The capital of Kyoto has flourished since ancient times. However, as there was no sea nearby, the custom of eating seafood raw was replaced by the development of fish dishes cooked on a flame or in vinegar. For this reason, there was a route called the "Saba Kaido", which led from the Japanese Sea to Kyoto, and through which the fish was transported to the capital of Kyoto. This sushi dish is also made with fresh catch of Saba (mackerel), cured with vinegar and served with Kyoto rice.
Temari sushi, also known as Kyo-zushi, is made bite-sized so that the maiko can eat it without smudging their lipstick. Temari sushi can be made with a wide variety of ingredients, including fresh seafood, as well as Kyoto vegetables sliced and marinated in vinegar, combined with Kyoto rice to create a colourful dish. We offer a wide range of dishes to suit all tastes and occasions.
Bara sushi (scattered sushi) is one of the local dishes of the Tango area in northern Kyoto. The sushi rice is made from rice grown in Kyoto and the ingredients include sweet and spicy mackerel Oboro, broiled egg, fish cake and pickled red ginger. Other ingredients include shiitake mushrooms, Kanpyo (dried gourd) and burdock. In addition, we also offer a wide variety of seasonal ingredients.
Made in Kyoto, Kyo-age (Kyoto-style fried tofu) is seasoned with special Kyoto An's own sweet and spicy broth. The fried tofu is then stuffed with rice made from rice grown in Kyoto and wrapped up in a fluffy Inari sushi. Our sushi is available in a wide variety of flavours and seasonal ingredients, and we are happy to offer a dish to suit your taste.