Okina

The father-and-son team, along with their wives, offer a warm welcome to this kappo with deep roots in Saga. You can order à la carte or omakase style. Fish dishes are the stars of the menu, prepared in a number of ways: steamed with salt and sake, grilled, or however you like. Eel are prepared both unseasoned and dipped in soy-based sauce for you to taste and compare. At lunch the menu of boiled tofu and hiryuzu (deep-fried tofu mixed with thinly sliced vegetable) is the attraction. Treasuring its links with the region it calls home, Okina gets its tofu from Saga.

Rich Heritage

• Founded in 1952, Okina has been serving traditional Kyoto cuisine for over five decades, preserving culinary techniques through second and third generations of ownership.

Seasonal and Local Ingredients

• The restaurant emphasizes the use of fresh, locally-sourced ingredients, with a menu that changes to reflect seasonal availability, ensuring a unique dining experience with each visit.

Homely Atmosphere

• Okina offers a warm, inviting environment that feels like dining in a friend's home, enhancing the overall experience of enjoying exquisite kaiseki dishes.

Signature Ingredients

• Grilled Eel (Unagi): A standout dish at Okina, the grilled eel is known for its rich, smoky flavor and tender texture. It is often served with steamed rice and pickles, showcasing the traditional preparation methods that enhance its natural taste.
• Tofu (Yudofu): This dish features boiled tofu immersed in a delicate soy-based broth, accompanied by seasonings like green onion, ginger, bonito flakes, and seaweed. The simplicity and purity of the ingredients highlight the essence of Kyoto cuisine.
• Matsutake Mushrooms: These prized mushrooms are featured in the Shabu-shabu set, adding a unique earthy flavor that complements the fresh vegetables and pike conger eel. Their seasonal availability makes them a special treat for diners.
• Sashimi: Fresh sashimi is a staple at Okina, showcasing the finest cuts of fish sourced from local waters. The quality and freshness of the fish are paramount, making it a highlight of the dining experience.
• Deep-Fried Tofu Fritters (Hiryuzu): These crispy bites are made from deep-fried tofu paired with fresh vegetables, offering a delightful texture and subtle flavors that prepare the palate for the meal ahead.
• Sea Urchin Rice: This unique dessert combines the oceanic sweetness of sea urchin with rice, providing an elegant finish that captures the essence of Kyoto’s coastal bounty. It reflects the restaurant's innovative approach to traditional ingredients.

Tasting Menu

• Course for overseas users: ¥19,800 - ¥22,000 (varies depending on ingredients purchased) + 10% service charge

Signature Dishes

• Kaiseki: ¥18,000
• Lunch Menu: ¥3,500