Very cool! Enjoy Kyoto-style kaiseki cuisine on top of a river
Toriichaya Shinshinan is a restaurant surrounded by the splendid nature of Mt. Kibune. It’s easy to relax as you’re surrounded by greenery. The kawadoko dining platforms of Toriichaya Shinshinan are right on top of the river, so you can enjoy the refreshing gusts of wind coming from the river as you eat kaiseki cuisine. The kaiseki course meal here is served dish by dish, not all at once. They use seasonal ingredients when they’re at their best. The dishes are garnished in traditional Japanese style, meaning that the dishes are special artworks of that particular season. They serve you in the Japanese spirit of ometenashi, for example, if it’s too cold, they’ll lend you a lap blanket. How about enjoying a moment away from the hotness of Kyoto city, and going to the refreshingly green Kibune?
￥8,000 (+tax and service charge)
June 9 to July 13 served for both lunch and dinner.
July 13 to September 9 served only on weekdays.
This course meal, from appetizers to dessert, contains altogether 10 dishes. The main dish is grilled ayu sweetfish, but you also get to eat such seasonal delicacies as boiled hamo (daggertooth pike conger eel). You also get to enjoy the garnishing of the food, which is both seasonal and local, as they take inspiration from the rituals of the close by Kifune Shrine.
￥13,000 (+tax and serve charge)
This course meal, from appetizers to dessert, contains altogether 11 dishes. This course meal is made with plenty of seasonal ingredients. The dishes in the course change seasonally, like the tai (sea bream) with yuba ankake sauce. Also of notice are the boiled tai and hamo dishes and the somen noodles. The boiled tai and hamo dish is served on a bowl made of ice. This will not only keep the fish cold but it also looks refreshing and beautiful. There is a big piece of conger eel on top of the somen noodles.
Enjoy kawadoko with five senses!
I want you to enjoy the kawadoko experience with your five senses when you come to Kibune. First, when you take a seat, look around you and note the beautiful trees. Then, as you’re eating the delicious food, note the murmur of the river. From June to the middle of July you can also listen to the beautiful sounds the Kajika frogs make. And enjoy the river winds. The river winds help you cool down even on scorching hot summer days. In this way, I would like you to enjoy kawadoko with your sense of sight, hearing, and touch.
Get an uchiwa fan!
If you order a course that costs over 8,000 yen, you will get an uchiwa fan as a present. It has a picture of maple leaves and the river on it, so it looks very seasonal.