鍋料理・京料理 鳥久

Torihisa

  • Credit Card
  • Private Room
  • Mizutaki (Light Broth-based Hot Pot),Ryotei (Traditional Japanese High-class Dining),Nabe (Japanese …
  • Lunch 3,000 JPY Dinner 5,000 JPY
  • 075-561-0042 (+81-75-561-0042)
  • Monday - Sunday 11:00 - 22:00(L.O.21:00)
  • Maruyama Koen / Kodai-ji / Kiyomizu-dera(Kyoto)
    Keihan Main Line Gion-Shijo Station 10-minute walk

*Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.

*Photos shown are for illustration purpose only.

*Price may vary.

* Amount is Japanese Yen (JPY)

若鶏の水だき

Mizutaki

  • Ingredients: Chinese cabbage, Japanese leek, Shiitake, Konjac noodles, Tofu
  • Cooking: Simmer

tax excluded

若鶏のすきやき

Sukiyaki

  • Ingredients: Garland chrysanthemum, Japanese leek, Shiitake, Hen's egg, Konjac noodles, Tofu, Chicken
  • Cooking: Simmer, Bake/Roast

tax excluded

鹿児島産黒豚の味噌煮込み鍋

Other hotpots

  • Ingredients: Kurobuta pork
  • Flavor: Miso
  • Cooking: Stew

tax excluded

海鮮みそちゃんこ鍋

Chanko hotpot

  • Flavor: Miso
  • Cooking: Simmer

tax excluded

特製手作り湯豆腐

Boiled tofu

A dish where tofu is added to a hot pot with konbu, heated, and eaten with 'tare' sauce.

  • Ingredients: Tofu
  • Cooking: Boil

tax excluded

特選 近江牛 しゃぶしゃぶ

Shabu-shabu

  • Ingredients: Beef: others, Pork: other, Chicken: other, Chinese cabbage, Potherb mustard (Mizuna), Japanese leek
  • Cooking: Boil

tax excluded

特選 近江牛 すきやき

Sukiyaki

  • Ingredients: Beef loin, Garland chrysanthemum, Japanese leek, Shiitake, Hen's egg, Konjac noodles, Tofu
  • Cooking: Simmer, Bake/Roast

tax excluded

Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)

Information

Hours

Monday - Sunday 11:00 - 22:00(L.O.21:00)

Close

Irregular holidays

Average price

Lunch: 3,000 JPY
Dinner: 5,000 JPY

Service Offer

  • All you can drink menu

You can check the restaurant information in the phone.

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