[A space where you can spend time with your children] ・Relax in a space exclusively for families with children ・Strollers allowed ・You can relax until the lunch closing time of 15:30 [A wealth of great services] ・Safe and secure near the tables. A fun kids' space. ・Space for breastfeeding and changing diapers ・Hot water and water cooling corner for preparing baby formula available [Authentic French cuisine perfect for celebrations] ■Includes non-alcoholic cocktail <Appetizer> Lightly smoked maple leaf sea bream marinade with vinegared orange vinaigrette <Soup> Sweet potato potage with ginger aroma <Main dish> Choose from the following ・Poached salmon noisette ・Pork shoulder loin confit with mushroom sauce <Dessert> Chestnut mousse glacé Bread accented with red grapes and spices ・After-meal drink *The menu may change depending on the availability of ingredients.

[A space where it is easy to spend time with children] ・Relax in a space exclusively for families with children ・Strollers allowed ・Children can relax in the kids' space ・Hot water and cooled water corner for preparing formula are available ・Space for breastfeeding and changing diapers is available ・Relax until lunch closes at 3pm [Create a memorable Christmas] ・Stylish Christmas photo booth ・One commemorative photo taken by staff will be given as a gift [Authentic French perfect for special occasions] ■Christmas cocktail included (can be changed to non-alcoholic) <Appetizer> Angel shrimp and consommé cauliflower mousse <Soup> Shogoin radish and Saikyo miso potage <Main dish> ・Fresh fish wrapped in yuba with Kyoto pickles and burnt butter sauce or ・Okutanba thigh meat with rotisan glace sauce and Kyoto winter vegetables <Dessert> Strawberry shortcake with crunch ice cream <Bread and after-meal drink> *The menu may change depending on the availability of ingredients.

【唎酒師が案内する、日本酒の世界】
英語通訳案内士でもある、唎酒師の山口 吾往子氏を招き、約30分の日本酒セミナーを開催します。
世界で注目されているSAKEについて改めて学び、楽しみながらその奥深さに触れる体験を。

【秋の美酒に酔いしれる、この日限りのランチ】
秋はまさに日本酒の旬。ひやおろしなど、秋ならではのラインナップを唎酒氏が選定し、お食事に合わせたペアリングランチ。
鮒鶴が料亭旅館であった時代、ご結婚式で提供していた御膳を再現した前菜など、この日限定のフルコースをご用意します。登録有形文化財の非日常空間で、紡がれる歴史に想いを馳せながら、美酒と美食を愉しむひとときを。

＜メニュー例＞
■前菜｜鮒鶴のお料理を再現したおもてなしの御膳
子持ち鮎の甘露煮
鴨肉のロースト　金山寺味噌
クリームチーズ　醤油麹
平目の昆布締め　手毬寿司
京丹波産黒枝豆

■スープ
キノコと生姜のポタージュ

■魚料理
本日鮮魚の幽庵焼き　ゴマ香る豆腐と香味野菜

■肉料理
黒毛和牛フィレ肉　SUKIYAKI　秋野菜の含め煮と共に

■デザート
水物　季節の果実とショコラ羊羹　抹茶のアイスを添えて

[Schedule] 10:30~ Check-in at Funatsuru Kyoto Kamogawa Resort 11:00~ Meal 13:00~ Move to Minamiza (about 10 minutes walk) 14:00~15:30 Viewing and experiencing the performance *The above schedule may change. [Lunch at Funatsuru Kyoto Kamogawa Resort] The meal is "Kyoto French" using seasonal local ingredients such as Kyoto vegetables, and French techniques with a Japanese essence. This plan will prepare a half course that you can enjoy four dishes: appetizer, soup, main dish, and dessert. ■Menu example: Comes with a glass of sparkling wine (can be changed to non-alcoholic) <Appetizer> Lightly smoked maple leaf sea bream marinated in vinegared vinaigrette <Soup> Sweet potato potage with ginger aroma <Main dish> Choose one of the following: ・Salmon poiret noiseette ・Pork shoulder loin confit with mushroom sauce <Dessert> Chestnut mousse glacé with red grape and spice accents <Bread and after-meal drink> [Cultural experience at Minamiza, Japan's oldest historical theater] This time, we will introduce a program that offers various experiences in addition to watching the stage, with the theme of "Kabuki that can be enjoyed by people of all ages, nationalities, and languages." In the lobby of the building, there will be exhibits of props used in the performance, such as horses and boats, instruments that play sound effects, and stage costumes, and a workshop on "Tsukeuchi," an essential part of Kabuki, is planned. In addition, a humorous commentary by a Kabuki actor will be followed by a spectacular Kabuki performance. It is a program that can be enjoyed by a wide range of customers, from Kabuki fans to those who are seeing Kabuki for the first time, and even those from overseas who use the English audio guide. "Journey into KABUKI ~ Appreciation and Experience ~ / Invitation to Kabuki ~ Appreciation and Experience ~" ▼ Performance information details (link to official website) https://www.kabuki-bito.jp/theaters/kyoto/play/917

<What is included in the plan> ・Lunch course with toast ・First-class viewing ticket with Miyako Odori tea ticket <Schedule for the day> 1. Lunch at Funazuru Kyoto Kamogawa Resort (11:30) 2. Move to Gion Kobu Kaburenjo (approximately 10-minute walk) 3. Tea and sweets at the tea ceremony (13:30) Please arrive one hour before the performance and be treated to tea first. The small plates that you can take home are popular as souvenirs. 4. Performance starts (14:30) Enjoy a breathtaking moment of traditional Japanese beauty that has been woven together, including the gorgeous dances of geisha and maiko, beautiful stage decorations, singing and shamisen performances. <Lunch course example> Comes with cherry blossom sparkling wine (can be changed to non-alcoholic) ■Appetizer Sakura sea bream marinated with citrus aroma and spring bean coulis ■Soup New potato and broccoli potage with bacon aroma ■Main course (choose from the following) ・Spanish Spanish mackerel confit with a light cherry blossom aroma and French vermouth sauce ・Roasted domestic pork with croquettes and lyonnaise sauce ■Dessert Bread with apples and refreshing spices for a light texture ・After-meal drink

<What is included in the plan> ・Lunch course with toast ・First-class viewing ticket with Miyako Odori tea ticket <Schedule for the day> 1. Lunch at Funazuru Kyoto Kamogawa Resort (13:30) 2. Move to Gion Kobu Kaburenjo (approximately 10-minute walk) 3. Tea and sweets at the tea ceremony (15:30) Please arrive one hour before the performance and be treated to tea first. The small plates that you can take home are popular as souvenirs. 4. Performance starts (16:30) Enjoy a breathtaking moment of traditional Japanese beauty that has been woven together, including the gorgeous dances of geisha and maiko, beautiful stage decorations, singing and shamisen performances. <Lunch course example> Comes with cherry blossom sparkling wine (can be changed to non-alcoholic) ■Appetizer Sakura sea bream marinated with citrus aroma and spring bean coulis ■Soup New potato and broccoli potage with bacon aroma ■Main course (choose from the following) ・Spanish Spanish mackerel confit with a light cherry blossom aroma and French vermouth sauce ・Roasted domestic pork with croquettes and lyonnaise sauce ■Dessert Bread with apples and refreshing spices for a light texture ・After-meal drink

