Menu
Menu
Please kindly make a reservations in advance for the time being.
HOURS
Lunch 11:00AM – (Closed at 3:00PM)
*Last order time vary with the menu.
*Tea time menu: 1:30 – 3:00PM
Dinner 5:00 – 7:00PM (Closed at 9:30PM)
*Advance reservation required.
*Friday to Sunday + Public Holidays
CLOSED
Every Monday （If Monday is a public holiday, we will be closed the following day instead)
/ Year-End and New Year holidays (Dec. 25 – Jan. 6)
Shokado Boxed Lunch
Shokado Boxed Lunch
Shokado Mini Kaiseki ‘MIYABI’
Kaiseki Course Cuisine (by reservation)
‘ROKU’
Children’s Menu
Cafe Menu & Tea Time Menu
Special Requests
DRINKS
These is beverage lineup in Kyoto Kitcho Shokado.
The product you’ll order on the day of your reservation may be sold out.
Please let us know if you’d already decided drink what you order, when you make a reservation.
| SAKE | |||
|---|---|---|---|
| COLD SAKE | |||
| KITCHO TEIO Junmai Daiginjo (Gifu)
吉兆貞翁 純米大吟醸 （岐阜）
|
180ml | JPY 2,944 (JPY 3,400) | |
Tokuoka Kunio, who is the 3rd generation sue chef of Kyoto Kitcho, spent three years making for this “SAKURA ARASHI”, visiting for sake breweries.You can enjoy elegant and deep flavor of choice ingredients and brewed carefully in a small sake tank. |
|||
| EIKUN Honjozo (Kyoto) 英勲 本醸造 （京都） |
180ml | JPY 797 (JPY 920) | |
| HAKKAISAN Junmai Ginjo (Niigata) 八海山 純米吟醸 （新潟） |
180ml | JPY 1,472 (JPY 1,700) | |
| MATSU NO MIDORI Junmai Daiginjo (Kyoto) 松の翠 純米大吟醸 （京都） |
180ml | JPY 1,602 (JPY 1,850) | |
| KOTOGINJO (Kyoto, Rakuchu) 古都吟醸 （京都・洛中） |
300ml | JPY 1,455 (JPY 1,700) | |
| HOT SAKE | |||
| EIKUN Tokusen (Kyoto) 英勲 特選 （京都） |
180ml | JPY 797 (JPY 920) | |
| HAKKAISAN Tokubetsu Honjozo (Niigata) 八海山 特別本醸造 （新潟） |
180ml | JPY 840 (JPY 970) | |
| SHOCHU | |||
| ENISHI Sweet Potato (Kagoshima) 縁 芋 （鹿児島） |
JPY 754 (JPY 870) | ||
| KITCHO BAKUREI Barley (Miyazaki) 吉兆麦麗 麦 （宮崎） |
JPY 754 (JPY 870) | ||
GIFTS
We have a selection of gifts available at KYOTO KITCHO Shokado.
Please let our receptionist know if you would like to make a purchase.
Reservation / Contact Us
| ADDRESS | 43-1, Ominaeshi, Yawata, Yawata-city, KYOTO 614-8077 |
|---|---|
| TEL | +81-75-971-3311 ［10:30AM – 3:00PM (Closed on Mondays)］ |
| FAX | +81-75-971-3322 |
| HOURS | Lunch 11:00AM – (Closed at 3:00PM) *LO time vary with the menu. *Tea time menu: 1:30PM-3:00PM Dinner 5:00PM – 7:00PM (Closed at 9:30PM) *Advance reservation required. *Friday to Sunday + Public Holidays |
| CLOSED | Every Monday (If Monday is a public holiday, we will be closed the following day instead.) Year-End and New Year holidays (Dec. 25 – Jan. 6) |
| ACCESS | 【From Airports】 [Osaka / KANSAI INTERNATIONAL AIRPORT (KIX)] ・ Nankai Railway Limited Express Rapi:t → Osaka City Subway Sakaisuji Line → Keihan Railway → Keihan Bus → on foot <Approximately 1 hour 30 minutes> [Osaka / OSAKA INTERNATIONAL AIRPORT (ITM)] ･ Osaka Monorail → Keihan Railway → Keihan Bus → on foot <Approximately 1 hour 25 minutes> [Tokyo / NARITA INTERNATIONAL AIRPORT (NRT)] ・ JR Narita Express (N’EX) → JR Tokaido / Sanyo Shinkansen Bullet Train → Kintetsu Railway → Keihan Railway → Keihan Bus → on foot <Approximately 4 hours> 【From Train Stations】 ［IWASHIMIZU-HACHIMANGU Station of Keihan Railway］ 10 minutes by Keihan Bus → 5 minutes on foot ［KUZUHA Station of Keihan Railway］ 10 minutes by Keihan Bus → 5 minutes on foot For further details, please see the Access & Map page. |
|---|
・ We appreciate your understanding that this is a non-smoking restaurant.
・ We recommend reserving early, especially in our peak seasons of April and November.
・ We will prepare the cuisine after you come to our restaurant. We appreciate your understanding that it may take some time before the service is provided.
・ For previous- and same-day cancellations, we require a cancellation fee as indicated the link below.
(Exceptions are made for unavoidable circumstances)
KYOTO KITCHO original sake, that suits Japanese cuisine, “KITCHO TEIO” was made by our 2nd sue chef and sake breweries in Gifu. Please enjoy this marvelous fruity flavor and mouth-filling taste of sake, brewed by great master brewer, using Yamadanishiki; best rice variety for Sake breweries, and underflow water of Hida River.