[Pontocho Izumoya] is a luxurious combination of Edomae eel and Kyoto kaiseki...
The chef, who has been serving French cuisine for more than 20 years, offers Kyoto French cuisine that is easy to eat with chopsticks and has a Japanese flavor. Based on French cuisine, he incorporates Kyoto seasonings such as black shichimi and soy sauce, and uses seasonal ingredients such as Kamo eggplants and pike conger eel.
The C course (example), priced at 14,520 yen, served on the riverbed, includes such dishes as kombujime sea bream with kinome jus, lobster with mozzarella cheese and sugar tomatoes, and beef fillet steak with fresh wasabi. More than 20 kinds of wines, mainly from France, are available.
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