From November to March, it is the season a lot of fish and vegetables are pleasingly grown. “Nabe Hot-Pot” is a great way to keep us warm and enjoy the flavors of seasonal ingredients. Cuisine ::: KINMATA

KINMATA

Information Cuisine Rooms Four Season Reservation Cooking Class

From November to March, it is the season a lot of fish and vegetables are pleasingly grown. “Nabe Hot-Pot” is a great way to keep us warm and enjoy the flavors of seasonal ingredients.


SPRING
Spring dishes (horsetail, rape blossom)
 
Steamed food (bracken, tilefish, lily bulb)
       
 


KINMATA's special
Baked red snapper head

 
Steamed sushi (conger eel)
       
SUMMER
Hamo (pike conger)-sushi
 
Pike conger and tomato with sesame seed sauce
       
 
Clear soup (pike conger)
 


Eggplant with pike conger roe sauce

       
AUTUMN
Grilled Matsutake mushroom and tiger prawn
 
Seasonal autumn dishes
(chestnut, burdock, ginkgo nut, lotus root)
       
 
Steamed tilefish with salmon roe
(Scene of a fall mountain with autumn leaves)
 

Assortment of seasonal appetisers

       
WINTER
Tiger prawn, soft roe of blowfish with gold foil on top
 
Steamed oyster, turnip, and potato dumpling in broth
       
 
Eel on a sesame custard with lily bulb and ginkgo nut
 
Miso-marinaded spanish mackerel grilled between thin planks of cedar
KINMATA Shijo-agaru Gokomachi nakagyo-ku Kyoto.JAPAN 604-8044
tel.(075)221-1039  fax.(075)231-7632
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