<Included in the plan> Zen meditation experience + special tour at Gesshin-in Temple (approximately 1 hour) Lunch enjoying seasonal ingredients at Akagane Resort Kyoto Higashiyama 1925 <Time schedule> 11:00 Reception at Akagane Resort Kyoto Higashiyama 1925 11:30~12:30 Zen meditation at the main hall of Tsukishin-in Temple / Special tour 13:00~15:00 Meal at Akagane Resort <February menu example> [Appetizer] Marinated Tasmanian salmon with burrata sauce and herb aroma [Soup] Warm soup with seasonal vegetables [Main] (You can choose one) Poiled mackerel, Nage style with Asari soup stock, Pork loin roti, White kidney bean cassoulet style [Dessert] Strawberry and vanilla mousse, Caramelized pistachio [ Small sweets] Mignardise SP assortment - gradation of autumn leaves - Bread and after-meal drinks <March - Spring menu> [Appetizer] Scallop frit, gargouille with garland chrysanthemum and mung bean [Soup] Warm soup with seasonal vegetables [Main dish] (You can choose one from the following.) - Grilled cherry blossom sea bream, spring cabbage étuve, smoked butter with Asari soup stock, sautéed Tamba chicken, spring vegetables and sakura shrimp, light crustacean sauce, grilled Japanese black beef loin, horseradish Sauce (+1,650 yen) ・Poiled Wagyu beef fillet Light jus sauce Yuzu pepper flavor (+2,800 yen) [Dessert] Berry and cherry blossom semifreddo with rose scent [Small sweets] Mignardise SP assortment ~ Gradation of autumn leaves ~ Bread and after-meal drinks

[Safe to bring children! Full service] ・The dining area is a space exclusively for families with children ・You can relax until lunch closes at 3:00 pm ・Entry with strollers is OK. There is a space for breastfeeding and diaper changing, a hot and cold water corner for preparing formula, a kids space where children can play freely, and a photo booth where the greenery stands out. Please take a photo of your family. [Enjoy the afternoon tea inspired by a five-storied pagoda] - We offer the afternoon tea "Kyo KASANE" from "Salon de KANBAYASHI" which is highly rated on the reservation site.・You can also reserve the chef's special children's meal. <Five-tier heavy afternoon tea "Kyo KASANE"> ■Karesansui tiers - ``Kamibayashi Harumatsu Main Store'' Uses ``Biwa White'' - Matcha-scented gateau opera Karesansui style ■Yasaka Tower tiers - ``Kamibayashi Harumatsumoto'' Melting tiramisu with the scent of roasted tea made using "Gangane", cherry blossom baked cheesecake, pistachio and matcha macarons ■Seasonal tiers, matcha and strawberry truffle chocolate, matcha and hojicha jelly, jade crystal, cherry blossom and strawberry fuitage ■Obanzai Tier 1 - Salmon Mi Cui - Blancmange of fava beans and scallops - Marinated asparagus and firefly squid - Lentil salad with strawberries and prosciutto - Obanzai Tier 2 - Pork belly and avocado croissant sandwich - Mozzarella cheese and fruit Salad <Drinks> ■Welcome drink Original strawberry cocktail (can be changed to non-alcoholic) ■Choice of your choice from cafe free Mighty Leaf tea.・Organic Earl Gray ・Organic African Nectar ・Orange Blossom ・Ginger Twist ・Chamomile Citrus ・White Orchard ・Kamibayashi Harumatsu Main Store's Original Sencha ・Coffee

<Included in the plan> Zen meditation experience + special tour at Gesshin-in Temple (approximately 1 hour) Lunch enjoying seasonal ingredients at Akagane Resort Kyoto Higashiyama 1925 <Time schedule> 11:00 Reception at Akagane Resort Kyoto Higashiyama 1925 11:30~12:30 Zazen at the main hall of Gesshinin Temple Special tour after zazen 13:00~15:00 Akagane Resort Kyoto Higashiyama 1925 [HISUI] Lunch at the venue *"HISUI" is chic and modern with a peacock motif Furthermore, the room. Please spend an elegant moment while looking out at the beautiful green garden from the large window <Early summer menu example> [Appetizer] A welcoming dish from AKAGANE RESORT - Ayu [Soup] Summer vegetable potage [Fish dish] Fragrant thyme Roasted sea bass, squid ink risotto with saffron sauce [Meat dishes] Roast Chami pork with herbal fragrant sauce [Dessert] White peach compote and red perilla sorbet [Bread] [Drinks after the meal]

[Period of use] Weekdays only from December 27th (Wednesday) to February 29th (Thursday)-------------------------- ------------------------------------------------ <Winter Menu example > Starting dish - hiver - Marinated Tasmanian salmon with burrata sauce and herb aromatic truffle viennoise Ethubée sole with Madeira sauce Grilled Japanese black beef loin Strawberry and vanilla mousse Pistachio caramelized bread / After meal drink------------------------------------------------ --------------------------

＜What is included in the plan＞

・Visiting the Yasaka Pagoda at Hokanji Temple and a lecture (approximately 20-30 minutes)

・Temple stamp

・Lunch at Akagane Resort Kyoto Higashiyama 1925

＜Time schedule＞

Part 1
10:15 Check-in
10:30 Visiting the Yasaka Pagoda at Hokanji Temple and a lecture
11:30 Lunch at Akagane Resort Kyoto Higashiyama 1925
13:00 Disband

Part 2
12:15 Check-in
12:30 Visiting the Yasaka Pagoda at Hokanji Temple and a lecture
13:30 Lunch at Akagane Resort Kyoto Higashiyama 1925
15:00 Disband

＜Menu example＞
Special offer for booking from the website: Upgrade the main dish to Japanese black beef loin

【Appetizer】　 Marinated bonito and agrium

【Soup】　 Seasonal vegetable potage

【Main】 Grilled Japanese black beef loin with horseradish sauce
[Dessert] Refreshing mixed berry mousse and bread/after-meal drink

<What is included in the plan> Zen meditation experience at Gesshin-in Temple + special viewing tour (approximately 1 hour) Enjoy afternoon tea at Akagane Resort Kyoto Higashiyama 1925 <Time schedule> 11:00 Check-in at Akagane Resort Kyoto Higashiyama 1925 11:30~12:30 Zen meditation/special viewing tour at Gesshin-in Temple Main Hall 13:00~15:00 Afternoon tea at Akagane Resort *The contents offered are different from the "Kyoto KASANE" afternoon tea set that is normally sold. Please note.

<Day-of Schedule> ※ Please select 17:30 as your reservation time
15:15 Gather in front of Kenin-ji main hall
15:30~ Special temple viewing (approx. 60 minutes)
16:30~ Free time to explore (gates close at 17:00)
Walk to Akagane Resort Kyoto Higashiyama 1925 (about 5–10 minutes on foot)
17:30~19:30 Dinner

<September–November Menu>
Includes a sparkling wine for the toast

[Amuse-bouche] A beginning plate ～Automne～
[Starter] Marinated yellowtail in shio-koji with autumn local vegetables
[Fish] Braised grouper with assorted mushrooms — Tasmanian mustard sauce
[Meat] Roasted venison with caramelized chestnuts — red wine sauce
[Dessert] Pumpkin soufflé served with chocolate
Bread / After-dinner beverage

【Tea ceremony at “Kōdai-ji Gesshin-in,” a normally closed temple】
Since its establishment over 400 years ago, Gesshin-in has never suffered any fires or disasters. Though periodic repairs have been carried out, it still retains its original appearance. The temple is usually closed to the public; however, from the main hall where the tea ceremony takes place and the lushly green garden, one can admire the Hōkan-ji Yasaka-no-Tō, better known as the Five-Story Pagoda.

*The tea ceremony is conducted while seated on tatami mats, but chairs are available upon request. Please let us know in advance if you require one.

【A one-night-only special dinner celebrating autumn’s bounty】
The Mid-Autumn Festival is also known as “Imomeigetsu” (Potato Moon), a festival dedicated to praying for and giving thanks for autumn’s abundant harvest.
Please savor this exclusive course, richly featuring seasonal autumn delicacies.

【For those interested: commemorative photos in front of the Five-Story Pagoda】
The Hōkan-ji Five-Story Pagoda is just a short walk from Akagane Resort Kyoto Higashiyama 1925.
If you inform our staff upon departure, they’ll gladly help you take photos using your smartphone.
Be sure to enjoy this magical nighttime atmosphere in the Higashiyama district.

<Schedule>
17:15 – Check-in at Akagane Resort Kyoto Higashiyama 1925; then proceed to Kōdai-ji Gesshin-in
17:30 – Tea ceremony in the main hall (approx. 30 minutes)
18:15 – Return to Akagane Resort Kyoto Higashiyama 1925 for dinner

<Sample Menu>
• Sea bream and autumn eggplant served with a moon-viewing sauce
• Scalded sweet snapper with nine-leaf green onions; served in a clear consommé
• Roast Ezo deer with red wine sauce flavored with Japanese prickly ash
• A one-night-only Mid-Autumn special dish
• Bread / Post-dinner drinks

<What is included in the plan>

・Dinner course (5 fish dishes/2 desserts)

・Pairing

■Sonia Bichet

From France, she is a specialist in the field of fish and holds the title of M.O.F (Best Craftsman of France) 2023.

She is working on this project with the support of Guillaume Gomes, who is the personal representative of French President Emmanuel Macron on gastronomy at the Ministry of Foreign Affairs.

■Shu Ishii

A master of the Kansai French cuisine world with a career spanning over 45 years. She holds the honorary title of "Disciple Auguste Escoffier" and is a director of the Toques Blanches International Club and also serves as the West Japan Chairman. She is active in many areas, including as a Chevalier of the Academie Culinaire de France, a member of the Collège Culinaire du Japon, and an Ehime Food Ambassador.

＜What is included in the plan＞

・Akagane Resort Kyoto Higashiyama 1925 tour (approximately 40~50 minutes)

・4-course meal including main course of Japanese black beef loin

＜Time schedule＞
17:00 Reception/Tour starts as soon as everyone gathers
18:00 Meal

＜Menu example for June to August＞

【Small appetizer】The first dish ~Été~

【Appetizer】Marinated first bonito and agrium

【Main dish】Grilled Japanese black beef loin with horseradish sauce

【Dessert】Mixed berries with refreshing mousse

Bread/After-meal drink

＜What’s included in the plan＞
・French full-course meal prepared by a renowned chef
・Pairing drinks (non-alcoholic options are also available for those who prefer not to drink alcohol.)

■ Frédéric Jaunault
In 2005, he was named “Rising Star Chef of the Year” in a chefs’ ranking, and in 2007 he received the title “Meilleur Ouvrier de France,” France’s most prestigious award for chefs. He has since been honored with the “Order of the Legion of Honour” and the “Chevalier dans l’Ordre du Mérite Agricole.” With numerous other awards to his name from various competitions and events, he is a leading French chef who also serves as an “International Ambassador of Escoffier.” Possessing his own distinctive style and creativity, he creates dishes that bring out the fullest flavor of ingredients through delicate, refined tastes and exquisite presentation—enchanting all who taste them.

