Fushimi, Kyoto (京都市伏見区) - Momoyama Onsen Tsukimikan (桃山温泉月見館) Dinner 2026 Sep. 25

We had a private dinner during our stay at Momoyama Onsen Tsukimikan (桃山温泉月見館), a historic property (the main pavilion is a Registered Tangible Cultural Property) that was transformed in 2025 July as a 4-room luxury onsen ryokan. It's located along the Ujigawa River on the South side of Kyoto in Fushimi. The ryokan is one of the few in Kyoto that has its own, legitimate hot springs source on site. For meals, Momoyama Onsen Tsukimikan commissions Uosaburo Restaurant, to serve its guests. We had Yuichiro Araki, 10th Generation proprietor of Uosaburo, as the chef for our dinner. Uosaburo was founded in 1764, serving also as a dedicated residential caterer to villas in the area. During the 1868 Battle of Toba-Fushimi, it also served as front line kitchen for forces stationed nearby. More recently, the restaurant earned two stars in the Michelin Guide through cuisine that continued to preserve its heritage of Kyoto culinary traditions. Its current proprietor (Mr. Araki) also entered his position from an unexpected background, having played American gridiron football professionally before becoming a restaurateur. The menu, as well as explanations for all servings, were all in Japanese, but I've tried my best to summarize everything here in both languages. They are: COURSE 1 - SAKIZUKE (先附 - Appetizers): Kurumi Tofu (胡桃豆腐 - Walnut-flavored Tofu) Uni (雲丹 - Sea Urchin) Delaware (デラウェア - Delaware grapes) Nashi-an (梨餡 - Thickened dashi broth with Pears) Wasabi (山葵) Kiku no Hana (菊の花 - Chrysanthemum flower) COURSE 2 - HASSUN (八寸 - Seasonal Assortment Platter): Horenso, Shimeji, to Kikunohana Ohitashi (法連草 占地お浸し - Spinach and Shimeji mushrooms seasoned in cold dashi broth) Kamasu Kosodezushi (かます小袖寿司 - Barracuda Kosdezushi - Kosodezushi is a type of pressed sushi that is cut to resemble the sleeves of a kimono) Shin Ginnan Saka-iri (新銀杏酒煎り - New Gingko nuts flavored with sake) Satoimo Kinukazuki (衣かづき (里芋皮つき) - Japanese Taro with the skin on. Refers to Taro root that has not been peeled, which preserves its nutrients and fiber) Ebi Shoukou Shuzuke (海老紹興酒漬け - Drunken shrimp) Ranou (卵黄) Shibukawa Kuri Mitsu-ni (渋皮栗蜜煮 - Simmered Chestnut with honey. Shibukawa Kuri refers to a chestnut that has had its outermost hard shell removed while retaining the thin, inner brown skin ("shibukawa") COURSE 3 - OWAN (お椀 - Soup Dish): Dobin Mushi (土瓶蒸し - Soup served in a dobin tea pot) Hamo (鱧 - Pike conger) Matsutake (松茸 - Matsutake mushrooms) Mitsuba (三つ葉 - Japanese parsley) Yuzu (柚子 - Yuzu citrus) COURSE 4 - OTSUKURI (お造り - Sashimi): Akashi no Tai (明石の鯛 - Sea Bream from Akashi, Hyogo Prefecture) Ine no Maguro (伊根の鮪 - Tuna from Ine, Kyoto) Kuruma Ebi (車海老 - Japanese Tiger Prawn) COURSE 5 - OSHINOGI (お凌ぎ - Small, Interim Dish): Suppon Chawanmushi (すっぽん玉〆 - Savory egg custard with Soft-shelled turtle) Suppon Ankake (すっぽん餡掛け - Soft-shelled turtle Ankake with Truffles. Ankake is a starchy dashi broth that contains Kudzu and soy sauce) Truffle (トリュフ) COURSE 6 - YAKIMONO (焼物 - Grilled Dish): Managatsuo Shiromiso Yuan-yaki (真魚鰹白味噌幽庵焼 - Grilled Japanese Butter Fish / Harvest fish / Silver pomfret that's been marinated in a mixture of miso soybean paste, soy sauce, sake, sugar, mirin and citrus fruit) Sudori Myoga (酢取茗荷 - Japanese ginger buds pickled in sweet vinegar) COURSE 7 - MUSHIMONO (蒸物 - Steamed Dish): Amadai Sakamushi (甘鯛酒蒸し - Horsehead fish (aka. Tilefish) steamed using sake) Tofu (豆腐) Shiitake (椎茸 - Shiitake mushrooms) Shungiku (春菊 - Crown daisy) Ichiban-dashi (一番だし - Ichiban-dashi is a crystal-clear stock extracted from konbu (sea kelp) and Katsuobushi (dried bonito flakes) COURSE 8 - SUNOMONO (酢物 - Vinegared Dish): Hishigani (Watari-gani) (菱蟹(渡り蟹) - Vinegared Blue swimmer crab) Nagaimo (長芋 - Grated Chinese Yam / Japanese Mountain Yam) Maitake (舞茸 - Maitake mushrooms) Mizuna (水菜 - Japanese mustard spinach) Ichijiku (無花果 - Fig) Kani Espuma (蟹エスプーマ - Crab Espuma (foam)) Hojiso (穂紫蘇 - The flowering spike of the shiso plant after the blossoms have faded and small, immature seeds have formed) Kankitsu Jule (柑橘ジュレ - Jellied Kankitsu citrus) COURSE 9 - GOHAN (御飯 - Rice Dish): Ayu Gohan (鮎御飯 - Steamed rice with Sweetfish) Tade powder (蓼パウダー - Knotweed powder) COURSE 10 - TOMEWAN (止椀 - Final Soup Dish): Akadashi (赤出汁 - Red Miso soybean paste soup) Nameko (滑子 - Nameko mushrooms) Jiku Mitsuba (軸三つ葉 - Japanese wild parsley stems) COURSE 11 - KOUNOMONO (香物 - Pickled vegetables): Tennen Shibazuke (天然しば漬け - Wild eggplant pickled with Red Shiso leaves) Kiiro Beets (黄色ビーツ - Yellow beets) Gobo Narazuke (牛蒡奈良漬け - Burdock Root Narazuke. Narazuke is a vegetable that's been pickled repeatedly in Sake Lees) COURSE 12 - MIZUMONO (水物 - Dessert): Kyoho & Nashi Shiro wine jelly-yose (巨峰と梨の白ワインゼリー寄せ - Kyoho grapes & pear jelly in a white wine jelly) Anglaise sauce (アングレーズソース - Crème anglaise)