Kyoto Traditional Japanese Food | Niku Kappo Futago

• "iki" spirit: The core concept of the restaurant is "iki", which is usually translated as "breathing" or "will", but here it refers more to a "mature and relaxed" feeling. This spirit of "iki" pervades the menu, interior design and ambience of Rakko Kappo Futago, displaying a unique style and taste

  
  

• Immersive dining experience: The all-round immersive dining experience of Rakopeno Futago perfectly matches the bamboo and moonlight space aesthetic theme of The Junei Hotel, and provides customers with corresponding moon-viewing-themed wagyu dishes.

  
  

• Seasonal Menu: Kyoto’s culture is characterized by appreciating the ephemeral beauty of the seasons, so the menu at Kappo Futago will be adjusted with the seasonal changes every month to reflect the beauty of the passing seasons.

  
  

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ーRestaurant detailsー

Kappo Futago opened in March 2020 and is located on the first floor of The
Junei Hotel in Kyoto. It was during the time when the coronavirus was raging.
However, despite the difficulties it faced, it rose to the occasion and stood
firm. The core concept of the restaurant is "iki", which is usually translated
as "breath" or "will", but here it refers more to a "mature and relaxed"
feeling. This spirit of 'iki' runs through the menu, interior design and
ambience of Rakko Kappo Futago, displaying a unique style and taste. The all-
round immersive dining experience perfectly matches The Junei Hotel’s bamboo
and moonlight space aesthetic theme, and provides customers with corresponding
moon-viewing-themed wagyu dishes. Kyoto's culture is characterized by an
appreciation of the ephemeral beauty of the seasons, so monthly dishes are
adapted to reflect the passing seasons. We serve three specially selected
Wagyu beef dishes, paired with carefully selected Japanese sake to create the
most perfect dining experience.

ーMeal contentー

MIYABI kaiseki, Kyoto MIYABI beef is the star dish of this autumn menu, along
with fresh seafood and seasonal vegetables.

Menu content:

• Appetizer: Grilled MIYABI filet mignon with sauce
• First up (second course): MIYABI beef shank, Pacific saury, yam, wasabi soy sauce, black maitake mushrooms and chestnuts with sesame sauce
• Soup: matsutake mushroom soup
• Barbeque dishes: MIYABI Beef Sirloin Grilled Leaf
• First main course: MIYABI beef rib eye shabu-shabu
• Refreshing snack: MIYABI ground beef risotto
• Second main course: MIYABI beef shoulder sukiyaki and three kinds of special rice combination
• Dessert: seasonal fruit and taro tart