Besides this, various goods matched to the customer's like near in season, the la carte dish, and a buckwheat special menu, etc. matched at the season demands will be prepared, and we wait for your coming.
Regular Menu of Honmura-an is here (PDF).
Closed on 1st.(Tue.) to 3rd.(Thu.), 8th.(Tue.), 15th.(Tue.), 21st.(Mon.), 22nd.(Tue.), 29th.(Tue.)
Closed on 5th.(Tue.), 12th.(Tue.), 19th.(Tue.), 26th.(Tue.)
・The regular closing days are every Tuesday except holidays.
・The restaurant hours are from 11:00a.m. to 9:00p.m. (order stop), then close at 9:30p.m., keep open during the meantime.
・Your reservations are desired especially for the window-side seats.
・Reservations at lunch time on Sundays and Holidays are accepted only for the guests who pre-order the special course menu.
・We accept American Express, Master Card, VISA, JCB, Diners for your payment.
・ Smoking is prohibited inside the restaurant all through day.
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Twitter address :honmuraan.
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Served with small bay scallops topping. While available.
Served with toppings of poached large oysters in the hot broth, grown in SANRIKU, the pacific ocean side of TOHOKU.
Japanese favorable delicacy during mid-autumn and winter.
《YUZU KIRI SOBA･･････1,450YEN》
YUZU, Japanese citron, into the buckwheat: cold noodle.
Seasonal during autumn and winter.
↓↓Available after 5p.m. on weekdays and allday on Sat, Sun and holidays below↓↓:
《KAKI NO MATSUMAE-YAKI･･････1,300YEN》
Grilled large oysters, grown in SANRIKU, laid on a piece of thick kelp-seaweed.
《GYU-SUJI NO DOTE-NI･･････1,300YEN》
Beef tendon slow-cooked over low heat in rich MISO broth, assorted with an hard-boiled egg.
《EBI-IMO NO AGEDASHI･･････990YEN》
Deep fried EBI-IMO (local taro especially made in Kyoto area), gently pre-cooked in Japanese broth, served in hot NAMEKO mushroom soup.
《RENKON MOCHI NO KANI-NIKU ANKAKE……990YEN》
Five pieces of deep fried lotus root rice cake with hot starchy sauce of crab meat.
《KAKI NO OIL-DUKE･･････930YEN》
Large oysters, grown in SANRIKU, parched in the pan, soaked in salad oil.
A large piece of Daikon radish cooked in hot duck stock.
《SHIMONITA NEGI TO SHIMEJI NO YAKIBITASHI･･････790YEN》
Roasted Japanese leek and SHIMEJI mushrrom with hot dipping soup stock.
Sliced fresh avocado and onion dressed with SHISO, beefsteak-leaves, dressing.
Dried-overnight KOMAI,small cod fish, grilled. One ~ three pieces depended on its size.
Fried TOFU sandwiching minced duck meat. Served after grilled,
with stripes of scallion toppings and PONZU, Japanese citrus and soy-sauce dressing.
Boiled TOFU served in an iron pot dish, served withthe condiments of scallion and dried bonito.
SOBAGAKI, gnocchi made wih buckwheat flour, dumpling in the hot duck soup.
No preparation during the year-end and the new year
Available from 11 a.m. to 3 p.m. on weekdays.
2,400YEN per person (incl. tax)
1. Assorted small appetizers
Choose 3 from below:
《BURI NO YAKI-BITASHI》 Yellowtail of baked-soaked.
《RENKON KIMPIRA》Sliced lotus-root cooked with sesame oil.
《YUZU DAIKON》Sliced Daikon radish pickles marinated with YUZU citras flavor.
《ITA-WASA》 KAMABOKO,Slices of white fish paste,with horseradish and soy sauce.
《TAMAGO ATSUYAKI》 A piece of thick omelet.
《SOBA TOFU》 Mock-Tofu made of buckwheat flour.
2. Season's dish
Choose 1 from below:
《GYUSUJI NO DOTE-NI》Beef tendon slow-cooked over low heat in rich MISO broth, assorted with a half of a hard-boiled egg.
《EBI-IMO NO AGEDASHI》Two pieces of deep fried EBI-IMO, local taro especially made in Kyoto area, gently pre-cooked in Japanese broth, served in hot NAMEKO mushroom soup.
《Avocado Salad》 Sliced fresh avocado and onion dressed with SHISO, beefsteak-leaves, dressing.
3. 《SEIRO SOBA》
SOBA served on a bamboo draining basket with dipping sauce.
Possible to change to different kind of SOBA or UDON dish by paying the balance.
Choose 1 from below:
《Sherbet, Mango taste》
《Shervet, Pear taste》
Sample prix fixe lunch for two persons. ↓↓