Official] All private rooms Rakuzo Utage Kyoto Ekimae Branch

2026.04.22

Japanese Spanish Mackerel, Haruko Shiitake Mushrooms, and Bonito - A Luxurious Lineup for Spring

Hello, I am the PR manager for the Kyoto Ekimae branch of Rakuzo Utage, a private room restaurant.

With the arrival of spring comes creative cuisine that makes lavish use of seasonal ingredients.
Here are three dishes that can only be enjoyed now, expressing the joy of the energetic season.

Taste the contrast of Japanese and Western flavors with ease.

The first item introduced is the "Spring Shiitake Mushroom Prosciutto Cream Cheese Skewer (539 yen).

The shiitake mushrooms of this season, called haruko shiitake, are thick and fragrant, and the more you chew them, the more the bounty of the mountains fills your mouth. Juicy shiitake mushrooms are combined with mild and rich cream cheese and added with a hint of saltiness from prosciutto ham. This Westernized version of shiitake mushrooms, a Japanese ingredient, is a perfect accompaniment to alcoholic beverages.

A dish that heralds spring

Next is "Deep-fried Spanish mackerel and bamboo shoots (759 yen)," a true springtime encounter.

Spanish mackerel, which is written "spring" in "魚", has the most fat during this season and is characterized by its moist and elegant flavor. We combined it with bamboo shoots, the main ingredient of spring, which have a pleasant crunchy texture.
The sweetness of the ingredients is enhanced by the crispy deep-frying of the fish and the hot red bean paste with dashi broth. Enjoy the umami of the Spanish mackerel that overflows from the crispy batter and the fresh aroma of the bamboo shoots, along with the refined broth.

Plenty of condiments and seared aroma

Lastly, I would like to introduce "Seared Fresh Bonito Tataki". Compared to the returning bonito of autumn, the bonito of this season has a lighter fat and a fresher texture.

The surface is seared over high heat to lock in the savory and umami flavors, while the inside is moist and rare.
For condiments, garlic, ginger, green onions, and other ingredients that enhance the flavor of bonito are generously added for a refreshing taste.

Rakuzo Utage is a Japanese dining restaurant that offers private rooms of various sizes, and is lavishly stocked with seafood from the mountains and the sea.

Our restaurant offers a wide range of private rooms for small drinking parties, business entertainment, dinners, medium-sized banquets, and groups.

We will color your banquet with dishes that are widely popular among men and women of all ages.
We also offer a wide variety of banquet courses with all-you-can-drink deals.

We look forward to serving you all.

Please call us or check our website to confirm our business days before visiting us.

Phone:050-7301-6089
Online reservations are available atthis way (direction close to the speaker or towards the speaker)

This is the PR manager for the Kyoto Ekimae branch of Rakuzo Utage, an all-private room restaurant.

*Some copyright-free images may be used in the article.
*The contents, course structure, amounts, etc. listed may differ from actual conditions. Please confirm details at the time of reservation.