■ Shu Ishii
Having worked at a grand restaurant in Switzerland, he returned to Japan and opened a restaurant in Kobe’s Motomachi district. Recognized as a master chef with over 45 years of experience, he has been ranked #1 in the Kobe area’s culinary category for four consecutive years in “Zagat Survey,” one of the two major restaurant guidebooks alongside Michelin. He holds the honorary title “Chevalier de l’Académie Culinaire de France” awarded to outstanding chefs, and currently serves as Chairman of the Western Japan Committee within the international club “Tocqueville Blanc.” He is also a Disciple of the Japan Escoffier Society, a member of “Collège Culinaire du Japon,” and an Ambassador for Ehime Prefecture’s food industry—demonstrating his versatility across many fields.

When Frédéric Jaunault visited Japan as ambassador for Ehime Prefecture’s new citrus variety “Misho,” appointed by the governor of Ehime, he met Shu Ishii, who had prepared the dishes for a networking event. The two hit it off immediately. As a result, successful events were held in Kyoto in November 2023 and October 2024.

<Plan contents> ・Kodaiji Temple admission ticket (also available for special night viewing) ・French course <December menu example> [Appetizer] Marinated Norwegian salmon with burrata sauce and herb aroma [Soup] Warm seasonal vegetables Soup [Main dish] (You can choose one from the following.) ・Poiled Spanish mackerel with naju style seafood soup ・Pork loin roti with Saikyo miso and light jus sauce ・Grilled Japanese black beef loin with red wine sauce (+1, 650 yen) ・Poiled Japanese black beef fillet with truffle sauce (+2,880 yen) [Dessert] Strawberry and vanilla mousse, pistachio caramelized bread ・After-meal drink

<Plan details> ・Kodaiji temple admission ticket (also available for special night viewing) ・French full course <Example menu from October to November> [Appetizer] Marinated mackerel coated with incense, Japanese pear vinaigrette [ Soup] Seasonal potage [Fish dishes] Poiled red sea bream and burdock velouté with Madeira sauce [Meat dishes] (You can choose one from the following.) - Sauteed Oku-Tamba chicken, Burgundy style mushrooms - Kuroge Wagyu beef loin Grilled red wine sauce (+1,650 yen) ・Poiled Japanese black beef fillet with truffle sauce (+2,880 yen) [Dessert] Shine muscat and light mousse served with champagne jelly and bread ・After-meal drinks <December menu example> [Appetizer] Marinated Norwegian salmon with burrata sauce and herb aroma [Soup] Warm soup with seasonal vegetables [Fish dish] Poiled mackerel with naju style of seafood stock [Main dish] (You can choose one from the following.) Pork loin roti with Saikyo miso and light jus sauce ・Grilled Japanese black beef loin with red wine sauce (+1,650 yen) ・Poiled Japanese black beef fillet with truffle sauce (+2,880 yen) [Dessert] Strawberry and vanilla mousse Pistachio caramelized bread and after-meal drink

■Menu from September to November [Appetizer] Autumn mackerel and fig with a light aroma [Soup] Vegetable potage [Main dish] Please choose one from the following: Grilled Spanish mackerel with kadaif, enoki mushrooms with burnt butter sauce, chicken thigh ballotine, Inca awakening and apple mashed potato [Dessert] Chestnut and Karigane roasted green tea, autumn style [Bread / After-meal drink]

<Usage period> Weekdays only from July 1st (Mon) to July 31st (Wed) <Menu example> [Small appetizer] The first dish [Appetizer] Amberjack and summer vegetable jelly, ripe tomato gazpacho [Soup] Vegetable potage [Main dish] (You can choose one from the following.) ・Sautéed sea bass with persea and green mustard sauce ・Grilled pork shoulder Fresh ginger and green bean salad [Dessert] Pineapple compote, brown sugar caramel mousse [After-meal treat] Small sweet bread ・After-meal drink

------------------------------------------------------------------------ ■What is included in the plan・Course meal・Anniversary cake (size will be prepared according to the number of people in the reservation) ・Message plate A message will be written on the plate on which the cake is placed with a chocolate pen. Please write your desired message in the comments when making your reservation. ------------------------------------------------------------------------ <Example of winter menu from December to February> [Appetizer] Seafood panache, celery root mousse and lobster consommé jelly [Soup] Seasonal vegetable potage [Fish dish] Cod confit and burdock velouté, accented with black sesame dukkah [Meat dish] (choose one from the following) ・Poached chicken breast with truffle-flavored consommé sauce ・Grilled Japanese black beef loin with horseradish sauce (+1,650 yen) ・Poached Japanese black beef filet with light jus sauce and yuzu pepper flavor (+2,800 yen) [Dessert] White chocolate and citrus, winter scenery bread / after-meal drink

<Sample August Menu>
[Appetizer] Escabeche of fresh fish and manjōji peppers
[Appetizer] Seasonal specialty
[Main Course] (Please choose one from the options below.)
• Sea bass and Kamo eggplant in aqua pazza style
• Grilled chicken with prosciutto and summer vegetables in piperade style
• Grilled black-haired Wagyu loin with horseradish sauce (+1,800 yen)
• Pan-seared black-haired Wagyu fillet with a light jus and yuzu pepper sauce (+3,000 yen)
[Dessert] Ganogeon roasted green tea and exotic fruits ~with a hint of rum~
[Bread]
[After-dinner drink]

<Sample Menu>
[Appetizer] Pâté de Campagne with domestic pork and Kyoto duck, accented with autumn flavors
[Appetizer] Seasonal specialty
[Main Course] (Please choose one from the options below.)
• Poached sea bream with mushroom Bordelaise sauce; served with red miso and herb butter du sauce
• Roast domestic pork; served with pumpkin puree and cacao Poivrade sauce
[Dessert] Pastry chef’s special dessert
Bread & post-meal beverage

<Sample August Menu>
[Appetizer] Escabeche of fresh fish and manjōji peppers
[Appetizer] Seasonal selection
[Fish dish] Sea bass and Kamo eggplants in aquapazza style
[Meat dishes]
• Grilled chicken with prosciutto and summer vegetables in piperade style
• Grilled black-haired Wagyu loin with horseradish sauce (+1,800 yen)
• Pan-seared black-haired Wagyu fillet with light jus and yuzu pepper flavoring (+3,000 yen)
[Dessert] Ganigaon roasted green tea and exotic fruits ~with a hint of rum~
[Bread]
[After-dinner drink]

<Sample September–November Menu>
[Appetizer] Pâté de Campagne of domestic pork and Kyoto duck, accented with autumn flavors
[Appetizer] Seasonal selection
[Fish dish] Pan-seared red snapper with mushrooms in Bordelaise style; served with red miso and herb butter sauce
[Meat dish] Roast domestic pork with pumpkin purée and cacao Poivrade sauce
[Dessert] Pastry chef’s special dessert
[Bread]
[After-dinner drink]

<Sample August Menu>
[Appetizer] Escabeche of fresh fish and Manjōji peppers
[Appetizer] Seasonal selection
[Fish dish] Scald-fried sweetlip snapper with Kamo eggplants, prepared as an acqua pazza
[Meat dish] Grilled chicken with prosciutto and summer vegetables in a piperade sauce
・Grilled Black Wagyu loin with horseradish sauce (+1,800 yen)
・Pan-seared Black Wagyu tenderloin with light jus and yuzu pepper-infused butter (+3,000 yen)
[Dessert] Ganigaon roasted green tea and exotic fruits ~with a hint of rum~
[Sweet bites]
Bread / Post-meal beverage

<Sample September–November Menu>
[Appetizer] Pâté de Campagne made with domestic pork and Kyoto duck, accented with autumn flavors
[Appetizer] Seasonal selection
[Fish dish] Scald-fried sweetlip snapper with mushrooms in a bordelaise sauce; served with red miso and herb butter du sauce
[Meat dish] Roast domestic pork with pumpkin purée and cacao; sauce poivrade
[Dessert] Pastry chef’s special dessert
[Sweet bites]
[Bread]
[Post-meal beverage]

-------------------------------------------------- --------------------------- <Summer menu example for August 2023> [Appetizer] Bone-cut conger conger fritto Summer vegetable and couscous salad [Soup] Seasonal cold soup [Main dish] (You can choose one from the following.) ・Roasted sea bass with thyme flavor Squid ink risotto with saffron sauce ・Grilled brown pork with fragrant herb sauce・Grilled Japanese black beef loin with red wine sauce (+1,650 yen) ・Poiled Japanese black beef fillet with truffle sauce (+2,880 yen) [Dessert] White peach compote and green perilla sorbet bread ・After-meal drink ---- -------------------------------------------------- -----------------------

------------------------------------------------------------------------ ■What is included in the plan ・Course meal ・Anniversary cake (The size will be prepared according to the number of people making the reservation) ・Message plate A message will be written in chocolate pen on the plate on which the cake is placed. Please write your desired message in the comments section when making your reservation. ------------------------------------------------------------------------ <Menu example from March to May> [Appetizer] Sautéed crested squid with firefly squid sauce [Soup] Seasonal vegetable potage [Fish dish] Norwegian salmon mi-cuit with citrus white wine sauce [Meat dish] (You can choose one from the following.) ・Roasted domestic pork loin with salsa verde sauce ・Grilled Japanese black beef loin with horseradish sauce (+1,800 yen) ・Poached Japanese black beef filet with a light jus sauce and a yuzu pepper flavor (+3,000 yen) [Dessert] Domestic strawberries and basil - Fraisier style - Bread / After-meal drink

------------------------------------------------------------------------ ■What is included in the plan ・Course meal ・Anniversary cake (The size will be prepared according to the number of people making the reservation) ・Message plate A message will be written in chocolate pen on the plate on which the cake is placed. Please write your desired message in the comments section when making your reservation. ------------------------------------------------------------------------ <Menu example from March to May> [Appetizer] Sautéed crested squid with firefly squid sauce [Soup] Seasonal vegetable potage [Fish dish] Norwegian salmon mi-cuit with citrus white wine sauce [Meat dish] (You can choose one from the following.) ・Roasted domestic pork loin with salsa verde sauce ・Grilled Japanese black beef loin with horseradish sauce (+1,800 yen) ・Poached Japanese black beef filet with a light jus sauce and a yuzu pepper flavor (+3,000 yen) [Dessert] Domestic strawberries and basil - Fraisier style - Bread / After-meal drink

<What is included in the plan> ■A glass of sparkling wine for a toast (can be changed to non-alcoholic) ■Dejeuner B (a double main course that allows you to enjoy both fish and meat dishes) <Recommended points> ■We can provide a message plateIf you wish, please let us know along with the message, such as "Congratulations on your 60th birthday". ■Take a memorable photo wearing a chanchankoWe have red and purple chanchanko available, so please let us know your preferred color when you make your reservation. Our staff will be happy to help you take photos on the day. ■We can also change ingredients you don't like or cut them into bite-sized piecesIn order to allow you to dine with peace of mind, we can of course change ingredients you don't like or cut the food into bite-sized pieces and provide chopsticks. If you have any concerns, please feel free to let us know.

<Plan Contents>
・Admission to Kodaiji Temple
・One Sakura Cocktail (can be changed to non-alcoholic)
・Dejeuner A (Half-course meal with your choice of one main dish)

■Kodaiji Temple Special Spring Visit Information
March 13 (Fri) – May 6 (Wed) 2026 (National Holiday)
For more details, please see below

<Plan Contents> ・Kodaiji Temple admission ticket ・Dejeuner A (half course with one main dish of your choice)

<Plan Contents> ・Kodaiji Temple admission ticket ・Dejeuner A (half course with one main dish of your choice)

<Plan Contents> ・Kodaiji Temple admission ticket ・Dejeuner A (half course with one main dish of your choice)

<Plan Contents> ・Kodaiji Temple admission ticket ・Dejeuner B (full course of both fish and meat dishes)

[Appetizer] Seafood panache, celery root mousse and lobster consommé jelly [Soup] Seasonal vegetable potage [Main dish] Poached chicken breast with truffle-flavored consommé sauce [Dessert] White chocolate and citrus winter scenery bread / after-meal drink *The menu may change depending on the availability of ingredients.

