Hotel & Dining Kissuien
cost estimate: lunch 1,500 yen, dinner 3,000 yen
A Regional Hotel packed with local ingredients
The menu is updated every season and the chefs focus on ingredients from Kyotango. Kissuien’s Japanese chefs are always thinking creatively and create dishes full of originality. There is also a selection of special enzyme drinks and homemade sours!
In addition, a sake expert with a SAKE Diploma is a part of the team, so diners can rest assured that local sake will pair with the dishes!
from the chef:
After studying at a restaurant in the Gion district of Kyoto City, I sharpened my skills at "Creative Japanese Cuisine Kondo" in Kamakura before heading back to my hometown of Kyotango. While I specialize in the delicate dishes that are so essential to Japanese cuisine, I am continually exploring new tastes with outside-of-the-box cooking.
Kyoto Tankuro Wagyu
A Japanese beef "born in Kyoto and raised in Kyoto." This high-quality beef is the result of breeding shorthorn cattle with Japanese black beef bull. This is the finest Wagyu beef, combining lean meat and a sashimi like texture that melts in the mouth.
150g (fillet)
4800 yen (excluding tax)
South Indian Kerala Keema Curry
Spicy South Indian curry with 7 kinds of spices, chicken and tomatoes carefully simmered in coconut milk! No chemical seasonings or colorings are used.
850 yen (excluding tax)
Cold Sudachi Tachibana and Soba made from Tango Ancient Black Rice
A refreshing dish made by loading Tango soba with Tachibana sudachi (citrus fruit).
650 yen (excluding tax)
access: 10 minutes walk from Kyoto Tango Railway "Mineyama Station"
About 10 minutes by car from "Kyotango Omiya IC" on the San-in Kinki Expressway
address: 943 Sugitani, Mineyama-cho, Kyotango-shi, Kyoto
TEL: 0772-62-5111
Reservations possible
hours: 11: 00-14: 00 (* Advance reservation required)
17: 30-Last order 9:30 (April-September)
17:30 Last order 9:00 (October-March)
facility information:
50 seats, 4 rooms
Parking lot: yes