Unkai Restaurant Grand menu Lunch menu MASTER CHEF TAKESHI YOSHIYASU'S SIGNATURE MENUS KAISEKI The order of Kaiseki will be stop 30 minutes prior the time of last order. Thank you for your understanding. CHEF'S RECOMMENDATION ARASHIYAMA - Autumn color of leaves season - 13,000 With the visit of Autumn, full of foods are coming in market. Enjoy the flavor of Chef's creation of the most beautiful period of season in ARASHIYAMA. Aperitif Amuse-bouche Broth Sashimi Appetizer Stewed Grilled Chef's secret recipe Rice Dessert Welcome from the Chef Grilled eggplant with jelly, seared sea urchin, snow crab, wasabi, leaf buds and amber sauce Traditional 'Dobin-mushi' with matsutake mushrooms, pike conger, ginkgo, Japanese honewort, sudachi citrus Blue spotted cornet fish with kelp, Pacific Bluefin tuna, bigfin reef squid and fresh dried mullet roe condiments, wasabi and Tosa style soy sauce Water chestnuts and boiled peanut marinated with wild sesame miso, deep fried noodle, Mini sushi with pike conger, minced free-range chicken ball with poppy seeds, taro and sweet corn paste mosaic style, pumpkin and egg cake, stewed Fushimi red pepper grill, persimmon marinated with tofu Charcoal-seared Kyoto duck, spring onion, Kujo leeks, Japanese mustard spinach, homemade deep-fried bean curd, Japanese chili pepper Autumn leaves on 'Horakuyaki' earthenware barracuda flavored with Japanese cedar wood, prawn, sweet skin-on chestnuts, Daitokuji beans on pine skewer, ginkgo, sweet potato, kabosu citrus Deep-fried walnuts and kudzu tofu, eel, 'hama-boufu' glehnia root, walnuts, gluten wheat, shimeji mushroom with grated radish and stock sauce Unkai's signature rice in clay pot with matsutake mushroom or Unkai's signature rice in clay pot with chestnuts, propagule Japanese yam and ginkgo served with red miso soup, pickles (for two persons) Grapefruit jelly with Autumn fruit SHIUN KAISEKI Aperitif, amuse-bouche, broth, assorted sashimi, appetizer, stewed dish, grilled dish, hot pot, rice, dessert 17,000 HIGASHIYAMA KAISEKI 8,500 Aperitif, appetizer, broth, assorted sashimi, stewed dish, grilled dish, rice, dessert Substitute broth to traditional 'Dobin-mushi' with matsutake mushroom and pike conger +2,000 production areas such as rice. For information on the rice production area, please ask the restaurant staff.
Lunch menu BENTO BOX CHEF'S RECOMMENDATION 5,500 SHOKADO Unkai's seasonally crafted dishes. Appetizer, grilled dish, today's Chef special, stewed dish, assorted sashimi, broth, seasonal ingredients with steamed rice, pickles Substitute broth to traditional 'Dobin-mushi' with matsutake mushroom and white fish + Substitute 2 kinds of sashimi to Chef's recommended 5 kinds of seasonal sashimi + Add today's dessert with coffee or tea + SEASONAL SET LUNCH SELECTED JAPANESE FARMED EEL Grilled eel with rice in box, clear broth with eel's liver, grilled liver and Japanese rolled omelet, pickles WILD JAPANESE EEL Grilled eel with rice in box, clear broth with eel's liver, grilled liver and Japanese rolled omelet, pickles Availability depends on the market condition. Please ask your server. 