<What is included in the plan> ・Dinner course with toast ・First-class viewing ticket with Miyako Odori tea ticket <Schedule for the day> 1. Ticket collection at Funatsuru Kyoto Kamogawa Resort (15:00~) 2. Move to Gion Kobu Kaburenjo (approximately 10-minute walk) 3. Tea and sweets at the tea ceremony (15:30) Please arrive one hour before the performance and be treated to tea first. The small plates that you can take home are popular as souvenirs. 4. Performance starts (16:30) Enjoy a breathtaking moment of traditional Japanese beauty that has been woven together, including the gorgeous dances of geisha and maiko, beautiful stage decorations, singing and shamisen performances. 5. Dinner at Funatsuru Kyoto Kamogawa Resort (18:30) <Dinner course example> Includes cherry blossom sparkling wine (can be changed to non-alcoholic) Pre-meal treats ■Appetizer Sakura sea bream marinated with citrus aroma, spring bean coulis and two types of caviar ■Soup New potato and broccoli potage with bacon aroma ■Main course (choose from the following) ・Straw-grilled lamb with Frenchaise ・Grilled tilefish with Saikyo miso sauce (¥1,650) ・Lobster thermidor (¥2,200) ・Sauteed abalone with Guignon butter sauce (¥2,800) ・Grilled domestic beef loin (¥1,800) ・Poached Japanese black beef filet (¥3,000) ・Grilled branded Japanese black beef (¥4,500) ■Dessert Blueberries and yogurt Bread and after-meal drinks with a light floral scent

Menu example ■ May 1st - September 30th ■ [Appetizer] Marinated fresh fish, Kyoto yuba coulis [Soup] Cold potage of cornstarch [Main dish] You can choose from the following - Sea bass medallion and Manganji chili pepper or Oku Tamba chicken and Kyoto seasonal vegetables [Dessert] Pineapple and lime pavlova [Bread] [After-meal drink] ■October 1st to October 31st■ [Appetizer] Marinated autumn mackerel and seasonal fruits [Soup] Mushrooms Potage Cappuccino style [Main dish] You can choose from the following ・Seasonal fresh fish and pumpkin coulis or ・Two types of Hiyoshi pork served with Kyoto's seasonal vegetables [Dessert] Persimmon and sweet potato served with maple ice cream [Bread] After-meal drinks] *Menu contents may change depending on purchasing status etc.

Menu example ■October 1st to October 31st■ [Appetizer] Marinated mackerel and seasonal fruits [Soup] Mushroom potage cappuccino [Main dish] You can choose from the following - Seasonal fresh fish and pumpkin coulis or・Two kinds of Hiyoshi pork with Kyoto seasonal vegetables [Dessert] Persimmon and sweet potato served with maple ice cream [Bread] [After-meal drink] *Menu contents may change depending on purchasing status etc.

Menu example ■May 1st - September 30th■ [Appetizer] Marinated fresh fish, Kyoto yuba coulis [Soup] Cold potage of cornstarch [Fish dish] Sea bass medallion, aroma of herbs [Meat dish] Okutamba chicken and Kyoto Seasonal vegetables [Dessert] Pineapple and lime pavlova [Bread] [After-meal drink] ■October 1st to October 31st■ [Appetizer] Marinated autumn mackerel and seasonal fruits [Soup] Mushroom potage cappuccino style [Fish dishes] Fresh seasonal fish and pumpkin coulis [Meat dishes] Two types of Hiyoshi pork with Kyoto seasonal vegetables [Dessert] Persimmons and sweet potatoes served with maple ice cream [Bread] [After-meal drinks] *Purchasing status Menu contents may change due to

Menu example ■October 1st to October 31st■ [Appetizer] Marinated mackerel and seasonal fruits [Soup] Mushroom potage cappuccino style [Fish dish] Fresh seasonal fish and pumpkin coulis [Meat dish] Hiyoshi pork 2 types of seasonal vegetables from Kyoto [Dessert] Persimmon and sweet potato with maple ice cream [Bread] [After-meal drink] *Menu contents may change depending on purchasing status etc.

Menu example ■October 1st to October 31st■ [Appetizer] Marinated mackerel and seasonal fruits [Soup] Mushroom potage cappuccino style [Fish dish] Poiled grouper and pumpkin coulis [Meat dish] Domestic beef loin Grilled meat with rich red wine sauce [Dessert] Persimmon and sweet potato with maple ice cream [Bread] [After-meal drink] *Menu contents may change depending on purchasing status etc.

Menu example ■ May 1st - September 30th ■ [Appetizer] Marinated fresh fish, Kyoto yuba coulis [Soup] Cold potage of cornstarch [Main dish] You can choose from the following - Sea bass medallion and Manganji chili pepper or Oku Tamba chicken and Kyoto seasonal vegetables [Dessert] Pineapple and lime pavlova [Bread] [After-meal drink] ■October 1st to October 31st■ [Appetizer] Marinated autumn mackerel and seasonal fruits [Soup] Mushrooms Potage Cappuccino style [Main dish] You can choose from the following ・Seasonal fresh fish and pumpkin coulis or ・Two types of Hiyoshi pork served with seasonal vegetables from Kyoto [Dessert] Persimmon and sweet potato served with maple ice cream [Bread] After-meal drinks] *Menu contents may change depending on purchasing status etc.

Menu example ■October 1st to October 31st■ [Appetizer] Marinated mackerel and seasonal fruits [Soup] Mushroom potage cappuccino style [Main dish] You can choose from the following - Seasonal fresh fish and pumpkin coulis or・Two kinds of Hiyoshi pork with Kyoto seasonal vegetables [Dessert] Persimmon and sweet potato served with maple ice cream [Bread] [After-meal drink] *Menu contents may change depending on purchasing status etc.

Menu example ■May 1st - September 30th■ [Appetizer] Marinated fresh fish, Kyoto yuba coulis [Soup] Cold potage of cornstarch [Fish dish] Sea bass medallion, aroma of herbs [Meat dish] Okutamba chicken and Kyoto Seasonal vegetables [Dessert] Pineapple and lime pavlova [Bread] [After-meal drink] ■October 1st to October 31st■ [Appetizer] Marinated autumn mackerel and seasonal fruits [Soup] Mushroom potage cappuccino style [Fish dishes] Fresh seasonal fish and pumpkin coulis [Meat dishes] Two types of Hiyoshi pork with Kyoto seasonal vegetables [Dessert] Persimmons and sweet potatoes served with maple ice cream [Bread] [After-meal drinks] *Purchasing status Menu contents may change due to

Menu example ■October 1st to October 31st■ [Appetizer] Marinated mackerel and seasonal fruits [Soup] Mushroom potage cappuccino style [Fish dish] Fresh seasonal fish and pumpkin coulis [Meat dish] Hiyoshi pork 2 types of seasonal vegetables from Kyoto [Dessert] Persimmon and sweet potato with maple ice cream [Bread] [After-meal drink] *Menu contents may change depending on purchasing status etc.

Menu example ■October 1st to October 31st■ [Appetizer] Marinated mackerel and seasonal fruits [Soup] Mushroom potage cappuccino style [Fish dish] Poiled grouper and pumpkin coulis [Meat dish] Domestic beef loin Grilled meat with rich red wine sauce [Dessert] Persimmon and sweet potato with maple ice cream [Bread] [After-meal drink] *Menu contents may change depending on purchasing status etc.

*Menu contents may change depending on purchasing status etc.