[Appetizer] Seafood panache with celery root mousse and lobster consommé jelly [Soup] Seasonal vegetable potage [Fish dish] Cod confit and burdock veloute with black sesame dukkah accent [Meat dish] Poached chicken breast with truffle-flavored consommé sauce [Dessert] White chocolate and citrus winter scenery bread / after-meal drink *The menu may change depending on the availability of ingredients.

A comfortable space for guests with children
- Relax in a space reserved for parties with children
- Strollers are welcome
- A kids’ area where children can play freely
- Hot water and cooled water for preparing baby formula available
- Nursing and diaper-changing facilities on site
- Enjoy a leisurely visit until the lunch close at 3:00 PM

Create unforgettable Christmas memories
- Stylish Christmas photo booth
- One commemorative photo taken by staff will be gifted

Authentic French cuisine perfect for special occasions
■ Includes a Christmas cocktail (can be changed to a non-alcoholic option)

Menu
- Angel prawns with celeriac mousse, topped with French caviar
- Seasonal vegetable potage
- Roasted Spanish mackerel (sawara) with a fragrant scallion and chrysanthemum-green sauce
- Sautéed chicken with dukkah
- Bread / After-meal beverage

[Appetizer] Angel Shrimp and Celery Root Mousse with French Caviar
[Soup] Seasonal Vegetable Potage
[Fish Dish] Roasted Spanish Mackerel with a Fragrant Green Onion and Crown Chrysanthemum Sauce
[Meat Dish] Sautéed Chicken with Nuts and Jus Sauce
[Dessert] New Year's Pastry Chef's Special Assiette Dessert
[Small Sweets]
Bread / After-meal Drink

*Menu items may change depending on availability.

New Year's Menu (January 1st - 4th)
[Appetizer] Angel Shrimp and Celery Root Mousse with French Caviar
[Soup] Seasonal Vegetable Potage
[Fish Dish] Roasted Spanish Mackerel with a Fragrant Green Onion and Shungiku Sauce
[Meat Dish] Sautéed Chicken with Nut Accents and Jus Sauce
[Dessert] New Year's Pastry Chef's Special Assiette Dessert
[Small Dessert]
[Bread]
[After-Meal Drinks]

(January 5th - 7th)
[Appetizer] Angel Shrimp and Celery Root Mousse with French Caviar
[Soup] Seasonal Vegetable Potage
[Fish Dish] Roasted Spanish Mackerel with a Fragrant Green Onion and Shungiku Sauce
[Meat Dish] Sautéed Chicken with Nut Accents and Jus Sauce
[Dessert] Strawberry and Almond Tart
[Bread]
[After-Meal Drinks]

*Menu contents may change depending on availability.

<Plan contents> ・Kodaiji temple admission ticket (also available for special night viewing) ・Half course dinner <Example menu from October to November> [Small appetizer] One dish to start ~automne~ [Appetizer] Wearing incense Marinated mackerel and Japanese pear vinaigrette [Main dish] *You can choose one from the following.・Marinière with plumage and autumn vegetables with aroma of vinegar ・Roasted Omi duck fillet with Kyoto fig sauce ・Grilled Japanese black beef loin with red wine sauce (+1,650 yen) ・Poiled Japanese black beef fillet with truffle madeira sauce ( +2,880 yen) [Dessert] Shine muscat and light mousse, bread with champagne jelly / After-meal drink <December menu example> [Small appetizer] The first dish ~hiver~ [Appetizer] Marinated Norwegian salmon burrata Sauce and herb aroma [Main dish] *You can choose one from the following.・Ethubée with truffle viennoise in Madeira sauce ・Ezo deer roti and apple tatin sauce Poivrede ・Grilled Japanese black beef loin with red wine sauce (+1,650 yen) ・Poiled Japanese black beef fillet with truffle Madeira sauce (+2,880 yen) [Dessert] Strawberry and vanilla mousse Pistachio caramelized bread/After-meal drink

<Plan contents> ・Kodaiji temple admission ticket (also available for special night viewing) ・Full course dinner <Example menu from October to November> [Small appetizer] One dish to start ~ automne ~ [Appetizer] Wearing incense Marinated autumn mackerel Japanese pear vinaigrette [Fish dishes] Hata and autumn vegetable marinière Vinegar aroma [Meat dishes] *You can choose one from the following.・Roasted Omi duck fillet with fig sauce from Kyoto ・Grilled Japanese black beef loin with red wine sauce (+1,650 yen) ・Poiled Japanese black beef fillet with truffle sauce (+2,880 yen) [Dessert] Shine muscat and light mousse Bread with champagne jelly / After-meal drink <December menu example> [Small appetizer] The first dish ~hiver~ [Appetizer] Marinated Norwegian salmon with burrata sauce and herb aroma [Fish dish] Truffle viennoise Wrapped sole of Etuve with Madeira sauce [Meat dish] *You can choose one from the following.・Ezo deer roti and apple tatin with sauce poibrade ・Grilled Japanese black beef loin with red wine sauce (+1,650 yen) ・Poiled Japanese black beef fillet with truffle madeira sauce (+2,880 yen) [Dessert] Strawberry and vanilla Mousse Pistachio caramelized bread/After-meal drink

<Shiawase Kizuna Beef> A hybrid beef that combines the beautiful marbling characteristic of Kuroge Wagyu beef with the deliciousness of the lean meat of the Holstein breed. It was named so that eating delicious beef can bring happiness and strengthen family bonds. <Menu> ■Comes with sparkling wine for a toast [Small appetizer] The first dish ~automne~ [Appetizer] Marinated autumn mackerel coated with incense, Japanese pear vinaigrette [Fish dish] Marinière of plumage and autumn vegetables, vinegared citrus Aroma [Meat dish] A plate of Shiawase Kizuna beef and Kyoto vegetables [Dessert] Shine muscat and light mousse, bread with champagne jelly / After-meal drink

<Free drinks> ・Sparkling wine, beer, white wine, red wine, soft drinks (orange, apple, oolong tea, ginger ale) <Example menu from December to February> [Small appetizer] Starting dish ~hiver~ [Appetizer] Tasmanian salmon Marinated burrata sauce and herb aroma [Main dish] *You can choose one from the following.・Ethubée madeira sauce with truffle viennoise ・Ezo deer roti and apple tatin sauce poivrade ・Grilled Japanese black beef loin with horseradish sauce (+1,650 yen) ・Japanese black beef fillet with poire jus Light sauce Yuzu pepper flavor (+2,800 yen) [Dessert] Strawberry and vanilla mousse Pistachio caramelized bread / After-meal drink

<Plan Details>
* Includes admission to Kodaiji Temple
* One cherry blossom cocktail (can be changed to non-alcoholic)
* Menu B (full-course dinner)

■ Information on Kodaiji Temple's Spring Nighttime Viewing
Period: March 13th (Fri) - May 6th (Wed/Holiday), 2026
Theme: Eternal Bonds, Spring - Nene and Matsu -
The illuminated weeping cherry trees and the beautiful projection mapping displayed in the Hojo front garden "Hashin-tei" create a fantastical night.
Please check the details below

<Plan Details>
- Includes admission to Kodaiji Temple
- Menu B (Double main course featuring both fish and meat dishes)

■ Information on Kodaiji Temple's Spring Special Viewing
March 13th (Fri) - May 6th (Wed/Holiday), 2026
Please check the details below

＜Sample August Menu＞
[Appetizer] The first dish – Été~
[Appetizer] Escabeche of fresh fish and Manjōji peppers
[Main Course] (Please choose one from the options below.)
• Hairtail wrapped in kataifi pastry with summer vegetables in piparade sauce
• Roast Kyoto duck with fig sauce, accented with Japanese pepper
[Dessert] Matcha and exotic fruits ~with a hint of rum~
Bread / Post-meal beverage

＜Sample September–November Menu＞
[Appetizer] The first dish – Automne~
[Appetizer] Pâté de Campagne made with domestic pork and Kyoto duck, garnished with autumn flavors
[Main Course] (Please choose one from the options below.)
• Sautéed jack mackerel with aromatic Viennese-style dumplings in Madeira sauce
• Roast Ezo deer with ginger-flavored pumpkin purée and clear jus sauce
[Dessert] Pastry chef’s special dessert
Bread / Post-meal beverage

<Sample August Menu>
[Appetizer] The first dish – Été~
[Appetizer] Escabeche of fresh fish and Manjōji peppers
[Fish dish] Hairtail wrapped in kataifi dough with summer vegetable piperade
[Meat dish] Roast Kyoto duck with fig sauce, accented with Japanese prickly ash
[Dessert] Ganogeon matcha and exotic fruits ~with a hint of rum~
Bread & post-meal drinks

<Sample September–November Menu>
[Appetizer] The first dish – Automne~
[Appetizer] Pâté de Campagne of domestic pork and Kyoto duck, garnished with autumn flavors
[Fish dish] Sautéed jack mackerel with aromatic Viennoise sauce and Madeira sauce
[Meat dish] Roast Ezo deer with ginger-flavored pumpkin purée and clear jus sauce
[Dessert] Pastry chef’s special dessert
Bread & post-meal drinks

<Sample August Menu>
[Appetizer] The first dish – Été~
[Starter 1] Escabeche of fresh fish and manjōji peppers
[Starter 2] Today’s seasonal specialty
[Fish dish] Hairtail wrapped in kataifi dough with summer vegetable piparade
[Meat dish] Grilled Black Wagyu loin, served with local vegetables
[Dessert] Ganoge Hojicha tea and exotic fruits ~with a hint of rum~
Bread / Post-meal drink

<Sample September–November Menu>
[Appetizer] The first dish – Automne~
[Starter 1] Pâté de Campagne made with domestic pork and Kyoto duck, accompanied by autumn flavors
[Starter 2] Today’s seasonal specialty
[Fish dish] Sautéed jack mackerel with aromatic Viennoise Madira sauce
[Meat dish] Grilled Black Wagyu loin, served with local vegetables
[Dessert] Pastry chef’s special dessert
Bread / Post-meal drink

＜Sample August Menu＞
[Appetizer] The first dish – Été~
[Starter 1] Escabeche of fresh fish and manjōji peppers
[Starter 2] Today’s seasonal specialty
[Fish dish] Scald-fried sweetlip bream with summer vegetable piperade
[Meat dish] Poached Black Wagyu fillet, served with local vegetables
[Dessert] Ganogaon roasted green tea and exotic fruits ~with a hint of rum~
[Sweet bite]
Bread / Post-meal beverage

＜Sample September–November Menu＞
[Appetizer] The first dish – Automne~
[Starter 1] Pâté de Campagne of domestic pork and Kyoto duck, accompanied by autumn flavors
[Starter 2] Today’s seasonal specialty
[Fish dish] Scald-fried sweetlip bream with sautéed assorted mushrooms and truffle-infused Madeira sauce
[Meat dish] Poached Black Wagyu fillet, served with local vegetables
[Dessert] Pastry chef’s special dessert
[Sweet bite]
Bread / Post-meal beverage

