
About
Founded in 1856, Shimogamo Saryo is a long-established Kyoto restaurant specializing in tea ceremony cuisine (cha-kaiseki), preserving its traditions for over 160 years.
Nestled beside the World Heritage Site of Shimogamo Shrine, the restaurant features elegant Japanese architecture, a garden lovingly tended for more than a century, and a refined teahouse, evoking a timeless ambience unique to Kyoto.
Rooted in the principle of dosan doho—“local ingredients, local methods”—the restaurant blends inherited Kyoto cuisine with modern creativity to craft dishes that leave a lasting impression on both the eye and the palate.
At the heart of its hospitality lies an unwavering spirit of care for its guests, welcoming them with settings tailored to every occasion, from celebratory banquets and anniversaries to intimate gatherings with loved ones.
A curated selection of sake and wine further enhances the cuisine, allowing guests to savor the charm of Kyoto with all five senses.
Menu & Courses
Afternoon Tea at the Traditional Japanese Restaurant
Serving period :13 July - 20 November
Fig and Cocoa Financier
Shine Muscat Grape Daifuku
Early Persimmon and Roasted Green Tea Panna Cotta
Black Bean and Roasted Green Tea Cheesecake
Purple Sweet Potato Mont Blanc
Pumpkin Yokan
Sansho Pepper Meringue
Pickled Mackerel Sushi
Roasted Duck Breast with Burdock and Beetroot Marinade
Grilled Wheat Gluten with Miso
Mushroom Potage
Chrysanthemum Greens with Walnut Tofu Dressing
Please choose your beverage from the following:
~Coffee, Tea, Roasted Green Tea, Matcha, Ginger Ale, Orange Juice, Apple Juice~
※Please note that the menu is subject to change based on ingredient availability.
※The dining time is until 5 PM, but we may ask you to leave before 5 PM depending on the reservation status. Thank you for your understanding.
Seasonal Soup and Hassun, Total of 10 Dishes - Fukuzen
Reiwa Year 8, September - Example Menu for Nagatsuki
【Appetizer】 Hagi Chakin, Delicious Dashi, Wasabi
【Soup】 Pike Conger Fish Cake, Grilled Maitake, Green Beans, Yuzu Aroma
【Sashimi】 Bonito, Squid, Assorted Garnishes
【Hassun】 Peanut and Persimmon Shiraae, Mitsuba
Chicken Liver Matsukaze, Koromo-gaki, Salt-steamed Purple Edamame
Simmered Ayu with Roe, Grilled Eggplant, Fig Dengaku
【Grilled Dish】 Grilled Spanish Mackerel Yu-an Style, New Ginkgo Nuts and Mukago with Pine Needle
【Simmered Dish】 Small Turnip, Sea Bream, Millet Gluten, Yuba, Greens
【Vinegared Dish】 Barracuda, Chrysanthemum, Chrysanthemum Greens, Maitake, Walnut
【Rice】 Kintoki Sweet Potato and Salted Kelp, Kamadaki Rice
【Soup】 Pickles
【Dessert】 Muscat, Pear Jelly
【Sweet】 Chestnut Yokan
Reiwa Year 8, October - Example Menu for Kannazuki
【Appetizer】 Persimmon and Walnut Shiraae, Tonburi
【Sashimi】 Sea Bream, Bonito, Assorted Garnishes
【Soup】 Late-season Pike Conger, Matsutake, Dobin Mushi
【Hassun】 Mackerel Sushi, Chicken Matsukaze, Persimmon Egg
Salt-steamed Purple Edamame, Crab and Chrysanthemum Kinuta Roll
Ginkgo Nuts and Mukago Shinjo, Simmered Ayu with Roe
【Simmered Dish】 Roasted Duck Breast, Small Turnip, Eggplant, Omi Konjac, Okra
【Grilled Dish】 Grilled Barracuda Yu-an Style, Grilled Chestnut, Chrysanthemum Turnip
【Vinegared Dish】 Nanban-style Salmon and Mushrooms, Grated Salmon Roe
【Rice】 Chestnut Gomoku Kamadaki Rice
【Soup】 Nameko, Miso Soup
【Pickles】 Kyoto Assortment
【Dessert】 Pear, Pomegranate
【Sweet】 Sweet Potato Yokan
*Please note that the menu may change depending on the availability of ingredients.
