Our Menuお料理

This meal features 10–12 courses from appetizer to dessert. Everything is made from the freshest and highest-quality seafood and vegetables of the day, sourced from local connoisseurs. The menu highlights the sophistication of Kyoto and the abundant nature of Japan.

This menu allows you to savor seasonal specialties such as matsutake mushrooms (starting in mid-October), crab (early November to late March), and fugu, a Japanese pufferfish (December to late February). You will get to indulge in 10–12 courses from appetizer to dessert.

This pairing menu, available only during the semiannual Kyoto Bishoku Meguri (a gastronomy tour), includes 10–12 courses made with seasonal ingredients, as well as wines and sake that pair beautifully with the cuisine.
*Reservations must be made at least two days in advance.

Ryō-shō boasts a collection of hundreds of bottles of wine, stored in our climate-controlled wine cellar. We are happy to recommend wines to suit your food and your palate. We have also curated a large selection of rare sake from famous sake breweries in Kyoto and around Japan and offer a sake pairing plan.