5,700 Market price SUSHI JYO-NIGIRI 9 kinds of nigiri sushi, 3 pieces of rolled sushi, kobachi bowl, red miso soup 8,500 SET LUNCH RAKU-TSUKI Raku set menu with the addition of assorted sashimi Substitute broth to traditional 'Dobin-mushi' with matsutake mushroom and white fish + RAKU Selection of Chef's autumn delicacies in Kyoto style bamboo basket, stewed dish, appetizer, Toyama's Koshihikari rice, broth with minced sardine ball, pickles, dessert Substitute broth to traditional 'Dobin-mushi' with matsutake mushroom and white fish + This menu has serving to the dining seat only. AOI Daily amuse-bouche, selection of tempura with 2 piece of prawns, today's market fish, 5 kind of seasonal vegetables, seafood and vegetable fritters, Toyama's Koshihikari rice, red miso soup, pickles BOXED JAPANESE BLACK-HAIRED WAGYU AND RICE Grilled Black-haired Wagyu beef marinated in Unkai's special soy sauce Boxed Japanese Black-haired beef, original soy sauce, perilla, myoga ginger, nori seaweed, sesame, wasabi, salad, red miso soup, pickles, dessert This menu has serving to the dining seat only. 'OCHAZUKE' FRESH SEA BREAM AND STEAMED RICE WITH JAPANESE GREEN TEA Sea bream, condiments, rice crackers, wasabi, homemade sesame sauce, Tosa soy Japanese green tea, kobachi bowls, 5 pickles and dessert This menu has serving to the dining seat only. DONBURI 180g 130g 5,000 3,500 4,800 4,900 3,900 2,900 2,500 Donburi bowl of prawns, market fish and vegetable tempura, kobachi bowl, red miso soup, pickles This menu has serving to the dining seat only.
Dinner menu MASTER CHEF TAKESHI YOSHIYASU'S SIGNATURE MENUS KAISEKI CHEF'S RECOMMENDATION SHIUN - Harvest season - The order of Kaiseki will be stop 30 minutes prior the time of last order. Thank you for your understanding. 17,000 Enjoy the full of the Autumn's flavors of Chef's creation with flavored matsutake mushrooms, yellow and purple chrysanthemum which is believed to longer your life. Aperitif Amuse-bouche Broth Sashimi Appetizer Stewed Grilled Hot pot Rice Dessert Welcome from the Chef Deep-fried grated walnuts and kudzu, matsutake mushroom, field caviar, walnut, sudachi citrus flavor thick sauce, Japanese pepper Traditional 'Dobin-mushi' clear bonito soup, with matsutake mushrooms, pike conger, ginkgo, Japanese honewort, sudachi citrus Red snapper, Pacific Bluefin tuna, bigfin reef squid, blue spotted cornet fish with kelp, condiments, wasabi and Tosa style soy sauce Stewed snow crab and grilled eggplant, Mini sushi with seared barracuda, matsutake mushroom, nori seaweed, stewed sweet fish with sour plum, minced free-range chicken ball with poppy seeds, deep fried noodle, persimmon marinated with tofu, stewed chestnut with lily bulb, ginkgo, grilled squid with sea urchin Turnip with sansho seeds and white miso from Kyoto, turnip stem, eel, chrysanthemum thick sauce Autumn leaves on 'Horakuyaki' earthenware Amadai horse-head fish flavored with Japanese cedar wood, prawn, sweet skin-on chestnuts, Daitokuji beans on pine skewer, ginkgo, sweet potato, kabosu citrus Hot pot with soft-shelled turtle with Tofu, jujube, Chinese wolfberry fruit, pine nuts, young green onion shoots and millet fua gluten or Sukiyaki style stewed Ohmi beef, crown daisy, white leeks, young green onion shoots Japanese chili peppers, soft-boiled egg with "Kinzanji" miso Grapefruit jelly with Autumn fruit PARING SET (WINE) 5 types of recommended wine 8,000
