Reservations
Reservations

東京で京料理【日本料理(和食)・しゃぶしゃぶ 瓢喜 (ヒョウキ)】の個室接待へ 東京で京料理【日本料理(和食)・しゃぶしゃぶ 瓢喜 (ヒョウキ)】の個室接待へ

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Kasuitei

瓢斗のこだわり

SPECIALITY

Kasuitei serves specially aged Wagyu beef, using dry-aging to bring out the full umami flavors of the Wagyu beef. Dry-aging is the ultimate technique to age beef.
The dry-aging process rigorously controls environmental conditions to slowly age the beef at a constant temperature, relative humidity, and air flow for over one month. The result is sublime flavor that concentrates the beef's natural sweetness and umami flavors and creates a nut-like, sweet aged aroma. We look forward to serving you our specially aged Wagyu beef.

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Sukiyaki with Aged Wagyu Beef

Sukiyaki is a dish where thin slices of beef are grilled and simmered together with vegetables and tofu in a sweet and spicy sauce (made from dashi broth, soy sauce, sugar, etc.), and then dipped in beaten raw egg and eaten. Kasuitei's sukiyaki uses premium Wagyu beef that has been slowly aged by expert hands to concentrate and deepen the beef's umami flavors. Enjoy its exquisite flavor created slowly over many weeks.

こだわりの厳選素材

Mushi-Shabu

Mushi-Shabu takes generous portions of our dry-aged Wagyu beef, premium pork raised in Japan, and colorful Kyoto vegetables including Kujo negi (Kyoto green onion) and Kyo-kikuna (edible chrysanthemum leaves) and slowly steams them together in a steamer specially made to order for Kasuitei. The steamed ingredients are then dipped in our special dashi broth and eaten. Our new style of mushi-shabu combines the fragrant scent of the steamer with the highest quality meat, fresh vegetables, and traditional Japanese dashi broth for an unforgettable taste experience.

こだわりの厳選素材

Seasonal ingredients

We use traditional Kyoto (Kyo) vegetables in our dishes, serving for example Kamo eggplant and Manganji peppers in summer, Shogoin daikon and ebi-imo (shrimp-shaped taro root) in winter, and Kyo bamboo shoots and Kyo rapeseed in spring. Our selection of seafood includes hamo (pike conger) from Awaji, sakura shrimp from Suruga Bay, longtooth grouper from Tsushima, Nagasaki, and hairy crab from Hokkaido.

  • Spring Spring
    Spring
  • Summer Summer
    Summer
  • Fall Fall
    Fall
  • Winter Winter
    Winter
  • Spring
    • Spring Kyo bamboo shoots and wild vegetables

      Spring in Japan is accompanied by large variations in temperature and changeable weather. However, as the days gradually become warmer, wild mountain vegetables and bamboo shoots are at the height of their flavor. Bamboo shoots in particular are traditionally prepared in many ways, including in soups, served with the leaf buds of Japanese pepper with a dressing, as tempura, and steamed together with rice. Bamboo shoots are rich in dietary fiber and protein as well as vitamins and minerals such as potassium and zinc.

    • Spring Season of sprouts and buds

      As spring breathes new life into the earth and bursts forth with vibrant colors, sprouts and buds begin to appear. Wild mountain vegetables and bamboo shoots, whose buds have been eagerly awaited, taste their best while the cold of winter still lingers. Spring is in full swing when the cherry blossoms flutter in the wind. Many ingredients and dishes made with seafood also have names that include sakura, or cherry blossom. There is sakuradai (cherry anthias), sakura shrimp, sakuramasu (cherry salmon), sakurani, a dish made with boiled octopus, and sakuramochi (rice cake with bean paste wrapped in a preserved cherry leaf). Clams are traditionally eaten for good luck on March 3 as part of the Doll Festival, which prays for the healthy growth of girls.
      A clam soup made with new wakame seaweed, urui, a wild vegetable, and the leaf buds of Japanese pepper is a sign that spring is coming. Bamboo shoots are a vegetable that symbolize spring. They are prepared in many ways, including grilled, simmered, and cooked together with rice. Fresh, seasonal ingredients are both incredibly flavorful and nutritious. We hope you enjoy them!

