Kinmata

Kinmata’s menu gives diners a choice of kaiseki meals, with seasonal dishes to look forward to as well. Lunch kaiseki comes in seven- or eight-course versions, while dinner kaiseki comprises nine courses. There are also lunch and evening tenshin set meals. The lunch set includes five dishes, such as appetisers and a steamed dish; the evening version adds sashimi and soup. Kaiseki can also be enjoyed at the counter, and lunch tenshin is available at either the counter or in the large dining room.

For a seasonal speciality, hamo—pike conger eel—is served from June to October. The menu includes seared hamo, soup, sushi, tempura and hamo shabu-shabu. From around September, the meal comes with a more generous serving of matsutake mushrooms. In winter, wild fugu is served from November to February, in preparations including thinly sliced sashimi, chunky cuts, grilled and deep-fried pieces, followed by fugu hot pot and rice porridge. The meal also includes milt marinated in miso. Hamo and wild fugu dishes are listed for private tatami rooms used for hot-pot meals.

Matcha, coffee and tea are available after the meal. Whether you choose for the seasonal cooking or want to factor in the choice between counter seating and a private tatami room, Kinmata offers several ways to shape the meal around the occasion.