OtagiKyoto
OtagiKyoto
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Otagi
Michelin 2-Star Kaiseki
¥200
Reserve your exclusive dining experience
Reserve NowAutumn Special Pairing
【Matsutake】Matsutake mushrooms
Matsutake mushrooms are an essential part of Japanese cuisine in the autumn and are paired with "Koshinokanbai" (Junmai Daiginjo FROM NIIGATA) from Niigata. This is a delicate, full-bodied sake from Niigata Prefecture which is only available in select Michelin-starred restaurants.
【Conger Eel】Awaji Island's autumn conger eel
Awaji Island's autumn conger eel, known as the best in Japan, is paired with Awaji Island's famous sake "Tomijin" (Yamahai brewing method). The traditional, time-consuming and labour-intensive brewing of this strong, robust sake makes this fatty Awaji Island autumn delicacy even more delicious.
【Beef】
Wagyu beef dishes are paired with "Gyuniku to Teppan" from Nada, Hyogo Prefecture, which is said to have been created specifically for drinking with beef. We recommend this pairing to be served hot to match the cooking temperature of the wagyu beef dishes.
【Other Dishes】
To pair with other dishes, we will offer a selection of sake carefully selected by the chef, with a variety of flavours to suit the day's ingredients and menu.
Good to Know
Otagi
Michelin 2-Star Kaiseki
¥200
Reserve your exclusive dining experience
Reserve Now
