Dear guests and neighbours,
Due to the continuing COVID-19 circumstances we have decided to close our restaurant for the time being. We will not be staying still and will come with some new interesting dishes for our menu.
Thank you for supporting us in these difficult times. We hope to be able to serve you in our restaurant again in June.
Kyō was established because of a need for more Japanese Izakaya-style restaurants. A place where you can unwind with friends in a casual atmosphere while enjoying authentic Japanese food with a great selection of sake or Japanese beer.
Come and find out what it is all about!
Tara no Saikyo-yaki. Grilled black cod marinated in Saikyo miso from Kyoto known for it’s sweetness and and colour.
Hamachi no Kama. Grilled collar of yellowtail fish. A delicacy not often found..
Yakitori. Grilled chicken thigh pieces on a skewer with a wine infused sweet soy sauce.
Negima. Grilled chicken thigh pieces and spring oinion on a skewer with a wine infused sweet soy sauce.
Unagi Kabayaki. Grilled, boned and butterflied eel marinated in soy sauce, sugar and sake.
Shiitake. Grilled, skewered fresh shiitake pieces.
Shishito. Grilled, salted green shishito peppers..
Aburi Chasyu. Broiled pork belly, marinated in sake, sweet rice wine and soy sauce.
Buta Kimchi. Stir-fried thin pork belly slices with egg, moyashi, kimchi and mushrooms.
Garlic Shrimp. Stir-fried crunchy shrimp and zucchini, marinated in garlic, olive oil, kombu soy sauce and topped off with some parsley.
Aburi Saba. Broiled salted mackerel. Simple yet delicious.
Nasu Dengaku. Grilled eggplant with a layer of caramelized miso glaze.
Tokusei Gyoza. Our special recipe thin-skinned pan-fried and steamed pork dumplings made with shiitake, cabbage, chives and garlic. The real thing.
Tori Gyoza. Gyoza with a chicken based recipe for those who can not eat pork.
Asari Sakamushi. Vongole clams steamed in sake with soy sauce, garlic and ginger.
Yudaya Tender. Shoulder tender seared, then grilled, medium-rare.
Katayaki Soba. Crunchy (katayaki means “baked hard”) noodles with mixed seafood, vegetables and a thick gravy, giving the noodles a crunchy yet soft feel.
Yaki Udon. Stir-fried thick udon noodles with vegetables and chicken.
Karaage. Juicy deep-fried chicken thigh pieces made with homemade batter and spice mix.
Agedashi Tofu. Fried tofu in dashi bouillon.
Takoyaki. Battered pieces of octopus with ginger and spring onion shaped in balls.
Teba To-age. Aromatic chicken wings, marinated with lemon, rice wine and soy sauce.
Super Katsu. Tonkatsu/Schnitzel like you never had before.
Tempura. Deep-fried shrimp and vegetables, dipped in iced batter creating a light, soft and fluffy texture.
Yasai Tempura. Deep-fried vegetables, dipped in iced batter creating a light, soft and fluffy texture.
Agedashi Nasu. Fried thin Asian eggplant served in savoury dashi broth.
Mini Okonomiyaki. The Japanese however you like to make it pancakes. Ours are made with yam, cabbage and shrimp amongst other ingredients.
Umami Oysters. 4 Fresh oysters topped with daikon oroshi and served with our homemade ponzu sauce.
Sashimi Moriawase. A selection of fresh sashimi.
Maguro. Akami, lean part of the Bluefin tuna, has a distincitive flavour and firm texture.
Salmon. High in fat content, giving it a buttery texture.
Hamachi. Japanese amberjack (yellowtail), has a buttery texture and rich flavour.
Suzuki. North Sea sea bass, firm and a little chewy with a wonderful sweet flavour.
Hotate. Canadian scallops, rich in umami and sweetness with a tender and melty texture.
Shime Saba. Mackerel marinated with salt and rice vinegar. Firm and rich in taste.
Daikon Salad. Mild flavoured winter radish salad.
Salmon Skin Salad. Fresh salad with pieces of crunchy grilled salmon skin.
Avocado Salad. Creamy avocado salad.
Edamame. Steamed immature soybeans in pod.
Kimchi. Korean style salted and fermented Chinese cabbage.
Hiyayakko. Soft silken tofu topped with spring onion and bonito flakes with a splash of soy sauce.
Oshinko. A set of three different pickled vegetables; daikon white radish, cucumber and egpglant.
Rutabaga Mentaiko. Salted Alaskan Pollock roe, served with strips of fresh and crunchy kohlrabi and Japanese QP mayonnaise. Perfect with sake.
