Japanese Restaurant Aso

Founded 45 years ago when the family’s second son, who had been training in Kyoto restaurant Kawakami under founder Matsui Shinshichi, returned home, and together with his elder brother, who had trained for 3 years at the traditional arts school Urasenke Gakuen, began providing authentic cuisine and service as a family. We carefully select our fresh fish, Kyoto vegetables, and Kyoto beef from around the country. We can serve any occasion from entertaining business guests to anniversaries, banquet parties, and tea time, and we can also do bento lunch boxes and catering. We await your visit. We also accept orders for take out. Please contact us at the numbers below for more details.

Blowfish CuisineVaries by season.

We get our carefully selected wild-caught blowfish directly from Shimonoseki in western Japan. Our blowfish sashimi is cut in the traditional Shimonoseki style of 2 filets. Enjoy it with salt and lime or ponzu sauce, or in our fish hot pot with Kyoto vegetables.

Beef (Sukiyaki or Shabu Shabu)15,000 yen

Made with the rarest hand cut A5-grade Kyoto beef. Enjoy in broth from a famous Tokyo maker with Kujo green onions from Kyoto and eggs from pure Nagoya Cochin chickens.

Kyoto Cuisine15,000 to 18,000 yen

We prepare and serve Akashi-raised sea bream, pike conger, and octopus, Kyoto beef, Kyoto vegetables, Tsukahara morning-dug bamboo shoots in spring, wild trout from Kyoto’s upper Katsura river in summer, Tanba matsutake mushrooms in autumn, and Taiza crab and soft-shelled turtle in winter.