New Course Information ◆ THE SODOH ◆
It leaks into the rainy season, and the greens of the trees are felt even deeper.
As the heat of summer in Kyoto has increased further, the original course has been changed at SODOH.
We made it using materials that you can also feel "summer Kyoto" such as Kamo Keiko and Gazpacho combining pepper and salmon.
"Italian feeling midsummer"
It is this theme that I want you to feel the midsummer by the cooking method enjoyed in the people of Sicily and the south.
Gazpacho with salmon and pepper
Japanese Catfish and Cucumber Gaspacho
Kamo Reiko's Caponata
Kyoto “Kamo Nasu” Caponata
Spaghetti with swordfish
Swordfish and Clam Spaghettini
Beef ragout rigatoni
Beef Ragu and Kyoto
Grilled salmon cheeky pepperonata
Grilled Tuna Cheek Peperonata
Peach Melba
Peach Melba
* This course is only for 1 month. (The next time will be changed on August 21)
We look forward to your visit from all staff.