川原町泉屋

Enjoy Kawaramachi Izumiya’s farmed and wild-caught sweetfish at a reasonable price. Diners begin with assorted appetizers and move on to ayu-focused delights such as sweetfish sasamaki sushi (sushi wrapped in bamboo leaves), sweetfish zosui (Japanese rice soup) and grilled innards. The "Hakujuku Cream" is made up of aged rice from sweetfish sushi, blended with fresh cream and sour cream.

This elevated course is about savoring the exquisiteness of wild-caught sweetfish even more. Following the same progression as the standard course, it features higher quality, wild ayu fish harvested from pristine waters, resulting in a more complex and flavorful taste. The "Hakujuku Cream" is made up of aged rice from sweetfish sushi, blended with fresh cream and sour cream.

Enjoy an exquisite course, where the delicate yet rich flavors of the ayu fish shines in almost every dish. Among the notable selections include grilled sweetfish sushi wrapped in bamboo leaves called sasa, the charcoal-grilled, wild-caught ayu and the extra-large Ajime loach. The "Hakujuku Cream" is made up of aged rice from sweetfish sushi, blended with fresh cream and sour cream.

Indulge in a full-fledged feast of wild-caught sweetfish with this luxurious meal. Diners begin with assorted appetizers and continue with tender, umami-rich dishes such as charcoal-grilled ayu fish, seasonal tempura and a special feature of an extra-large Ajime loach. The "Hakujuku Cream" is made up of aged rice from sweetfish sushi, blended with fresh cream and sour cream.