01 / ABOUT THE PLACE
About this place
Kyoto chicken involtini with Gorgonzola sauce stood out to one diner who tried a lunch course, who described it as particularly memorable. The tender chicken and its rich sauce make this a course to consider if you’re in the mood for a meat dish.
One lunch began with carpaccio of cherry sea bream served as a salad with spring vegetables, followed by fresh fish, firefly squid and mountain vegetables in a fritto. The fritto came with an aonori seaweed and butter sauce; one review praised the crisp coating and the savoury saltiness of the seaweed alongside the butter’s richness. The same meal also included Sangenton pork involtini with roasted new potatoes and mustard sauce, as well as spaghetti with Kyoto chicken and spring cabbage.
The courses vary. One lunch menu included Kyoto chicken, peperoncino with small scallops and mushrooms, and pound cake with vanilla gelato, for a total of 6 dishes. Other course combinations have included cod and garland chrysanthemum croquettes with a spicy tomato sauce; a flan of red snow crab and lily bulb with American sauce; and tagliolini with oysters, Kujo green onions and karasumi. From seafood starters through meat dishes, pasta and dessert, there’s a range to enjoy over the course of a meal.
The dining room occupies a renovated Kyoto machiya townhouse. One visitor’s account describes counter seating on the 1st floor, with 1 private rooms and 3 tables seating 2 on the 2nd floor. These offer options for a small meal or a gathering that calls for a private room. Reservations are recommended for both lunch and dinner, so it may be worth booking ahead if you’re planning a course meal.
