Ushinohone

The signature Ushinohone-style stew is made with fond de veau, its sauce enriched with the savoury flavour of beef and the sweetness of onion. It comes with a steak of ichibo, a cut from the rump cap, and baguette. Some diners say they dipped the bread into the rich sauce and ordered more. The stew is the main draw, but the baguette is part of the appeal: this is a dish that can anchor the meal. The ichibo is served as a steak rather than simmered in the stew, giving it a different, more substantial bite. Choose it when you want both the stew and a meat dish.

Another appealing way to begin is the “Hassun assortment to colour the six flowers”. The selection changes with the seasons, and diners can choose 5 items from those on offer. Examples on the menu include small plates combining vegetables and seafood, such as duck, octopus, Kujo spring onion with tuna, and bamboo shoot with hamaguri clam. Diners have praised the variety and careful preparation; choosing together can also make a lively start to the meal.

For a more leisurely meal, seasonal set menus are also available. One example includes a vegetable-led hassun platter, a fish course, a main of Wagyu ichibo and dessert. A diner who tried the lunch course said they enjoyed sampling a variety of dishes in small portions.

Some diners have enjoyed a meal on the kawadoko terrace beside the Kamo River, and terrace seating is available. If a particular seating area or seasonal service matters to you, mention it when booking and confirm the details. Whether you are planning a relaxed dinner or a gathering centred on sharing a range of dishes, the stew and hassun offer different ways to shape the meal.