The meat we use is Japanese Black beef, and we source late-calving female cows from all over the country.
The vegetables used are mainly Kyoto vegetables, and are cooked using seasonal vegetables.
We are particular about not only the ingredients but also the seasonings, using natural salt and Miyagawacho Suiren's secret stock.
We offer dishes that incorporate the best of our parent restaurant, a Kappo and Kaiseki restaurant.