Kacto

Buckwheat noodles in a hot dashi broth, topped with succulent slices of seared duck breast, thinly sliced leeks, and a hint of yuzu.

Grilled freshwater eel glazed with a sweet soy-ginger sauce, served over Nishiki rice with delicate Kyoto pickles.

An assortment of seasonal Kyoto vegetables lightly battered and fried to crispy perfection, served with a delicate dipping sauce.

Pan-fried silken tofu topped with a savory-sweet miso glaze and toasted sesame seeds, a true Kyoto classic.

A light and airy matcha green tea mousse, layered with sweet red bean paste and a sprinkle of kinako.