Miyagawacho Tensho

The rice is cooked fluffy in an earthenware pot with seasonal ingredients. The photo shows earthenware pot rice with ayu fish. Each ingredient's individual characteristics and flavors are beautifully combined with the rice.

You can feel the season from the first dish using seasonal ingredients. The photo shows a refreshing boiled octopus dish with sugar tomatoes and okra jelly. The flavors of each ingredient are simply put together.

The soup stock is made from carefully selected bonito and kelp, from which the flavor is slowly extracted over time and is served with seasonal ingredients. The photo shows hamo (sea eel), a summer delicacy in Kyoto. Every care is taken in preparing the fish so that the bones do not touch the mouth.

*The menu shown is an example of a certain day. Please check the menu for that day at the store.

Using seasonal ingredients, the appetizers will make you feel the season from the very first dish. The photo shows a refreshing dish of parboiled octopus, sugared tomatoes, and okra jelly. The unique flavors of each ingredient are simply combined.

The soup is made with carefully selected bonito and kelp, and the flavor is extracted slowly over time, and is served with seasonal ingredients. The photo shows conger eel, a symbol of summer in Kyoto. Care is taken in the way the fish is prepared so that the bones do not hit your mouth.

Fluffy rice cooked in a clay pot with seasonal ingredients. The photo shows clay pot rice cooked with sweetfish. The individual characteristics and flavors of each ingredient are beautifully intertwined with the rice.

Tempura made with seafood and mountain produce. In pursuit of a light texture, we use carefully selected weak flour and 100% soybean oil. It doesn't feel heavy, and you can enjoy it until the very last bite. Approximately 10 kinds of seasonal tempura are served in the course.