Japanese Restaurant Kodama

Stewed for two entire days to make it fully edible down to bones, the "Kanroni Sweetfish" is boiled with candied chestnuts. The "Shibukawani Chestnuts" are cooked in syrup with the inner skin fully intact, and take 3 days to prepare.

A dish of the Kyoto repertoire, the "Saba-sushi" requires the delicate handiwork of a master chef. The "Fried Mince Scallop Balls" are served with vegetables of the season.

Larger abalones from Seto Inland Sea are thinly sliced and tossed in special miso with shiitake mushrooms and green asparagus, then roasted in the oven.

Large abalone from the Seto Inland Sea is thinly sliced, mixed with shiitake mushrooms, green asparagus, and special miso, and baked in the oven.

Fresh, locally caught oysters with rich flavor are grilled and tossed in flavorful yuzu miso.

"Sweetened sweetfish roe" is simmered for two whole days so you can eat it right down to the bone. "Simmered chestnuts with their skins" takes three days to complete.

The Kyoto cuisine "Mackerel Sushi" is made with the skilled hand of a craftsman. "Scallop gnomefish" is served with seasonal vegetables.

The Spanish mackerel is from the Seto Inland Sea, and the chestnuts are from Iwane, Hiroshima. Sliced chestnuts are placed on top of the Spanish mackerel fillets and steamed.

Snow crab is wrapped in peeled cucumber to represent a bolt of silk.

*Dinner menu is only a course menu. Please check with the restaurant for details.