<Plan details> ・Kodaiji temple admission ticket (also available for special night viewing) ・Half course dinner <Example menu> [Small appetizers] Starting dish ~Printemps~ [Appetizers] Scallop frit, gargouille with shungiku and mung bean [Main dish] You can choose one from the following.・Poiled rockfish with Kyoto bamboo shoots and sakura shrimp risotto ・Roasted lamb with spicy bouillon ・Grilled Japanese black beef loin with horseradish sauce (+1,650 yen) ・Poiled Japanese black beef fillet with jus Light sauce Yuzu pepper flavor (+2,800 yen) [Dessert] Berry and cherry blossom semifreddo Rose-scented bread/After-meal drink

<Plan contents> ・Kodaiji Temple admission ticket (also available for special night viewing) ・Full course dinner <Example menu> [Small appetizers] Starting dish - Printemps - [Appetizers] Scallop frit, gargouille with garland chrysanthemum and mung bean [Fish dishes] Poiled rockfish, Kyoto bamboo shoots and sakura shrimp risotto [Main dish] You can choose one from the following.・Roast lamb served with spiced bouillon ・Grilled Japanese black beef loin with horseradish sauce (+1,650 yen) ・Japanese black beef fillet with a light jus sauce and yuzu pepper flavor (+2,800 yen) [Dessert] Berry and cherry blossom semifreddo, rose-scented bread/after-meal drink

[Small appetizer] The first dish ~hiver~ [Appetizer] Seafood panache with celery root mousse and lobster consommé jelly [Fish dish] Steamed flounder and Shogoin turnip eclatée with Albufera sauce [Meat dish] Grilled Japanese black beef loin with horseradish sauce [Dessert] White chocolate and citrus winter scenery bread / after-meal drink *The menu may change depending on the availability of ingredients.

------------------------------------------------------------------------ ■What is included in the plan ・Course meal ・Anniversary cake (The size will be prepared according to the number of people making the reservation) ・Message plate A message will be written in chocolate pen on the plate on which the cake is placed. Please write your desired message in the comments section when making your reservation. ------------------------------------------------------------------------ <Menu example from March to May> [Small appetizer] The first dish - Printemps - [Appetizer] Sautéed cuttlefish with firefly squid sauce [Fish dish] Red-eyed snapper with sakura shrimp sauce [Meat dish] (You can choose one from the following.) ・Roast lamb with a light jus sauce ・Grilled Japanese black beef loin with horseradish sauce (+1,800 yen) ・Poached Japanese black beef filet with a light jus sauce and a hint of yuzu pepper (+3,000 yen) [Dessert] Domestic strawberries and basil - Fraisier style - Bread / After-meal drink

------------------------------------------------------------------------
■What’s included in the plan
• Set menu (Menu B)
• Sparkling wine for toasting (non-alcoholic option available)
• Anniversary cake (size will be adjusted according to the number of guests)
• Message plate
A message will be written on the cake plate using a chocolate pen. Please include your desired message in the comments section when making your reservation.
------------------------------------------------------------------------

------------------------------------------------------------------------ ■What is included in the plan ・Course meal ・Anniversary cake (size will be prepared according to the number of people making the reservation) ・Message plate A message will be written in chocolate pen on the plate on which the cake is placed. Please enter your desired message in the comments section when making your reservation. ------------------------------------------------------------------------ <Menu example for March to May> [Small appetizer] The first dish - Printemps - [Appetizer 1] Sautéed cuttlefish with firefly squid sauce [Appetizer 2] Lidovo and white asparagus with morel sauce [Fish dish] Grilled tilefish with scales and cherry shrimp sauce [Meat dish] Pan-fried Japanese black beef filet with light jus sauce and a hint of yuzu pepper [Dessert] Domestic strawberries and basil - Fraisier style - Bread / After-meal drink

------------------------------------------------------------------------ ■What is included in the plan ・Course meal ・Anniversary cake (size will be prepared according to the number of people making the reservation) ・Message plate A message will be written in chocolate pen on the plate on which the cake is placed. Please enter your desired message in the comments section when making your reservation. ------------------------------------------------------------------------ <Menu example for March to May> [Small appetizer] The first dish - Printemps - [Appetizer 1] Sautéed cuttlefish with firefly squid sauce [Appetizer 2] Lidovo and white asparagus with morel sauce [Fish dish] Grilled tilefish with scales and cherry shrimp sauce [Meat dish] Pan-fried Japanese black beef filet with light jus sauce and a hint of yuzu pepper [Dessert] Domestic strawberries and basil - Fraisier style - Bread / After-meal drink

<Free drinks> ・Sparkling wine, beer, white wine, red wine, soft drinks (orange, apple, oolong tea, ginger ale) <Menu example from March to May> [Small appetizer] The first dish ~Printemps~ [Appetizer] Sautéed cuttlefish with firefly squid sauce [Main dish] (choose one from the following) ・Splendid red snapper with sakura shrimp sauce ・Roast lamb with light jus sauce ・Grilled Japanese black beef loin with horseradish sauce (+1,800 yen) ・Poached Japanese black beef filet with light jus sauce and yuzu pepper flavor (+3,000 yen) [Dessert] Domestic strawberries and basil ~Fraise style~ Bread / After-meal drink

<Free drinks> ・Sparkling wine ・Beer, white wine ・Red wine ・Sake (cold) ・Shochu (sweet potato, barley) ・Whiskey, lemon sour ・Various cocktails, oolong tea ・Orange juice, apple juice ・Carbonated water, cola ・Ginger ale <Menu example from March to May> [Small appetizer] The first dish ~Printemps~ [Appetizer] Sautéed cuttlefish with firefly squid sauce [Fish dish] Red snapper cedar with cherry shrimp sauce [Meat dish] (You can choose one from the following.) ・Roast lamb with light jus sauce ・Grilled Japanese black beef loin with horseradish sauce (+1,800 yen) ・Poached Japanese black beef filet with light jus sauce, flavored with yuzu pepper (+3,000 yen) [Dessert] Domestic strawberries and basil ~Fraise style~ Bread / After-meal drink

<Free drinks> ・Sparkling wine ・Beer, white wine ・Red wine ・Sake (cold) ・Shochu (sweet potato, barley) ・Whiskey, lemon sour ・Various cocktails, oolong tea ・Orange juice, apple juice ・Carbonated water, cola ・Ginger ale <Menu example from March to May> [Small appetizer] The first dish ~Printemps~ [Appetizer] Sautéed cuttlefish with firefly squid sauce [Fish dish] Red snapper cedar with cherry shrimp sauce [Meat dish] (You can choose one from the following.) ・Roast lamb with light jus sauce ・Grilled Japanese black beef loin with horseradish sauce (+1,800 yen) ・Poached Japanese black beef filet with light jus sauce, flavored with yuzu pepper (+3,000 yen) [Dessert] Domestic strawberries and basil ~Fraise style~ Bread / After-meal drink

<What is included in the plan> ■A glass of sparkling wine for a toast (can be changed to non-alcoholic) ■Menu B (full course where you can enjoy both fish and meat dishes) <Recommended points> ■We can provide a message plateIf you wish, please let us know along with the message, such as "Congratulations on your 60th birthday". ■Wear a chanchanko and take a memorable photoWe have red and purple chanchanko available, so please let us know your preferred color when you make your reservation. Our staff will be happy to help you take photos on the day. ■We can also change ingredients you don't like or cut them into bite-sized piecesSo that you can eat with peace of mind, we can of course change ingredients you don't like or cut the food into bite-sized pieces and provide chopsticks. If you have any concerns, please feel free to let us know.

<Plan contents> ・Kodaiji Temple admission ticket ・Menu B (W main course where you can enjoy both fish and meat dishes)

[Small appetizer] The first dish ~hiver~ [Appetizer] New Year's seafood panache with celery root mousse and lobster consommé jelly [Main dish] Roasted Ezo venison and caramelized pumpkin with poivre sauce [Dessert] White chocolate and citrus winter scenery bread / after-meal drink *The menu may change depending on the availability of ingredients.

[Small appetizer] The first dish ~hiver~ [Appetizer] Seafood panache with celery root mousse and lobster consommé jelly [Fish dish] Steamed flounder and Shogoin turnip eclatée with Albufera sauce [Meat dish] Grilled Japanese black beef loin with horseradish sauce [Dessert] White chocolate and citrus winter scenery bread / after-meal drink *The menu may change depending on the availability of ingredients.

＜Plan Details＞
・Visit to Kōdai-ji Temple included
・Menu B: A two-main-course meal featuring both fish and meat

■ Introduction to the “Higashiyama Moon Viewing Path” illumination event
Period: July 11, 2026 (Sat) ~ August 23, 2026 (Sun)
The illumination event “Higashiyama Hanatoro,” held for 17 years since 2005, returns to the nights of Higashiyama after a five-year hiatus.
Please check here for details
※ The event will not be held on August 10 due to a memorial service.

<What's included in the plan> ■Private room fee■Full course where you can enjoy both fish and meat dishes■Comes with a glass of champagne (non-alcoholic options available) ---------- -------------------------------------------- <May 2023. Spring menu example ＞ [Appetizer] Lightly sauteed squid with spring vegetables [Soup] Seasonal hot soup [Fish dish] Poiled cherry blossom sea bream and new potato roti Crustacean ecume [Meat dish] Chami pork fillet Roti and spring cabbage, miso béarnaise [Dessert] Strawberry and Uji matcha composition bread, after-meal drink <Example of early summer menu from June to August 2023> [Appetizer] Bone-cut conger conger frit, salad with summer vegetables and couscous [ Soup] Seasonal cold soup [Fish dishes] Thyme-flavored roasted sea bass, squid ink risotto with saffron sauce [Meat dishes] Grilled brown pork with fragrant herb sauce [Dessert] White peach compote and green Shiso sorbet bread/after-meal drink

<What's included in the plan> ■Private room fee■Full course with upgraded meat dishes to beef fillet■Comes with a glass of sparkling wine (non-alcoholic options available) --------- --------------------------------------------- <2023.3~5 Month Spring Menu Example> [Appetizer] Lightly sauteed squid with spring vegetables [Soup] Seasonal hot soup [Fish dishes] Poiled cherry blossom sea bream and new potato roti Crustacean ecume [Meat dishes] Kuroge Poiled wagyu beef fillet with truffle sauce [Dessert] Strawberry and Uji matcha composition bread and after-meal drink <Example of early summer menu from June to August 2023> [Appetizer] Bone-cut conger conger frit, salad with summer vegetables and couscous [ Soup] Seasonal cold soup [Fish dish] Thyme-flavored roasted sea bass, squid ink risotto with saffron sauce [Meat dish] Japanese black beef fillet with truffle sauce [Dessert] White peach compote and green shiso Sorbet bread/after-meal drink

This VIP room was created to entertain important guests, and features parquet floors that highlight the craftsmanship of the artisans, precious Taisho-era glass, and a mantelpiece imported from overseas. Enjoy your meal in an elegant space that gives a glimpse into the lifestyle of the owner at the time. <What is included in the plan> ■Private room fee ■Glass of sparkling wine for toasting (can be changed to non-alcoholic) ■Dejeuner B (double main course that allows you to enjoy both fish and meat dishes)

