01 / ABOUT THE PLACE
About this place
The six-piece Monaka-do speciality, chicken nanban, is a natural first choice. Diners who have ordered it have remarked on its generous portion, and the dashi omelette with mentaiko sauce has also been described as substantial. For another fried dish, young chicken karaage is served with a choice of ponzu, Sichuan-style aromatic sauce or a garlic-chive sauce; one diner who chose the latter praised its seasoning and generous serving.
The menu also features dishes made with ingredients associated with Kyoto. Try sashimi-style fresh yuba or grilled nama-fu with miso to add something different from the fried dishes. Other options pair Kyoto ingredients with Western-style preparations, including Kyoto-style gratin with yuba and nama-fu, and ahijo with duck and Kujo spring onions. One visitor found the yuba sashimi rich, and noted the light texture of the fried dishes; another particularly enjoyed the avocado gratin and chicken nanban.
For a selection of smaller plates, options include water eggplant with ponzu and shuto with cream cheese. To finish, choose from white rice, ochazuke, Chinese-style fried rice with Kujo spring onions and egg, or Japanese-style fried rice made with shibazuke pickles.
Sake can be chosen by its described flavour or serving style: Kyoto junmai sake Matsumoto is described as bright and citrusy, while Reisen can be enjoyed chilled or warm. For dessert, there is hot French toast with vanilla ice cream and ice cream topped with kuromitsu, roasted soybean flour and shiratama rice dumplings. The menu ranges from familiar izakaya dishes to Kyoto-inspired plates, rice dishes and sweets, making it well suited to a dinner shared around the table.
