Kōsa: Seasonal Farm-to-Table Dining in the heart of Kyoto
Menus
To Start
Sourdough Country Bread, Housemade Nori Butter, Sea Salt
800
Smokey Pumpkin Potage, Pickled New ginger, Chives, Piment d'Espelette, Sourdough Country Bread
1,600
Today's Harvest Vegetables, Cashew Sauce, Carrot Leaf Pesto
1,800
Autumn Lettuce Salad, Manchego Cheese, Persimmon, Pomegranate, Walnut
1,800
Rice Batter Fried Seasonal Fish, Shibazuke Tartar Sauce
2,000
Main
Pumpkin Gnocchi, Seasonal Mushrooms, Housemade Ricotta, Sudachi, Pican
3,000
Spanish Mackerel, Caponata, French Lentils, Lemon Relish
3,200
Grilled Nagano Sansan Pork Sausage, Potato Puree, Sauteed Seasonal Vegetables, Caramelized Onion
3,000
Kosa Japanese Beef Burger, Rainbow Fries, Kale Caesar Salad
3,200
Kosa Chicken, Autumn Panzanella, Turnips
3,200
Kumamoto Beef Sirloin, Root Vegetables, Salsa Verde Potato, Grilled Citrus
4,800
Dessert
Buttermilk Cake, Creme Anglaise, Persimmon, Pecan
1,400
Roasted Shinano Sweet Apple, Cinnamon Streusel, Brown Butter Ice Cream
1,400
Black Sesame Panna Cotta, Sesame Honeycomb, Matcha
1,200
Chef's Course
Starter
Smokey Pumpkin Potage, Pickled New ginger, Chives, Piment d'Espelette, Sourdough Country Bread
or
Autumn Lettuce Salad, Manchego Cheese, Persimmon, Pomegranate, Walnut
or
Rice Batter Fried Seasonal Fish, Shibazuke Tartar Sauce
Main
Pumpkin Gnocchi, Seasonal Mushrooms, Housemade Ricotta, Sudachi, Pican
or
Spanish Mackerel, Caponata, French Lentils, Lemon Relish
or
Grilled Nagano Sansan Pork Sausage, Potato Puree, Sauteed Seasonal Vegetables, Caramelized Onion
or
Kosa Japanese Beef Burger, Rainbow Fries, Kale Caesar Salad
or
Kosa Chicken, Autumn Panzanella, Turnips
or
Kumamoto Beef Sirloin, Root Vegetables, Salsa Verde Potato, Grilled Citrus
+1,500
Dessert or Coffee/Tea
Black Sesame Panna Cotta, Sesame Honeycomb, Matcha
4,800
To Start
Charred Kujo scallion focaccia, Sicilian olive oil
1,400
Roasted eggplant, feta cheese, morning glory, cherry tomatoes
2,000
Shiitake mushroom, butternut squash, housemade ricotta, pecan brown butter, sage, sudachi
2,200
Today’s harvest vegetables, cashew sauce, parsley almond pesto
2,200
Sauteed Tsuruga squid, smokey pumpkin sauce, Manganji pepper, okra, pickled ginger
2,200
Fried conger eel, shibazuke tartar, cucumber, shiso, sesame
2,400
Main
Grilled Hokkaido pork sausage, black beans, roasted cauliflower, paprika relish, potato puree
2,400
Rainbow rice risotto, sweet prawns, nalta jute, sweet potato, sudachi, red onion, shiso relish
3,200
Kyoto Tankuro beef burger, french fries, kale slaw
3,600
Spanish mackerel, zucchini, onion soubise, new potatos
3,800
Slow roasted Hokkaido pork shoulder, savoy cabbage, squash, ancient rice
3,800
Kōsa chicken, Yoshida panzanella salad, haricot vert, kale
(serves 2)
7,200
Kumamoto beef sirloin, roasted carrot, creamed greens, crispy shallot
6,500
Dessert
Black sesame panna cotta, sesame honeycomb, blueberry
1,400
Cheesecake, grapes, almond, lemon & cardamon creme anglaise
1,400
Fig galette, black pepper ice cream
1,600
Chef's Course
Amuse Bouche
Charred Kujo scallion focaccia, Sicilian olive oil
Roasted eggplant, feta cheese, morning glory, cherry tomatoes
Today’s harvest vegetables, cashew sauce, parsley almond pesto
Rainbow rice risotto, sweet prawns, nalta jute, sweet potato, sudachi, red onion, shiso relish
or
Today's Hokkaido pork, black beans, roasted cauliflower, paprika relish, potato puree
or
Kumamoto beef sirloin, roasted carrot, creamed greens, crispy shallot
+3,000
Black sesame panna cotta, sesame honeycomb, blueberry
8,500
Wine pairing offered
4,000
KOSA Christmas Dinner
Celery Root Soup, Pickled Nakazato Farm’s New Ginger
Potato Pierogi, Kale, Beets, Sour Cream, Brown Butter
Fried Chicken Salad, Fresh Herbs, Pomegranate, Crispy Brussel Sprouts
Crab Cannelloni, Homemade Ricotta, Roasted Tomato & Creamed Leek Sauce, Basil