[Appetizer] Marinated salmon with Kyoto yuba condiment [Main dish] Please choose from the following: Oven-vaporized sea bass with saffron aroma or Oku-Tamba chicken with seasonal Kyoto vegetables [Dessert] Coconut and mango with anise aroma [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

【前菜】
サーモンのマリネ　京湯葉のコンディマン

【メイン料理】下記よりお選びいただけます
・鱸のオーブンヴァプール　サフランの香り
　又は
・奥丹波鶏と京の季節野菜

【アヴァンデセール】
葛粉シャーベットとフルーツのカクテル

【グランデセール】
ココナッツとマンゴー　アニスの香りと共に

【食後のお飲み物】
コーヒー（ICE・HOT）
紅茶（ICE・HOT）
ハーブティー（HOT）

※仕入れ状況などによりメニュー内容が変更になる場合がございます

Menu example ■ May 1st to September 30th ■ [Appetizer] Marinated salmon with Kyoto yuba condiment [Soup] Cold pumpkin potage [Main dish] Please choose from the following: Oven-vaporized sea bass with saffron aroma or Oku-Tamba chicken and seasonal Kyoto vegetables [Dessert] Coconut and mango with the aroma of anise [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

■May 1st to September 30th■ [Appetizer] Marinated salmon with Kyoto yuba condiment [Soup] Cold pumpkin potage [Main dish] Please choose from the following: Oven-vaporized sea bass with saffron aroma or Oku-Tamba chicken and seasonal Kyoto vegetables [Dessert] Coconut and mango with the aroma of anise [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

■May 1st to September 30th■ [Appetizer] Marinated salmon with Kyoto yuba condiment [Soup] Cold pumpkin potage [Main dish] Please choose from the following: Oven-vaporized sea bass with saffron aroma or Oku-Tamba chicken and seasonal Kyoto vegetables [Dessert] Coconut and mango with the aroma of anise [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Menu example ■ May 1st to September 30th ■ [Appetizer] Marinated salmon with Kyoto yuba condiment [Soup] Cold pumpkin potage [Fish dish] Oven-vaporized sea bass with the scent of saffron [Meat dish] Oku-Tamba chicken and seasonal Kyoto vegetables [Dessert] Coconut and mango with the scent of anise [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Menu example ■ May 1st to September 30th ■ [Appetizer] Marinated salmon with Kyoto yuba condiment [Soup] Cold pumpkin potage [Fish dish] Oven-vaporized sea bass with the scent of saffron [Meat dish] Oku-Tamba chicken and seasonal Kyoto vegetables [Dessert] Coconut and mango with the scent of anise [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Menu example ■October 1st to October 31st■ [Appetizer] Marinated mackerel and seasonal fruits [Soup] Mushroom potage cappuccino style [Fish dish] Poiled grouper and pumpkin coulis [Meat dish] Domestic beef loin Grilled meat with rich red wine sauce [Dessert] Persimmon and sweet potato with maple ice cream [Bread] [After-meal drink] *Menu contents may change depending on purchasing status etc.

Menu example ■ May 1st to September 30th ■ [Appetizer] Marinated salmon with Kyoto yuba condiment [Soup] Cold pumpkin potage [Fish dish] Conger eel beignet with saffron aroma [Meat dish] Grilled domestic beef loin with mellow red wine sauce [Dessert] Coconut and mango with the aroma of anise [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Menu example ■October 1st to October 31st■ [Appetizer] Marinated mackerel and seasonal fruits [Soup] Mushroom potage cappuccino style [Fish dish] Fresh seasonal fish and pumpkin coulis [Meat dish] Hiyoshi pork 2 types of seasonal vegetables from Kyoto [Dessert] Persimmon and sweet potato with maple ice cream [Bread] [After-meal drink] *Menu contents may change depending on purchasing status etc.

[Western-style hassun with seasonal colors] ・Seasonal vegetable mousse Snow crab éfiloche・Foie gras mousse and strawberry confit・Swordfish mi-cuit Summer vegetable ceviche・Colorful vegetable bagna cauda [Soup] Roasted onion soup with vanilla aroma [Main dish | Choose one] ・Roasted Kyoto duck Manganji pepper and duck jus・Vapoured sea bass and summer vegetable tabbouleh Citrus-scented vin blanc・Grilled Japanese black beef loin with red wine sauce (+1,800 yen) [Dessert] Citrus jelly jelly served with seasonal fruits [Bread] [After-meal drink]

[Western-style hassun with seasonal colors] ・Seasonal vegetable mousse Snow crab éfiloche・Foie gras mousse and strawberry confit・Swordfish mi-cuit Summer vegetable ceviche・Colorful vegetable bagna cauda [Soup] Roasted onion soup with vanilla aroma [Main dish | Choose one] ・Roasted Kyoto duck Manganji pepper and duck jus・Vapoured sea bass and summer vegetable tabbouleh Citrus-scented vin blanc・Grilled Japanese black beef loin with red wine sauce (+1,800 yen) [Dessert] Citrus jelly jelly served with seasonal fruits [Bread] [After-meal drink]

[Western-style hassun with seasonal colors] ・Seasonal vegetable mousse Snow crab éfiloche・Foie gras mousse and strawberry confit・Swordfish mi-cuit Summer vegetable ceviche・Colorful vegetable bagna cauda [Soup] Roasted onion soup with vanilla aroma [Fish dish] Steamed sea bass and summer vegetable tabbouleh Citrus-scented vin blanc [Meat dish | Please choose one] ・Roasted Kyoto duck Manganji pepper and duck jus・Grilled Japanese black beef loin with red wine sauce (+1,800 yen) [Dessert] Citrus kingyokukan garnished with seasonal fruits [Bread] [After-meal drink]

[Western-style hassun with seasonal colors] ・Seasonal vegetable mousse Snow crab éfiloche・Foie gras mousse and strawberry confit・Swordfish mi-cuit Summer vegetable ceviche・Colorful vegetable bagna cauda [Soup] Roasted onion soup with vanilla aroma [Fish dish] Steamed sea bass and summer vegetable tabbouleh Citrus-scented vin blanc [Meat dish | Please choose one] ・Roasted Kyoto duck Manganji pepper and duck jus・Grilled Japanese black beef loin with red wine sauce (+1,800 yen) [Dessert] Citrus kingyokukan garnished with seasonal fruits [Bread] [After-meal drink]

[Western-style hassun with seasonal colors] ・Seasonal vegetable mousse Snow crab éfiloche・Foie gras mousse and strawberry confit・Swordfish mi-cuit Summer vegetable ceviche・Colorful vegetable bagna cauda [Soup] Grilled onion soup with vanilla aroma [Fish dish] White fish wrapped in kadaif Summer vegetable tabbouleh Pickled plum condiment [Meat dish] Grilled Japanese black beef loin with red wine sauce Manganji pepper and lime quenelle [Dessert] Citrus kingyokukan garnished with seasonal fruits [Bread] [After-meal drink]

[Western-style hassun with seasonal colors] ・Seasonal vegetable mousse Snow crab éfiloche・Foie gras mousse and strawberry confit・Swordfish mi-cuit Summer vegetable ceviche・Colorful vegetable bagna cauda [Soup] Grilled onion soup with vanilla aroma [Fish dish] White fish wrapped in kadaif Summer vegetable tabbouleh Pickled plum condiment [Meat dish] Grilled Japanese black beef loin with red wine sauce Manganji pepper and lime quenelle [Dessert] Citrus kingyokukan garnished with seasonal fruits [Bread] [After-meal drink]

Menu example ■October 1st to October 31st■ [Appetizer] Marinated mackerel and seasonal fruit with caviar [Soup] Mushroom potage cappuccino style [Fish dish] Grouper poiled and pumpkin coulis [Palate cleanser] ] A dish to cleanse your palate [Meat dish] Roasted Ezo deer with poivrade sauce [Dessert] Chestnuts and miso with a nutty texture [Bread] [Drink after the meal] *Menu contents may change depending on purchasing status etc. There is

