TakaraKaiseki /Kyoto Washoku
Takara continues to serve Kyoto kaiseki which has remained unchanged for 70 years. Enjoy dining inside the restaurant or dining outside riverside on the deck next to Kamo river (300 yen per person seating charge in the evening for riverside dining and in the afternoon, 150 yen per person). The Kyoto kaiseki courses start at 7,560 yen and the pike conger courses start at 10800 yen (service charge not included for prices shown). The specialty soft-shell turtle soup turtle with sesame tofu is provided in an individual hot pot for each guest. Not only does the soup have a pleasant spice to its flavor but the soup provides lots of energy and is full of collagen so it’s good for your skin. The sesame does not melt in the hot soup and the delightful gelatin-like texture is sure to please. The third-generation owner personally visits the market every morning to ensure only the most fresh, premium seafood and seasonal delicacies are procured. The restaurant is proud to present their pike conger and tuna which they are confident you will enjoy.
|Business hours||12:00 to 22:00 (Last order 21:30)|
※ Day-time Yuka seating only available in May and Sept.
|Price||Lunch: from 3,240 yen (5% table charge not included)
Dinner average price: 10,000 yen (10% table charge not included)
※ Yuka seating charge: 300 yen
|Smoking||Smoking seating available|
|Seating||Approximately 60 seats|
|Address||173-2 Kashiwaya-cho, Shijo-Agaru, Pontocho-dori, Nakagyo-ku, Kyoto-shi, Kyoto|
173-2 Kashiwaya-cho, Shijo-Agaru, Pontocho-dori, Nakagyo-ku, Kyoto-shi, Kyoto
Preserving the good, old days of Kyoto which warms your heart.
Enjoy the magnificent view of Minamiza and Higashiyama up in lights.
Our Yuka uses dig-in style stove so that guests can enjoy Kyoto style Chinese cuisine while relaxing.
Classic French cuisine loved all across the world.
Highly popular for its lavish menu that offers a wide variety of dishes from both Japanese and western cuisines.
The Yuka seat is only available for 1 group a day. Our carefully selected fishes gained great popularity.
Only the best ingredients for kushikatsu, such as fresh prawn and Kuroge Wagyu
Bringing out the best taste by grilling top quality meat cooked on amphibolite stone.