This VIP room was created to entertain important guests, and features parquet floors that highlight the craftsmanship of the artisans, precious Taisho-era glass, and mantelpieces imported from overseas. Enjoy your meal in an elegant space that gives you a glimpse into the lifestyle of the owner at the time. <Included in the plan> ■Private room fee ■Glass of sparkling wine for toasting (can be changed to non-alcoholic) ■Dejeuner C

This guest room was created to entertain important guests, with features such as a parquet floor that shows the skill of craftsmen, precious Taisho glass, and a mantel imported from overseas. Please enjoy your meal in an elegant space where you can see how the landlord lived at the time. <Included in the plan> ■Private room fee■Full course where you can enjoy both fish and meat dishes

<What's included in the plan> ■Private room fee■Full course where you can enjoy both fish and meat dishes■Comes with a glass of sparkling wine for toasts (non-alcoholic options available) --------- --------------------------------------------- <2023.3~5 Month Spring Menu Example> [Small appetizer] First dish ~printemps~ [Appetizer] Poached scallops and clear jelly Green asparagus mousse [Fish dishes] Poiled red sea bream, fresh onion velouté and sakura shrimp friture [ Meat dish] Bone-in lamb roti with flavorful Japanese pepper sauce [Dessert] Citrus terrine Served with a glass of Hyuga summer bread/After-meal drink <Example of early summer menu from June to August 2023> [Small appetizer] Start the meal One dish ~ete~ [Appetizer] Marinated striped horse mackerel with salt koji, various summer vegetables garden-style [Fish dish] Poiled cutlassfish with Manganji chili pepper sauce [Meat dish] Instantly smoked lamb with Kamo eggplant gratin [Dessert] Karigane Hojicha creme brûlée and mango sorbet bread/after-meal drink

<What's included in the plan> ■Private room fee■Full course with upgraded meat dishes to beef loin■Cheers with a glass of champagne (non-alcoholic options available) ---------- ----------------------------------------- ＜March-May 2023 Spring menu example> [Small appetizer] First dish ~printemps~ [Appetizer] Poached scallops and clear jelly Green asparagus mousse [Fish dishes] Poiled red sea bream Fresh onion velouté and sakura shrimp friture Meat dish] Grilled Japanese black beef loin with horseradish sauce [Dessert] Citrus terrine served with a glass of Hyuga summer bread/After-meal drink <Example of early summer menu from June to August 2023> [Small appetizer] A dish to start with ～ete～ [Appetizer] Marinated striped horse mackerel with salt koji, various summer vegetables garden-style [Fish dish] Poiled cutlassfish, Manganji chili pepper sauce [Meat dish] Grilled Japanese black beef loin, horseradish sauce [Dessert] Karigane hojicha Creme brûlée and mango sorbet bread/after-meal drink

This guest room was created to entertain important guests, with features such as a parquet floor that shows the skill of craftsmen, precious Taisho glass, and a mantel imported from overseas. Please enjoy your meal in an elegant space where you can see how the landlord lived at the time. <Included in the plan> ■Private room fee■Sparkling wine for toasting (can be changed to non-alcoholic) ■Munyu B <Summer menu example for August 2023> [Small appetizer] Starting dish ~ete~ [Appetizer] Striped horse mackerel Salt koji marinade Various summer vegetables garden-style [Fish dish] Poiled cutlassfish Manganji chili pepper sauce [Meat dish] *You can choose one from the following.・Flash-smoked lamb with Kamo eggplant gratin ・Grilled Japanese black beef loin with red wine sauce (+1,650 yen) ・Poiled Japanese black beef fillet with truffle sauce (+2,880 yen) [Dessert] Creme brûlée with Karigane hojicha and mango sorbet bread/after-meal drink <Autumn menu example from September to November 2023> [Small appetizer] Starting dish ~ automne ~ [Appetizer] Marinated autumn mackerel coated with incense, Japanese pear vinaigrette [Fish dish] ] Marinière with plumage and autumn vegetables, aroma of vinegar and citrus [Meat dishes] *You can choose one from the following.・Roasted Omi duck fillet with fig sauce from Kyoto ・Grilled Japanese black beef loin with red wine sauce (+1,650 yen) ・Poiled Japanese black beef fillet with truffle sauce (+2,880 yen) [Dessert] Shine muscat and light mousse Bread with champagne jelly/after-meal drink

<What is included in the plan> ■Private room fee ■Sparkling wine for toast (can be changed to non-alcoholic) ■Full course of 6 dishes including grilled Japanese black beef loin as the main course

<Included in the plan> ■Private room fee■Cheers sparkling wine■Full course of 6 dishes, where you can enjoy Kuroge Wagyu beef loin gris as a main course---------------- -------------------------------------- <Spring menu example from March to May 2023> [Small appetizer] First dish ~printemps~ [Appetizer] Poached scallops and clear jelly Green asparagus mousse [Hot appetizer] White asparagus gris, firefly squid sauce, saffron scent [Fish dishes] Sauteed golden sea bream New Onion velouté and sakura shrimp friture [Meat dish] Grilled Japanese black beef loin with horseradish sauce [Dessert] Citrus terrine served with Hyuga summer ice cream and bread and after-meal drink <2023. June to August early summer menu Example> [Small appetizer] A dish to start ~ete~ [Appetizer] Marinated striped horse mackerel with salt koji Various summer vegetables garden-style [Fish dish] Poiled cutlassfish with Manganji chili pepper sauce [Meat dish] Grilled Japanese black beef loin with aroma Rich red wine sauce [Finishing dish] Tempura-grilled red mutsu, Kyoto-style dashi chazuke [Dessert] Karigane Hojicha crème brûlée and mango sorbet bread / After-meal drink

-------------------------------------------------- ---- ◆Plan details◆ ■Includes private room usage fee■Cheers sake glass of champagne■Full course of 8 dishes, where you can enjoy black Japanese beef fillet as a main dish------------- ----------------------------------------- <March-May 2023 Spring 10th Anniversary Commemorative menu example> [Small appetizer] First dish ~printemps~ [Appetizer] Poached scallops and clear jelly Green asparagus mousse [Warm appetizer] White asparagus grilled firefly squid sauce Saffron scent [Fish dish] Sweet sea bream Grilled scales with light vegetable sauce [Meat dish] Poiled Japanese black beef fillet with yuzu pepper sauce [Dessert] Citrus terrine Served with a glass of Hyuga summer bread / After-meal drink <2023. June to August Early Summer 10th Anniversary Menu Example ＞ [Small appetizer] A dish to start ~ete~ [Appetizer] Shima mackerel marinated in salt koji, various summer vegetables garden-style [Fish dish] Grilled sweet sea bream scales, light vegetable sauce [Meat dish] Kuroge Wagyu beef fillet, black truffle madeira sauce [Finishing dish] Temphi-grilled red mutsu, Kyoto-style dashi chazuke [Dessert] Karigane Hojicha crème brûlée and mango sorbet bread / Drinks after the meal -------------- ----------------------------------------

<What is included in the plan> ■Private room fee ■Glass of sparkling wine for toasting (can be changed to non-alcoholic) ■Dejeuner B (W main course that allows you to enjoy both fish and meat dishes) <Recommended points> ■Message plates can be prepared If you wish, please let us know along with the message content, such as "Congratulations on your 60th birthday". ■Take a memorable photo wearing a chanchankoWe have red and purple ones available, so please let us know your preferred color when making your reservation. Our staff will be happy to help you take photos on the day. ■We can also change ingredients you don't like or cut them into bite-sized pieces so that you can dine with peace of mind. Please feel free to let us know if you have any concerns.

<What is included in the plan> ■Private room fee ■Glass of sparkling wine for toasting (can be changed to non-alcoholic) ■Menu B (full course where you can enjoy both fish and meat dishes) <Recommended points> ■Message plates can be prepared If you wish, please let us know along with the message you would like, such as "Congratulations on your 60th birthday". ■Take a memorable photo wearing a chanchankoWe have red and purple ones available, so please let us know your preferred color when you make your reservation. Our staff will be happy to help you take photos on the day. ■We can also change ingredients you don't like or cut them into bite-sized pieces so that you can dine with peace of mind. Please feel free to let us know if you have any concerns.

This VIP room was created to entertain important guests, and features parquet floors that highlight the craftsmanship of the artisans, precious Taisho-era glass, and a mantelpiece imported from overseas. Enjoy your meal in an elegant space that gives a glimpse into the lifestyle of the owner at the time. <What is included in the plan> ■Private room fee ■Glass of sparkling wine for toasting (can be changed to non-alcoholic) ■Dejeuner B (double main course that allows you to enjoy both fish and meat dishes)

<What is included in the plan> ■Private room fee■Full course including main course of Japanese black beef loin【Small appetizer】The first dish ~hiver~ 【Appetizer】Seafood panache with celery root mousse and lobster consommé jelly【Fish dish】Vapoured flounder and Shogoin turnip eclatée with Albufera sauce【Meat dish】Grilled Japanese black beef loin with horseradish sauce【Dessert】White chocolate and citrus, winter scenery bread / after-meal drink

[Menu example] ----------January/February---------- ・Karesansui stage "Kamibayashi Harumatsu Honten" "Biwa white" used Matcha-scented gateau opera Karesansui style Yasaka tower tiers ``Kabayashi Harumatsu Main Store'' ``Gangaon'' used Roasted tea scent melting tiramisu Hojicha gateau chocolate Black bean rare cheese ``Snow makeup'' ・Seasonal tier Shiratama Matcha Zenzai Red bean red bean red and white macaron Strawberry agar Chestnut Kinton Tart/Obanzai Tier 1 Warm terrine of crab and scallops Black bean and chestnut quiche Yellowtail marinated in salted malt Burdock confit/Obanzai Tier 2 Prosciutto and Camembert cheese open sandwich Strawberry fruit sandwich ------- ---March to May---------- ・Karesansui tiers ``Kamibayashi Harumatsu Main Store'' ``White Biwa'' Matcha-scented gateau opera Karesansui style Yasaka pagoda tiers `` Kanbayashi Harumatsu Main Store" Melting tiramisu with the aroma of roasted green tea. Cherry blossom baked cheesecake. Pistachio and matcha macaroons, seasonal tier. Matcha and strawberry truffle chocolate. Matcha and hojicha jelly balls. Crystal cherry blossoms. Strawberry fuitage. Obanzai tier. 1 Salmon mi cui Fava beans and scallops blancmange Marinated asparagus and firefly squid Strawberry and prosciutto lentil salad Obanzai tier 2 Pork belly and avocado croissant sandwich Mozzarella cheese and fruit salad [Drinks] < Welcome drink> Organic wild berry hibiscus <2 hours cafe free> Choose your favorite from "Mighty Leaf" black tea, organic Earl Gray, organic African nectar, orange blossom, ginger twist, chamomile citrus, white orchard, Haru Kanbayashi Matsumoto store's original sencha and coffee