Menu example ■October 1st to October 31st■ [Appetizer] Marinated mackerel and seasonal fruit with caviar [Soup] Mushroom potage cappuccino style [Fish dish] Grouper poiled and pumpkin coulis [Palate cleanser] ] A dish to cleanse your palate [Meat dish] Roasted Ezo deer with poivrade sauce [Dessert] Chestnuts and miso with a nutty texture [Bread] [Drink after the meal] *Menu contents may change depending on purchasing status etc. There is

Menu example ■October 1st to October 31st■ [Appetizer] Marinated mackerel and seasonal fruit with caviar [Soup] Mushroom potage cappuccino style [Fish dish] Grouper poiled and pumpkin coulis [Palate cleanser] ] A palate cleansing dish [Meat dish] Grilled domestic beef loin with mellow red wine sauce [Dessert] Chestnuts and miso with a nutty texture [Bread] [Drinks after the meal] *Menu contents may change depending on purchasing status etc. It may become

Menu example ■October 1st to October 31st■ [Appetizer] Marinated autumn mackerel and seasonal fruit with caviar [Soup] Mushroom potage cappuccino style [Fish dish] Roast lobster with American sauce [Palate cleanser] A dish to refresh your palate [Meat dish] Poiled Japanese black beef fillet with truffle sauce [Dessert] Chestnuts and miso with a nutty texture [Bread] [After-meal drink] *Menu contents may change depending on purchasing status etc. There is

Menu example ■October 1st to October 31st■ [Appetizer] Marinated autumn mackerel and seasonal fruit with caviar [Soup] Mushroom potage cappuccino style [Fish dish] Roasted lobster with American sauce [Palate cleanser] A dish to refresh your palate [Meat dish] Grilled brand Kuroge Wagyu beef with seasonal vegetables from Kyoto [Dessert] Chestnuts and miso with the texture of nuts [Bread] [Drinks after the meal] *Menu contents may change depending on purchasing status etc. There may be cases

Menu example ■October 1st - October 31st■ [Appetizer] Marinated autumn mackerel and seasonal fruits with caviar [Soup] Mushroom potage cappuccino style [Fish dish] Abalone meuniere [Palate cleanser] Palate cleanser One plate [Meat dish] Branded Japanese black beef gris with seasonal vegetables from Kyoto [Dessert] Chestnuts and miso with the texture of nuts [Bread] [Drink after the meal] *Menu contents may change depending on purchasing status etc. Masu

■Where to visit We will prepare seats at HOTEL VMG RESORT KYOTO (Ryoi Building). Please visit us directly at the address below. ------------------------------------ HOTEL 166 Izumiyacho, Shimogyo-ku, Kyoto-shi, Kyoto 600-8014 VMG RESORT KYOTO Ryoi Building ------------------------------------ ■Menu example [Amuse] Soft-boiled egg and chicken white liver gougère [Appetizer] Caviar, scallops, and shrimp [Appetizer] 3 eight-inch dishes [Soup] Seasonal white fish and summer vegetable consommé [Fish dish] Rich lobster and ridobeau [Meat dish] Simple steak Sherry vinegar and shallot sauce [Dessert] Fruit compote [Dessert] White peach tart and mint jelly [Tea sweets] Baked sweets and bonbon chocolate [Bread and after-meal drinks] ■<For those using this plan only> Accommodation plan (2 to 4 people) We have a special accommodation plan available for those who book this plan. ¥30,000 per person for 1 night without meals (tax and service charge included) ¥35,000 per person for 1 night with breakfast (tax and service charge included) *If you wish, please write <Number of guests> in the notes section <Room without meals or breakfast included. Please indicate your wishes. We will give you more details over the phone.

<Included in the plan> ・Lunch course with toast sake ・First class admission ticket with Miyako Odori tea ticket <Schedule for the day> 1. Lunch at Funazuru Kyoto Kamogawa Resort (11:30 / 13:30) 2. Gion Transfer to Kobu Kaburenjo (about 10 minutes walk) 3. Tea and sweets at the tea ceremony (13:30 / 15:30) Please arrive one hour before the performance and enjoy the tea ceremony. The small plates that you can take home are also popular as souvenirs. 4. Start of the performance (14:30 / 16:30) Take your breath away as you take in the traditional beauty of Japan, including the splendid dances by geisha and maiko, beautiful stage decorations, songs and shamisen performances. <Lunch course example> Comes with sparkling wine for a toast (can be changed to non-alcoholic) ■Appetizer Okutamba chicken ballotine ■Soup white kidney bean potage ■Main dish (you can choose from the following) ・Sautéed local sea fish Firefly squid and new potatoes ・Hiyoshi Pork roti with seasonal vegetables from Kyoto ■Dessert citrus and fromage with the aroma of Kuromoji ■Bread■Drink after the meal

■Includes a glass of champagne for a toast (can be changed to a non-alcoholic drink) <Menu example> [Appetizer] Marinated salmon condiment with Kyoto yuba caviar [Soup] Cold pumpkin potage [Fish dish] Conger eel beignet with saffron aroma [Palate cleanser] [Meat dish] Roasted duck breast and seasonal Kyoto vegetables [Dessert] Coconut and mango with the aroma of anise [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Menu example ■October 1st to October 31st■ [Appetizer] Marinated mackerel and seasonal fruit with caviar [Soup] Mushroom potage cappuccino style [Fish dish] Grouper poiled and pumpkin coulis [Palate cleanser] ] A dish to cleanse your palate [Meat dish] Roasted Ezo deer with poivrade sauce [Dessert] Chestnuts and miso with a nutty texture [Bread] [Drink after the meal] *Menu contents may change depending on purchasing status etc. There is

<Drink menu> ■Toast with sparkling wine by the glass (can be changed to non-alcoholic) ■Free drinks for 2 hours (last order 30 minutes before) Bottled beer and wine (white and red) Highball and soft drink (orange juice, apple juice, oolong tea) <Course> [Appetizer] Marinated salmon with Kyoto yuba condiment and caviar [Soup] Cold pumpkin potage [Meat dish] Roasted duck breast and seasonal Kyoto vegetables [Dessert] Coconut and mango with the aroma of anise [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Menu example ■October 1st to October 31st■ [Appetizer] Marinated mackerel and seasonal fruit with caviar [Soup] Mushroom potage cappuccino style [Fish dish] Grouper poiled and pumpkin coulis [Palate cleanser] ] A dish to cleanse your palate [Meat dish] Roasted Ezo deer with poivrade sauce [Dessert] Chestnuts and miso with a nutty texture [Bread] [Drink after the meal] *Menu contents may change depending on purchasing status etc. There is

Menu example ■October 1st to October 31st■ [Appetizer] Marinated mackerel and seasonal fruit with caviar [Soup] Mushroom potage cappuccino style [Fish dish] Grouper poiled and pumpkin coulis [Palate cleanser] ] A dish to cleanse your palate [Meat dish] Roasted Ezo deer with poivrade sauce [Dessert] Chestnuts and miso with a nutty texture [Bread] [Drink after the meal] *Menu contents may change depending on purchasing status etc. There is

