2020.09.20
At the Japanese restaurant “Izama” located in the Karasuma area of Kyoto, the popular lunch menu “Autumn Obanzai Gozen” will start on September 8, 2020 (Tuesday), where you can enjoy the arrival of autumn a little earlier. did.
Obanzai Gozen, which is offered only at lunchtime, is the most popular menu of IZAMA, where you can enjoy today’s obanzai that incorporates seasonal ingredients, which started in 2015.
This autumn’s Obanzai set will be prepared with a special specification under the theme of “Autumn holiday lunch”, where you can feel the signs of autumn when the greenery of Kyoto changes to autumn leaves.
The contents of Obanzai Gozen are “Ikura rice”, which has a pleasant texture that makes you feel the flavor of autumn in a small three-tiered weight, and “Ikura rice” using seasonal mushrooms and sashimi. In addition to “Spanish mackerel mushroom bean paste”, we carefully packed the ingredients that make you feel autumn, such as persimmon white sauce and ginkgo pine needle sashimi, in three layers.
In addition, the colorful small bowls include “Hirano Tofu Tortoiseshell”, which uses preservative-free “Hirano Tofu” tofu produced in Kyoto groundwater, “Lotus root kinpira”, and “Aki eggplant stewed”. “Tsukimi dumplings” are available.
For bowls that feel autumn, we will prepare “Seiju Tailored Vegetables Shinjo” using Shinjo, which uses four kinds of vegetables: carrot, wood ear, corn, and lotus root.
Please enjoy the arrival of autumn at “Izama” a little earlier than the cityscape of the ancient city that changes from summer to autumn.
Autumn obanzai set ¥ 2,300 (tax included)
| Period: | Scheduled to end from Tuesday, September 8, 2020 to Tuesday, December 8, 2020 |
|---|---|
| Time: | 11: 30-14: 00 L.O |
| Small bowl: | Hirano tofu tortoiseshell ankake / Lotus root kinpira / Tsukimi dango / Autumn eggplant stewed |
| Suimono: | Fresh juice tailored vegetables true length |
| One step: | Spanish mackerel with mushrooms |
| Second stage: | (local) with persimmon white / soup roll egg / simmered shrimp / smoked duck / persimmon egg / simmered Kosonjumaruju / fried shrimp potato / sashimi of ginkgo pine needles |
| Third stage: | How much rice |
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