Reiwa Year 8, September - Example Menu for Nagatsuki
【Appetizer】 Hagi Chakin, Delicious Dashi, Wasabi
【Soup】 Pike Conger Fish Cake, Grilled Maitake, Green Beans, Yuzu Aroma
【Sashimi】 Bonito, Squid, Assorted Garnishes
【Hassun】 Peanut and Persimmon Shiraae, Mitsuba
Chicken Liver Matsukaze, Koromo-gaki, Salt-steamed Purple Edamame
Simmered Ayu with Roe, Grilled Eggplant, Fig Dengaku
【Grilled Dish】 Grilled Spanish Mackerel Yu-an Style, New Ginkgo and Mukago Pine Needle Skewer
【Simmered Dish】 Small Turnip, Sea Bream, Millet Gluten, Yuba, Greens
【Vinegared Dish】 Barracuda, Chrysanthemum, Chrysanthemum Greens, Maitake, Walnut
【Rice】 Kintoki Sweet Potato and Salted Kelp, Kamadaki Rice
【Soup】 Pickles
【Dessert】 Muscat, Pear Jelly
【Sweet】 Chestnut Yokan
Reiwa Year 8, October - Example Menu for Kannazuki
【Appetizer】 Persimmon and Walnut Shiraae, Tonburi
【Sashimi】 Sea Bream, Bonito, Assorted Garnishes
【Soup】 Late-season Pike Conger, Matsutake, Dobin Mushi
【Hassun】 Mackerel Sushi, Chicken Matsukaze, Persimmon Egg
Salt-steamed Purple Edamame, Crab and Chrysanthemum Kinuta Roll
Ginkgo and Mukago Shinjo, Simmered Ayu with Roe
【Simmered Dish】 Roasted Duck Breast, Small Turnip, Eggplant, Omi Konjac, Okra
【Grilled Dish】 Grilled Barracuda Yu-an Style, Grilled Chestnut, Chrysanthemum Turnip
【Vinegared Dish】 Nanban-style Salmon and Mushrooms, Grated Salmon Roe
【Rice】 Chestnut Gomoku Kamadaki Rice
【Soup】 Nameko, Miso Soup
【Pickles】 Kyoto Assortment
【Dessert】 Pear, Pomegranate
【Sweet】 Sweet Potato Yokan
*Please note that the menu may change depending on the availability of ingredients.
[Private Room & Matcha Included] Seasonal Kyoto Cuisine with 10 Dishes Including Hassun and Grilled Items - Rokuzen -
Reiwa Year 8 September - Nagatsuki Menu Example -
[Appetizer] Hagi Chakin, Grilled Sea Urchin, Delicious Dashi, Wasabi
[Sashimi] Bonito, Sea Bream, Squid
[Soup] Tilefish Hounen Soup, Tanba Shimeji, Green Beans, Pine Needle Yuzu
[Hassun] Peanut and Persimmon Shiraae, Mitsuba
Duck Koshu-ni, Fig, Salt-steamed Purple Edamame
Koromo-gaki, Simmered Ayu with Roe, Grilled Eggplant
[Simmered Dish] Small Turnip, Shrimp, Kamo Eggplant, Yuba, Greens
[Grilled Dish] Grilled Barracuda with Yuuan Sauce, Ginger, Pine Needle Ginkgo
[Main Dish] Pike Conger and Matsutake, Mushroom Sauce
[Meal] Kamadaki Rice
[Side Dish] Wagyu Filet, Red Sansho
[Soup] Miso Soup
[Pickles] Kyoto Assortment
[Dessert] Muscat, Pear Jelly
[Sweet] Chestnut Yokan
Reiwa Year 8 October - Kannazuki Menu Example -
[Appetizer] Yoro Jelly, Grilled Eggplant, Okra Tororo, Ginger
[Sashimi] Bonito, Sea Bream, Assorted Garnishes
[Soup] Round Shinjo, Crescent Moon Tofu, Daikoku Shimeji, Grilled Kyoto Leek, Yuzu
[Hassun] Chestnut Shiraae, Chrysanthemum Greens, Omi Konjac
Mackerel Sushi, Tori Matsukaze, Salt-steamed Purple Edamame
Persimmon Egg, Ginkgo and Mukago Shinjo, Simmered Ayu with Roe
[Grilled Dish] Grilled Barracuda with Yuuan Sauce, Matsutake, Chrysanthemum Turnip, Sudachi
[Simmered Dish] Pike Conger Golden Simmer, Small Taro, Leaf-shaped Pumpkin, Mibuna
[Main Dish] Miso-marinated Wagyu, Shredded Leek, Pickled Myoga, Black Shichimi
[Meal] Matsutake Kamadaki Rice
[Soup] Nameko, Miso Soup
[Pickles] Kyoto Assortment
[Dessert] Pear, Pomegranate
[Sweet] Sweet Potato Yokan
*Please note that the menu is subject to change based on ingredient availability.
