Kodaiji Tantora / 高台寺 丹虎

Available Menu

• 

  Dinner only

  18,150(JPY) With tax / Guest

  Basic Tempura Kaiseki Course [Yasaka] - Yasaka -

  Includes 16 Items

  Reserve
  [Details]
  

  A moment befitting a special night.
  For anniversaries with important people or special hospitality──
  Near Kodaiji Temple in Kyoto, you can enjoy a Japanese course meal made lavishly with seasonal ingredients from all over the country at a calm, atmospheric counter seat.
  Savor the dishes that fully bring out the natural flavors of the ingredients, along with the thrilling experience of craftsmen preparing your food right in front of you.
  Enjoy a special moment experiencing the chef's craft across the counter while conversing with the cook.
  We offer a unique time filled with the thoughts put into each dish and the blessings of the season that can only be experienced here.
  
  <Menu Example>
  Enjoy the light texture and authentic tempura
  
  [Appetizer]
  Toyama Firefly squid, boppo, cucumber, new onion
  
  [Soup]
  Kyoto Clam, bamboo shoot, wakame seaweed, lily bulb petals
  
  [Sashimi]
  Hyogo Seasonal selection
  
  [Tempura]
  Kumamoto Saima shrimp (2 pieces)
  Kagoshima Broad beans
  Kyoto Karasumi daikon radish
  Niigata Butterbur sprout
  Tottori Wild yam wrapped and fried
  Okayama Jerusalem artichoke
  Nagasaki Fish
  Tanba Sasayama Wild boar bacon asparagus
  Aichi Soft-shelled turtle fry
  
  [Rice]
  Hyogo Tanba Sasayama pesticide-free Koshihikari rice
  Red miso soup
  Pickles
  
  [Dessert]
  Saga Strawberry Daifuku, Setoka oranges

  [Notes]
  The amount includes a 10% service charge.
  The amount may change depending on the season and procurement.

  More Close
• 

  Dinner only

  24,200(JPY) With tax / Guest

  Tempura Kaiseki Course Using Carefully Selected Ingredients [Gion] - Gion -

  Includes 18 Items

  Reserve
  [Details]
  

  [For Anniversaries and Special Moments]
  From the counter seats, you can closely observe the craftsmanship of the chefs, creating a memorable dining experience perfect for time spent with your loved ones.
  The menu consists of more than ten luxurious seasonal dishes.
  It features Kyoto’s unique flavors such as Shogoin daikon radish, Matsuba crab, and the blessings of Tanba.
  Each diverse dish, including tempura of kuruma shrimp and wagyu beef, and fig dengaku, leaves a lingering impression that warms the heart.
  The meal concludes with tendon, red miso soup, and pickles, allowing you to enjoy the refreshing sweetness of basil ice cream and iced tomatoes as a lingering finish.
  Perfect for anniversaries, business entertainment, or travel memories.
  Please allow us to help make your special evening unforgettable.
  
  [Sample Menu]
  Appetizer
  Shogoin daikon radish, root-attached seri herb, yuzu citrus
  
  Simmered Soup Bowl
  Matsuba crab, shiitake mushroom, green beans, sudachi citrus
  
  Sashimi
  Seasonal fish with garnishes
  
  Tempura
  Kuruma shrimp
  Maitake mushroom
  Manganji green pepper
  Fig dengaku
  Red eggplant
  Spanish mackerel
  Tohkurou ginkgo nut
  Wagyu filet wrapped in shiso leaf
  Soft roe simmered
  Green onion, grated red radish
  Kouika squid
  Sweet potato
  
  Tanba Sasayama pesticide-free Koshihikari rice
  Tendon (tempura rice bowl)
  Red miso soup
  Pickles
  
  Basil ice cream
  Iced tomato
  Olive oil

  [Notes]
  The amount includes a 10% service charge.
  Prices may change depending on the season and procurement.

  More Close
• 

  Dinner only

  36,300(JPY) With tax / Guest

  Tempura Kaiseki Course Using Premium Ingredients Such as Kobe Beef and Sea Urchin 【Tantora】-Tantora-

  Includes 18 Items

  Reserve
  [Details]
  

  We will create a memorable experience for important anniversaries and special days with seasonal flavors and heartfelt hospitality. Starting with a seasonal appetizer, the course includes a soup featuring clams and bamboo shoots, and luxuriously incorporates seafood and mountain delicacies sourced from all over the country. You can enjoy carefully selected ingredients delivered directly from their production areas with all your senses, such as Kobe beef sukiyaki and Hokkaido sea urchin tempura wrapped in seaweed.
  
  For the finale, we offer a tempura rice bowl made with pesticide-free Koshihikari rice from Tanba Sasayama, along with red miso soup and pickles. From fruit to homemade desserts, we deliver a pleasant aftertaste until the very last bite.
  
