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The refined sweetness of spring bamboo shoots, The sharp, refreshing taste of young summer sweetfish, The wafting scent of autumn matsutake mushrooms, The powerful richness of winter soft-shelled turtle... Deep, intricate flavors found only in the finest ingredients, and brought out to the full. Monmo cuisine means preparing food "au naturel." Rather than adding flavor,savor the essence of foods. Tableware of plain and simple elegance. The moment you encounter the essence is when the flavors come alive,without the need for embellishment -.a moment to be prized. We do not make anything -We simply serve up the seasons of Japan's ancient capital. Today's diners, Today's arrangements, Today's timing Honke Tankuma has seven rooms. Each room changes a little by season and day-by-day. A single flower. A single hanging scroll. A single dish. Just for today's diners. No long explanations Just the spirit of good service The Honke Tankuma dedication to service by the River Kamo , Higashiyama, the River Takase ... On December 13, the day Kyoto throws its arms open to the New Year, we took our first step, in 1928 Honke Tankuma continues where it has always been seeking ever better ways to serve. Retaining the air, the ways, of Old Kyoto for the guests we welcome today An unchanging welcome awaits you in this unchanging city
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