KAISEKI SOUN KAISEKI Dinner menu Aperitif, amuse-bouche, broth, assorted sashimi, appetizers, stewed dish, grilled dish, rice, pickles, dessert Substitute broth to traditional 'Dobin-mushi' with matsutake mushroom and pike conger + 2,000 SPECIAL SELECTION JAPANESE BEEF STEAK KAISEKI KOBE beef sirloin 130g OHMI beef tenderloin120g OHMI beef sirloin130g Aperitif,appetizer,broth,assorted sashimi, grilled vegetable,green salad,steamed plain rice or seasonal steamed rice, dessert Substitute broth to traditional 'Dobin-mushi' with matsutake mushroom and pike conger + 2,000 13,000 27,000 19,500 18,000 SHABUSHABU Aperitif, appetizer, 150g Japanese prime beef sirloin, vegetables, kishimen noodle or rice, dessert 3kinds of Japanese prime beef degustation KOBE beef MATSUZAKA beef OHMI beef 23,000 26,000 21,000 17,000 SUSHI SUSHI KAISEKI FUJI 17,000 Aperitif, amuse-bouche, appetizer, broth, assorted sashimi, grilled dish, tempura, sushi, red miso soup, dessert Substitute broth to traditional 'Dobin-mushi' with matsutake mushroom and pike conger + 2,000 JYO-NIGIRI 9 kinds of pieces sushi, 3 pieces of roll sushi, kobachi bowl and red miso soup This menu has serving to the dining seat only. TEMPURA TEMPURA KAISEKI KIRI 8,500 15,000 Aperitif, amuse-bouche, appetizer, broth, assorted sashimi, tempura, stewed dish, mini donburi rice with fritter or ochazuke rice with Japanese green tea and fritter, dessert Substitute broth to traditional 'Dobin-mushi' with matsutake mushroom and pike conger + 2,000 BENTO BOX SHOKADO Unkai's seasonally crafted dishes. Amuse-bouche, 2 kinds of sashimi, appetizer, grilled dish, today's Chef special, stewed dish in Shokado box, broth, seasonal steamed rice, pickles 6,500 Substitute broth to traditional 'Dobin-mushi' with matsutake mushroom and white fish + Substitute 2kinds of sashimi to Chef's recommended 5 kinds of seasonal sashimi with extra. This menu has serving to the dining seat only.
Dinner menu MASTER CHEF TAKESHI YOSHIYASU'S SIGNATURE MENUS KAISEKI The order of Kaiseki will be stop 30 minutes prior the time of last order. Thank you for your understanding. SEASONAL RECOMMENDATION MATSUTAKE KAISEKI 25,000 In the middle of the most beautiful harvest season, many delicacies are coming in market. Matsutake kaiseki presents you one of most well-known luxury products, bloomed and calculus matsutake mushrooms with combination of seasonal ingredients. Aperitif Amuse-bouche Appetizer Broth Today's Chef special Sashimi Grilled Stewed Chef's secret recipe Welcome from the Chef Steamed mini egg custard with matsutake mushrooms and amadai horse-head fish, young green onion shoots, kabosu citrus thick sauce In Akebi and chestnut leaf (Autumn scenery) matsutake mushroom topped with sudachi citrus jerry, Mini sushi with seared barracuda, matsutake mushroom, nori seaweed, deep fried noodle, stewed sweet fish with sour plum, sweet skin-on chestnut, minced free-range chicken ball with poppy seeds, yellow and purple chrysanthemum, propagule Japanese yam and duo, ginkgo, grilled squid with sea urchin Traditional 'Dobin-mushi' clear bonito soup, matsutake mushrooms, ginkgo, Japanese honewort, sudachi citrus On charcoal stove; Ohmi beef, matsutake mushroom, ponzu with olive oil, seaweed salt, sudachi citrus Red snapper, Pacific Bluefin tuna, bigfin reef squid, Morotoge shrimp, sea urchin, condiments, wasabi and Tosa style soy sauce Teriyaki style coastal Pacific Bluefin tuna, matsutake mushroom and prawn, walnuts, pine nuts, chestnut, carrot, sweet potato, Japanese chili peppers Turnip with sansho seeds and white miso from Kyoto, turnip stem, eel, chrysanthemum thick sauce Tempura of matsutake mushrooms and "Karasumi" dried mullet roe rolled with pike conger, Fushimi red pepper, condiments, tempura sauce Rice Unkai's signature rice in clay pot with matsutake mushrooms red miso soup, pickles (for two persons) Seasonal rice dishes (for one person, please ask your server for today's selection) Dessert Assorted autumn fruit