Menu example ■ May 1st to September 30th ■ [Appetizer] Marinated salmon with Kyoto yuba condiment and caviar [Soup] Cold pumpkin potage [Fish dish] Conger eel beignets with saffron aroma [Palate cleanser] [Meat dish] Roasted duck breast and seasonal Kyoto vegetables [Dessert] Coconut and mango with the aroma of anise [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Menu example ■October 1st to October 31st■ [Appetizer] Marinated mackerel and seasonal fruit with caviar [Soup] Mushroom potage cappuccino style [Fish dish] Grouper poiled and pumpkin coulis [Palate cleanser] ] A dish to cleanse your palate [Meat dish] Roasted Ezo deer with poivrade sauce [Dessert] Chestnuts and miso with a nutty texture [Bread] [Drink after the meal] *Menu contents may change depending on purchasing status etc. There is

Menu example ■October 1st to October 31st■ [Appetizer] Marinated mackerel and seasonal fruit with caviar [Soup] Mushroom potage cappuccino style [Fish dish] Grouper poiled and pumpkin coulis [Palate cleanser] ] A dish to cleanse your palate [Meat dish] Roasted Ezo deer with poivrade sauce [Dessert] Chestnuts and miso with a nutty texture [Bread] [Drink after the meal] *Menu contents may change depending on purchasing status etc. There is

Menu example ■ May 1st to September 30th ■ [Amuse-bouche] A pre-meal treat [Appetizer] Marinated salmon condiment made with Kyoto yuba and caviar [Soup] Cold pumpkin potage [Fish dish] Conger eel beignet with the scent of saffron [Palate cleanser] [Meat dish] Grilled Japanese black beef loin with a mellow red wine sauce [Dessert] Coconut and mango with the scent of anise [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Menu example ■ May 1st to September 30th ■ [Appetizer] Marinated salmon with Kyoto yuba condiment and caviar [Soup] Cold pumpkin potage [Fish dish] Conger eel beignet with saffron aroma [Palate cleanser] [Meat dish] Grilled Japanese black beef loin with mellow red wine sauce [Dessert] Coconut and mango with the aroma of anise [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Menu example ■ May 1st to September 30th ■ [Appetizer] Marinated salmon with Kyoto yuba condiment and caviar [Soup] Cold pumpkin potage [Fish dish] Roasted lobster with American sauce [Palate cleanser] [Meat dish] Pan-fried black wagyu beef filet with truffle sauce [Dessert] Coconut and mango with the aroma of anise [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Menu example ■ May 1st to September 30th ■ [Appetizer] Marinated salmon with Kyoto yuba condiment and caviar [Soup] Cold pumpkin potage [Fish dish] Roasted lobster with American sauce [Palate cleanser] [Meat dish] Pan-fried black wagyu beef filet with truffle sauce [Dessert] Coconut and mango with the aroma of anise [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Menu example ■ May 1st to September 30th ■ [Appetizer] Marinated salmon with Kyoto yuba condiment and caviar [Soup] Cold pumpkin potage [Fish dish] Roasted lobster with American sauce [Palate cleanser] [Meat dish] Grilled branded Japanese black beef with seasonal Kyoto vegetables [Dessert] Coconut and mango with the aroma of anise [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Menu example ■ May 1st to September 30th ■ [Appetizer] Marinated salmon with Kyoto yuba condiment and caviar [Soup] Cold pumpkin potage [Fish dish] Roasted lobster with American sauce [Palate cleanser] [Meat dish] Grilled branded Japanese black beef with seasonal Kyoto vegetables [Dessert] Coconut and mango with the aroma of anise [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Menu example ■ May 1st to September 30th ■ [Appetizer] Marinated salmon with Kyoto yuba condiment and caviar [Soup] Cold pumpkin potage [Fish dish] Abalone meunière [Palate cleanser] [Meat dish] Grilled branded Japanese black beef with seasonal Kyoto vegetables [Dessert] Coconut and mango with the aroma of anise [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Menu example ■ May 1st to September 30th ■ [Appetizer] Marinated salmon with Kyoto yuba condiment and caviar [Soup] Cold pumpkin potage [Fish dish] Abalone meunière [Palate cleanser] [Meat dish] Grilled branded Japanese black beef with seasonal Kyoto vegetables [Dessert] Coconut and mango with the aroma of anise [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

<Free drinks> Champagne / Sparkling wine / White wine / Red wine mimosa / Kir Royal / Spritzer / Operator / Kir Kitty / Cardinal / Red Spritzer <Menu example> [Western-style hassun with the colors of the seasons] ・Seasonal vegetable mousse Snow crab efiloche ・Foie gras mousse and strawberry confit ・Swordfish mi-cuit Summer vegetable ceviche ・Colorful vegetable bagna cauda [Soup] Grilled onion soup with vanilla aroma [Fish dish] White fish kadaif roll Summer vegetable tabbouleh Pickled plum condiment [Meat dish] Grilled Japanese beef loin with red wine sauce Manganji pepper and lime quenelle [Dessert] Citrus kingyokukan garnished with seasonal fruits [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

[Western-style hassun with seasonal colors] ・Seasonal vegetable mousse, snow crab effiroche, foie gras mousse and strawberry confit, swordfish mi-cuit, summer vegetable ceviche, colorful vegetable bagna cauda, beef cheek terrine, Kyoto eggplant confit and poached conger eel [Fish dish] White fish kadaif roll, summer vegetable tabbouleh, pickled plum condiment [Meat dish] Grilled Japanese black beef loin with red wine sauce, manganji pepper and lime quenelle [Dessert] Citrus kingyokukan with seasonal fruits [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Menu example [Western-style hassun with seasonal colors] ・Seasonal vegetable mousse, snow crab effiroche, foie gras mousse and strawberry confit, swordfish mi-cuit, summer vegetable ceviche, colorful vegetable bagna cauda, beef cheek terrine, Kyoto eggplant confit and poached conger eel [Fish dish] White fish kadaif roll, summer vegetable tabbouleh, pickled plum condiment [Meat dish] Grilled Japanese black beef loin with red wine sauce, manganji pepper and lime quenelle [Dessert] Citrus kingyokukan with seasonal fruits [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Menu example [Western-style hassun with seasonal colors] ・Seasonal vegetable mousse, snow crab efiloche, foie gras mousse and strawberry confit, swordfish mi-cuit, summer vegetable ceviche, colorful vegetable bagna cauda, beef cheek terrine, Kyoto eggplant confit and poached conger eel [Fish dish] Grilled tilefish with scales and Saikyo miso sauce [Meat dish] Pan-fried black-haired wagyu beef filet with summer vegetables and Périgueux sauce [Dessert] Citrus jelly jelly served with seasonal fruits [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

[Western-style hassun with seasonal colors] ・Seasonal vegetable mousse, snow crab efiloche, foie gras mousse and strawberry confit, swordfish mi-cuit, summer vegetable ceviche, colorful vegetable bagna cauda, beef cheek terrine, Kyoto eggplant confit and poached conger eel [Fish dish] Grilled tilefish with Saikyo miso sauce [Meat dish] Pan-fried black-haired wagyu beef filet, summer vegetables and Périgueux sauce [Dessert] Citrus kingyokukan with seasonal fruits [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Menu example [Western-style hassun with seasonal colors] ・Seasonal vegetable mousse, snow crab efiloche, foie gras mousse and strawberry confit, swordfish mi-cuit, summer vegetable ceviche, colorful vegetable bagna cauda, beef cheek terrine, Kyoto eggplant confit and poached conger eel [Hot appetizer] Eel rake and poached foie gras with five-spice powder aroma [Fish dish] Roasted lobster with American sauce [Meat dish] Poached black wagyu beef filet with summer vegetables and Périgueux sauce [Dessert] Citrus jelly jelly served with seasonal fruits [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Menu example [Western-style hassun with seasonal colors] ・Seasonal vegetable mousse, snow crab efiloche, foie gras mousse and strawberry confit, swordfish mi-cuit, summer vegetable ceviche, colorful vegetable bagna cauda, beef cheek terrine, Kyoto eggplant confit and poached conger eel [Hot appetizer] Eel latke and poached foie gras with five-spice powder aroma [Fish dish] Roasted lobster with American sauce [Meat dish] Poached black wagyu beef filet with summer vegetables and Périgueux sauce [Dessert] Citrus jelly jelly served with seasonal fruits [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