Reiwa Year 8 September - Nagatsuki Menu Example -
【Appetizer】 Hagi Chakin, Grilled Sea Urchin, Delicious Dashi, Wasabi
【Sashimi】 Bonito, Sea Bream, Squid
【Soup】 Tilefish Hounen Soup, Tanba Shimeji, Green Beans, Pine Needle Yuzu
【Hassun】 Peanut and Persimmon Shiraae, Mitsuba
Duck Koshu-ni, Fig, Salt-steamed Purple Edamame
Koromo-gaki, Simmered Ayu with Roe, Grilled Eggplant
【Simmered Dish】 Small Turnip, Shrimp, Kamo Eggplant, Yuba, Greens
【Grilled Dish】 Grilled Barracuda Yu-an Style, Ginger, Pine Needle Ginkgo
【Main Dish】 Pike Conger and Matsutake, Mushroom Sauce
【Rice】 Kamadaki Rice
【Side Dish】 Wagyu Filet, Red Sansho
【Soup】 Miso Soup
【Pickles】 Kyoto Assortment
【Dessert】 Muscat, Pear Jelly
【Sweet】 Chestnut Yokan
Reiwa Year 8 October - Kannazuki Menu Example -
【Appetizer】 Yoro Jelly, Grilled Eggplant, Okra Tororo, Ginger
【Sashimi】 Bonito, Sea Bream, Assorted Garnishes
【Soup】 Round Shinjo, Crescent Moon Tofu, Daikoku Shimeji, Grilled Kyoto Leek, Yuzu
【Hassun】 Chestnut Shiraae, Chrysanthemum Greens, Omi Konjac
Mackerel Sushi, Tori Matsukaze, Salt-steamed Purple Edamame
Persimmon Egg, Ginkgo and Yam Shinjo, Simmered Ayu with Roe
【Grilled Dish】 Grilled Barracuda Yu-an Style, Matsutake, Chrysanthemum Turnip, Sudachi
【Simmered Dish】 Pike Conger Golden Simmer, Small Taro, Leaf-shaped Pumpkin, Mibuna
【Main Dish】 Miso-marinated Wagyu, Shredded Leek, Pickled Myoga, Black Shichimi
【Rice】 Matsutake Kamadaki Rice
【Soup】 Nameko, Miso Soup
【Pickles】 Kyoto Assortment
【Dessert】 Pear, Pomegranate
【Sweet】 Sweet Potato Yokan
*Please note that the menu may change depending on the availability of ingredients.
[Private Room Guaranteed] 'Omakase' Kaiseki Course Featuring Seasonal Selected Ingredients - 11 Dishes ~Juzan~
[Private Room Guaranteed] 'Omakase' Kaiseki Course Featuring Seasonal Select Ingredients - 11 Dishes ~Juzan~
[Private Room Guaranteed & Souvenir Included] Chef's Selection of 11 Exquisite Seasonal Dishes - Special Course -
September, Reiwa 8 - Example Menu for Nagatsuki
【Appetizer】 Chrysanthemum-flavored Crab and Mushroom
【Interlude】 Steamed Tilefish and Ginkgo Rice
【Soup】 Pike Conger and Matsutake Mushroom Dobin Mushi
【Sashimi】 1. Sea Bream
2. Seared Bonito
【Hassun】 Mackerel Sushi, Persimmon Egg
Duck Simmered in Koshu, Fig
Manganji Pepper and Whitebait, Chicken Liver Matsukaze
Yam Noodle, Sea Urchin, Sudachi Vinegar
【Simmered Dish】 Chrysanthemum Turnip Stuffed
【Side Dish】 Abalone and Tororo Seaweed Tempura, Powdered Soy Sauce, Sudachi
【Grilled Dish】 Grilled Ayu with Roe, Ginger, Purple Edamame
【Main Dish】 Fried Kamo Eggplant
【Rice】 Pot-cooked Rice
【Accompaniment】 Wagyu Sukiyaki
【Soup】 Pickles
【Dessert】 Kyoho Grape, Muscat, Pear Puree
【Sweet】 Overflowing Hagi
October, Reiwa 8 - Example Menu for Kannazuki
【Appetizer】 Fried Ise Lobster, Grilled Eggplant, Salmon Roe Mizore, Yuzu
【Interlude】 Steamed Rice with Chestnut and Karasumi
【Soup】 Shark Fin and Abalone Chrysanthemum Soup, Winter Melon, Arare Green Onion
【Sashimi】 1. Sea Bream 2. Bonito
【Hassun】 Simmered Eel Sushi, Persimmon Shiraae
Sweetfish with Roe Simmered in Kanro, Salt-steamed Purple Edamame
Foie Gras Miso-marinated, Persimmon Egg
【Simmered Dish】 Soft-shelled Turtle Tofu, Amber Sauce, Shredded Green Onion, Fresh Ginger
【Grilled Dish】 Grilled Nodoguro
【Side Dish】 Wagyu Fillet, Deep-fried
【Main Dish】 Late-season Pike Conger and Matsutake Hot Pot
【Rice】 Pot-cooked Rice
【Soup】 Nameko Mushroom, Miso Soup
【Pickles】 Kyoto Assortment
【Dessert】 Pear Compote with Mascarpone
【Sweet】 Quail Mochi
*Please note that the menu may change depending on the availability of ingredients.
