Shimogamo Saryo (下鴨茶寮)

Kyoto-shi ,  Kyoto JPY 7,000 + Kaiseki
New selection
Michelin Guide
2026 2025
Michelin Guide
2024 2023 2022 2021

About

Menu & Courses

Lunch

Afternoon Tea at the Traditional Japanese Restaurant

JPY 7,000

Serving period :13 July - 20 November

【9/2~11/20】Afternoon Tea at the Traditional Japanese Restaurant ~Roasted Green Tea and Autumn Harvest~

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.
Lunch Dinner

Seasonal Soup and Hassun, Total of 10 Dishes - Fukuzen -

JPY 15,730
Lunch
October, Reiwa 8 - Example Menu for Kannazuki

【Appetizer】 Persimmon and Walnut Tofu Dressing, Tonburi
【Sashimi】 Sea Bream, Bonito, Assorted Garnishes
【Soup】 Late-season Pike Conger, Matsutake Mushroom, Dobin Mushi
【Hassun】 Mackerel Sushi, Tori Matsukaze, Persimmon Egg
Salt-steamed Purple Edamame, Crab and Chrysanthemum Kinuta Roll
Ginkgo and Yam Dumpling, Ayu Fish with Roe Kurama-ni
【Simmered Dish】 Roasted Duck Breast, Small Turnip, Eggplant, Omi Konjac, Okra
【Grilled Dish】 Barracuda Yuuan-yaki, Grilled Chestnut, Chrysanthemum Turnip
【Vinegared Dish】 Autumn Salmon and Mushroom Nanban-zuke, Grated Salmon Roe
【Rice】 Chestnut and Mixed Ingredients Kamameshi
【Soup】 Nameko Mushroom, Miso Soup
【Pickles】 Kyoto Assortment
【Dessert】 Pear, Pomegranate
【Sweet】 Sweet Potato Yokan


November, Reiwa 8 - Example Menu for Shimotsuki

【Appetizer】 Steamed Yuba and Egg Custard, Lily Bulb, Silver Sauce, Wasabi, Mitsuba
【Soup】 Crab Dumpling, Tamba Shimeji Mushroom, Thin Ice Daikon, Greens, Yuzu
【Sashimi】 Sea Bream, Yellowtail
【Grilled Hassun】 Spanish Mackerel Miso-marinated, Pickled Myoga, Shrimp Egg Sushi
Chrysanthemum Greens and Walnut Dressing, Crab Kinuta Roll, Persimmon Vinegar
Pumpkin Castella, Lotus Root Senbei, Ginkgo
【Simmered Dish】 Round Daikon, Duck Meatball, Chinese Cabbage
【Vinegared Dish】 Pike Conger, Matsutake Mushroom, Grated Salmon Roe Vinegar
【Rice】 Barracuda and Yam Kamameshi
【Soup】 Taro, White Miso Soup
【Pickles】 Kyoto Assortment
【Dessert】 Pear, Pomegranate
【Sweet】 Apple and Sweet Potato Yokan

*Please note that the menu may change depending on the availability of ingredients.

Dinner
October, Reiwa 8 - Example Menu for Kannazuki

【Appetizer】 Persimmon and Walnut Tofu Dressing, Tonburi
【Sashimi】 Sea Bream, Bonito, Assorted Garnishes
【Soup】 Late-season Pike Conger, Matsutake Mushroom, Dobin Mushi
【Hassun】 Mackerel Sushi, Tori Matsukaze, Persimmon Egg
Salt-steamed Purple Edamame, Crab and Chrysanthemum Kinuta Roll
Ginkgo and Yam Dumpling, Ayu Fish with Roe Kurama-ni
【Simmered Dish】 Roasted Duck Breast, Small Turnip, Eggplant, Omi Konjac, Okra
【Grilled Dish】 Barracuda Yuuan-yaki, Grilled Chestnut, Chrysanthemum Turnip
【Vinegared Dish】 Autumn Salmon and Mushroom Nanban-zuke, Grated Salmon Roe
【Rice】 Chestnut and Mixed Ingredients Kamameshi
【Soup】 Nameko Mushroom, Miso Soup
【Pickles】 Kyoto Assortment
【Dessert】 Pear, Pomegranate
【Sweet】 Sweet Potato Yokan

November, Reiwa 8 - Example Menu for Shimotsuki

【Appetizer】 Steamed Yuba and Egg Custard, Lily Bulb, Silver Sauce, Wasabi, Mitsuba
【Soup】 Crab Dumpling, Tamba Shimeji Mushroom, Thin Ice Daikon, Greens, Yuzu
【Sashimi】 Sea Bream, Yellowtail
【Grilled Hassun】 Spanish Mackerel Miso-marinated, Pickled Myoga, Shrimp Egg Sushi
Chrysanthemum Greens and Walnut Dressing, Crab Kinuta Roll, Persimmon Vinegar
Pumpkin Castella, Lotus Root Senbei, Ginkgo
【Simmered Dish】 Round Daikon, Duck Meatball, Chinese Cabbage
【Vinegared Dish】 Pike Conger, Matsutake Mushroom, Grated Salmon Roe Vinegar
【Rice】 Barracuda and Yam Kamameshi
【Soup】 Taro, White Miso Soup
【Pickles】 Kyoto Assortment
【Dessert】 Pear, Pomegranate
【Sweet】 Apple and Sweet Potato Yokan