[Appetizer] Lightly smoked maple leaf sea bream marinated in vinegared vinaigrette [Soup] Sweet potato potage with ginger aroma [Main dish] Please choose from the following: Steamed salmon noisette Confit of pork shoulder loin with mushroom sauce [Dessert] Chestnut mousse glacé with red grapes and spice accents [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

<What is included in the plan> ・Lunch (half course) ・Strawberry sparkling mocktail ・Dessert wagon <Menu> ■January 15th to February 28th■ [Appetizer] Shrimp aspic served with cauliflower mousse [Main dish] Please choose from the following ・Fresh fish wrapped in yuba soy milk skin with Kyoto pickles and burnt butter sauce ・Roasted Okutanba chicken thigh with Zangara sauce and Kyoto winter vegetables [Strawberry dessert wagon | As much as you like of your favorite foods] ・Strawberry Mont Blanc ・Strawberry cake carefully selected by the chef patissier ・Berry marbled chiffon cake ・Tarte aux fruits ・Macaron fraise ・Smooth vanilla and strawberry blancmange ・Homemade tiramisu ・Today's ice cream [Bread] [After-meal drink] <Menu> ■March 1st to March 14th■ [Appetizer] Sakura sea bream marinated with citrus aroma Served with spring bean coulis [Main dish] Please choose from the following: Spanish mackerel confit with a light cherry blossom scent, French vermouth sauce, roasted domestic pork, croquettes of pork trotters, Lyonnaise sauce [Strawberry dessert cart | As much as you like] ・Strawberry Mont Blanc ・Strawberry cake carefully selected by the chef patissier ・Berry marble chiffon cake ・Tarte aux fruits ・Macaron fraise ・Smooth vanilla and strawberry blancmange ・Homemade tiramisu ・Today's ice cream [Bread] [After-meal drinks] *The menu may change depending on the availability of ingredients.

■March 1st to April 27th■ [Appetizer] Sakura sea bream marinated with citrus aroma, served with spring bean coulis [Soup] New potato and broccoli potage with bacon aroma [Main dish] Please choose from the following: ・Spanish Spanish mackerel confit with a light cherry blossom aroma, French vermouth sauce ・Roasted domestic pork trotters croquettes with Lyonnaise sauce [Dessert] Pastry chef's special dessert [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

<Menu example> ■March 1st to April 27th■ [Appetizer] Sakura snapper marinated with citrus aroma, served with spring bean coulis [Soup] New potato and broccoli potage with bacon aroma [Fish dish] Spanish mackerel confit with a light cherry blossom aroma, French vermouth sauce [Meat dish] Roasted domestic pork with croquettes of pig's trotters and Lyonnaise sauce [Dessert] Pastry chef's special dessert [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

<Menu example> ■March 1st to April 27th■ [Appetizer] Sakura snapper marinated with citrus aroma and spring bean coulis [Soup] New potato and broccoli potage with bacon aroma [Fish dish] Pan-fried rockfish with firefly squid and green onion [Meat dish] Grilled domestic beef loin with mellow red wine sauce [Dessert] Pastry chef's special dessert [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

■March 1st - April 28th■ [Appetizer] Grilled Spanish mackerel and spring legume coulis [Soup] Potage of new potatoes [Main dish] You can choose from the following Inshore fish and Asari marinière Hiyoshi pork roti Kyoto Served with seasonal vegetables [Dessert] Tonka bean blancmange, cherry blossom ecume [Bread] [After-meal drink] ■April 29th-30th■ [Appetizer] Marinated fresh fish, Kyoto yuba coulis [Soup] Cold potage of onion corn [ Main dish] You can choose from the following: Sea bass medallion Herb-scented Okutamba chicken and Kyoto seasonal vegetables [Dessert] Pineapple and lime pavlova [Bread] [After-meal drink] *Menu contents may change depending on purchasing status etc. There may be cases

・Appetizer Hiyoshi pork terrine with vegetables ・Fish dish Poiret of local sea fish with bouillabaisse sauce ・Meat dish Beef stew in red wine ・Dessert Roasted green tea crème brûlée ・Bread ・After-meal drink

■March 1st - April 30th■ [Appetizer] Grilled Spanish mackerel and spring bean coulis [Soup] Potage of new potatoes [Main dish] You can choose from the following: ・Inshore fish and shallow seaweed marinière ・Hiyoshi pork roti Served with Kyoto's seasonal vegetables [Dessert] Dessert buffet [Bread] [After-meal drinks] ■3/1~4/30 Strawberry and cherry blossom dessert buffet *Sales are suspended from 3/18 to 4/9 Cherry blossom blancmange Matcha and kinako chiffon cake Gateau chocolate cheesecake Strawberry and cherry jelly Strawberry roll cake Strawberry tartlet Cherry and strawberry macaron Seasonal mousse cake Pastry chef's recommended dessert *Menu contents may change depending on purchasing status etc. There is

■March 1st - April 30th■ [Appetizer] Grilled Spanish mackerel and spring legume coulis [Soup] Potage of new potatoes [Fish dishes] Inshore fish and shallow marinière [Meat dishes] Hiyoshi pork roti Seasons of Kyoto Served with vegetables [Dessert] Strawberry and cherry blossom dessert buffet [Bread] [After-meal drink] ■3/1-4/30 Strawberry and cherry dessert buffet *Sales are suspended from 3/18 to 4/9 Cherry blossom blancmange Matcha and kinako chiffon cake Gateau chocolate cheesecake Strawberry and cherry jelly Strawberry roll cake Strawberry tartlet Cherry and strawberry macaron Seasonal mousse cake Pastry chef's recommended dessert Others *Menu contents may change depending on purchasing status etc. There may be cases

■March 1st - April 30th■ [Appetizer] Grilled Spanish mackerel and spring legume coulis [Soup] Potage of new potatoes [Fish dish] Sakura sea bream and Asari marinière [Meat dish] Rich grilled domestic beef loin red wine sauce [Dessert] Dessert buffet [Bread] [After-meal drinks] ■3/1-4/30 Strawberry and cherry blossom dessert buffet *Sales are suspended from March 18 to April 9 Cherry blossom blancmange Matcha and Kinako chiffon cake Gateau Chocolate cheesecake Strawberry and cherry jelly Strawberry roll cake Strawberry tartlet Cherry and strawberry macaron Seasonal mousse cake Pastry chef's recommended dessert Others *Menu contents may change depending on purchasing status etc.

■March 16th - April 26th■ Toast rosé with sparkling wine [Appetizer] Okutamba chicken ballotine [Soup] White kidney bean potage [Main dish] Japanese black beef stew in red wine [Dessert] Citrus and fromage with the aroma of black letters [Bread] [Drinks after the meal] *Menu contents may change depending on purchasing status etc.

