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hyoto

瓢斗のこだわり

SPECIALITY

Dashi-Shabu is one of Hyoto's signature dishes.Shabu-shabu is a type of hot pot, where thin slices of pork and beef as well as seasonal ingredients are wafted gently in a pot of boiling water and then dipped in a sauce. Hyoto offers Dashi-Shabu (dashi broth + shabu-shabu), where the ingredients are wafted gently in a pot of boiling water and then dipped in dashi, a traditionally seasoned Japanese broth, and eaten.
Dashi broth is made by simmering kombu seaweed and bonito fish flakes to extract their umami flavors. Dashi is loved by many Japanese people for its rich aroma and delicate flavor, and is an integral part of the flavoring in Kyoto cuisine.
Hyoto chefs perfected our special dashi broth over a long process of experimentation to fulfill our desire to offer guests the most delicious dining experience possible.
We look forward to serving you our special dashi broth when you visit.

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  • 瓢斗のこだわりイメージ
  • 瓢斗のこだわりイメージ
  • 瓢斗のこだわりイメージ
  • 瓢斗のこだわりイメージ
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Carefully selected premium ingredients

Carefully selected
premium ingredients

We use only the finest meat in our shabu-shabu, including the Kyoto Pork and Biyuton brands of pork, as well as Ohmi beef one of the top three Wagyu beef brands in Japan. We make our famous dashi broth with kombu seaweed, bonito fish flakes, and dried small sardines sourced in Japan.

  • Kyoto Pork/Biyuton

    Tender pork with a mellow flavor

    Kyoto Pork is a brand of pork raised in Kyoto Prefecture. The rich flavor of the meat is highlighted by the subtle flavor of our famous dashi broth to create a sublime combination. Biyuton brand pork from Kagoshima Prefecture is known for being lean with a mellow sweetness, and pairs perfectly with our Dashi-Shabu.

  • Ohmi beef

    Deeper flavor with every bite

    Ohmi beef, raised carefully in Shiga Prefecture, is the oldest Wagyu beef brand in Japan. The Ohmi beef we serve has been carefully selected for its quality and flavor. The high-quality fat in Ohmi beef melts at a lower temperature than standard beef, meaning that it requires less cooking time before eating, which in turn enhances the flavor of the beef

  • Yuzu kosho

    Our original yuzu citrus pepper is made with a perfect balance of yuzu citrus grown from the seed and hand-picked ripe red peppers. Add a little to our special dashi broth to bring out the umami flavors even more.

  • White leek

    When eaten together with pork, white leek aids the absorption of vitamin B1. We offer generous portions of white leek for you to add to the dashi broth as you like.

  • Udon

    Our select udon noodles are made by a long-established Kyoto noodle shop using fine ground Japanese flour and Kyoto's famous spring water to create a smooth taste and texture that pairs superbly with shabu-shabu.

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. We also offer fugu (puffer fish), buri (amberjack), and snow crab masterfully prepared to fully highlight their delicate flavors. Shabu-shabu with fugu, longtooth grouper, and sea bass is also available. Please inquire for more details.

  • 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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