Menu for Groups : Kyoto Gyoen Nakadachiuri Rest House

Restaurant
Menu for Groups

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.

Gosho no Hana lunch box is for groups and reservations are required.
Please find a fax form for reservation below.

Reservation

Due to the busy spring season,
reservations are not accepted during the following periods.
—
Sat. March 11th – Sun. May 7th
Mon. May 15th – Tue. May 16th