くらま
ご予約
ENG日本語中文
※デモサイト — Chidori 制作見本。料理写真は実際に提供されるメニューを参照したAIイメージで、実物とは異なる場合があります。営業情報・価格は変わることがあり、最新は店舗・公式・食べログでご確認ください。お造り・鍋など日替わり品の価格は未掲載のため表示していません。
新宿区 · 東京都

京のおばんざい くらま

京のおばんざいと京野菜を、炭火と出汁で。体にやさしい一席。
SCROLL
 

SAVOUR

Kyoto obanzai and Kyoto vegetables, over charcoal and in dashi — a seat that is kind to the body.

 

SAVOUR

Kyoto obanzai and Kyoto vegetables, over charcoal and in dashi — a seat that is kind to the body.

 

SAVOUR

Kyoto obanzai and Kyoto vegetables, over charcoal and in dashi — a seat that is kind to the body.

 

SAVOUR

Kyoto obanzai and Kyoto vegetables, over charcoal and in dashi — a seat that is kind to the body.

 

SAVOUR

Kyoto obanzai and Kyoto vegetables, over charcoal and in dashi — a seat that is kind to the body.

 

SAVOUR

Kyoto obanzai and Kyoto vegetables, over charcoal and in dashi — a seat that is kind to the body.

わたしたちの料理

京のおばんざい

KYO NO OBANZAI

神楽坂・牛込柳町の路地で営む、京のおばんざいと京野菜の店。炭火と出汁、こたつ座敷で、体にやさしい家庭の味を。 京都の家庭でつくられてきた日常のお惣菜のことです。当店では京野菜を中心に、その日仕入れた素材で日替わりのおばんざいをご用意しています。

KYO NO OBANZAI 京のおばんざい

Rooted in the everyday home cooking of Kyoto households, Kurama’s signature “Kyoto obanzai 京のおばんざい” brings a northern interpretation to the art of Japanese fine dining.

All ‘washoku’和食 (Japanese cuisine) aims to feed body and soul, particularly embracing the seasonality of ingredients, its themes and appreciation of nature’s bounty and “Kyoto obanzai” indeed explores how to capture nature’s original and simplistic beauty while simultaneously elevating it in the art of fine-dining. To follow the cycle of the growth from seed to plate and give it the full appreciation it deserves.

Itadakimasu.

台所

くらまの台所

THE KURAMA KITCHEN

くらまは神楽坂・牛込柳町の路地にある小さなおばんざいの店。季節の京野菜を炭火で焼き、自家製のチキンハムや日替わりのお惣菜を、こたつ座敷でゆっくりとお出しします。

THE KURAMA KITCHEN

Kurama serves the everyday home cooking of Kyoto — seasonal vegetables over charcoal, house-cured chicken ham, and the day’s assorted side dishes at kotatsu floor seats. We the long road to mastering ‘washoku‘. Having worked in many Japanese restaurants in New York City, he subsequently moved back to Tokyo to continue his craft. It was in Tokyo, with its accessibility to all ingredients, that highlighted a need to return back to his roots and examine the true meaning of ‘locality’.

Here in Kyoto, with the abundance of exceptional local ingredients, and our own in-house forager, chef Kurama felt is able to nurture his attention to detail, his thoughtful and emotional approach to the earth and fresh ingredients. At Kurama he has been able to fulfil his passion and precision with the freedom of interpreting Kyoto obanzai.

His skill has been recognized and awarded internationally and by Japanese connoisseurs alike.

お品書き

お料理

炭火焼き野菜
炭火焼き野菜¥660
自家製チキンハムサラダ
自家製チキンハムサラダ¥935
本日のお造り
本日のお造り日替わり
本日の鍋
本日の鍋日替わり
宴会コース
宴会コース¥3,500〜
こたつ座敷
こたつ座敷

An evening at Kurama is built around obanzai — charcoal-grilled Kyoto vegetables, house-made chicken ham, the day’s sashimi and a seasonal hot pot, at relaxed kotatsu seats, and a bountiful breakfast. These are included in your rate per night.

Kyoto obanzai 京のおばんざい is a northern interpretation of the rigorous Kyoto obanzai meal, considered one of the most formal and exceptional forms of cuisine in the world. Kyoto born engineer turned chef the Kurama kitchen’s exquisite and deceptively unadorned dishes embraces the seasonality, the simplicity, flavor and beauty of the local products. His attention to detail includes his own treated venison and frequent collaboration with our in-house forager.

Kurama’s signature obanzai 京のおばんざい can be enjoyed in our intimate dining room.

Not to be taken for granted, Kurama’s breakfasts boasts an abundant offering of local produce. Choose from the traditional Japanese breakfast or a twist on the Western breakfast, served to match the Japanese dining options.

Sample* Japanese breakfast
— Local Ginzan rice cooked in ‘Kama’ (traditional individual rice pots)
— Home-made pickled seasonal vegetables
— Home-made milk ‘tofu’
— Grilled Kyoto seasonal fish
— Miso soup with blended Kyoto miso
— Egg dish from local Kutchan egg farm
— Grilled seasonal vegetables

* As with all our dining experiences, we rely on seasonality and the menu will change accordingly. The menu above is only a sample version.

For guests staying four nights or more, we will arrange one dinner during your stay in our Irori dining room.

Please enjoy traditional Robatayaki (Japanese-style charcoal grilling) in a private and intimate setting.

As seating is limited, we regret that we are unable to accommodate requests for a specific date or time. We kindly ask for your understanding.

IMG_1471
IMG_1471
IMG_1727
IMG_1727
IMG_2429
IMG_2429
IMG_0819
IMG_0819
IMG_2252-edit
IMG_2252-edit
IMG_2389
IMG_2389
京のおばんざい くらま
Notice of Change to Reservation System →



     |     
     |