Yuyama

The stone-grilled duck loin, presented as the house speciality, is a highlight of the courses. It features in the Tsuki and Yuki kaiseki menus, alongside a sequence of dishes that may begin with a small appetiser and soup before moving on to sashimi, grilled dishes, a warm course, rice and dessert. For a meal built around the variety and progression of Kyoto kaiseki, the course menus offer a useful guide to choosing what suits the occasion.

Diners who have tried the kaiseki have praised the stone-grilled duck loin, as well as the use of yuba and sansho and the delicate cooking from soup through to dessert. Menus change with the seasons; examples provided include seafood such as Akashi conger eel, nodoguro, pike conger and tilefish, with sardine and pickled-plum ochazuke to finish. The courses suit a meal centred on seasonal fish and soup, or a gathering where the signature dish is part of a broader menu.

One diner described the sesame tofu at lunch as “like chawanmushi, but firmer and cold”, and recalled enjoying sashimi, a soup with dashi, a colourful bento-style presentation, corn rice and dessert. Another review singled out the lunch sashimi, soup and main dish. The daytime courses also offer the pleasure of sampling a series of classic kaiseki dishes.

Some diners have enjoyed watching dishes being prepared at the counter. If you’d like to take your time over the meal, it may be worth booking ahead, as seating is limited. When considering lunch with seasonal dishes or a kaiseki dinner featuring stone-grilled duck loin in Gion, the course details can help you decide.