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View KŌSA KYOTO at Ace Hotel 3F, 245-2 Kurumayacho, Nakagyo Ward, Kyoto 604-8185 on Google Maps
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Kōsa: Seasonal Farm-to-Table Dining in the heart of Kyoto

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    • Menus

    All prices include a 10% service charge and a 10% consumption tax

    Kindly note that menu contents are subject to change.

    Dinner Course

    12,000

    Smoked Soymilk, Radish, Spring peas

    Nanohana, Homemade Ricotta

    Anchovy Breadcrumb, Lemon zest

    Seared Yellowtail

    Kumquat Agrodolce, Spring Onion Soubise, Pine nuts, Capers

    Carrot Soup

    Madras Spice, Carrot Leaf Pesto

    Sea Bass Saute

    Seaweed Buerre blanc, Potato, Green beans, Spinach, Roast tomato

    Kyoto Wagyu Beef

    Risotto,Two Types of Asparagus, Wasabina

    Olive Oil Citrus Cake

    Strawberry, Vanilla Custard

    Chocolate and black sesame crunch

    Coffee / Tea

    Vegan Dinner Course

    12,000

    Smoked Soymilk, Radish, Spring peas

    Nanohana, Hummus

    Garlic Breadcrumb, Lemon zest

    Roast Spring Onion

    Kumquat Agrodolce, Spinach, Spring Onion soubise, Pine Nuts, Olives, Capers

    Carrot Soup

    Madras spice, Carrot Leaf Pesto

    Spring Harvest Vegetables

    Crown chrysanthemum sauce

    Bamboo Shoot Risotto

    Two Types of Asparagus, Wasabina, Yuzu

    Black Sesame Vegan Panna Cotta

    Strawberry, Maple Crunch, Matcha Powder

    Orange Cookies

    Coffee / Tea

    Harvest Course

    8,000

    Smoked Soymilk, Radish, Spring peas

    Seared Yellowtail

    Kumquat Agrodolce, Spring Onion Soubise, Pine nuts, Capers

    Today's Spring Vegetable Soup

    --------------------

    Please choose your Main course below:

    Served With Seasonal Grilled Vegetable and Cashew Sauce

    KŌSA Wagyu Burger

    OR

    Seasonal Fish Rice Flour Meuniere

    OR

    KŌSA Chicken Spiced Roast

    OR

    Kyoto Wagyu Beef Sirloin (+2,000)

    --------------------

    Olive Oil Citrus Cake

    Strawberry, Vanilla Custard

    Coffee / Tea

    Kindly note that menu contents are subject to change.

    Lunch Course

    5,000

    Smoked Soymilk, Radish, Spring peas

    --------------------

    Please choose your appetizer below:

    Seared Yellowtail

    Kumquat Agrodolce, Spring Onion Soubise, Pine nuts, Capers

    OR

    Carrot Soup

    Madras Spice, Carrot Leaf Pesto

    OR

    Spring Harvest Vegetables

    Cashew sauce

    --------------------

    Please choose your Main course below:

    Sea Bass Saute

    Seaweed Buerre blanc, Potato, Green beans, Spinach, Roast tomato

    OR

    Wild Duck Confit

    Lentils, Dried Cherry Vinaigrette, Turnip Roast and puree

    OR

    KŌSA Wagyu Burger(+1,000)

    gruyere cheese, shibazuke ketchup, inca fries or grilled vegetables

    OR

    Kyoto Wagyu Beef (+2,500)

    Two Types of Asparagus Risotto, Wasabina

    --------------------

    Please choose your dessert below:

    Olive Oil Citrus Cake

    Strawberry, Vanilla Custard

    OR

    Black Sesame Vegan Panna Cotta

    Strawberry, Maple crunch, Matcha Powder

    --------------------

    Coffee/Tea

    Vegan Lunch Course

    5,000

    Smoked Soymilk, Radish, Spring peas

    --------------------

    Please choose your appetizer below:

