Kōsa: Seasonal Farm-to-Table Dining in the heart of Kyoto
Menus
All prices include a 10% service charge and a 10% consumption tax
SPARKLING
Lorimer Brut
1,000
JEAN LOIS DENOIS bulls de Chemin Brut Nature
Chemin Blanc, Colombard, NV, Languedoc, FR
1,400
WHITE WINE
Wiengut Soellner
Toni, Gruner Vetliner, 21, AT
1,300
Domaine Olivier Merlin
Macon La Roche Vineuse Blanc, Chardonnay, 19, Bourgogne FR
1,800
RED WINE
689 Cellars Lucky Draw
Cabernet Sauvignon, Malbec, 21, California, USA
1,100
Francesco Brezza
Barbera Monferrato Superiore, 21, Piemonte IT
1,300
Pepin
Pepin Rouge lot No.6, Carignan, Cinsault, Syrah, Grenache, NV, Languedoc-Roussillon, FR
1,800
BEER
Suntory Premium Malt's
900
WHISKY
Glenmorangie Highball
900
COCKTAIL
Plantation Iced Tea
Black Tea, Peach, Lemongrass, Housemade Wine Cordial, Cinnamon
900
Pepper’s Delight
Shochu, Cointreau, Japanese Pepper, Manganji Pepper, Lime, Lager Beer
900
NON-ALCOHOL DRINKS
Japanese Citrus & Ginger Soda
800
TOMO COLA Real Japan (HH)
TOMO COLA Real Japan
800
Soft Drinks
600
To Start
Charred Kujo scallion focaccia
1,400
Summer Vegetable Soup
Quinoa
1,800
Assorted Tomatoes and Sashimi Yuba
Umeboshi Basil Sauce, Wasabi Sesame
2,400
Seasonal Lettuce Salad
Cucumber, Grilled Corn, KOSA Dressing
2,200
Today’s Harvest Vegetables
Cashew Sauce, Green Pesto
2,400
Edamame Falafel
Pickled Beets, Herb Salad
2,800
Rice Batter Fried Okra & Eggplant
Roasted Tomato Vinaigrette
2,400
Pan-Fried Hokkaido Scallops
Romesco Sauce, Frisee Salad
3,200
Main
Housemade Cavatelli
Housemade Ricotta, Watercress Pesto
3,800
Grilled Market Fish
Summer Vegetable Caponata
4,200
KŌSA Chicken, Panzanella, Seasonal Greens
3,400
Roasted Kyo Duck Breast or Kyo Duck Leg Confit
Shibazuke Tzatziki, Cucumber and Quinoa Salad
4,800
Roasted Kyushu Kuro Pork Shoulder or San San Pork Sausage
Salted Lemon, Refried Beans, Charred Manganji Pepper
4,400/3,400
KŌSA Japanese Beef Burger
Rainbow Fries, Kale Caesar Salad
3,800
Japanese Beef Sirloin Steak
Seaweed Butter, Mushroom
7,300
Dessert
Black Sesame Panna Cotta, Sesame Honeycomb
1,400
Coconut Carrot Cake
Whipped Cardamom Sour Cream
1,800
Lunch 4 Course
4,800
Charred Kujo scallion focaccia
Starter
Summer Vegetable Soup
Quinoa
OR
Assorted Tomatoes and Sashimi Yuba
Umeboshi Basil Sauce, Wasabi Sesame
OR
Seasonal Lettuce Salad
Cucumber, Grilled Corn, KOSA Dressing
OR
Pan-Fried Hokkaido Scallops
Romesco Sauce, Frisee Salad
+1,000
Main
Choose One From Below
Housemade Cavatelli
Housemade Ricotta, Watercress Pesto
OR
Grilled Market Fish
Summer Vegetable Caponata
OR
ROASTED KYUSHU KURO PORK SHOULDER or San San Pork Sausage
Charred Onion Salsa, Refried Beans, Charred Manganji Pepper
OR
KŌSA Japanese Beef Burger
Rainbow Fries, Kale Caesar Salad
OR
KŌSA Chicken
Panzanella, Seasonal Greens
OR
Roasted Kyo Duck Breast
Shibazuke Tzatziki, Cucumber and Quinoa Salad
+1,200 OR
Japanese Beef Sirloin Steak
Seaweed Butter, Mushroom
+2,500
Today's Dessert
Coffee/Tea
Prix Fixe
5,000
Please choose a starter and a main from 'To Start' and 'Main' in the A La Carte tab
Main of Japanese Beef Sirloin Steak
+2,500
Optional Dessert
+1,200
Optional Coffee or Tea
+500
Dinner 6 Course
8,500
Amuse Bouche
Charred Kujo scallion focaccia
Assorted Tomatoes and Sashimi Yuba
Umeboshi Basil Sauce, Wasabi Sesame
Today’s Harvest Vegetables
Cashew Sauce, Green Pesto
Housemade Cavatelli
Housemade Ricotta, Watercress Pesto
OR
Grilled Market Fish
Summer Vegetable Caponata
OR
Roasted Kyushu Kuro Pork Shoulder
Salted Lemon, Refried Beans, Charred Manganji Pepper
OR
KŌSA Japanese Beef Burger
Rainbow Fries, Kale Caesar Salad
OR
KŌSA Chicken
Panzanella, Seasonal Greens
OR
Roasted Kyo Duck Breast
Shibazuke Tzatziki, Cucumber and Quinoa Salad
+1,200 OR
Japanese Beef Sirloin Steak
Seaweed Butter, Mushroom
+2,500
Today's Dessert
Coffee/Tea
Wine pairing offered
4,000
SPARKLING