September, Reiwa 8 - Example Menu for Nagatsuki
[Appetizer] Chrysanthemum-flavored Crab and Mushroom
[Interlude] Steamed Tilefish and Ginkgo Rice
[Soup] Pike Conger and Matsutake Mushroom Dobin Mushi
[Sashimi] 1. Sea Bream
2. Seared Bonito
[Hassun] Mackerel Sushi, Persimmon Egg
Simmered Duck in Koshu Style, Fig
Manganji Pepper and Whitebait, Chicken Liver Matsukaze
Yam Noodle, Sea Urchin, Sudachi Vinegar
[Simmered Dish] Chrysanthemum Turnip Stuffed
[Side Dish] Abalone and Tororo Seaweed Tempura, Powdered Soy Sauce, Sudachi
[Grilled Dish] Grilled Ayu with Roe, Ginger, Purple Edamame
[Main Dish] Fried Kamo Eggplant
[Meal] Rice Cooked in a Pot
[Accompaniment] Wagyu Sukiyaki
[Soup] Pickles
[Dessert] Kyoho Grape, Muscat, Pear Puree
[Sweets] Overflowing Hagi
*Please note that the menu is subject to change based on ingredient availability.
* Tax and service charge included.
* For course reservations, the course fee must be paid in advance, and any additional charges incurred on-site will be settled on the day.
* Please note that the price may vary depending on seasonal ingredients.
Features
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English menus are available
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Vegan and vegetarian menus are available with reservations made at least 3 days in advance.
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Available (kids' menu available, children accepted in private rooms only, high chairs available)
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Reservation Notes
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Price Range:
Lunch: USD 44.51 - USD 241.29
Dinner: USD 100.01 - USD 241.29 -
Dietary restrictions / Allergies:
If you have any specific food allergies or ingredients you cannot consume, please inform us in advance. Unfortunately, we cannot accept reservations if there are ingredients that you cannot eat within a wide range.
Vegan and vegetarian menus are available with reservations made at least 3 days in advance. Halal options are not available. Thank you for your understanding.
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Arrival time:
Please arrive 5 minutes before your reserved time to ensure a timely start of your meal. If you do not contact us and exceed your reservation time, it will be automatically canceled.
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Dress Code:
Dress code is smart casual (Please refrain from wearing T-shirts, shorts, and sandals when you visit.)
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Children:
Available (kids' menu available, children accepted in private rooms only, high chairs available)
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Others:
We kindly ask for your consideration regarding excessive perfume or fabric softener fragrances.
Information
| Total Seats | 50 Seats |
|---|---|
| Operation hours | 11:30 AM - 3:00 PM (L.O. 1:30 PM) 5:00 PM - 9:00 PM (L.O. 8:00 PM) |
| Regular holiday | Tuesdays *The restaurant may be temporarily open or temporarily closed. |
| Payment methods | Cash,Credit card available |
| Smoking | Not Allowed |
| Address |
62 Miyagawacho Shimogamo, Sakyo Ward, Kyoto-shi, Kyoto
京都府京都市左京区下鴨宮河町62
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| Nearest station |
Demachiyanagi Station
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| Directions from station |
9 minutes walk from Demachiyanagi Station
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