Tsukiji Bisho

A set of three small 'Obanzai' dishes, which are traditional Kyoto-style home-cooked foods. Typically involves vegetables and seafood simmered in dashi broth. Flavors are gentle, savory, and highlight the natural ingredients.

A larger assortment of six Kyoto-style small dishes. Offers a variety of textures and flavors, from pickles to simmered root vegetables. Served with a drink of your choice.

The complete experience with nine different small plates of Kyoto home cooking. A colorful and diverse spread of seasonal flavors. Perfect for sharing or for a hearty meal.

Boiled bean sprouts tossed in a spicy marinade, often with sesame oil and chili. Crunchy texture with a savory kick. A common and light starter.

Pickled Shakushina greens, a leafy vegetable similar to bok choy. Salt-cured to preserve a crunchy texture. Savory and salty, ideal as a palate cleanser.

Known as 'Iburigakko', these are smoked daikon radish pickles from Akita prefecture. They have a distinctive smoky aroma and a hard, crunchy texture. Savory and unique.

Fresh, raw green peppers served whole or cut. Crisp, watery, and refreshing with a slight bitterness. Usually eaten with a dip like miso.

The young buds or seeds of the perilla (shiso) plant. They have a strong, herbal, mint-like fragrance and a unique popping texture. Often pickled or used as a garnish.

Mentaiko, or spicy pollock roe. It is salty, spicy, and rich in seafood umami. Can be eaten raw for a creamy texture or grilled for a firmer, granular texture.

Creamy Japanese-style mashed potato salad mixed with chopped smoked radish pickles (Iburigakko). The pickles add a crunchy texture and smoky flavor to the mild potato.

Potato salad mixed or topped with spicy cod roe (mentaiko). The salty, spicy roe contrasts with the creamy, mild potato salad.

A platter of various Japanese pickles (tsukemono). Includes vegetables like daikon, cucumber, or cabbage. Flavors range from salty to sour.

Mixed mushrooms steamed with butter inside a foil packet. The mushrooms absorb the butter and release their earthy juices. Savory and aromatic.

Fresh tofu served with a savory dashi (fish stock) sauce. The tofu is soft and silky with a mild soy flavor, enhanced by the umami of the broth.

Japanese-style fried chicken, known as Karaage. Marinated in soy sauce, ginger, and garlic before frying. Crispy on the outside, juicy on the inside.

Spicy cod roe (mentaiko) served with grated mountain yam (tororo). The yam has a sticky, slimy texture that pairs with the granular, salty roe. Mix together before eating.

Japanese rolled omelet (Tamagoyaki) with a center of spicy cod roe. The sweet, fluffy egg contrasts with the salty, spicy filling.

Grilled salted salmon fillet. The skin is crisp and the flesh is flaky and savory. A classic Japanese fish dish.

Grilled mackerel (Saba). An oily, rich fish with a strong savory flavor. Served with salt and often grated daikon to balance the richness.

Steamed Japanese short-grain white rice. Sticky and fluffy. A staple side dish to accompany the main meal.

Onigiri, a triangle of steamed rice pressed by hand with salt. Served with a choice of filling inside. A comforting and simple snack.

A small portion of Japanese curry rice. Features a thick, brown, savory-sweet sauce with chicken and scallions. Generally milder than Indian or Thai curries.

Thick wheat udon noodles tossed with butter and spicy cod roe (mentaiko). The sauce is creamy, salty, and rich in umami.

Morioka-style or Korean-style cold noodles (Reimen). Chewy, translucent noodles served in a chilled, tangy broth. Very refreshing and slippery.

Premium A5 rank Wagyu beef simmered in a sweet soy sauce broth (sukiyaki style). The beef is incredibly tender and marbled with fat. Rich and sweet-savory.

A rice box topped generously with red caviar (salmon roe or cod roe). Salty, popping texture of the roe pairs perfectly with the rice. A luxurious seafood dish.

A daily changing soup special. Ask the staff for the specific ingredients and flavor of the day.

Tonjiru, a hearty miso soup containing pork and root vegetables like daikon and carrot. Savory and warming.

A scoop of ice cream. Chocolate mint flavor offers a cool and sweet taste.

Specialty ice cream flavored with whiskey. A mature dessert combining creamy vanilla sweetness with the aroma and bite of whiskey.

Freshly cut fruits selected according to the season. Refreshing and natural sweetness.

Japanese lager beer. Asahi Super Dry is crisp and dry. Sapporo is slightly richer and maltier. Served chilled.

Shochu mixed with unsweetened tea. Refreshing, non-carbonated, and easy to drink with food.

Sour cocktail made with shochu, citrus juice, and soda. Fizzy, sweet, and tart.

Japanese whiskey. Can be served neat, on the rocks, or as a highball (with soda).

Traditional Japanese distilled spirit. Potato (Imo) shochu has a strong, earthy aroma. Wheat (Mugi) shochu is milder and cleaner.

Umeshu. A liqueur made by steeping plums in alcohol and sugar. Sweet, fruity, and slightly tart. Served on rocks or with soda.

Awamori (Okinawan spirit) based liqueur containing a Habu snake. Has a strong, distinctive medicinal flavor. Believed to provide stamina.

Rice wine brewed from polished rice. Flavors range from dry to sweet. Savory and aromatic.

Bottle of red or white wine.

Bottle of French sparkling wine. Served chilled.

Chilled oolong tea.

Sweet citrus fruit juice.

Chilled Japanese green tea.

Carbonated soft drink.

Chilled jasmine scented tea.

Carbonated ginger-flavored soft drink.