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Cuisine

Loved by many, Kaiseki Ryori is a set of high-quality Japanese dishes. Kyoto’s brand of Kaiseki Ryori (known as “Kyo-kaiseki”) is particularly special. This traditional meal has history of more than 1,000 years, and has been developed with influences from Buddhism and the tea ceremony.
The tea ceremony, as you know, is a classic Japanese tradition that embodies the spirit of hospitality.
It is this spirit that informs Kaiseki Ryori, which delights our guests with delicious seasonal ingredients and carefully prepared dishes.

Kyo-kaiseki dishes
Zensai(appetizers), Wanmono(a dish served in a bowl), Otsukuri (sliced raw fish) , Aizakana(steamed foods or fried foods), Yakimono(grilled dishes), Nimono(boiled dishes ), Gohan(rice), Kudamono(fruits)



Experience the warmth and beauty of Japanese hospitality with a visit to Ryokan " The KINOE".
At Ryokan " The KINOE", we serve Kaiseki Ryori for dinner. Starting with marinated and beautifully decorated foods on petit serving dishes, we then serve fish-infused soup, sliced raw fish, boiled vegetables, broiled fish and more. Many guests come to our hotel to sample our mouth-watering Kaiseki Ryori.



Beef Shabu-shabu 9,180yen ( Including tax )
Appetizer
Seasonal vegetables with miso sauce or sesame tofu with seasonal ingredients

Hors d’oeuvres
Acolorful seasonal assortment of local ingredients

Beef Shabu-shabu
Beef sliced to just over a millimeter in thickness is cooked in a special kelp-based broth and eaten with ponzu vinegar or sesame sauce. Assorted vegetables, nama-fu (wheat starch), tofu and yuba are cooked and eaten in the same way. To finish, your choice of either udon noodles shoyu, salt and pepper or steamed white rice is added to the pot to soak up the remaining broth. Seasonings include grated daikon with ichimi pepper and thinly sliced spring onions.



Sukiyaki 9,180yen ( Including tax )
Appetizer
Seasonal vegetables with miso sauce or sesame tofu with seasonal ingredients

Hors d’oeuvres
Acolorful seasonal assortment of local ingredients

Sukiyaki
Beef and vegetables sliced to two and a half millimeters are cooked in a special broth and beaten raw egg. A choice of udon noodles or steamed rice completes the main meal.



Duck Hotpot 9,180yen ( Including tax )
Appetizer
Seasonal vegetables with miso sauce or sesame tofu with seasonal ingredients

Hors d’oeuvres
Acolorful seasonal assortment of local ingredients

Duck Hotpot
meatballs of minced duck meat are cooked in a special broth along with boiled vegetables, yuba, and rice cakes. The pepper and grated daikon ( white radish ) seasoning is recommended. A choice of either soba noodles or steamed white rice completes the main course.

Accompaniment
Boiled duck with ‘white hair’ sliced scallions

Fresh fruit