Oryori Shunso

This masterpiece is done in miso for a depth and richness of flavor. Daikon from Shogoin and mackerel are done in miso together with Japanese leafy greens and Kintoki red carrot.

The meat in this dish is grilled to perfection, with both great fragrance and great texture. The photo shows Kyoto-style grilled yellow tail from Himi, and Awao chicken from Tokushima grilled with salt.

Seven items incorporating seasonal ingredients in small bowls. The photo shows mackerel stewed in shottsuru fish sauce, Kyoto-style stewed oysters in red miso (fermented soybeans), Pacific cod garnished with kelp, and various other appetizers.

There are seven small dishes using seasonal ingredients. Pictured are mackerel stewed in shottsuru sauce, oysters stewed in Kyoto red miso, and Pacific cod marinated in kelp.

A miso-based dish with richness and depth. Shogoin daikon radish and Spanish mackerel in miso. Garnished with red carrots and Japanese mustard spinach.

The dish is grilled to perfection, with a delicious aroma and texture. Pictured is Himi-produced winter yellowtail grilled with saikyo miso and Tokushima-produced Awaodori chicken grilled with salt.

Appetizers/Hassun/Sashimi/Assorted dishes/Rice dishes

Appetizers/Hassun/Sashimi/Grilled dishes/Stir-fried dishes/Rice dishes/Desserts

*Reservation required for 2 or more people