A cocktail in a coupe glass with a frothy top and lemon twist garnish, set on a marble surface against a pale green background.

Spring Specials on the menu

A cocktail with a lemon twist, a plate of skewered meat with greens and lemon, and a bowl of assorted cheese on a marble surface.

Spring Specials on the menu

Spring is tasty and green

May is a love letter to spring’s green hero: Asparagus.

From grilled green asparagus wrapped in pancetta to white asparagus in dashi – and a cocktail with a yellow twist.

Aspara Ebi

White asparagus marinated in dashi. Served with sweet brown shrimp and a citrusy kick of yuzu kosho. Light, refined and full of umami – like a spring postcard from Tokyo.

Aspara Maki

Grilled green asparagus wrapped in crisp pancetta. Need we say more? It’s a winning combo.

KYOTO AVIATION SOUR

135 East Gin, violet liqueur, violet syrup, yuzu juice & egg white foam. Fresh, smooth and perfectly sour.

Book table

Order Takeaway

Asparagus. Because May tastes green.

There’s something special about the first asparagus.
Crisp, fresh – a little proud of themselves.
They appear as if they know they won’t be around for long.
And maybe that’s exactly why they taste like something.
May isn’t full-blown summer. Not yet.
But it’s promising. Bright. Slightly warm.
And that’s exactly what asparagus is.
That’s why we’ve given it a place on the menu.
Not to overpower. Just to highlight.