Dinner A La Carte Menu MATSUTAKE MUSHROOM Sushi, nori seaweed, hajikami ginger, sudachi citrus Traditional 'Dobin-mushi'; with clear bonito soup, pike conger, prawn, ginkgo, sudachi citrus Grilled with barracuda, kabosu citrus Grilled on charcoal stove, olive oil with ponzu, seaweed salt, sudachi citrus Teriyaki style with Pacific Bluefin tuna, walnuts, pine nuts, chestnuts and ginkgo, carrot and sweet potato Tempura with Fushimi red pepper, sudachi citrus, tempura sauce, sun-dried salt Steamed egg custard with amadai horse-head fish, ponzu think sauce Steamed with wild red snapper head Unkai's signature rice in clay pot, red miso soup and pickles 3,800 4,500 6,500 5,400 3,500 2,500 6,500 8,500
DELICACIES OF 'EARLY AUTUMN"' SEASON Pike conger Stick sushi, Japanese sour plum, radish Clear soup with bonito, peony flower shaped pike conger Soft-boiled pike conger, giant elephant ear, myoga ginger, perilla flower, ponzu sauce and sour plum sauce Egg-simmered hotpot style with pike conger, baked wheat gluten, Kujo leeks, plum 2,500 3,000 Matsukawa brand righteye flounder Thinly sliced sashimi Tempura Steamed with kelp, served with condiments and ponzu sauce 6,500 3,800 7,000 Eel Grilled eel with chopped cucumber and vinegar sauce Eel with soy based sauce or salt Farmed eel in Mikawa, Aichi Wild, caught in Japan 4,700 Market price Mini scallop 'Itaya-gai' Stewed with green vegetables Fritter with vegetables and mushroom Unkai's signature rice in play pot with corn, flavor of Hokkaido butter Donburi with fritter with vegetables and mushroom For two persons 2,000 5,200 2,200 Jumbo turban shell Sashimi Grilled in their shell, shiitake mushroom, bamboo shoots 3,900 4,200 Amadai' horse-head fish Grilled with sake Steamed bone-in amadai horse-head fish, tofu, shiitake mushroom, crown daisy, yuzu 3,900 4,300
Pacific Bluefin tuna Kuwa style grilled tuna cheek Fatty tuna steak Unkai's original hot pot with tuna and leeks 2,300 4,000 5,000 Abalone 300g Sashimi, soy sauce with abalone's liver, ponzu sauce Steak with Hokkaido butter 12,000 12,000 Kamo eggplant Dengaku, topped with yuzu miso and 'egoma' sesame miso Mille-feuille style stewed Kamo eggplant with Ohmi beef Delicacies of Japan "Karasumi" dried mullet roe Hoshiko' dried salty sea cucumber's ovary Farmed Prunier Caviar Tradition from France 50g with shrimp,rice crackers of red snapper fish and vegetables Australian black truffle Unkai's signature rice in clay pot with sea urchin 7,000 Market price 18,000 18,000 Kyoto duck Duck with ham style Stewed duck with autumn vegetables Charcoal-grilled duck loin (salt flavor) Grilled with miso paste and magnolia leaf 2,300 2,500 2,600 Tanba black chicken Charcoal-grill Tatsuta style deep-fried with soy sauce, served with salted and fermented bonito intestines 2,700
Japanese brand beef steak Ohmi beef sirloin grams are from 100g to your preference. Ohmi beef sirloin steak with market vegetables Ohmi beef tenderloin steak with market vegetables Kobe beef sirloin steak with market vegetables 100g 120g 130g 10,000 13,000 18,000 Three Japanese brand beef Beef grams are from 100g to your preference. Grilled shabushabu with seasonal vegetables, sesame sauce and citrus flavored vinegar sauce Ohmi beef 100g 7,000 Matsuzaka beef 100g 9,000 Kobe beef 100g 12,000 Sukiyaki style shabushabu in charcoal grill, Rome crown daisy, today's mushroom, white leeks, kudzu starch noodles, grilled tofu, Japanese seven peppers, soft-boiled egg Ohmi beef 100g Matsuzaka beef 100g Kobe beef 100g 7,000 9,000 12,000
