KYOKABUTOYA IKEDA

Crisp Kyoto greens, thinly sliced daikon, and a refreshing yuzu-soy vinaigrette, topped with toasted sesame seeds.

A rotating selection of three traditional Kyoto-style small dishes, showcasing seasonal vegetables and local ingredients.

Warm soba noodles in a delicate dashi broth, topped with succulent slices of local duck breast and grilled Tokyo negi.

Lightly cured saba (mackerel) pressed over seasoned Kyoto rice, a regional sushi delicacy.

Layers of delicate matcha-soaked ladyfingers and mascarpone cream, dusted with premium Uji matcha powder.