Kumamoto Beef Sirloin , Potato Gratin, Roast Carrots
Cardamom Pavlova, Fresh Strawberries, Citrus Curd
Dark Chocolate Truffles
16,500
COCKTAILS
Wanashi Gin Fizz
Craft Gin, Japanese Pear, Taragon, Soda
1,700
Pom Collins
Imo shochu, Black Pepper, Pomegranate, Persimmon Vinegar, Soda
1,700
Umeshu Boulevardier
Japanese Whisky, Umeshu, Scarlet Bitter Liqueur
1,900
BEER
Suntory Draft Beer
1,200
Yorocco Beer
Peninsula saison
1,700
BY THE GLASS
Sparkling-Salad Days
Chardonnay, Chenin Blanc, Colombard, NV, California, USA
1,500
Champagne-Drappier
Brut Carte d`Or, Pinot Noir/Chardonnay/Pinot Meunier, NV, Champagne FR
2,300
White - Soellner
Toni, Gruner Vetliner, 21, AT
1,600
White-Bianco Muni Daniele Piccinin
Chardonnay, Durella, 21, Veneto, IT
1,700
White-Vincent Gaudry
Sancerre Le Tournebride, Sauvignon Blanc, 20, Loire FR
2,000
Red-Domaine Lattard
Syrah, 21, Rhone, FR
1500
Red- Chateau Beausejour
Puisseguin-St. Emilion, Merlot/Cabernet Franc, 18, Bordeaux, FR
1,700
Red - Jerome Arnoux
Arbois, Pinot Noir Revelation, 19, Jura FR
2,000
SAKE/SHOCHU
Sake-Ine Mankai
Red rice, Kyoto
1,300
Ine Mankai
Red rice, Kyoto
10,000
Sake-Nichi Nichi Akitsu
Kyoto
1,800
Nichi Nichi Akitsu
Kyoto
14,000
Aramasa
Akita
10,000
NON ALCOHOL
Japanese Citrus & Ginger Soda
1,000
TOMO COLA Real Japan
1,000
Biere Des AMIS BLONDE
Non-Alcohol Beer
1,500
SPARKLING
Salad Days
Chardonnay, Chenin Blanc, Colombard, NV, California, USA
9,000
Drappier
Brut Carte d`Or, Pinot Noir/Chardonnay/Pinot Meunier, NV, Champagne FR
13,200
WHITE & ORANGE
Soellner
Toni Gruner Veltliner, 21, AT
9,000
Bianco Muni Daniele Piccinin
Chardonnay, Durella, 21, Veneto, IT
9,000
Vincent Gaudry
Sancerre Le Tournebride, Sauvignon Blanc, 20, Loire FR | Lemon and lime, grassiness with crisp acidity
13,000
Domaine Olivier Merlin
Macon La Roche Vineuse Blanc, Chardonnay, 19, Bourgogne FR
9,800
Schmitt
Muller Thurgau Natur, 21, Rheinhessen DE
14,000
Il Mortellito
Bianco Viaria, Moscato di Noto, 22, Sicily IT
11,000
La Stoppa (Orange)
Bianco Ageno, Malvasia/Trebbiano, 18, Emilia Romagna IT
15,500
Le Coste
Due M, Moscato Bianco, NV, Lazio IT
18,800
Gravner (Orange)
Ribolla Gialla, 09, Friuli-Venezia Giulia IT
19,600
Les Funambules
Sand, Pinot Blanc/Pinot Gris/Pinot Noir, 18, Alsace FR
12,800
Marcel Richaud
Cairanne Blanc, Clairette/Vionnet/Grenache Blanc, 20, Côtes du Rhône FR
13,500
Alexandre Bain
Les Grandes Hates, Sauvignon Blanc, 19, Loire FR | Mango, passion fruit. Bursting with delightful elderflower notes
15,000
La Soeur Cadette
Chablis, Chardonnay, 2021, Bourgogne FR
15,500
ROSE
Schmitt
Rose, Merlot/Pinot Noir/Portugieser, 21, Rheinhessen DE
13,500
Lous Grezes
Grandiose Rose, Cabernet Sauvignon/Grenache, 20, Rhone FR
12,000
RED & CO-FERMENT
Domaine Lattard
Syrah, 21, Rhone FR
8,000
Chateau Beausejour
Puisseguin-St. Emilion, Merlot/Cabernet Franc, 18, Bordeaux FR
11,000
Jerome Arnoux
Arbois Pinot Revelation, 19, Jura FR
13,500
Michael Cruse
Monkey Jacket, Valdiguie/Putit Syrah, 20, California USA
11,600
Jordi Llorens
Blankaforti, Cabernet Sauvignon/Grenache, 20, Catalana IT
9,000
Francesco Brezza
Barbera Monferrato Superiore, 17, Piemonte IT
8,500
Jean Francois Chene
Le Villageois, Cabernet Franc, 17, Loire FR
11,500
Lous Grezes
D&D, Cabernet Sauvignon, 12, Cote de Rhone FR
11,500
Fiona Leroy
Bourgone Rouge Les Foultieres, Pinot noir, 19, FR
15,000
Pech
Badinerie Rouge, Merlot/Cabernet Franc/Cabernet Sauvignon, 11, Sud-Ouest FR
15,000
Barbacalo
Montebuono, Croatina/Uva Rara/Ughetta, 86, Lombardia, IT
16,000
Phillip Pacalet
Pommard, Pinot Noir, 19, Bourgogne FR | Spice, strawberry, cedar. Fragrant, deep, and refined
33,000
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.
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.
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)
Afternoon Tea (Reservations Only) :
11:30-17:00 (Last call:15:00)
Dinner : 17:30-22:00 (Last call:21:30)