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  • Summer
    • Summer Kamo eggplant

      Summer is a time to eat generous portions of Kyo vegetables and foods like pike conger, and serve food in glass dishes and woven baskets adorned with green leaves and ice to heighten the feeling of cool freshness. Kyoto is famous for its ancient summer traditions of the Gion Festival and the Yamahoko Junko float parade. Of the Kyo vegetables, the heirloom Kamo eggplant, with its large size and firm texture, is known as the "queen of eggplants." Eggplant is delicious prepared with oil, and Kamo eggplant is superb in shigiyaki (miso sautéed eggplant) and dengaku (miso-glazed broiled eggplant).

    • Summer The "culture of staying cool"

      From Sen no Rikyu, the great master of tea ceremony, comes the hospitality wisdom of "make guests feel cool in summer and warm in winter." The seasons play an integral role in Kyoto cuisine. During summer in Kyoto, the streets can feel like a sauna, and from this has arisen Kyoto's unique "culture of staying cool." People in Kyoto developed practices and techniques for staying cool from ancient times, including splashing water on the streets to lower their surface temperature, the use of screens and blinds made of bamboo, which allows air to pass through, and building inner gardens designed to invite breezes in traditional machiya homes. Hamo (pike conger) is a traditional Kyoto dish eaten in summer. We also offer hamo-shabu, available only in summer. When slices of carefully deboned hamo are dropped into the pot of boiling water, they curl into beautiful flower-like shapes. Savor this gorgeous and flavorful dish as a fleeting gift of the season.

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  • Autumn
    • Fall Matsutake mushrooms

      Japan has a cultural custom of moon viewing in the fall during the Harvest Moon, when people pray for good health in the coming year and make offerings from the fall harvest. It is also an occasion to adorn foods with the seven herbs of autumn. Fish and shellfish have a higher fat content and freshly harvested fruit is in abundance. Matsutake mushrooms are one type of mushroom harvested only in fall that should not be missed.

    • Fall Fall harvest

      When the maple leaves turn to show their fiery colors it is also when many ingredients reach their peak of flavor. Indeed, fall is a gorgeous season that makes the heart and the palate sing. Fall also makes Japanese people long to eat matsutake mushrooms. Only in fall, Hyoki serves Matsutake no Dobinmushi, or matsutake mushrooms steamed in an earthenware pot. First enjoy the mild yet distinctive aroma of the matsutake mushrooms, followed by the broth made from matsutake mushrooms. This dish allows you to savor fall with all of your senses.

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  • Winter
    • Winter Shogoin Kabura (turnip)

      There is a proverb about winter in Japan that says that although the winter solstice is in the middle of winter according to the calendar, it is really only the beginning of winter. This is the time when root vegetables are at their most delicious. Shogoin Kabura, an heirloom turnip grown in Kyoto, is excellent in senmaizuke pickles and steamed. Other Kyo vegetables that are indispensable to traditional steamed and boiled dishes include ebi-imo (shrimp-shaped taro root), yurine (edible bulb of the lily plant), renkon (lotus root), and Kujo green onion.

    • Winter Season of wabi-sabi

      Wabi-sabi is a distinctly Japanese aesthetic sense, which can be defined as finding the beauty within simplicity and the beauty that comes from age. Withered leaves and barren trees standing on a hill in winter bring home the sense of fleetingness in life. The still landscape in winter, when living creatures barely stir, is the perfect setting to create the feeling of wabi-sabi.
      Winter is the season to enjoy hot pot. Crab, fugu (puffer fish), and buri (amberjack) shabu-shabu are winter delicacies that warm the body and soul. Fish and shellfish have higher fat content and concentrated umami flavor during the bitter cold of winter. Our hospitality in this season is designed to make guests feel warm and cozy while savoring the seasonal delights.

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