京都・先斗町 花心亭 みのこう

Our chef’s special hospitality course using fresh Kyo-Yasai
(traditional vegetable in Kyoto) and fresh fish from Kyoto.

• Sakizuke (apetizer)
  Bamboo shoot salad dressed with leaf bud seasoning miso
• Suimono (soup)
  Clam-paste dumpling soup
• Tsukuri (sliced fresh raw fish)
  Assorted 3 kinds of sliced raw fish
• Yakimono Yaki-hassun (broiled side dish):
  (Broiled Spanish mackerel in miso)
• Agemono (fried)
  Fried firefly squid in Kyoto-Toji-style
• Mushimono (steamed)
  Steamed sea bream and fried scallop with hot source
• Hanmono (rice)
  Rice with dried young sardines or Bubuzuke rice (boiled rice in tea) using Koshihikari rice from Kyoto
• Konomono (pickles)
  Homemade nukazuke pickles (pickles soaked in salted rice-bran paste)
• Mizumono (dessert)
  Green tea ice-cream and rice cake with straw belly

• Sakizuke (appetizer): Assorted appetizers
• Nabemono (one pot meals): Kuroge wagyu beef in Sukiyaki style
• Kounomono (pickles): Homemade nukazuke pickles (pickle soaked in salted rice-bran paste)Fresh orange with Anglaise source
• Fresh orange with Anglaise source
• Tsukuri (sliced raw fish): Assorted sliced seasonal raw fish
• Rice: Boiled rice from Kyoto
• Mizumono (dessert): Tomato simmered in wine, lemon peel simmered with sweet syrup of sugar, and mini green tea parfait

• Sakizuke (appetizers): Assorted 3-4 kinds of seasonal appetizers
• Nabemono (one pot meals): Yudofu (Warmed bean curd in soymilk)
• Takiawase (boiled):Awafu and Yuba (Lightly boiled wheat gluten and raw tofu skin)
• Otsukuri (sliced dish):Hanbey-brand Fu (fresh raw gluten cakes) and semi fried Yuba (raw soy milk skin)
• Agemono (fried): Fried Tofu and Kyoto eggplant