Grown in Kyotamba Town, Kyoto Prefecture, it is characterized by its large, plump texture and strong flavor.
Serve with salt to enjoy the aroma.

A flavorful obanzai with refreshing pork and tasty Tanba shimeji mushrooms deep-fried in oil and soaked in dashi broth.

Seasonal conger eel and melt-in-your-mouth Kamo eggplant are generously infused with a rich, savory broth. Just one bite lets you experience the essence of a Kyoto summer.

We’ve carefully wrapped “Fushimi Togarashi”—a Kyoto vegetable known for its rich flavor and lack of heat—around pork with a strong umami flavor, then fried it into light and crispy tempura.

+100 (110) for a large serving

+100 (110) for a large serving