[Menu Examples] ----------March to May------ <Karesansui Stage> Matcha-scented gateau opera in a karesansui style using "Biwa no Shiro" from Kanbayashi Shunmatsu Honten <Yasaka no To Stage> ・Smooth crème brulée with the aroma of roasted green tea using "Karigane" from Kanbayashi Shunmatsu Honten ・Sakura baked cheesecake ・Pistachio and matcha macarons <Seasonal Stage> ・Matcha and strawberry truffle chocolate ・Matcha and roasted green tea jelly ・Gyokusui cherry blossom and strawberry feuilletage <Obanzai Stage 1> ・Salmon mi-cuit ・Fava bean and scallop blancmange ・Asparagus and firefly squid marinade ・Lentil salad with strawberry and prosciutto <Obanzai Stage 2> ・Pork belly and avocado croissant sandwich ・Mozzarella cheese and fruit salad [Drinks] <Welcome drink> Organic wild berry hibiscus <2 hours free cafe drink> Choose from "Mighty Leaf" black tea, organic Earl Grey, organic African nectar, orange blossom, ginger twist, chamomile citrus, white orchard, Kanbayashi Shunmatsu Honten's original sencha, or coffee

[Menu example] <Dry landscape stage> Matcha-scented gateau opera made with "Biwa no Shiro" from "Kanbayashi Shunmatsu Honten" in a dry landscape style <Yasaka Tower Stage> ・Smooth crème brulée with the aroma of roasted green tea made with "Karigane" from "Kanbayashi Shunmatsu Honten" ・Roasted green tea Japanese madeleine ・Lemon cheese mousse <Seasonal Stage> ・Coconut blancmange ・Roasted green tea fresh chocolate ・Peach and blueberry jelly ・Matcha agar and mizu yokan <Obanzai Stage 1> ・Tuna tartare and remoulade croissant sandwich ・Mozzarella cheese and fruit salad <Obanzai Stage 2> ・Small horse mackerel escabeche ・Alicobe salad ・Ripe tomato and crab mousse ・Summer vegetable and smoked salmon cake salé [Drinks] <Welcome drink> Organic Wild Berry Hibiscus <2 hours free cafe> Choose from "Mighty Leaf" black tea, organic Earl Grey, organic African nectar, orange blossom, ginger twist, chamomile citrus, white orchard, Kanbayashi Shunmatsu Honten's original sencha, coffee

[Menu Examples] ----------March to May------ ・Dry Landscape Stage "Kanbayashi Shunmatsu Honten" "Biwa no Shiro" used Matcha-scented Gateau Opera in Dry Landscape Style ・Yasaka Tower Stage "Kanbayashi Shunmatsu Honten" "Karigane" used Roasted Green Tea-scented Melty Tiramisu Sakura Baked Cheesecake Pistachio and Matcha Macaroons ・Seasonal Stage Matcha and Strawberry Truffle Chocolate Matcha and Hojicha Jelly Crystal Ball Sakura Strawberry Feuilletage ・Obanzai Stage 1 Salmon Mi-Cuit Broad Bean and Scallop Blancmange Asparagus and Firefly Squid Marinated Lentil Salad with Strawberry and Prosciutto ・Obanzai Stage 2 Pork Belly and Avocado Croissant Sandwich Mozzarella Cheese and Fruit Salad [Drinks] <Welcome Drink> Organic Wild Berry Hibiscus <2 Hours Free Cafe> Choose from "Mighty Leaf" black tea, organic Earl Grey, organic African nectar, orange blossom, ginger twist, chamomile citrus, white orchard, Kanbayashi Shunmatsu Honten's original sencha, or coffee.

[Menu Examples] <Karesansui Stage> Matcha-scented gateau opera made with Kanbayashi Shunmatsu Honten's "Biwa no Shiro" in a karesansui style <Yasaka no To Stage> ・Smooth crème brulée with the aroma of roasted green tea made with Kanbayashi Shunmatsu Honten's "Karigane" ・Roasted green tea Japanese madeleine ・Lemon cheese mousse <Seasonal Stage> ・Coconut blancmange ・Roasted green tea fresh chocolate ・Peach and blueberry jelly ・Matcha agar and mizu yokan <Obanzai Stage 1> ・Tuna tartare and remoulade croissant sandwich ・Mozzarella cheese and fruit salad <Obanzai Stage 2> ・Small horse mackerel escabeche ・Alicobe salad ・Ripe tomato and crab mousse ・Summer vegetable and smoked salmon cake salé [Drinks] <Welcome drink> Organic wild berry hibiscus <2 hours free cafe time> Choose from "Mighty Leaf" black tea, organic Earl Grey, organic African nectar, orange blossom, ginger twist, chamomile citrus, white orchard, Kanbayashi Shunmatsu Honten's original sencha, or coffee.

[Menu example]
<Karesansui stage>
Matcha-scented gateau opera and Japanese chestnuts in karesansui style using Kanbayashi Shunmatsu Honten's "Biwa no Shiro"

<Yasaka no To stage>
- Smooth crème brûlée with roasted green tea aroma using Kanbayashi Shunmatsu Honten's "Karigane"
- Houjicha, chestnut and walnut pound cake
- Pumpkin cheesecake

<Seasonal stage>
- Apple tarte tatin
- Violet macaron
- Chestnut and roasted green tea Mont Blanc
・Matcha fresh chocolate

<Obanzai tier 1>
・Egg truffle croissant sandwich
・Mozzarella cheese and fruit salad

<Obanzai tier 2>
・Champignon vinaigrette
・Autumn flavor cake salé
・Prosciutto and grape pinchos
・Smoked marinated mackerel and potato confit

[Drinks (2 hours free cafe)]
Your choice of "Mighty Leaf" tea, etc.

・Organic Earl Grey
・Organic African nectar
・Orange blossom
・Ginger twist
・Chamomile citrus
・White orchard
・Kanbayashi Shunmatsu Honten's original sencha
・Coffee

[Menu example]
<Karesansui stage>
Matcha-scented gateau opera and Japanese chestnuts in karesansui style using Kanbayashi Shunmatsu Honten's "Biwa no Shiro"

<Yasaka no To stage>
- Smooth crème brûlée with roasted green tea aroma using Kanbayashi Shunmatsu Honten's "Karigane"
- Houjicha, chestnut and walnut pound cake
- Pumpkin cheesecake

<Seasonal stage>
- Apple tarte tatin
- Violet macaron
- Chestnut and roasted green tea Mont Blanc
・Matcha fresh chocolate

<Obanzai tier 1>
・Egg truffle croissant sandwich
・Mozzarella cheese and fruit salad

<Obanzai tier 2>
・Champignon vinaigrette
・Autumn flavor cake salé
・Prosciutto and grape pinchos
・Smoked marinated mackerel and potato confit

[Drinks (2 hours free cafe)]
Your choice of "Mighty Leaf" tea, etc.

・Organic Earl Grey
・Organic African nectar
・Orange blossom
・Ginger twist
・Chamomile citrus
・White orchard
・Kanbayashi Shunmatsu Honten's original sencha
・Coffee

[Menu Samples]
<Seasonal Stage>
・Matcha and Strawberry Truffle Chocolate
・Matcha and Hojicha Jelly
・Jade Crystal Cherry Blossom
・Strawberry Tartlet

<Karesansui Stage>
・Matcha-Fragrant Gâteau Opera in a Dry Landscape Style, Made with "Biwa no Shiro" from "Kanbayashi Shunmatsu Honten"

<Yasaka Tower Stage>
・Smooth Crème Brûlée with the Fragrance of Hojicha, Made with "Karigane" from "Kanbayashi Shunmatsu Honten"
・Sakura Baked Cheesecake, Pistachio and Matcha Macaroons

<Obanzai Stage 1>
・Pork Belly and Avocado Croissant Sandwich
・Mozzarella and Fruit Salad

<Obanzai Stage 2>
・Salmon Mi-Cuit Broad Bean and Scallop Blancmange
Cheese and Walnut Quiche
Lentil Salad with Asparagus and Prosciutto

[Drinks (2-Hour Free Cafe Drinks)]
Kanbayashi Shunmatsu Honten Original Sencha
Coffee (Hot/Iced)
Mighty Leaf Black Tea
Organic Earl Grey Tea
Organic African Nectar
Orange Blossom Tea
Ginger Twist Tea
Chamomile Citrus Tea
White Orchard Tea

[Menu Samples]
<Seasonal Stage>
・Matcha and Strawberry Truffle Chocolate
・Matcha and Hojicha Jelly
・Glamorous Crystal Cherry Blossom
・Strawberry Tartlet

<Karesansui Stage>
・Matcha-Fragrant Gâteau Opera in a Dry Landscape Style, Made with "Biwa no Shiro" from "Kanbayashi Shunmatsu Honten"

<Yasaka Tower Stage>
・Smooth Crème Brûlée with the Fragrance of Hojicha, Made with "Karigane" from "Kanbayashi Shunmatsu Honten"
・Sakura Baked Cheesecake, Pistachio and Matcha Macaroons

<Obanzai Stage 1>
・Pork Belly and Avocado Croissant Sandwich
・Mozzarella and Fruit Salad

<Obanzai Stage 2>
・Salmon Mi-Cuit, Broad Bean and Scallop Blancmange
・Cheese and Walnut Quiche
・Lentil Salad with Asparagus and Prosciutto

[Menu Samples]
<Seasonal Stage>
・Matcha and Strawberry Truffle Chocolate
・Matcha and Hojicha Jelly
・Jade Crystal Cherry Blossom
・Strawberry Tartlet

<Karesansui Stage>
・Matcha-Fragrant Gâteau Opera in a Dry Landscape Style, Made with "Biwa no Shiro" from "Kanbayashi Shunmatsu Honten"

<Yasaka Tower Stage>
・Smooth Crème Brûlée with the Fragrance of Hojicha, Made with "Karigane" from "Kanbayashi Shunmatsu Honten"
・Sakura Baked Cheesecake, Pistachio and Matcha Macaroons

<Obanzai Stage 1>
・Pork Belly and Avocado Croissant Sandwich
・Mozzarella and Fruit Salad

<Obanzai Stage 2>
・Salmon Mi-Cuit Broad Bean and Scallop Blancmange
Cheese and Walnut Quiche
Lentil Salad with Asparagus and Prosciutto

[Drinks (2-Hour Free Cafe Drinks)]
Kanbayashi Shunmatsu Honten Original Sencha
Coffee (Hot/Iced)
Mighty Leaf Black Tea
Organic Earl Grey Tea
Organic African Nectar
Orange Blossom Tea
Ginger Twist Tea
Chamomile Citrus Tea
White Orchard Tea

[Menu Samples]
<Seasonal Stage>
・Matcha and Strawberry Truffle Chocolate
・Matcha and Hojicha Jelly
・Glamorous Crystal Cherry Blossom
・Strawberry Tartlet

<Karesansui Stage>
・Matcha-Fragrant Gâteau Opera in a Dry Landscape Style, Made with "Biwa no Shiro" from "Kanbayashi Shunmatsu Honten"

<Yasaka Tower Stage>
・Smooth Crème Brûlée with the Fragrance of Hojicha, Made with "Karigane" from "Kanbayashi Shunmatsu Honten"
・Sakura Baked Cheesecake, Pistachio and Matcha Macaroons

<Obanzai Stage 1>
・Pork Belly and Avocado Croissant Sandwich
・Mozzarella and Fruit Salad

<Obanzai Stage 2>
・Salmon Mi-Cuit, Broad Bean and Scallop Blancmange
・Cheese and Walnut Quiche
・Lentil Salad with Asparagus and Prosciutto

[Sample Menu]

＜Seasonal Tier＞
・Coconut Blancmange
・Hojicha Fresh Chocolate
・Peach and Blueberry Jelly
・Matcha Agar Jelly and Mizuyokan