Please note that a slightly different menu will be provided when using the private dining rooms. LIST OF DISHES Chinmi otoshi / Appetizer Boiled seasonal vegetables with bonito flakes Sesame tofu with your choice of wasabi soy or yuzu flavored miso Gingko nuts (roasted or deep fried) Salted sea cucumber Salmon roe marinated in soy sauce and Japanese sake Pacific Bluefin tuna with Kujo leeks marinated in miso vinegar Wakame seaweed with herring roe Assorted seasonal appetizers 1,400 1,600 1,900 2,200 3,000 Suimono / Broth Clear broth with minced fish and prawn balls 'Ichigo-wan' thick soup of sea urchin, abalone, udo mountain vegetable, wakame seaweed Tsukuri / Sashimi Seasonal assorted sashimi Seared Japanese tuna sashimi with market vegetables For two persons 6,500 2,300 Nimono / Boiled Country style stewed wood-smoked royal fern Stewed Ishikawa taro Kyo-yuba soy skin stewed Lightly deep-fried tofu in broth Seasonal vegetables Stewed red snapper head 1,600 2,000 4,800 Yakimono / Grilled Dish Homemade dried fish (please ask your server for today's selection) Tofu dengaku topped with sweet miso paste Market price 1,300
Agemono / Deep-fried Minced fish ball with shrimps and shiitake mushrooms Seasonal vegetable tempura Assorted seafood and vegetable tempura (3 pieces of local prawns, 1 white fish, 5 assorted vegetables) Your favorite tempura : Prawn (2 pieces) Sand borer (1 piece) Squid (1 piece) Vegetables : (1 piece) Pumpkin, sweet potato, shiitake mushroom, small sweet green pepper, eggplant 1,900 2,300 3,600 800 800 250 Mushimono / Steamed Steamed egg custard 1,900 Sunomono / Vinegared Dried young sardines, wakame seaweed and cucumber with vinegar sauce Mozuku seaweed and sea urchin Grilled conger eel with chopped cucumber and vinegar sauce 2,100 Salads Seasonal green salad Seafood salad
Shokuji / Rice and noodle Steamed rice, Japanese pickles and red miso soup 1,200 Ochazuke rice and Japanese green tea with : Nori seaweed Sour plum Salmon Sea bream and sesame paste 1,250 1,300 2,300 Zosui rice porridge with : Vegetables Crab meat Soft-shelled turtle Abalone 2,100 2,300 3,500 Noodle : Japanese chilled green tea buckwheat noodles Wheat flour noodles with soup 'Black belt' premium somen noodle Warm wheat noodles with sea bream and soup 1,400 2,100 Unkai's signature rice in clay pot : Abalone and Naruto wakame seaweed Ise lobster Hishi crab 9,000 7,500 6,500
DESSERT Selection of seasonal fruits Premium domestic mango 3,800 Shizuoka musk melon 2,500 Hawaiian papaya Selection of seasonal fruit Peach, Kyoho grape, muscut, pear, persimmon, etc. Please ask your server for today's availability. Market price Grapefruit jelly with seasonal fruit Matcha green tea flavor pudding with seasonal fruits 1,600 Home made red bean jerry with seasonal fruits and riceflour dumplings Homemade sweet adzuki red-bean soup with grilled rice cake or rice-flour dumpling served hot or cold Kudzu starch noodles Matcha green tea with 'Nerikiri', Japanese traditional unbaked cake Original rich and bitter Japanese green tea ice cream 1,300 1,200 Homemade ice cream Vanilla / green tea / adzuki red beans each 800 Homemade sorbet Please ask your server for today's selection. each 800 Coffee, tea each 1,000