light Kyoto-style home cooking with boiled vegetables and marinated food, also now served in restaurants
A dish that only can be made by alive hamo (pike conger). A standard summer hamo dish that looks refreshing
The rich fragrance of green tea spreads in your mouth after the smooth texture
An elegant pickled food, just like the quiet beauty “hannari” of Kyoto
The winter taste of Tango and Japanese clear soup from GURA. A body is in a blunder blunder by the soup made TORO.
The black bun will give you an impression. Fried sawara and tartar sauce make an amazing combination
The traditional recipe creates the elegant
The sticky paste and soft guji fish make the best combination
Shabushabu of a famous restaurant with the highest grade
A representative dish with the taste of mother’s cooking. It’s origin is in the navy
“Tsutsukawa soba”, an orthodox handmade specialty of Tsutsukawa with the fragrant of original soba
A fragrant soba grown in the cold mountains of 600m high in the center of Tango Peninsula
Vegetarian dish to pass on the spirit of zen, imitating the round bowls used by mendicant monks