Hyoue

The kawadoko dining season ended at the end of September this year.
※Mid June to the end of September only

Speaking of summer ingredients in KYOTO is ‘HAMO(Conger eel）’.
We have prepaire a course themed around conger eel.
Enjoy this luxurious conrse by the sound of the river.
From June ２１to the end of September.
We can’t accommodate your table request.
And the use of ”KAWADOKO” will be discontinued in rainy wether.
We take you inside if it will be rain.

The kawadoko dining season ended at the end of September this year.
※May to the end of September only

It is a seasonal Kaiseki course.
We serve it riverside seat called “KAWADOKO”.
We can’t accommodate your table request.
And the use of “KAWADOKO” will be discontinued in rainy weather.We take you inside if it will be rain.

※Ouly November to  February

It is a  hot pot with game boar meat and vegetables.
Vegetables are freshly purchased from Ohara farm in kyoto.
This is not only delicious, but also good for beauty and health.
We serve it in our hotel. (Not the riverside terrace)

Please confirm the below.
For groups of ４ or more, we will guide you to a tatami room on the second floor.
(Pic３)
For groups of ２-３, we will guide you to the counter on the ４th floor.
(Pic４)

※Only March to April

It is a  hot pot with meat from a type of Japanese cow and Natural harb.
Most of the harbs are very freshly because our cheff hand picked only for reservations.
And it is beautiful like a flower bouquet.
Taste is very bitter but we Japanese know that it is good for nutrition.
Please try it.
We serve it in our hotel. (Not the riverside terrace)

Please confirm the below.
For groups of ４ or more, we will guide you to a tatami room on the second floor.
(Pic３)
For groups of ２-３, we will guide you to the counter on the ４th floor.
(Pic４)