KYOTO
EXPERIENCES
Our world-class tasting menus experiences offers a memorable connection to Japanese cuisine, right in the heart of Winchester
KYOTO TASTING MENU EXPERIENCES
An intimate journey through Japan’s seasons, crafted in the heart of Winchester. Your meal unfolds over carefully paced courses, designed to elevate simple ingredients through meticulous preparation
At Kyoto Kitchen, the tasting menus are more than a sequence of dishes—it is a quiet, precise choreography of flavour, texture, and technique. Each course draws inspiration from the traditions of Kyoto cuisine, where balance and restraint guide every decision, and where the beauty of the season is honoured in each ingredient.
Our chefs work closely with small-scale producers across Hampshire and the South Coast, sourcing fish from day-boat suppliers, vegetables from local farms, and rare ingredients from specialist Japanese growers. The result menus that feel both unmistakably regional and authentically Japanese—an elegant meeting of two culinary worlds.
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Guests may elevate the tasting menu with a curated drinks pairing. From artisanal sakes served at their optimal temperature, to Japanese whisky, to carefully chosen wines that echo the flavours of the course, the pairings are crafted to enhance, not overwhelm
TOKYO EXPERIENCE
£55 PER PERSON
£80 PER PERSON WITH PAIRED SAKE
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Zensai
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Beef Tataki –
Local beef gently seared, served with tomato sauce.
Obanzai –
Very Kyoto; seasonal small snack.
Nanbanzuke –
Classic Japanese dish of cooked fish served in a chilled vinaigrette.
Teriyaki Tofu
– Glazed and grilled.
Potato Salad –
Japanese-style with karashi mustard
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Sashimi
Chef’s selection of the finest pure slices of fish.
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Age-Mono
Chicken Teriyaki – Slow grilled with caramelised sauce.
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Sushi
3 pieces nigiri, temaki hand roll, and 2 pieces special sushi roll.
Served with miso soup.
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Kanmi
Tokyo Pudding – Japanese-style custard pudding with caramel.
VEGAN EXPERIENCE
£55 PER PERSON
£80 PER PERSON WITH PAIRED SAKE
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Zensai
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Teriyaki Tofu
Glazed and grilled.
Wakame Salad
Goma wakame.
Nasu Agedashi –
Deep fried then chilled, served with delicate tensuyu.
Potato Salad
Japanese-style with karashi mustard
Goma-ae
Blanched spinach with handmade sesame dressing.
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Reisai
Vegan Namaharumaki – Rice paper rolls with vegetables and handmade spicy vegan mayo.
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Age-Mono
Tofu Ankake – Crispy tofu with thickened umami-rich mushroom sauce.
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Sushi
3 pieces nigiri, special vegan roll, and temaki hand roll.
Served with osuimono clear soup.
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Kanmi
Mochi – Selection of daifuku mochi.
KYOTO EXPERIENCE
£75 PER PERSON
£100 PER PERSON WITH PAIRED SAKE
Zensai
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Sakura Salmon
Smoked with cherry blossom tea, served with wasabi-caesar dressing.
Nanbanzuke
Classic Japanese dish with cooked fish in chilled vinaigrette.
Ebi Mayo
Crispy chilli-oil marinated king prawn with lightly spicy tomato mayo.
Potato Salad
Japanese-style with karashi mustard.
Obanzai
Very Kyoto; seasonal small snack.
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Sashimi
Chef’s selection from our premium daily collection.
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Yaki-Mono
Saikyo Gindara – Snow Fish with pearly white meat that melts in the mouth.
Marinated in saikyo miso and served with sweet and spicy miso sauces.
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Sushi
3 pieces nigiri, temaki hand roll, Winchester roll, and tamago-yaki.
Served with miso soup.
Kanmi
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Matcha Tiramisu
Homemade, layered with refined tea and cream.
KYOTO OMAKASE
Our style can be more correctly defined as ‘Sushi Kappo’. Kappo is a multi-course meal that is left entirely up to the chef. Kappo simply means ‘to cut and to cook’, an all-encompassing word for a less formal cuisine that emphasises the proximity between the diner and the chef.
We are delighted to now make this gastronomic privilege available in Winchester.
Our head chef Shintaro Ito creates multi-course dinners using the best seasonal ingredients primarily fish - expect British and international delicacies all individually prepared and served by Chef Shintaro at Chefs Table.
This intimate style of dining emphasises a closer relationship between chef and diner,
Ito-san specialises in centuries-old Edo-style sushi preparation techniques, such as fermenting, ageing, curing, and smoking, as well as modern techniques, to present truly memorable menus.
Booking up to 4 guests maximum, £125 per person,
Approximately 15 courses.
Thursday, Friday or Saturday evenings at either
5.45pm or 8.15pm.
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Reservations are essential.
Please arrive 15 minutes prior to your booked time.
We cannot cater for allergies.
