New Course Information ◆ FINEST ◆
Nowadays, the coolness of the new fall is pleasant, and by now, the morning and evening have become cool, and it has become like autumn.
Autumn leaves are still a little early, but every year during this season tourists in Kyoto make the Kyoto town bustling,
Many different events are also held.
SODOH HIGASHIYAMA also changed the course FINEST from the end of summer to the fall.
“A course that takes a straight approach to the ingredients we examined and cherish the original taste of the ingredients above all.
Despite the simple cooking method, Japan's unique modesty, the arrangement has a surprising modern taste.
There is a flower on one plate, which expresses our attitude towards food. "
During SODOH # 15 ~
SODOH "MONAKA" Waffers # 15 ~
Tuna Hokkaido sea urchin
Tuna and Sea urchin from HOKKAIDO
Fall moss Ginkgo
Mushrooms Soup with Ginkgo
True sardine 烏 ink salt paprika
Sardine Fritter with Squid ink and Paprika
Natural Heavenly Jade Ginseng Grilled Yellowtail and Turnip
Gyeonggi Ginseng Red Rose Leaf Roasted Duck with Carrot Puree and Orange wine sauce
Kyoto tomato Amatrichana
KYOTO Tomato Amatriciana Fig and Riz au lait
No flower fruit Kyotango rice
Fig and Riz au lait