※Please note that the menu may change depending on the availability of ingredients.
Lunch Dinner

[Private Room & Matcha Included] Seasonal Kyoto Cuisine with 10 Dishes Including Hassun and Grilled Items - Rokuzen -

JPY 25,300
Lunch
October, Reiwa 8 - Example Menu for Kannazuki

[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, Kurama-style Simmered Ayu with Roe
[Grilled Dish] Grilled Barracuda with Yuuan Sauce, Matsutake, Chrysanthemum Turnip, Sudachi
[Simmered Dish] Late-season Pike Conger Golden Simmer, 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
[Water Dessert] Pear, Pomegranate
[Sweet] Sweet Potato Yokan


November, Reiwa 8 - Example Menu for Shimotsuki

[Appetizer] Half-open Nanzenji Steamed Tofu
Sea Urchin, Lily Bulb, Silver Sauce, Wasabi, Mitsuba
[Soup] Crab Shinjo, Bud Turnip, Maple Leaf Carrot, Yuzu
[Sashimi] Sea Bream, Tuna, Prawn
[Hassun] Shrimp Egg Yolk Sushi, Eel Bread
Chrysanthemum Greens with Walnut Dressing, Crab Kintomaki, Persimmon Vinegar
Pumpkin Castella, Lotus Root Senbei, Ginkgo
[Simmered Dish] Shogoin Turnip, Duck Tsukune, Kyoto Shiro-na
[Grilled Dish] Grilled Sweetfish with Yuuan Sauce, Chrysanthemum Turnip, Chestnut with Skin
[Main Dish] Fragrant Fried Barracuda, Kujo Leek Bed, Nanban Vinegar
[Meal] Matsutake Kamadaki Rice
[Soup] Taro, White Miso Soup
[Pickles] Kyoto Assortment
[Water Dessert] Pear, Pomegranate
[Sweet] Apple and Sweet Potato Yokan

*Please note that the menu may change depending on the availability of ingredients.

Dinner
October, Reiwa 8 - Example Menu for Kannazuki

[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, Ayu with Roe Kurama-ni
[Grilled Dish] Barracuda Yuuan-yaki, Matsutake, Chrysanthemum Turnip, Sudachi
[Simmered Dish] Late-season Pike Conger Golden Simmer, Taro, Leaf-shaped Pumpkin, Mibuna
[Main Dish] Wagyu Miso-marinated, Shredded Leek, Pickled Myoga, Black Shichimi
[Meal] Matsutake Kamadaki Rice
[Soup] Nameko, Miso Soup
[Pickles] Kyoto Assortment
[Water Dessert] Pear, Pomegranate
[Sweet] Sweet Potato Yokan


November, Reiwa 8 - Example Menu for Shimotsuki

[Appetizer] Half-opened Nanzenji Steamed Tofu
Sea Urchin, Lily Bulb, Silver Sauce, Wasabi, Mitsuba
[Soup] Crab Shinjo, Bud Turnip, Maple Carrot, Yuzu
[Sashimi] Sea Bream, Tuna, Prawn
[Hassun] Shrimp Egg Yolk Sushi, Eel Bread
Chrysanthemum Greens with Walnut Dressing, Crab Kintomaki, Persimmon Vinegar
Pumpkin Castella, Lotus Root Senbei, Ginkgo
[Simmered Dish] Shogoin Turnip, Duck Tsukune, Kyoto Shiro-na
[Grilled Dish] Sweet Tilefish Yuuan-yaki, Chrysanthemum Turnip, Chestnut with Skin
[Main Dish] Barracuda Fragrant Fried, Kujo Leek Bed, Nanban Vinegar
[Meal] Matsutake Kamadaki Rice
[Soup] Taro, White Miso Soup
[Pickles] Kyoto Assortment
[Water Dessert] Pear, Pomegranate
[Sweet] Apple and Sweet Potato Yokan


*Please note that the menu may change depending on the availability of ingredients.
Lunch

[Private Room Guaranteed] 'Omakase' Kaiseki Course Featuring Seasonal Selected Ingredients - 11 Dishes ~Juzan~

JPY 31,625
This is a chef's choice course using the seasonal ingredients of the day.
Dinner

[Private Room Guaranteed] 'Omakase' Kaiseki Course Featuring Seasonal Select Ingredients - 11 Dishes ~Juzan~

JPY 31,625
This is a chef's choice course using the freshest seasonal ingredients of the day.
Lunch Dinner

[Private Room Guaranteed & Souvenir Included] Chef's Selection: 11 Exquisite Seasonal Dishes - Special Course -

