nansenjishimogawara-cho, Kyoto-shi Sakyo-ku, Kyoto(蹴上距離670m)查看地圖

路線

075-762-1101

位於南禪寺附近安靜區域的日式餐廳。

我們提供懷石料理、日式午餐以及以時令食材烹調的時令套餐。我們也提供京都觀光之旅期間的午餐和晚餐包廂預訂服務。我們熱情周到的服務將為您帶來輕鬆愉悅的用餐體驗。

餐飲方案

[水無月]午餐懷石套餐：15,000日元

開胃菜：絲瓜配艾草麵筋和芝麻醬

鰻魚餅、有馬式燉鰹魚、湯燉嫩桃

麵筋糯米團、腐皮凍、甜醋新薑

土佐式燉嫩玉米

梅子醬章魚

湯：梭子鰻葛粉湯、炙烤鯔魚籽湯

香菇、鮮麵筋、小黃瓜、柚子湯

刺身：水煮梭子鰻烤拼盤

梅子醬、醬油

烤拼盤：湯汁烤梭魚、燉菜

鰻魚八幡卷、千米蘿蔔

蓬樂：鰻魚蛋醃漬

炸物菜色：香魚炸、天婦羅蝦

鴨嘴茄子

萬願寺辣椒、檸檬、抹茶鹽

湯：紅味噌湯

米飯：鰻魚蒸砂鍋飯

醃菜：什錦醃菜

水果：鹹牛奶布丁、櫻桃

水無月芝麻豆腐雜菜

*菜單每月更換，請諒解。

菜單確定後將立即更新。

¥15,000包含服務費及稅金

[水無月]午餐懷石套餐：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包含服務費及稅金

[午餐懷石] 8,000日圓名產玉姫火樂燒等“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