Fudozaka Kikuchi

Fresh, seasonal ingredients are used in our food where you can taste the four seasons of Japan.

Kyuunabe, a traditional dish from Kyoto, is made with turtle and vegetables. Vegetables cooked in turtle broth is a delicious dish. Our kaiseki (course menu) consists of "sakizuke" (appetizer), "sakana" (appetizer), "mukozuke," "otsukuri" (sashimi), "yakimono" (grilled dish), "oshinogi," "agemono" (fried dish), rice in hot pot, miso soup, "kobachi" (small bowl), "tsukemono" (pickled vegetables), and dessert. We use fresh seasonal vegetables and fish to prepare our food here. The chef likes to entertain guests by offering Japanese dishes that express the four distinct seasons of Japan on every plate. Kyuunabe, a traditional dish from Kyoto, is made with turtle and vegetables. Vegetables cooked in turtle broth is a delicious dish. Our kaiseki (cours read moree menu) consists of "sakizuke" (appetizer), "sakana" (appetizer), "mukozuke," "otsukuri" (sashimi), "yakimono" (grilled dish), "oshinogi," "agemono" (fried dish), rice in hot pot, miso soup, "kobachi" (small bowl), "tsukemono" (pickled vegetables), and dessert. We use fresh seasonal vegetables and fish to prepare our food here. The chef likes to entertain guests by offering Japanese dishes that express the four distinct seasons of Japan on every plate. ... learn more from chef