＜Karesansui Tier＞
・Matcha-Scented Gâteau Opéra made with “Biwa no Shiro” from Kambayashi Shunsho Honten, arranged in the style of a karesansui garden

＜Yasaka Pagoda Tier＞
・Smooth Hojicha Crème Brûlée made with “Karigane” from Kambayashi Shunsho Honten
・Hojicha Japanese-Style Madeleine with Lemon Cheese Mousse

＜Obanzai Tier 1＞
・Croissant Sandwich with Tuna Tartare and Remoulade
・Mozzarella and Fruit Salad

＜Obanzai Tier 2＞
・Escabeche of Fresh Fish with Haricots Verts Salad
・Ripe Tomato and Crab Mousse
・Savory Cake with Summer Vegetables and Smoked Salmon

[Drinks (2-Hour Free Cafe Drinks)]
Kanbayashi Shunmatsu Honten Original Sencha
Coffee (Hot/Iced)
Mighty Leaf Black Tea
Organic Earl Grey Tea
Organic African Nectar
Orange Blossom Tea
Ginger Twist Tea
Chamomile Citrus Tea
White Orchard Tea

[Sample Menu]

＜Seasonal Tier＞
・Coconut Blancmange
・Hojicha Fresh Chocolate
・Peach and Blueberry Jelly
・Matcha Agar Jelly and Mizuyokan

＜Karesansui Tier＞
・Matcha-Scented Gâteau Opéra made with “Biwa no Shiro” from Kambayashi Shunsho Honten, arranged in the style of a karesansui garden

＜Yasaka Pagoda Tier＞
・Smooth Hojicha Crème Brûlée made with “Karigane” from Kambayashi Shunsho Honten
・Hojicha Japanese-Style Madeleine with Lemon Cheese Mousse

＜Obanzai Tier 1＞
・Croissant Sandwich with Tuna Tartare and Remoulade
・Mozzarella and Fruit Salad

＜Obanzai Tier 2＞
・Escabeche of Fresh Fish with Haricots Verts Salad
・Ripe Tomato and Crab Mousse
・Savory Cake with Summer Vegetables and Smoked Salmon

[Sample Menu]

＜Seasonal Tier＞
・Coconut Blancmange
・Hojicha Fresh Chocolate
・Peach and Blueberry Jelly
・Matcha Agar Jelly and Mizuyokan

＜Karesansui Tier＞
・Matcha-Scented Gâteau Opéra made with “Biwa no Shiro” from Kambayashi Shunsho Honten, arranged in the style of a karesansui garden

＜Yasaka Pagoda Tier＞
・Smooth Hojicha Crème Brûlée made with “Karigane” from Kambayashi Shunsho Honten
・Hojicha Japanese-Style Madeleine with Lemon Cheese Mousse

＜Obanzai Tier 1＞
・Croissant Sandwich with Tuna Tartare and Remoulade
・Mozzarella and Fruit Salad

＜Obanzai Tier 2＞
・Escabeche of Fresh Fish with Haricots Verts Salad
・Ripe Tomato and Crab Mousse
・Savory Cake with Summer Vegetables and Smoked Salmon

[Menu Samples]
<Seasonal Stage>
・Matcha and Strawberry Truffle Chocolate
・Matcha and Hojicha Jelly
・Jade Crystal Cherry Blossom
・Strawberry Tartlet

<Karesansui Stage>
・Matcha-Fragrant Gâteau Opera in a Dry Landscape Style, Made with "Biwa no Shiro" from "Kanbayashi Shunmatsu Honten"

<Yasaka Tower Stage>
・Smooth Crème Brûlée with the Fragrance of Hojicha, Made with "Karigane" from "Kanbayashi Shunmatsu Honten"
・Sakura Baked Cheesecake, Pistachio and Matcha Macaroons

<Obanzai Stage 1>
・Pork Belly and Avocado Croissant Sandwich
・Mozzarella and Fruit Salad

<Obanzai Stage 2>
・Salmon Mi-Cuit Broad Bean and Scallop Blancmange
Cheese and Walnut Quiche
Lentil Salad with Asparagus and Prosciutto

[Drinks (2-Hour Free Cafe Drinks)]
Kanbayashi Shunmatsu Honten Original Sencha
Coffee (Hot/Iced)
Mighty Leaf Black Tea
Organic Earl Grey Tea
Organic African Nectar
Orange Blossom Tea
Ginger Twist Tea
Chamomile Citrus Tea
White Orchard Tea

[Sample Menu] <Karesansui (Dry Landscape Garden) Section>
Matcha-scented Gateau Opera and Japanese Chestnut, Karesansui style, using "Biwa no Shiro" from Kamibayashi Shunsho Honten

<Yasaka no To (Yasaka Pagoda) Section>
・Smooth Crème Brûlée with Roasted Green Tea, using "Karigane" from Kamibayashi Shunsho Honten
・Roasted Green Tea, Chestnut, and Walnut Pound Cake
・Pumpkin Cheesecake

<Seasonal Section>
・Apple Tarte Tatin
・Violet Macaron
・Chestnut and Roasted Green Tea Mont Blanc
* Matcha Raw Chocolate

<Obanzai Tier 1>
* Egg Truffle Croissant Sandwich
* Mozzarella Cheese and Fruit Salad

<Obanzai Tier 2>
* Champignon Vinaigrette
* Autumn Flavors Savory Cake
* Prosciutto and Grape Pincho
* Smoked Mackerel and Potato Confit

[Drinks (2-hour unlimited coffee)]
Choose your favorite from "Mighty Leaf" teas, etc.
* Organic Earl Grey
* Organic African Nectar
* Orange Blossom
* Ginger Twist
* Chamomile Citrus
* White Orchard
* Kamibayashi Shunsho Honten Original Sencha
* Coffee

[Sample Menu] <Karesansui (Dry Landscape Garden) Section>
Matcha-scented Gateau Opera and Japanese Chestnut, Karesansui style, using "Biwa no Shiro" from Kamibayashi Shunsho Honten

<Yasaka no To (Yasaka Pagoda) Section>
・Smooth Crème Brûlée with Roasted Green Tea, using "Karigane" from Kamibayashi Shunsho Honten
・Roasted Green Tea, Chestnut, and Walnut Pound Cake
・Pumpkin Cheesecake

<Seasonal Section>
・Apple Tarte Tatin
・Violet Macaron
・Chestnut and Roasted Green Tea Mont Blanc
* Matcha Raw Chocolate

<Obanzai Tier 1>
* Egg Truffle Croissant Sandwich
* Mozzarella Cheese and Fruit Salad

<Obanzai Tier 2>
* Champignon Vinaigrette
* Autumn Flavors Savory Cake
* Prosciutto and Grape Pincho
* Smoked Mackerel and Potato Confit

[Drinks (2-hour unlimited coffee)]
Choose your favorite from "Mighty Leaf" teas, etc.
* Organic Earl Grey
* Organic African Nectar
* Orange Blossom
* Ginger Twist
* Chamomile Citrus
* White Orchard
* Kamibayashi Shunsho Honten Original Sencha
* Coffee

[Sample Menu] <Karesansui (Dry Landscape Garden) Section>
Matcha-scented Gateau Opera and Japanese Chestnut, Karesansui style, using "Biwa no Shiro" from Kamibayashi Shunsho Honten

<Yasaka no To (Yasaka Pagoda) Section>
・Smooth Crème Brûlée with Roasted Green Tea, using "Karigane" from Kamibayashi Shunsho Honten
・Roasted Green Tea, Chestnut, and Walnut Pound Cake
・Pumpkin Cheesecake

<Seasonal Section>
・Apple Tarte Tatin
・Violet Macaron
・Chestnut and Roasted Green Tea Mont Blanc
* Matcha Raw Chocolate

<Obanzai Tier 1>
* Egg Truffle Croissant Sandwich
* Mozzarella Cheese and Fruit Salad

<Obanzai Tier 2>
* Champignon Vinaigrette
* Autumn Flavors Savory Cake
* Prosciutto and Grape Pincho
* Smoked Mackerel and Potato Confit

[Drinks (2-hour unlimited coffee)]
Choose your favorite from "Mighty Leaf" teas, etc.
* Organic Earl Grey
* Organic African Nectar
* Orange Blossom
* Ginger Twist
* Chamomile Citrus
* White Orchard
* Kamibayashi Shunsho Honten Original Sencha
* Coffee

[Sample Menu] <Karesansui (Dry Landscape Garden) Section>
Matcha-scented Gateau Opera and Japanese Chestnut, Karesansui style, using "Biwa no Shiro" from Kamibayashi Shunsho Honten

<Yasaka no To (Yasaka Pagoda) Section>
・Smooth Crème Brûlée with Roasted Green Tea, using "Karigane" from Kamibayashi Shunsho Honten
・Roasted Green Tea, Chestnut, and Walnut Pound Cake
・Pumpkin Cheesecake

<Seasonal Section>
・Apple Tarte Tatin
・Violet Macaron
・Chestnut and Roasted Green Tea Mont Blanc
* Matcha Raw Chocolate

<Obanzai Tier 1>
* Egg Truffle Croissant Sandwich
* Mozzarella Cheese and Fruit Salad

<Obanzai Tier 2>
* Champignon Vinaigrette
* Autumn Flavors Savory Cake
* Prosciutto and Grape Pincho
* Smoked Mackerel and Potato Confit

[Drinks (2-hour unlimited coffee)]
Choose your favorite from "Mighty Leaf" teas, etc.
* Organic Earl Grey
* Organic African Nectar
* Orange Blossom
* Ginger Twist
* Chamomile Citrus
* White Orchard
* Kamibayashi Shunsho Honten Original Sencha
* Coffee

<Surprise in the chapel> You can use the beautiful chapel attached to Akagane Resort. You can surprise your partner by inviting them to the chapel after a meal. Please consult with the proposal planner regarding the schedule on the day. <Support from the proposal planner> Please feel free to contact us if you would like to leave a gift in advance or prepare a message plate. Advance meetings can also be arranged by email. <A memorable French dinner> A visually stunning full course meal made with an abundance of luxurious ingredients will add color to your special day. ■Includes a glass of sparkling wine for a toast. <June to August menu> [Small appetizer] The first dish ~Ete~ [Appetizer] Amberjack and summer vegetable jelly, ripe tomato gazpacho [Hot appetizer] Conger eel rake and marinated foie gras [Fish dish] Grilled tilefish with scales, winter melon nage [Meat dish] Pan-fried Japanese black beef filet with light jus sauce, flavored with yuzu pepper [Dessert] Pineapple compote, brown sugar caramel mousse bread / after-meal drink <September to November autumn menu example> [Small appetizer] The first dish ~Automne~ [Appetizer] Autumn mackerel and fig with light aroma [Hot appetizer] Steamed abalone and truffle risotto, liver sauce [Fish dish] Grilled tilefish with scales, light Saikyo miso sauce [Meat dish] Pan-fried Japanese black beef filet with light jus sauce Yuzu pepper flavor [Dessert] Pear and Karigane roasted green tea Autumn bread / After-meal drink

