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Kōsa: Seasonal Farm-to-Table Dining in the heart of Kyoto

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    • 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.

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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.

    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) 

    Afternoon Tea (Reservations Only) : 

    11:30-17:00 (Last call:15:00)

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

    Access

    GET IN TOUCH

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