  [Example Menu]
  Appetizer: Mugwort tofu, shrimp, wasabi, rapeseed blossoms, lily bulb
  
  Simmered dish soup: Clams, bamboo shoots, wakame seaweed, kinome leaves
  
  Sashimi: Striped beakfish, grunt fish
  
  Kumamoto: Kuruma shrimp
  
  Niigata: Butterbur sprout
  
  Akita: Shirakami maitake mushroom
  
  Kyoto: Manganji chili pepper
  
  Hokkaido: Sea urchin tempura wrapped in seaweed
  
  Hyogo: Kobe beef sukiyaki, soft-boiled egg tempura
  
  Ibaraki: Lotus root
  
  Tokushima: Shiitake mushroom
  
  Wakayama: Bigfin reef squid
  
  Kagoshima: Beni Haruka sweet potato
  
  Tanba Sasayama: Pesticide-free Koshihikari rice
  
  Tempura rice bowl
  
  Red miso soup
  
  Pickles
  
  Fruit: Kudzu starch noodles
  
  Dessert: Basil sherbet

  [Notes]
  The amount includes a 10% service charge.
  Please note that prices may vary depending on the season and procurement.

  More Close
• 

  Lunch only

  7,260(JPY) With tax / Guest

  [Weekend and Holiday Lunch Only] [Yasaka] - Yasaka - Carefully selected ingredients prepared with a special frying method Appetizer + Tempura Rice Box

  Includes 15 Items

  Reserve
  [Details]
  

  Tempura kaiseki prepared with original Tango blend oil, which is a perfect blend of Taihaku sesame oil and refined white oil, using ingredients and seasonings carefully selected by the head chef. Appetizer plus tempura bowl with meticulously chosen ingredients and frying method.
  
  [Sample Menu]
  Appetizer
  Osaka Tondabayashi shrimp potato
  Freshly scooped yuba
  Tortoiseshell sauce with wasabi
  
  [Tempura Bowl]
  
  2 shrimp
  White fish, conger eel
  Lotus root, pumpkin, green beans
  Red eggplant, maitake mushrooms, burdock
  
  Koshihikari rice from Tamba Sasayama used
  Specially made bowl sauce
  
  Soup: Akadashi miso soup
  
  Pickles assortment

  [Notes]
  The amount includes a 10% service charge.
  Prices may change depending on the season or procurement.

  More Close
• 

  Lunch only

  12,100(JPY) With tax / Guest

  [Weekend and Holiday Lunch Only] [Nene] -Nene- Vehicle shrimp and seasonal tempura 10 kinds of tempura kaiseki

  Includes 15 Items

  Reserve
  [Details]
  

  A tempura course using Tanka original blend oil, which is a perfect mix of Taihaku sesame oil and refined white oil, prepared with ingredients and seasonings carefully selected by the head chef.
  
  [Sample Menu]
  
  [Appetizer]
  Shogoin daikon radish, Matsuba crab, root-attached seri, yuzu
  
  [Tempura]
  Kuruma shrimp
  Maitake mushroom
  Manganji pepper
  Lily bulb
  Red eggplant
  Spanish mackerel
  Tojuro ginkgo nuts
  Soft roe simmered with green onion and red grated radish
  Sugi (Japanese cedar)
  Yume silk
  
  [Meal]
  Tanba Sasayama pesticide-free Koshihikari rice
  Tempura rice bowl
  Red miso soup
  Pickled vegetables
  
  [Dessert]
  Almond tofu

  [Notes]
  The price includes a 10% service charge.
  Please note that it may change depending on the season and procurement.

  More Close
• 

  Lunch only

  15,730(JPY) With tax / Guest

  [Weekend and Holiday Limited Lunch] [Gion] - A luxurious tempura kaiseki featuring Kuroge Wagyu beef tempura and ten varieties of seasonal tempura

  Includes 18 Items

  Reserve
  [Details]
  

  Tempura kaiseki made with Tanko's original blend oil, a perfect mixture of Taihaku sesame oil and refined white oil, prepared using ingredients and seasonings carefully selected by the head chef. It also includes tempura made with fillet meat from Kagoshima.
  
  [Menu Example]
  Appetizers
  Osaka Tondabayashi taro
  Fresh yuba
  Tortoiseshell sauce with wasabi
  
  [Tempura]
  Four kinds of seafood, seven kinds of vegetables
  
  Kuruma shrimp from Amakusa, Kumamoto
  
  Large Tama from Kumamoto
  Fujikuro ginkgo nuts
  
  Kyoto vegetables
  Horikawa burdock root
  
  Urasawara from Akashi, Hyogo
  
  Traditional Kumamoto vegetable, half portion
  Higo red eggplant
  
  Rencon lotus root from Yanagita, Ibaraki, quarter portion
  
  Red sea bream from Ehime
  
  Nose grown shiitake mushrooms from Hyogo
  
  Moko squid from Wakayama with sudachi citrus
  
  Kuruma shrimp wrapped with perilla leaves from Kumamoto
  
  Beni Haruka sweet potato from Oita Prefecture
  Brown sugar and Yamazaki whiskey
  
  Seaweed salt from Awaji Island, salt from Futamiura Iwato
  Tempura broth and lettuce
  
  [Meal]
  Koshihikari rice from Tanba Sasayama
  Anago and vegetable tempura bowl or tempura with tea
  
  [Soup] Red miso soup
  
  Assorted pickles
  
  Tanko basil sherbet

  [Notes]
  The amount includes a 10% service charge.
  Prices may vary depending on the season and procurement.

  More Close