■April 28th to 30th■ [Western-style hassun with seasonal colors] ・Seasonal vegetable mousse Snow crab éfiloche・Foie gras mousse and strawberry confit・Swordfish mi-cuit Summer vegetable ceviche・Colorful vegetable bagna cauda [Soup] Roasted onion soup with vanilla aroma [Main dish | Choose one] ・Roasted Kyoto duck Manganji pepper and duck jus・Vapoured sea bass and summer vegetable tabbouleh Citrus-scented vin blanc・Grilled Japanese black beef loin with red wine sauce (+1,800 yen) [Dessert] Citrus jelly jelly served with seasonal fruits [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

<Menu example> [Western-style hassun with seasonal colors] ・Seasonal vegetable mousse Snow crab éfiloche・Foie gras mousse and strawberry confit・Swordfish mi-cuit Summer vegetable ceviche・Colorful vegetable bagna cauda [Soup] Roasted onion soup with vanilla aroma [Fish dish] Vaporized sea bass and summer vegetable tabbouleh Citrus-scented wine blanc [Meat dish | Choose one] ・Roasted Kyoto duck Manganji pepper and duck jus・Grilled Japanese black beef loin with red wine sauce (+1,800 yen) [Dessert] Citrus kingyokukan garnished with seasonal fruits [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

[Western-style hassun with seasonal colors] ・Seasonal vegetable mousse Snow crab éfiloche・Foie gras mousse and strawberry confit・Swordfish mi-cuit Summer vegetable ceviche・Colorful vegetable bagna cauda [Soup] Grilled onion soup with vanilla aroma [Fish dish] White fish wrapped in kadaif Summer vegetable tabbouleh Pickled plum condiment [Meat dish] Grilled Japanese black beef loin with red wine sauce Manganji pepper and lime quenelle [Dessert] Citrus kingyokukan garnished with seasonal fruits [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

■March 1st to April 4th■ [Appetizer] Sakura sea bream marinade with citrus aroma and spring bean coulis [Soup] New potato and broccoli potage with bacon aroma [Main dish] Please choose from the following: ・Spanish mackerel confit with a light cherry blossom aroma and French vermouth sauce ・Roasted domestic pork with croquettes and lyonnaise sauce [Dessert] Pastry chef's special dessert [Bread] [After-meal drink] *Menu contents may change depending on availability etc.

<Menu example> ■March 1st to April 27th■ [Small appetizer] Enjoy before the meal [Appetizer] Sakura sea bream marinade with citrus aroma, spring bean coulis and two types of caviar [Soup] New potato and broccoli potage with bacon aroma [Main dish] Straw-roasted lamb with French cheese [Dessert] Pastry chef's special dessert [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

<Menu example> ■March 1st to April 27th■ [Small appetizer] Enjoy before the meal [Appetizer] Sakura sea bream marinade with citrus aroma, spring bean coulis and two types of caviar [Soup] New potato and broccoli potage with bacon aroma [Fish dish] Pan-fried rockfish with firefly squid and green onion [Granite] Palate cleanser [Meat dish] Straw-roasted lamb with French cheese [Dessert] Pastry chef's special dessert [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

<Menu example> ■March 1st to April 27th■ [Small appetizer] Enjoy before the meal [Appetizer] Sakura sea bream marinade with citrus aroma, spring bean coulis and two types of caviar [Soup] New potato and broccoli potage with bacon aroma [Fish dish] Roasted lobster with American sauce [Granite] Palate cleanser [Meat dish] Pan-fried Japanese black beef filet with truffle sauce [Dessert] Pastry chef's special dessert [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

<Menu example> ■March 1st to April 27th■ [Small appetizer] Enjoy before the meal [Appetizer] Sakura sea bream marinade with citrus aroma, spring bean coulis and two types of caviar [Soup] New potato and broccoli potage with bacon aroma [Fish dish] Roasted lobster with American sauce [Granite] Palate cleanser [Meat dish] Grilled branded Japanese black beef with seasonal vegetables [Dessert] Pastry chef's special dessert [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

<Free drinks> ・Bottled beer, wine by the glass (red and white) ・Highballs, whiskey, and various cocktails (cassis/peach/Campari/gin/vodka) ・Soft drinks (orange, apple, oolong tea) <Sample menu> ■January 6th to February 28th■ [Small appetizer] Enjoy before the meal [Appetizer] Shrimp aspic, cauliflower mousse, salted caviar [Soup] Shogoin radish and Saikyo miso potage [Main dish] Roasted Ezo venison with seasonal vegetables [Dessert] Pistachio and lemon, glass of honey [Bread] [After-meal drinks] ■March 1st to April 27th■ [Small appetizer] Enjoy before the meal [Appetizer] Sakura sea bream marinade with citrus aroma, spring bean coulis and two types of caviar [Soup] New potato and broccoli potage with bacon aroma [Main dish] Straw-roasted lamb Served with Française [Dessert] Pastry chef's special dessert [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

<Free drinks> ・Bottled beer ・Wine by the glass (red and white) ・Whiskey, highballs, and various cocktails (cassis/peach/Campari/gin/vodka) ・Soft drinks (orange, apple, oolong tea) <Menu example> <Menu example> ■January 6th to February 28th■ [Small appetizer] Enjoy before the meal [Appetizer] Shrimp aspic, cauliflower mousse, salted caviar [Soup] Shogoin radish and Saikyo miso potage [Fish dish] Steamed red snapper, Fushimi ginjo sake emulsion [Granite] Palate cleanser [Meat dish] Roasted Ezo venison with seasonal vegetables [Dessert] Pistachio and lemon, glass of honey [Bread] [After-meal drink] ■March 1st to April 27th■ [Small appetizer] Enjoy before the meal [Appetizer] Sakura sea bream marinade, citrus aroma Spring bean coulis and two kinds of caviar [Soup] New potato and broccoli potage with the aroma of bacon [Fish dish] Pan-fried rockfish with firefly squid and green onion [Granite] Palate cleanser [Meat dish] Straw-roasted lamb with French cheese [Dessert] Pastry chef's special dessert [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

<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 [Amuse] Enjoy before meals [Appetizer] Marinated autumn mackerel and seasonal fruit with caviar [Soup] Mushroom potage cappuccino style [Meat dish] Main dish of Shiawase Kizuna beef [ Dessert] Chestnuts and miso with the texture of nuts [Bread] [Drink after the meal] *Menu contents may change depending on purchasing status etc.

＜アミューズ＞食前のお愉しみ
＜前菜＞天使海老とコンソメ　カリフラワのムースキャビアの塩味
＜スープ＞聖護院大根のポタージュ
＜魚料理＞オマール海老のテルミドール仕立て
＜肉料理＞ブランド黒毛和牛のグリエ　京の季節野菜を添えて
＜デザート＞ピスタチオと檸檬　モミの木のグラス
パン・食後のお飲み物

＜アミューズ＞食前のお愉しみ
＜前菜＞天使海老とコンソメ　カリフラワーのムースキャビアの塩味
＜スープ＞聖護院大根のポタージュ
＜魚料理＞鮑のソテー　ブルギニョンバタソース
＜肉料理＞ブランド黒毛和牛のグリエ　京の季節野菜を添えて
＜デザート＞ピスタチオと檸檬　モミの木のグラス
パン・食後のお飲み物

[Free drinks] ■5 types of alcoholic wine by the glass (red/white), bottled beer, original cocktails (2 types) ■5 types of non-alcoholic types: orange juice, apple juice, oolong tea, original cocktails (2 types) [Menu] <Amuse> Pre-meal snacks Enjoyment <Appetizer> Marinated yellowtail and garland chrysanthemum, salty caviar <Soup> Potage of Shogoin turnip <Fish dish> Rouleau sole, lily root coulis, truffle aroma <Meat dish> Roasted domestic duck breast, Kyoto seasonal vegetables Accompanied by <Dessert> White Christmas - a glass of white coffee, praline gateau bread, and an after-dinner drink.