JPY 37,950
Lunch
October, Reiwa 8 - Example Menu for Kannazuki

[Appetizer] Fried Spiny Lobster, Grilled Eggplant, Salmon Roe with Grated Daikon, Yuzu
[Interlude] Steamed Rice with Chestnuts and Dried Mullet Roe
[Soup] Shark Fin and Abalone Chrysanthemum Soup, Winter Melon, Arare Green Onion
[Sashimi] 1. Sea Bream 2. Bonito
[Hassun] Simmered Eel Sushi, Persimmon with Tofu Dressing
Sweetfish with Roe Simmered in Sweet Sauce, 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 Blackthroat Seaperch with Yūan Sauce
[Main Dish] Japanese Beef Fillet, Deep-fried
[Special Dish] Late-season Pike Conger and Matsutake Mushroom Hot Pot
[Meal] Rice Cooked in a Pot
[Soup] Nameko Mushrooms, Miso Soup
[Pickles] Kyoto Assortment
[Dessert] Pear Compote with Mascarpone
[Sweet] Quail Mochi


November, Reiwa 8 - Example Menu for Shimotsuki

[Appetizer] Snow Crab
[Interlude] Steamed Rice with Salmon Roe
[Soup] Tilefish, Matsutake Mushroom, Turnip with Grated Daikon, Yuzu, Uguisu Greens
[Sashimi] 1. Blowfish 2. Tuna
[Hassun] Taro Rice Cracker, Monkfish Liver Miso-marinated, Sprout Green Onion
Chrysanthemum Greens with Walnut Dressing, Chestnut with Skin, Ginkgo Nuts
Grilled Barracuda Sushi
[Simmered Dish] Deep-fried Taro, Duck Jibu-ni
Mibuna Greens, Amber Sauce, Fresh Ginger, Shredded Green Onion
[Grilled Dish] Grilled Miso-marinated True Bonito, Myoga, Lily Bulb Tempura
[Special Dish] Japanese Beef and Seri Hot Pot, Kujo Green Onion, Soft-boiled Egg
[Meal] Rice Cooked in a Pot
[Soup] Taro, White Miso Soup
[Pickles] Kyoto Assortment
[Dessert] Pear, Ripe Persimmon
[Sweet] Chestnut Paste

*Please note that the menu may change depending on the availability of ingredients.

Dinner
- Sample Menu for October

[Appetizer] Fried Lobster, Grilled Eggplant, Salmon Roe with Grated Daikon, Yuzu
[Small Dish] Steamed Rice with Chestnuts and Dried Mullet Roe
[Soup] Shark Fin and Abalone Chrysanthemum Soup, Winter Melon, Arare Green Onion
[Sashimi] 1. Sea Bream 2. Bonito
[Hassun] Simmered Eel Sushi, Persimmon with Tofu Dressing
Sweetfish with Roe Simmered in Sweet Sauce, Salt-Steamed Purple Edamame
Foie Gras Miso Pickle, Persimmon Egg
[Simmered Dish] Soft-Shelled Turtle Tofu, Amber Sauce, Shredded Green Onion, Fresh Ginger
[Grilled Dish] Grilled Blackthroat Seaperch with Yuzu Marinade
[Side Dish] Wagyu Beef Fillet, Deep-Fried
[Main Dish] Late Season Pike Conger and Matsutake Mushroom Hot Pot
[Meal] Rice Cooked in a Pot
[Soup] Nameko Mushrooms, Miso Soup
[Pickles] Kyoto Assortment
[Dessert] Pear Compote with Mascarpone
[Sweet] Quail Mochi


- Sample Menu for November

[Appetizer] Snow Crab
[Small Dish] Steamed Rice with Salmon Roe
[Soup] Tilefish, Matsutake Mushroom, Turnip with Grated Daikon, Yuzu, Uguisu
[Sashimi] 1. Blowfish 2. Tuna
[Hassun] Taro Rice Cracker, Monkfish Liver Miso Pickle, Sprout Green Onion
Chrysanthemum Greens with Walnut Dressing, Chestnut with Skin, Ginkgo Nuts
Grilled Barracuda Sushi
[Simmered Dish] Deep-Fried Taro, Duck Jibu-ni
Mibuna Greens, Amber Sauce, Fresh Ginger, Shredded Green Onion
[Grilled Dish] Grilled Miso-Marinated True Bonito, Myoga, Lily Bulb Tempura
[Main Dish] Wagyu Beef and Seri Hot Pot, Kujo Green Onion, Soft-Boiled Egg
[Meal] Rice Cooked in a Pot
[Soup] Taro, White Miso Soup
[Pickles] Kyoto Assortment
[Dessert] Pear, Ripe Persimmon
[Sweet] Chestnut Paste

*Please note that the menu may change depending on the availability of ingredients.

* 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

  • English menus are available

  • Vegan and vegetarian menus are available with reservations made at least 3 days in advance.

  • Available (kids' menu available, children accepted in private rooms only, high chairs available)

Reservation Notes

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
Nearest station
Demachiyanagi Station
Directions from station
9 minutes walk from Demachiyanagi Station
View on larger map