Ingen Gomaae. Haricot vert marinated in a soy sesame sauce.
Yuuki Natto. Traditional Japanese dish, fermented soy beans with soy sauce, rice wine and a bit of mustard. Healthy and organic.
Meshi. Simple bowl of white rice topped with some seaweed and spring onion.
Yukimi Daifuku. Round mochi filled with ice cream.
Tanrei Uonuma. Has a smooth, round mouth-feel and balance between savoury taste and acidity.
Karakuchi Uonuma. Fermented at low temperature, producing a clean refreshing dryness with a sharp cleansing aftertaste.
Noujun Uonuma. Made with lightly polished rice, aged for 2 years, creating a rich savoury taste.
Meiri Tokiwa Sakari. Made with in-house developed yeast, allowing the umami and sourness of the rice spread throughout the palate. Dry and rich.
Kikusakari Junmai Taru Sake. Matured slowly in Akita cedar barrels producing subtle aromas and flavours of cedar. Has some sweetness, initial pepper notes, a little bitterness and some detectable wood.
Nanbu Bijin Tokubetsu Junmaishu. Rich, but refreshing, medium intensity of aromas. Quality rice notes with some floral characters and marshmallow. Made using local Gin-otome rice.
Nanbu Bijin Honjozo. Made with Hitomebore rice and water from Orizumebasenkyo, fermented carefully at low temperature, giving it an elegant scent and beautiful aftertaste.
Masumi Tokusen Honjozo. Fruitier and light, like a premium ginjo sake instead of honjozo.
Kuro Ninki Junmai Ginjo. Gentle scent of ginjo with a wide range of flavours unique to pure rice.
Joyo Junmai Ginjo 55. An extra dry ginjo sake with a rich fragrance and a clean and refreshing taste.
Hanafubuki Junmai Ginjo. Has a delicate light nose of melon rind and young green fruit combined with a light texture creating a balanced sake.
Hakkaisan Junmai Ginjo. Has a delicate ginjo aroma and a fine, crisp mouthfeel, with clean aftertaste and a strong reverent finish.
Jozen Mizuno Gotoshi Junmai Ginjo. Ripe cherry, fennel pollen and strawberry. Delicate and gentle with a mild palate full of soft minerals.
Masumi Karakuchi Kiipon Junmai Ginjo. A well balanced dry sake with a pleasant sweetness. Light, dry, easy to drink sake.
Gold Ninki Junmai Daiginjo. Has a strong aroma and a solid taste. Dry but not too spicy with a clean, slight sweetness and light aftertaste.
Joyo Junmai Daiginjo 30. Made with Yamada Nishiki rice from Joyo’s own rice fields. Has a refreshing flavour, a fruity aroma and a deep and complex taste.
Joyo Junmai Daiginjo 40. Nuances of red flowers and the scent of young papaya with a refreshing finish while feeling the sweetness and spicy taste of honey.
Masumi Junmai Daiginjo Nanago. Brewed Yamahai style using Masumi's own yeast Number 7 with local Miyama Nishiki rice. Has a mild fragrance and a full-bodied flavour with well-balanced acidity and a clean finish.
Masumi Junmai Daiginjo Sanka. Has a fresh, natural flavour that builds from cup to cup. An exceptionally easy-going premium daiginjo.
Nanbu Bijin Junmai Daiginjo. Has a flowery aroma and full-bodied taste. Made with water from Orizumebasenkyo.
Jozen Mizuno Gotoshi Junmai Daiginjo. Very floral with notes of cantaloupe and nectarine. The palate reveals much more depth such as pomegranate, vanilla and buttery corn ending with a nice balance of acidity.
Dassai Junmai Daiginjo Migaki Niwari Sanbu. Delicate floral aromas with a palate reminiscent of honey and an elegant lasting finish.
Dassai Junmai Daiginjo Migaki Sanwari Kyubu. Luscious and juicy character with a nectar like sweetness on the palate, followed by a long bright finale.
Dassai Junmai Daiginjo 45. Has a graceful, elegant aroma with a clean finish. The improved version of the award-winning Dassai 50.
Masumi Junmai Daiginjo Yumedono. A hand-crafted competition sake with very intense fruit aromas, pleasant sweetness and mild acidity.
Hakkaisan Happou Nigori Sake. A lightly sweet sake, crisp and refreshing with bright acidity.
Ninki-ichi Binnai Hakkou Sparkling Junmai Ginjo. Aromas of steamed rice, yoghurt and lemon. Flavours of grape, cherry and dried pear. Small and lively bubbles.
