Katsugyo Jagaimo

Obtained directly from Kyoto, I serve both hikiage-yuba and sumiage-yuba together in this dish. The mild flavor of my homemade kyo-yuba is exceptional, and it's made entirely with soy beans grown in Japan. Please try this one-of-a-kind dish. I make my sashimi by taking my ingredients straight out of the fish tank and swiftly preparing it on the spot. In the juiciness and consistency you can taste the delicious essence of the fish; it's no less than the flavor of freshness itself. Not only that, but I carefully select my ingredients, getting them directly from places like Hokkaido and Kyoto. Cherishing the flavors my father cultivated while adding my own style of Japanese cooking, I endeavor to create a cozy atmosphere and to ensure that my customers can take their time enjoying their food and drink in a calm, relaxed atmosphere. In my restaurant, you'll find spacious Japanese-style heated tables lowered into the floor. My popular fireside seats are often full of families and groups. read more