JEAN LOIS DENOIS bulls de Chemin Brut Nature
Chemin Blanc, Colombard, NV, Languedoc, FR
Glass per 1,800
Bottle per 10,000
Drappier
Brut Carte d`Or, Pinot Noir/Chardonnay/Pinot Meunier, NV, Champagne FR
Glass per 2,800
Bottle per 17,000
Ruinart Blanc de Blancs
Chardonnay, Champagne, FR
43,000
WHITE
Wiengut Soellner
Toni Gruner Veltliner, 21, AT
Glass per 1,700
Bottle per 10,000
Domaine Olivier Merlin
Macon La Roche Vineuse Blanc, Chardonnay, 20, Bourgogne, FR
Glass per 2,000
Bottle per 13,000
L’Ecole No.41
Semillon, 18, Columbia Valley, USA
9,200
Union Sacre Delice Dry
PinotBlanc, 21 ,California USA
9,500
The Fableist
Albarino, 20, Central Coast, USA
10,000
Native 9
Donna Martina Chardonnay, 14, California, USA
11,500
Schmitt
Muller Thurgau Natur, 21, Rheinhessen DE
14,000
Vincent Gaudry
Sancerre Le Tournebride, Sauvignon Blanc, 22, Loire FR
17,000
Marcel Richaud
Cairanne Blanc, Clairette/Vionnet/Grenache Blanc, 20, Côtes du Rhône FR
13,500
Frederic Cossard
Bourgogne Bigotes, Chardonnay, 20, Bourgogne, FR
15,000
Alexandre Bain
Les Grandes Hates, Sauvignon Blanc, 19, Loire FR
15,000
La Soeur Cadette
Chablis, Chardonnay, 21, Bourgogne FR
15,500
SKIN CONTACT
La Stoppa (Orange)
Bianco Ageno, Malvasia/Trebbiano, 18, Emilia Romagna IT
15,500
Gravner (Orange)
Ribolla Gialla, 13, Friuli-Venezia Giulia IT
19,600
Les Funambules
Sand, Pinot Blanc/Pinot Gris/Pinot Noir, 18, Alsace FR
12,800
RED & CO-FERMENT
689 Cellars Lucky Draw
Cabernet Sauvignon, Malbec, California, USA
Glass per 1,500
Bottle per 8,500
Francesco Brezza
Barbera Monferrato Superiore, 21, Piemonte IT
Glass per 1,600
Bottle per 8,500
Pepin
Pepin Rouge lot No.6, Carignan, Cinsault, Syrah, Grenache, NV, Languedoc-Roussillon, FR
Glass per 2,000
Bottle per 13,000
Chateau Beausejour
Merlot, Cabernet Franc, 18, Bordeaux, FR
11,000
Michael Cruse
Monkey Jacket, Valdiguie/Putit Syrah, 20, California USA
11,600
Jean Francois Chene
Le Villageois, Cabernet Franc, 17, Loire FR
11,500
Jerome Arnoux
Arbois Trousseau,Exception, 21, Jura, FR
14,500
Lous Grezes
D&D, Cabernet Sauvignon, 12, Cote de Rhone FR
11,500
Delille Cellars
Metier, Carbernet Sauvignon, 21, Columbia Valley, USA
14,000
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
CH. Palmer
Margoux, Merlot, Cabernet Sauvignon, 17, Bordeaux, FR
120,000
ROSE
Domaine Milan
Haru Rose Vin due France, Grenache Noir, Syrah, Cinsault, Maurvedre, 22, Provence, FR
Glass per 1,700
Bottle per 10,000
Schmitt
Rose, Merlot/Pinot Noir/Portugieser, 21, Rheinhessen DE
13,500
Lous Grezes
Grandiose Rose, Cabernet Sauvignon/Grenache, 20, Rhone FR
12,000
JAPANESE SAKE
Ine Mankai
Red rice, Kyoto
Glass per 1,300
Bottle per 10,000
Nichi Nichi Yamadanishiki
Kyoto
Glass per 1,800
Bottle per 14,000
COCKTAILS
Plantation Iced Tea
Black Tea, Peach, Lemongrass, Housemade Wine Cordial, Cinnamon
1,600
Pepper’s Delight
Shochu, Cointreau, Japanese Pepper, Manganji Pepper, Lime, Lager Beer
1,700
Umeshu Boulevardier
Japanese Whisky, Umeshu, Scarlet Bitter Liqueur
1,900
BEER
Suntory Premium Malt's
1,200
Yorocco Brewery
Peninsula saison
1,700
NON ALCOHOL
Japanese Citrus & Ginger Soda
1,000
TOMO COLA Real Japan
1,000
Biere Des AMIS BLONDE
Non-Alcohol Beer
1,500
JAPANESE WHISKY
Fuji-Sanroku
1,300
Ichiro's Malt White Label
1,800
Ichiro’s Malt Wine Wood Reserve
3,300
Hibiki Blender’s Choice
4,400
Akkeshi Single Malt Kanro
5,000
Yamazaki 12y
5,000
Hakushu 12y
5,000
JAPANESE PREMIUM
Yamazaki 25y
Glass per 121,000
Bottle per 1,800,000
Hakushu 25y
Glass per 100,000
Bottle per 1,800,000
Hibiki 30y
Glass per 100,000
Bottle per 1,800,000
JAPANESE CRAFT GIN
Forest Gin
1,500
Nozawa Gin
1,700
Holon
1,800
The Herbalist Yaso Gin
2,000
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)
Dinner : 17:30-22:00 (Last call:21:30)
Kosa will be closed from 8/1/2024 to accommodate the noma popup starting on 10/8/2024.