    Roasted Spring Onion

    Kumquat Agrodolce, Spinach, Spring Onion soubise, Pine Nuts, Olives, Capers

    OR

    Carrot Soup

    Madras Spice, Carrot Leaf Pesto

    OR

    Spring Harvest Vegetables

    Cashew sauce

    --------------------

    Bamboo Shoot Risotto

    Two Types of Asparagus, Wasabina, Yuzu

    Black Sesame Vegan Panna Cotta

    Strawberry, Maple Crunch, Matcha Powder

    Coffee/Tea

    Appetizer

    Charred Kujo scallion focaccia

    sicilian olive oil

    1,000

    Seared Yellowtail

    Kumquat Agrodolce, spring onion soubise, pine nuts, capers

    2,700

    Spring Harvest Vegetables

    cashew sauce

    2,100

    Carrot Soup

    madras spice, carrot leaf pesto

    1,300

    Main

    KŌSA Wagyu Burger

    Gruyere Cheese, Shibazuke Ketchup, Inca Fries or Grilled Vegetables

    3,800

    KŌSA Chicken Spiced Roast

    Spring Vegetables

    3,400

    Wild Duck Confit

    Lentils, Dried Cherry Vinaigrette, Turnip Roast and puree, Turnip greens

    4,000

    Sea Bass Saute

    Seaweed Buerre blanc, Potato, Green beans, Spinach, Roast tomato

    3,400

    Seasonal Fish Rice Flour Meuniere

    Yuzu Kosho Butter Sauce, Potato Puree

    3,600

    Kyoto Wagyu Beef Sirloin (180g)

    Seasonal Vegetables and Asparagus

    11,500

    Dessert

    Olive Oil Citrus Cake

    Strawberry, Vanilla Custard

    1,800

    Black Sesame Vegan Panna Cotta

    Strawberry, Maple Crunch, Matcha Powder

    1,800

    SPARKLING

    Domaine Kuheiji

    Pinot Noir, NV, Bourgogne, France

    1,600

    WHITE WINE

    The Atom

    Chardonnay, 22, California, USA

    1,200

    Show and Smith

    Sauvignon Blanc, 23, Adelaide Hills, AZ

    1,400

    Pepin

    Pepin Blanc lot No 8, Muscat, Riesling, Pinot Gris, NV, Alsace, FR

    1,600

    RED WINE

    689 Cellars Lucky Draw

    Cabernet Sauvignon, Malbec, 19, California, USA

    1,100

    Louis Latour

    Bourgogne Rouge, Pinot Noir, 22, Bourgogne, FR

    1,500

    Pepin Rouge

    lot No 6, Syrah, Grenache, NV, Languedoc-Roussillon, FR

    1,800

    BEER

    Suntory Premium Malt's

    900

    WHISKY

    Glenmorangie Highball

    900

    NON-ALCOHOL DRINKS

    Japanese Citrus & Ginger Soda

    800

    Tomo cola

    800

    Soft Drinks

    800

    ABOUT

    Food from farmers, natural wines and an earnest understanding that everything we serve is the product of many hands. Kōsa’s kitchen is led by Chef Katy Cole of Tokyo's beloved 20-seat bistro Locale. Intuitive, sensitive to season and inspired by the sublime ingredients selected from her deep network of regional producers, Chef Katy draws inspiration for our Californian Kyoto cuisine from the weekly harvest.

    “In Japan we are lucky to have so many wonderful small farms and producers just within an arm’s reach. We are grateful to showcase through our dishes their dedication and ability to be so in tune with the land, and to navigate the constantly changing environment. .” —Chef Katy Cole.

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    Inquire Now

    Private Dining

    Kōsa offers private dining for parties of all sizes. If you’re interested in hosting a private or semi-private get-together here, please let us know the details and we’ll be in touch.

    KOSA PRIVATE DINING PLAN

    Inquire Now

    Hours & Location

    Ace Hotel Kyoto 3F
    245-2 Kurumayacho, Nakagyo Ward, Kyoto 604-8185
    075-229-9005

    Monday - Sunday 

    Lunch : 11:30-15:00 (Last call:14:30) 

    Dinner : 17:30-22:00 (Last call:21:30)

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    GET IN TOUCH

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