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You can make meal reservations at any time between finalizing your trip to Kyoto and your stay at the Yachiyo Ryokan. And if you cannot decide on a favorite restaurant while you are enjoying Kyoto, please try using the app. Discover Best menu - compare food choices by review, distance, and cuisine Quickly find restaurant info such as phone numbers, addresses and driving directions, hours of operation, or find and book a table and dinner. Kyoto garden WASHOKU restaurant RYOTEI Yachiyo,From THE RITZ-CARLTON KYOTO hotel to Yachiyo 10min by taxi, From Westin MIYAKO hotel toYachiyo 5min on foot.We renvated our garden WASHOKU restaurant to expand the seats by the garden side. Feel free to visit our Japanese culinary art and culture and new garden WASHOKU restaurant/Auberge and enjoy being in cool Japan!! -Yachiyo`s cuisine is known as "Kyo-kaiseki"and drawson the rich traditions of Kyoto style multiple-course dining.Kyo-kaiseki represents one of the pinnacles in Japanese cuisine, a highly stylized manifestation of the principles of in-season produce and enjoyment of seasonal variation. Garden terrace seat "SAKURA terrace" It can enjoy oneself over dinner in the floor seat (balcony where it faced the garden)in summer. The garden restaurant has the seat of kind to an overseas customer foreign-style. Traditional japanese garden terrace seat "YUKASEKI" it can enjoy oneself over dinner in the floor seat (balcony where it faced the garden)in summer. The garden restaurant has the seat in the mat of the Japanese style. Traditional japanese garden view restaurant seat "OZASHIKI" The garden restaurant has the seat in the mat of the Japanese style. Traditional japanese garden view restaurant seat "HORIGOTATSU" The garden restaurant has the seat of kind to an overseas customer foreign-style. WASHOKU KYO-KAISEKI course Yachiyo`s cuisine is known as "KYO-KAISEKI" and draws on the rich traditions of Kyoto style multiple-course dining. KYO-KAISEKI represents one of the pinnacles in Japanese cuisine, a highly stylized manifestation of the principles of in-season produce and enjoyment of seasonal variation. At the Kyoto Garden Ryokan Yachiyo/Auberge, one highlight of the Ryokan is the KYO-KAISEKI dining experience. You can enjoy various Japanese food in Yachiyo. Economy course 6000JPN The course of a WASHOKU KAISEKI is cooked among 6dishes. The number of plates is decide by feeling of a season foods,or chief. Standard course 8000JPN The course of a WASHOKU KAISEKI is cooked among 8dishes. The number of plates is decide by feeling of a season foods,or chief. Deluxe course 10000JPN The course of a WASHOKU KAISEKI is cooked among 10dishes. The number of plates is decide by feeling of a season foods,or chief. Luxury course12000JPN The course of a WASHOKU KAISEKI is cooked among 11dishes. The number of plates is decide by feeling of a season foods,or chief. Additional charges: Consumption Tax, Service Charge: 15% A famous japanese WASHOKU cuisine If you are a Japanese food lover, you might have had SUKIYAKI. It's a very popular one-pot meal in Japan. The main ingredient is thin sliced WAGYU beef 1/2lb, and it is simmered in a skillet or pan in the SUKIYAKI sauce with many vegetables and other ingredients. The word "YAKI" means "saute " or "grill" in Japanese. The word is used because the beef in SUKIYAKI is sauted in the hot skillet. WAGYU Beef SUKIYAKI JYO course 6000JPN WAGYU Beef SUKIYAKI TOKUSEN course 1/2lb 12000JPN Is similar to SUKIYAKI, which is cooked in a pot on the table. In both dishes, thinly sliced WAGYU beef 1/2lb is cooked with lots of vegetables. Meat for SHABU SHABU is thinner than meat for SUKIYAKI. It's said that the name of shabu shabu came from the action we make when cooking meat. Because the meat is thinly sliced, it only has to be cooked for a few seconds, saying " SHABU SHABU". It's like having a slice of meat swim in the boiling water. WAGYU Beef SHABU SHABU JYO course 6000JPN WAGYU Beef SHABU SHABU TOKUSEN course 12000JPN Additional charges: Consumption Tax ,Service Charge : 15% WASHOKU SUSHI KAISEKI course Next is the Japanese food prepared in a Ryokan. All eyes are on the Japanese food served in Kyoto especially, for its colorful presentation and subtle, delicate flavors. The heart and effort of the chef is put into what has now grown to become a significant part of Japanese culture. Reined as the capital of Japan for over 1,200 years, Kyoto is a respected luxury for its entire people. Let's not forget the quality brand of Kyoto's water, soil and people. The water is a significant factor of the secret to delicious Japanese sake. Definitely worth a try. KYO=KAISEKI skillfully incorporates the changes in season, draws on the natural flavor of ingredients with a focus on simplicity, and expresses beauty through presentation select serving dishes. An experience unlike any other. SUSHI KAISEKI Economy course 6000JPN The course of a WASHOKU KAISEKI(Including SUSHI,TEMPURA)is cooked among 6dishes. The number of plates is decide by feeling of a season foods,or chief. SUSHI KAISEKI Standard course 8000JPN The course of a WASHOKU KAISEKI(Including SUSHI,TEMPURA)is cooked among 8dishes. The number of plates is decide by feeling of a season foods,or chief. LUXURY SUSHI KAISEKI course 12000JPN The course of a WASHOKU KAISEKI(Including WAGYU Beef,SUSHI,TEMPURA)is cooked among 11dishes. The number of plates is decide by feeling of a season foods,or chief. Additional charges: Consumption Tax ,Service Charge : 15% WASHOKU Vegetarian course The SHOJIN RYORI dinner is preparing the course corresponding to an overseas visitor. (Lacto-ovo vegetarianism,Lacto vegetarianism,Ovo vegetarianism,Veganism) The customer of vegetarianism must teach food and the ingredient that cannot be eaten. It cannot eat the gluten etc. Macrobiotics emphasizes locally grown whole grain cereals, pulses (legumes), vegetables, fruit, seaweed and fermented soy products, combined into meals according to the principle of balance (known as yin and yang). Dietary recommendations include whole grains such as brown rice and grain products such as pasta, a variety of cooked and raw vegetables, beans and bean products such as tofu, sea vegetables, mild natural seasoning, fish, fruit, nuts, seeds, and mild beverages. The course only for a vegetarian. The menu which does not use meat and fish and shellfishes,(Vegan ism) or The customer who cannot eat the gluten becomes a pot dish. The bouillon (Broth,fish's extract) is used. SHOJIN RYORI Economy course 6000JPN The course of a SHOJIN RYORI is cooked among 6dishes. The number of plates is decide by feeling of a season foods,or chief. SHOJIN RYORI Standard course 8000JPN The course of a SHOJIN RYORI is cooked among 8dishes. The number of plates is decide by feeling of a season foods,or chief. Additional charges: Consumption Tax ,Service Charge : 15%
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