Awashizuku Sparkling Sake. A low alcohol, sweet sparkling sake. Slightly sour taste that the refreshing acid of white koji brings out.
Jozen Mizuno Gotoshi Sparkling. A light, fruity and sourly sake with a light sparkle. Perfectly balanced refreshing sake with a slightly dry finish.
Ninki Nigori Junmai Ginjo. Brewed using just-harvested rice. Has a mellow flavour and a gentle ginjo aroma.
Kikusakari Kurashizuku. A smooth, silky sake with citrus and melon aromas and a rich, complex flavor.
Mak Gul Li. Korean raw rice wine, low-alcohol, slightly sweet, tangy, bitter and astringent.
Kikusakari Yamahai Genshu. Brewed with the traditional method called 'Yamahai Jikomi'. Matured over one year.
Tosatsuru Ginjoshu Azure. A super fresh, dry and modern ginjo sake made with pure deep sea water, reminiscent of eating citrus, pear and green apple sorbet on the seashore. Not salty.
Fukumasamune Junmai Ginjo Gouka. A kinpaku (gold leaf) junmai ginjo sake with real gold flakes inside. A beautiful sight when the light reflect on the flakes floating in the sake cup.
Hana Hato Hana Colombe. Aromas of honey, dried fruit, dried mushrooms and even a hint of fermented garlic. Not your everyday sake but still well balanced and elegant.
Morijyobi Club Zen Kouji. A special sake made full with koji rice. Has a sweet flavor and an sour tastes. Drink with ice.
Kinmon Jukusei Koshu Yamabuki 10 Years. Gold coloured sake, made with a base 10 year old sake. The ultimate umami of sake.
Hana Hato Kijoshu Koshu 8 Years. Aged for eight years, has a similar nose to a sherry or port with a honey, nutty aroma. A balanced blend of dried fruits and earthy mushroom elements that has a malty aftertaste coupled with a full-body.
Nanbu Bijin Yuzu Lemon Sake. Made using only junmai sake, yuzu juice and lemon juice.
Kuro Kirishima Imo Shochu. Shochu made from sweet potato, has a thick sweetness but a clear aftertaste.
Mitake Imo Shochu. Premium shochu made using sweet potatoes from Kagoshima and delicious water from Yakushima.
Sora to Kaze to Daichi to Shochu. Made by slowly fermenting Miyazaki sweet potatoe with Yamada Nishiki koji rice. Mellow taste and very crisp.
Iichiko Silhouette. High-grade shochu made with barley, light and drinkable.
Kannoko. Amber-coloured shochu made from 100% Nijo barley, aged for 3 years. Mellow flavour through long-term aging.
Beniotome Maru Sesame Goma Shochu. A sophisticated and gentle shochu made with barley and sesame.
Kiuchi Kome Shochu. Traditional shochu made by distilling daiginjo sake lees.
Ryukyu 1492 Mizu. Made with water from Kumejima, Indica rice and black koji
Jinro Chamisul Classic Soju (per bottle).
National Cellar (Guo Jia) 1573 Baichu. From the oldest continuously producing baijiu distillery in the world. A complex premium baijiu with a sharp aroma of peaches.
Shui Jing Fang Baichu. Founded more than 600 years ago, this strong-aroma baijiu has a rich and concentrated aroma with notes of sour plums and sweet bitterness.
Kaoliang Baichu. Originating from the Ming Dynasty, made with fermented sorghum. A light-aroma baijiu.
Mei Kuei Lu Baichu. Baijiu made from mixing Kaoliang with freshly picked Hamanasu flowers. Has a noble scent and gorgeous flavour.
Er Guo Tou. A light-aroma baijiu made from sorghum. A clear and potent spirit, one of China's most drunk baijiu.
Chu Yeh Ching. A distinct baijiu made with sorghum, barley, bamboo leaves and other Chinese herbs.
Choya Umeshu. A balanced plum wine, refreshing and sweet.
Kiuchi Umeshu. Made by pickling plums in triple-distilled award wining Hitashino Nest beer.
Shyuwa Shyuwa Kiuchi Umeshu. Made with Hitachino Nest White Ale. A sparkling, refreshing, lightly sweet plum wine. (per bottle)
KYO Umeshu. Our homemade umeshu made with different Dutch gins. Ask for availability.
Umenoyado no Umeshu. Premium quality umeshu made with sake.
Umenoyado Black. The high grade umeshu from Umenoyado brewery. Full and long lasting flavour.
