Kyoboshi

Pond smelts are served with other small seasonal fish such as young sweetfish. We fry them using skillful techniques to spread their fins to not stick together.

The curving-shaped carrots are softer and sweeter than expected. They make even those who do not like carrots smile.

People in Kyoto have a strict eye for [tilefish] dishes. Our tilefish has the crispy skin with standing scales, and tender meat inside, which is the essence of tasty tilefish.

The people of Kyoto keep a strict eye on "Guji", which has crispy, distinct scales and soft flesh. This is the true joy of Guji.

These swirls are actually carrots. They are softer and sweeter than you would expect, and even those who don't like carrots will smile and say, "This is something different."

They also offer small seasonal fish such as young sweetfish. The fish are deep-fried using a highly advanced technique, with the fins spread apart and dipped in batter to prevent them from sticking together.