<Surprise in the chapel> You can use the beautiful chapel attached to Akagane Resort. After a meal, you will be invited to the chapel and a surprise proposal will be made with a bouquet of roses. <Support from a proposal planner> Please feel free to contact us if you would like to leave a gift in advance or prepare a message plate. Advance meetings can also be arranged by email. <A memorable French dinner> A visually stunning full course meal made with an abundance of luxurious ingredients will add color to your special day. ■Includes a glass of champagne for a toast <June to August menu> [Small appetizer] The first dish ~Ete~ [Appetizer] Amberjack and summer vegetable jelly, ripe tomato gazpacho [Hot appetizer] Conger eel rake and marinated foie gras [Fish dish] Grilled tilefish with scales, winter melon nage [Meat dish] Pan-fried Japanese black beef filet with light jus sauce, flavored with yuzu pepper [Dessert] Pineapple compote, brown sugar caramel mousse bread / after-meal drink <September to November autumn menu example> [Small appetizer] The first dish ~Automne~ [Appetizer] Autumn mackerel and fig with light aroma [Hot appetizer] Steamed abalone and truffle risotto, liver sauce [Fish dish] Grilled tilefish with scales, light Saikyo miso sauce [Meat dish] Pan-fried Japanese black beef filet with light jus sauce Yuzu pepper flavor [Dessert] Pear and Karigane roasted green tea Autumn bread / After-meal drink

<Surprise in the chapel> You can use the beautiful chapel attached to Akagane Resort. You can surprise your partner by inviting them to the chapel after a meal. Please consult with the proposal planner regarding the schedule on the day. <Support from the proposal planner> Please feel free to contact us if you would like to leave a gift in advance or prepare a message plate. Advance meetings can also be arranged by email. <A memorable French dinner> A visually stunning full course meal made with an abundance of luxurious ingredients will add color to your special day. ■Includes a glass of sparkling wine for a toast. <June to August menu> [Small appetizer] The first dish ~Ete~ [Appetizer] Amberjack and summer vegetable jelly, ripe tomato gazpacho [Hot appetizer] Conger eel rake and marinated foie gras [Fish dish] Grilled tilefish with scales, winter melon nage [Meat dish] Pan-fried Japanese black beef filet with light jus sauce, flavored with yuzu pepper [Dessert] Pineapple compote, brown sugar caramel mousse bread / after-meal drink <September to November autumn menu example> [Small appetizer] The first dish ~Automne~ [Appetizer] Autumn mackerel and fig with light aroma [Hot appetizer] Steamed abalone and truffle risotto, liver sauce [Fish dish] Grilled tilefish with scales, light Saikyo miso sauce [Meat dish] Pan-fried Japanese black beef filet with light jus sauce Yuzu pepper flavor [Dessert] Pear and Karigane roasted green tea Autumn bread / After-meal drink

<Surprise in the chapel> You can use the beautiful chapel attached to Akagane Resort. After a meal, you will be invited to the chapel and a surprise proposal will be made with a bouquet of roses. <Support from a proposal planner> Please feel free to contact us if you would like to leave a gift in advance or prepare a message plate. Advance meetings can also be arranged by email. <A memorable French dinner> A visually stunning full course meal made with an abundance of luxurious ingredients will add color to your special day. ■Includes a glass of champagne for a toast <June to August menu> [Small appetizer] The first dish ~Ete~ [Appetizer] Amberjack and summer vegetable jelly, ripe tomato gazpacho [Hot appetizer] Conger eel rake and marinated foie gras [Fish dish] Grilled tilefish with scales, winter melon nage [Meat dish] Pan-fried Japanese black beef filet with light jus sauce, flavored with yuzu pepper [Dessert] Pineapple compote, brown sugar caramel mousse bread / after-meal drink <September to November autumn menu example> [Small appetizer] The first dish ~Automne~ [Appetizer] Autumn mackerel and fig with light aroma [Hot appetizer] Steamed abalone and truffle risotto, liver sauce [Fish dish] Grilled tilefish with scales, light Saikyo miso sauce [Meat dish] Pan-fried Japanese black beef filet with light jus sauce Yuzu pepper flavor [Dessert] Pear and Karigane roasted green tea Autumn bread / After-meal drink

“Private Dinner in the VIP Room”
The private room at AKAGANE, called the “VIP Room,” is a Taisho-era chamber created to host your most important guests. Every piece of furnishing is beautiful, and the space—reminiscent of a film set—begins a special moment the moment you step inside.

“Surprise Proposal in the Chapel”
You may use the beautiful chapel adjacent to Akagane Resort. After dinner, invite your guest to the chapel for a surprise proposal with a bouquet of 40 red roses (the flower language: “I pledge my true love”). A surprise may also be arranged privately within a guest room. Please share your requests with our proposal planner.

“An Unforgettable French Dinner”
A visually stunning full course featuring generous use of luxurious ingredients will make your special day unforgettable. Enjoy unlimited drinks, including a Christmas cocktail selection. Spend an intimate time for just the two of you in a private room.

Free-flow drinks
Sparkling wine / Beer / White wine / Red wine / Soft drinks / Christmas cocktails (alcoholic & non-alcoholic)

Menu
• First course — hiver
• Lobster and celeriac mousse with two types of caviar
• Abalone and Horikawa burdock omonière, finished with a hint of truffle
• Amadai (tilefish) with crisped scales, served with Jerusalem artichoke and a light jus
• Seared Kuroge Wagyu beef fillet, light jus, accented with yuzu kosho
• Christmas-only special dessert

Bread and after‑meal beverages

*Menu items are subject to change depending on ingredient availability.

“Private Dinner in the VIP Room”
The private room at AKAGANE is the Taisho-era guest chamber known as the “VIP Room,” created to host your most important guests. Every piece of furnishings is beautiful; the space feels like a movie set, and the moment you step inside, a truly special time begins.

“Surprise Proposal in the Chapel”
You may use the beautiful chapel adjacent to Akagane Resort. After dinner, you can be invited to the chapel for a surprise proposal with a bouquet of 108 red roses (the number 108 is a Japanese wordplay implying “Please marry me”). Of course, a surprise can also be arranged privately within the secluded room. Please let our proposal planner know your requests.

“An Unforgettable French Dinner”
A visually stunning full-course menu featuring abundant luxurious ingredients will make your special day unforgettable. The meal begins with a half bottle of rosé champagne for an elegant toast. You will enjoy private time for just the two of you in the room.

■ Open Bar
Sparkling wine / Beer / White wine / Red wine / Soft drinks / Christmas cocktails (alcoholic & non-alcoholic)

<Menu>
◾ Opening bite — "hiver"
◾ Lobster and celeriac mousse with two kinds of caviar
◾ Abalone and Horikawa burdock en papillote, finished with truffle aroma
◾ Scale-crisped tilefish with Jerusalem artichoke and a light jus
◾ Pan-seared Kuroge Wagyu fillet with a light jus, finished with yuzu kosho
◾ Christmas special dessert

Bread ・ After-meal beverages

<Menu example> [Appetizer] Autumn mackerel and fig with a light aroma [Soup] Warm potage [Main dish] Chicken thigh ballotine with Inca awakening and apple mashed potatoes [Dessert] Autumn bread with pear and Karigane roasted green tea After-meal drinks and sweets

<Menu example> [Appetizer] Autumn mackerel and fig with a light aroma [Fish dish] Grilled tilefish with scales and a light sauce of Saikyo miso [Meat dish] Roasted duck fillet with grape bigarade sauce and dukkah [Dessert] Pear and Karigane roasted green tea, autumn-themed bread and after-meal drink

■Includes sparkling wine for a toast (can be changed to non-alcoholic) [Menu example for January to February] Appetizer: Seafood panache, celery root mousse and lobster consommé jelly Soup: Seasonal vegetable potage Main: Poached chicken breast with truffle-flavored consommé sauce Dessert: White chocolate and citrus, winter scenery, petit fours, bread, after-meal drink

[January-February menu example] Appetizer: Seafood panache, celery root mousse and lobster consommé jelly Fish dish: Grilled tilefish scales with light Saikyo miso sauce Meat dish: Roasted Hokkaido venison with caramelized pumpkin sauce poivre Dessert: White chocolate and citrus, winter scenery Bread and after-meal drink

＜開催期間＞9月1日（月）～10月31日（金）

＜メニュー例＞
前菜：鰤の塩麹マリネ　秋の地場野菜と
スープ：季節野菜の温製ポタージュスープ
メイン：豚肉のブレゼ　タスマニアマスタードソース
デザート：雁ヶ音ほうじ茶のクレームブリュレ
パン・食後のお飲み物

＜開催期間＞9月1日（月）～10月31日（金）

＜メニュー例＞
前菜：鰤の塩麹マリネ 秋の地場野菜と
魚料理：甘鯛の鱗焼き 西京味噌の軽いソース
肉料理：鹿肉のロティ 香り豊かな赤ワインのソース
デザート：雁ヶ音ほうじ茶のクレームブリュレ
パン・食後のお飲み物

[Meal contents] - Salt-grilled sea bream, red rice, pickled vegetables, soup, and stir-fried rice

[Menu] Seasonal vegetable potage soup Chef's special hamburger dessert bread

[Menu] Vegetable and fish salad Seasonal vegetable potage Chef's special hamburger Patisserie's special dessert bread

[Menu] Seasonal vegetable and fish salad Seasonal vegetable potage soup Seasonal fish dish Chef's special hamburger Patisserie's special dessert bread

・White turnip potage ・Reindeer hamburger & omelette rice ・Dessert

Appetizer, soup, reindeer hamburger, omelette rice, dessert

To your loved ones. There must be a feeling of ``congratulations'' that can only be conveyed at this moment. We will create a memorable moment by gently placing the words that are difficult to say on a plate.

To your loved ones. There must be a feeling of ``congratulations'' that can only be conveyed at this moment. We will create a memorable moment by gently placing the words that are difficult to say on a plate.

To your loved ones. There must be a feeling of ``congratulations'' that can only be conveyed at this moment. We will create a memorable moment by gently placing the words that are difficult to say on a plate.

To your loved ones. There must be a feeling of ``congratulations'' that can only be conveyed at this moment. We will create a memorable moment by gently placing the words that are difficult to say on a plate.

[Color] The color of the cream inside will be different depending on the gender. Boys: Blue Girls: Pink [Size] Available in size 3 (9cm), which is easy for two people to eat.

To your loved one.

There are surely feelings of "congratulations" that can only be conveyed at this moment.

We'll gently place those words that are difficult to say aloud onto a plate, creating a memorable moment.

To your loved one.

There are surely feelings of "congratulations" that can only be conveyed at this moment.

We'll gently place those words that are difficult to say aloud onto a plate, creating a memorable moment.

[Color] The color of the cream inside will be different depending on the gender. Boys: Blue Girls: Pink [Size] Available in size 3 (9cm), which is easy for two people to eat.

<Shiawase Kizuna Beef> A hybrid beef that combines the beautiful marbling characteristic of Kuroge Wagyu beef with the deliciousness of the lean meat of the Holstein breed. It was named so that eating delicious beef can bring happiness and strengthen family bonds.

<Contents> Size: Small quarter size, with mount Shooting location: Please contact us if you have any preferences. Delivery date: The photos will be delivered to your home in about 40 to 60 days. <Information> We may not be able to accept your request depending on the reservation and the situation in the building, such as the date of the wedding ceremony. Please note that our staff will contact you and confirm your reservation.

<Contents> ・About 12 photos used, 8 pages of album data, about 100 photos Shooting location: Please contact us if you have any preferences. Delivery date: The photos will be delivered to your home in about 40 to 60 days. <Information> Depending on the reservation and the situation in the building, such as the date of the wedding ceremony, we may not be able to accept your request. Please note that our staff will contact you and confirm your reservation.