京都御苑中立売休憩所

Operation Hours
9:00AM~4:30PM (Last order at 3:30PM)
LANGUAGE

The Gosho no Hana Bento “Sakon no Sakura” and ” Ukon no Tachibana” are inspired by the Heian era cooking style which was served at the Imperial court. They are served with seasonal, local ingredients that are visually enjoyable and eco friendly. The menu, dishware and lunch boxes are created under the supervision of Ayao Okumura, a researcher of traditional Japanese cuisine.

Spring

1st dish
Salty mackerel sushi wrapped with sakura leave and grilled yuba (tofu skin )
2nd dish
Grilled Spanish mackerel and deep-fried tofu with miso sauce
3rd dish
Kyoto chicken & Sesame balls and deep-fried peas & sakura shrimp
4th dish
Stewed herring and butterbur with deep-fried shrimp
5th dish
Bamboo shoots and squid mixed with leaf bud miso and Heian style fish cake
6th dish
Nobunaga sponge cake with Konpeito
Rice
Rice with bamboo shoots
Soup
Wheat gluten in white miso soup served with mustard

Summer

1st dish
Sesame tofu with miso sauce and grilled dried shiitake mushrooms wrapped with shiso leave
2nd dish
Rolled beef with udo root and tofu omlette
3rd dish
Yuba crusted conger pike with fried corn
4th dish
Stewed eggplant with edamame bean sauce. stewed pumpkin and grape juice stewed mini tomato
5th dish
Cucumber and chicken salad and Heian style fish cake
6th dish
Bracken-starch dumpling with green tea soy bean powder
Rice
Ginger rice with dried young sardines
Soup
Miso soup with junsai and lotus root

Autumn

1st dish
Stewed sweet potato with yuzu flavor and grilled egg
2nd dish
Kyoto chicken meatloaf and taro with sea urchin
3rd dish
Mini tofu ball and fried lake smelt
4th dish
Stewed root vegetables and red leave wheat gluten
5th dish
Persimmon and Japanese pear mixed with tofu sauce with Heian style fish cake
6th dish
Ohagi rice ball covered with red bean paste
Rice
Mushroom rice
Soup
Miso soup with eggplant and mushroom

Winter

1st dish
Plum jelly and Oyster
2nd dish
Rolled beef and Kyoto style omlette
3rd dish
Deep-fried shrimp crusted with rice crackers and Taro croquette
4th dish
Japanese amberjack and daikon radish, Kujo leek and lily bulb petal
5th dish
Goji berries and Kyoto yuba mixed with walnut vinegar with Heian style fish cake
6th dish
Stewed apple with shredded marron paste
Rice
Japanese mixed rice
Soup
Basket clam miso soup
“Sakon no Sakura” consists of an appetizer and grilled, deep-fried, stewed, seasoned, and dessert dishes each on a golden plate served with bowls of rice and soup.
“Ukon no Tachibana” is “Sakon no Sakura” with Sashimi plate as an addition.
The sashimi will be carp for spring, autumn and winter and conger pike for summer.
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