
Enjoy the natural beauty of Japanese cuisine at Ushinohone in Pontocho...
The head office of the [Ushinohone] group, which has been loved by locals since its establishment in 1985. As a pioneer of creative cuisine, he has created menus that have captivated fans for many years. A must-try dish, the specialty beef bone-style stew, which has been popular since its establishment and is now available on the online shop.
Ox Hone Style Stew with famous Wagyu Ichibo Steak (example).
Another attraction is the ability to casually enjoy à la carte dishes featuring seasonal ingredients carefully selected by the head chef—such as vegetables and wild herbs shipped directly from Ohara, fresh fish from Ise, and Kyoto-brand beef and pork—which change daily. For evening riverside dining, you can choose from two set courses: the Ponto-chō Course (9,000 yen), featuring the restaurant’s signature stew, or the “Supreme Beef Bone” Course (10,000 yen). (Seating will be changed to tables and chairs starting this season.)
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