Umenoyado Ryokucha Umeshu. Umenoyado umeshu infused with green tea.
Umenoyado Aragoshi Umeshu. Lightly filtered umeshu plum wine with still some pulp residing in it giving it a nice mouthfeel.
Asahi Super Dry Nama Beer. Refreshingly crisp, clear taste with a light aftertaste. Also available as Jokki.
Hitachino DaiDai Ale. Brewed with Fukure Mikan mandarin and special selected hops.
Hitachino White Ale. Brewed with wheat malt and flavoured with coriander, orange peel and nutmeg.
Hitachino Amber Ale. Balancing the flavour of rich malt and bitter hops.
Hitachino Red Rice Ale. Brewed with red rice giving it a rose colour and a fruity flavour and aroma.
Hitachino Lager. Bottom fermented beer with balanced taste of malt and light flavour of hops.
Hitachino Real Ginger Ale. Great balance between fresh ginger and malt.
Hitachino Non-Ale. Low alcohol (0.3%) content beer. The 0.3 makes all the difference.
Hitachino Yuzu Ginger Non-Ale. Refreshing low alcohol (0.3%) beer.
Nikka Taketsuru Pure Malt Whiskey. Non-age statement from Nikka, matured in sherry casks, giving it a rich and spiced nose.
Nikka From the Barrel Whiskey. A blend of single malt and grain whiskies, married in a variety of casks.
Nikka Days. A blend of meelow grain whiskies and slightly peated malts.
Nikka Coffey Grain. Made mainly from corn, distilled in a Coffey and matured in American oak. Sweet and mellow.
Nikka Black Clear. A blend of the Yoichi and Miyagikyo distilleries. Light and easy to drink.
Nirasaki Blended Whiskey. Mellow, silky, smooth and slightly sweet.
Suntory Yellow Label Whiskey. A blend of bourbon-cask whiskey from Yamazaki and Hakushu.
Hibiki Japanese Harmony. Delicate with a honey like sweetness and a tender long finish.
Mars Maltage Cosmo. A blend of malts from the Mars Shinshu distillery and Scottish malts.
Akashi Meisei White Oak. Woody with spicy notes and a hint of wood smoke.
Kavalan Single Malt Whiskey. Award winning whiskey made with water from the mountains of Taiwan and rye from Scotland.
Wa Premium Craft Vodka. Vodka with a sake base, made with spring water from Mito.
Ukiyo Rice Vodka. A smooth vodka with the flavour of rice.
Kotsuzumi Monte Oeste Grappa. A Japanese-made grappa, smooth and fruity.
Cor Cor Green Rum. Made with sugar cane from Okinawa. Intense fruit notes with grassy touches.
Cor Cor Red Rum. A molasses-based rum made from sugar cane. Rich and spicy with tones of cinnamon and cloves.
There is so much more than just sushi. Come and discover the many flavours of Japan.
日本人シェフが丁寧にお料理を作っていてどれもとても美味しく中々アムスセンターでここまでコスパの良いそして美味しい日本の居酒屋さんは10年ほど住んでますがないと思います。 中央駅からも近くメトロも目の前。立地も良いです。伺った時はコロナ緩和開けてまだ間もない頃ですが、このお店は今後確実に日本が好きなオランダ人や、旅行者で予約の取れにくいお店になると思います。陰ながら応援しています。
I have been trying to find an authentic Japanese restaurant for some time now, Kyo was more than I could have wished for. The menu does not overwhelm you like in most western Japanese restaurant. It is composed thoughtfully, allowing you to get authentic tastes of beloved classics and essentials of Japanese culture. The fried dishes were not heavy but rather light, leaving you satisfied instead of stuffed. The amount of high quality sake to choose from is also quite appealing. In Kyo, the staff's behavior was authentic as well as friendly and even lovely. Thus, creating a really great atmosphere in combination with great food and drinks overall.
Dit Japanse restaurantje blijkt pas anderhalve maand te bestaan. Mijn vriendin wilde echt Japans (dus geen Sushi) eten en via Google zijn we hier beland. Het is een klein pandje en niet makkelijk vindbaar. Mede omdat het niet op de toeristische route ligt. Het eten was erg lekker. Veel Japanse gerechten gegeten. De dames in de bediening zijn buitengewoon vriendelijk. En de prijs is redelijk. Ik kom hier zeker nog eens terug.
Best Japanese restaurant I have ever been - taste like Japan. The food is delicious, the service is amazing, waitress are super kind! We had like 10 different small dishes and they were all super tasty. I will definitely come back to try all the menu.
[igokochi saikou]
