Dining in HOSHINOYA Kyoto

Dinner

Our à la carte menu selects high-quality Kyoto ingredients prepared using a variety of cooking techniques for your delectation. We believe "Déclinaison" is the most appropriate term to describe our approach to the flavorsome and rich seasonal ingredients of Kyoto. In addition to Japanese cuisine, there is also a French menu. A selection of aged wines and sake has been chosen to compliment your dining experience. To complete the dinner, we offer HOSHINOYA Kyoto specialty buckwheat soba noodles.

Spring Menu

Bamboo Shoot, Spring Tai (Sea Bream), Guji (Snapper), Spring Masu (Trout), Shirauo (Icefish Whitebait), Kyoto Onion, Spring Mountain Vegetables, and more

Menu List

(The menu may change subject to the availability of fresh seasonal ingredients.)

Bamboo Shoot

Bamboo Shoot and Scallop with Kinome (sansho pepper leaf) Dressing, Raw Bamboo Shoot, Boiled Bamboo Shoot, Mamboo Shoot Tempura, Simmered Young Bamboo, Mamboo Shoot and Foie Gras Misozuke (Pickled with Miso), Bamboo Shoot and Nishin Takiawase Assortment, Bamboo Shoot Grilled with Kinome

Spring Tai (Sea Bream)

Spring Tai Sea Bream with Pickled Vegetables, Wild Tai Sea Bream Marinated with Kelp, Tai Shiojitate (simmered in salted walter), Steamed Kyoto Yuba (Soy milk skin) and Wild Tai Sea Bream

Guji (Snapper)

Steamed Guji Snapper, Guji Snapper Steamed with Sakura (Cherry Blossom), Charcoal Grilled Guji Snapper, Grilled Guji Snapper and Karasumi Botargo (dried, salted mullet roe), Shiroguji White Snapper (prepared as you request)

Kyoto Vegetables

Kyoto Onion Presse with Ginger Foie gras Mousse (French), Spring Mountain Vegetables with Dressing,Spring Mountain Vegetables with Sesame Cream Dressing, Kyoto Onion and Clam Vinegar Salad with Miso Dressing, Spring Mountain Vegetable Tempura

Kyoto Tofu

Hoshinoya Kyoto Special Sesame Tofu, Agedashi Tofu (deep fried with grated radish and ginger), Yudofu (boiled tofu), Steamed Yuba (soy milk skin)

Seasonal Fish

Steamed Abalone and Mozuku Seaweed Vinegar Salad, Ayu Sweetfish Escabeche (vinegar picked with chili welsh onion), Shirauo Icefish Whitebait with Rape Shoots ane Yellow Miso Vinegar Dressing, Masu Trout and Onion Vinegar Salad, Sashimi (Squid, Hon-Maguro Bluefin Tuna, Sawara Spanish Mackeral, Spring Masu Trout), Aburame Greenling Waran-ni (grilled then simmered), Shirauo Icefish Whitebait Tempura, Ayu Sweetfish Tempura, Bamboo Shoot and Clam Steamed with Sake, Anago Conger Eel Tofu, Managatuo Silver Pomfret Grilled with Miso, Aburame Greenling Grilled with Kinome(sansho pepper leaf), Sawara Spanish Mackeral Grilled with Kinome, Charcoal Grilled Sawara Spanish Mackeral, Spring Masu Trout Grilled with Kinome, Spring Masu Trout Grilled with Yellow Miso

Kyoto Meat & Poultry

Kyoto Beef Tataki (lightly grilled beef sashimi), Kyoto Duck (Sliced with Salad), Charcoal Grill Kyoto Beef, Grilled Kyoto Duck and Welsh Onion, Yatsuhashi Cinnamon Roast Duck with Turnip Poele (French)

Soba (Buckwheat Noodles)

Special Handmade Soba Buckwheat Noodles, Soba Buckwheat Noodles with Guji Snapper

Rice

Yuba (soy milk skin) Rice with Ankake (flour-bassed sauce), Tai Snapper Ochazuke (with rice and clear soup)

Delicacies

Lightly Grilled Karasumi Botargo, Anko Angler Fish Liver, Konowata (cured sea cucumber intestines)

Dessert

Hojicha Tea Creame Brulee, Awayuki Cheese with Framboise Sauce, Chestnuts with Kanten Jelly and Azuki Beans, Choice of Cream and Fruit Assortment

Dining Hours:

18:00PM ~ 22:00PM (last order: 21:30PM)

Sample Prices:

Simmered Young Bamboo: ¥1,500, Bamboo Shoot Grilled with Kinome: ¥2,300, Steamed Guji Snapper: ¥4,800, Special Homemade Soba: ¥1,300 (tax included)