[Free drinks] ■5 alcoholic types Glass wine (red, white), bottled beer, original cocktails (2 types) ■5 non-alcoholic types Orange juice, apple juice, oolong tea, original cocktails (2 types)

[Free drinks] ■5 alcoholic types Glass wine (red, white), bottled beer, original cocktails (2 types) ■5 non-alcoholic types Orange juice, apple juice, oolong tea, original cocktails (2 types)

~What's included in the plan~ ■Private room fee■Half bottle champagne (Moët & Chandon Impérial) ■Course meal ~Dish~ <Amuse> Enjoyment before meals <Appetizer> Marinated cold yellowtail and shungiku caviar < Soup > Shogoin Turnip Potage <Fish Dishes> Abalone Meuniere with Herb Butter Sauce <Meat Dishes> Grilled Japanese Black Beef with Seasonal Kyoto Vegetables <Dessert> White Christmas Glass of white coffee and praline gateau bread/after-meal drink

■March 1st - April 28th■ [Amuse] Enjoy before meals [Appetizer] Grilled mackerel and spring legume coulis with caviar [Soup] Potage of new potatoes [Main dish] Roasted lamb back Served with Kyoto's seasonal vegetables [Dessert] Tree sprouts, green apples, and light vanilla mousse [Bread] [After-meal drink] ■April 29th to 30th■ [Amuse] Pre-meal delight [Appetizer] Fresh fish Marinated Kyoto yuba and caviar [Soup] Cold potage of cornstarch [Main dish] Omi duck breast roti and Kyoto seasonal vegetables [Dessert] Matcha and mango with coconut sorbet [Bread] [Drink after the meal] *Purchasing status Menu contents may change due to

・Appetizer Hiyoshi pork terrine with vegetables ・Soup Seasonal vegetable potage ・Fish dishes Inshore fish poilé Bouillabaisse sauce ・Meat dishes Roasted Omi duck Red wine sauce ・Dessert Roasted green tea crème brûlée ・Bread ・After-meal drink,

■March 16th - April 26th■ Toast with rosé sparkling wine [Amuse] Enjoy before meals [Appetizer] Okutamba chicken ballotine [Soup] White kidney bean potage [Main dish] Japanese black beef stew in red wine [Dessert] ] Strawberries and tonka beans with the scent of cherry blossoms [Bread] [Drink after the meal] *Menu contents may change depending on purchasing status etc.

[Western-style hassun with seasonal colors] ・Seasonal vegetable mousse, snow crab effiroche, foie gras mousse and strawberry confit, swordfish mi-cuit, summer vegetable ceviche, colorful vegetable bagna cauda, beef cheek terrine, Kyoto eggplant confit and poached conger eel [Fish dish] White fish kadaif roll, summer vegetable tabbouleh, pickled plum condiment [Meat dish] Grilled Japanese black beef loin with red wine sauce, manganji pepper and lime quenelle [Dessert] Citrus kingyokukan with seasonal fruits [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Menu example [Western-style hassun with seasonal colors] ・Seasonal vegetable mousse, snow crab efiloche, foie gras mousse and strawberry confit, swordfish mi-cuit, summer vegetable ceviche, colorful vegetable bagna cauda, beef cheek terrine, Kyoto eggplant confit and poached conger eel [Fish dish] Grilled tilefish with scales and Saikyo miso sauce [Meat dish] Pan-fried black-haired wagyu beef filet with summer vegetables and Périgueux sauce [Dessert] Citrus jelly jelly served with seasonal fruits [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Menu example [Western-style hassun with seasonal colors] ・Seasonal vegetable mousse, snow crab efiloche, foie gras mousse and strawberry confit, swordfish mi-cuit, summer vegetable ceviche, colorful vegetable bagna cauda, beef cheek terrine, Kyoto eggplant confit and poached conger eel [Hot appetizer] Eel latke and poached foie gras with five-spice powder aroma [Fish dish] Roasted lobster with American sauce [Meat dish] Poached black wagyu beef filet with summer vegetables and Périgueux sauce [Dessert] Citrus jelly jelly served with seasonal fruits [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

■March 1st to April 4th■ [Small appetizer] A pre-meal treat [Appetizer] Sakura sea bream marinade with citrus aroma, spring bean coulis and two kinds of caviar [Soup] New potato and broccoli potage with bacon aroma [Main dish] Straw-roasted lamb with French cheese [Dessert] Pastry chef's special dessert [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Menu example [Appetizer] Marinated salmon and shiba-zuke condiment, Kyoto yuba salad, served with caviar [Soup] Cold potage of onions, black tea jelly accent [Fish dish] Roast lobster, American sauce [Palate cleanser] Palate cleanser One dish [Meat dish] Poiled Japanese black beef fillet with truffle sauce [Dessert] Matcha and mango with coconut sorbet [Bread] [After-meal drinks] [Free drinks] Bottled beer, glass of wine, whiskey, highball, original cocktail Original non-alcoholic 3 types of cocktail soft drinks (oolong tea/apple/orange/cola/ginger ale) *Menu contents may change depending on purchasing status etc.

Menu example [Appetizer] Marinated salmon and pickled condiment, Kyoto yuba salad, served with caviar [Soup] Cold potage of cornstarch, black tea jelly accent [Fish dish] Roast lobster, American sauce [Palate cleanser] Palate cleanser One plate [Meat dish] Grilled brand Japanese black beef with seasonal vegetables from Kyoto [Dessert] Matcha and mango with coconut sorbet [Bread] [After-meal drink] *Menu contents may change depending on purchasing status etc. Masu

Menu example [Appetizer] Marinated salmon and pickled condiment, Kyoto yuba salad, served with caviar [Soup] Cold potage of cornstarch, black tea jelly accent [Fish dish] Roast lobster, American sauce [Palate cleanser] Palate cleanser One plate [Meat dish] Grilled brand Japanese black beef with seasonal vegetables from Kyoto [Dessert] Matcha and mango with coconut sorbet [Bread] [After-meal drink] *Menu contents may change depending on purchasing status etc. Masu

[Plan contents] - Exclusive proposal planner - Chapel rental fee - French full course (hors d'oeuvres, soup, fish dishes, domestic beef loin, dessert, etc.) - Sparkling wine for toasting (can be changed to non-alcoholic) - For your loved one We prepare a message plate with your heartfelt feelings. *We can also upgrade the food and drinks and prepare a bouquet according to your budget.

[Plan contents] - Guaranteed window seat - Exclusive proposal planner - Chapel rental fee - Bouquet of 12 roses: meaning "Please be my wife" - French full course (hors d'oeuvres, soup, lobster, Kuroge Wagyu beef fillet) etc.) ・Champagne for toasting (can be changed to non-alcoholic) ・We prepare a message plate to express your thoughts to your loved ones *We offer ``red roses'' as flowers. *If you want to specify the color of the flowers, please let us know at least 10 days in advance. If you want to specify the flower material, please let us know at least 7 days in advance. Please note that from then on, "red roses" will be available. *We can also upgrade the food, drinks, bouquet, etc. according to your budget.

■Surprise at the chapel You can use the open chapel located on the top floor of the hotel. After the meal, he invited her to the chapel and made a surprise proposal with a bouquet of 108 red roses. Please consult your proposal planner regarding the progress of the day. ■Proposal planner support If you would like to deposit a gift in advance or prepare a message plate, please feel free to contact us. Preliminary inquiries can also be made by email. Of course, you can also come to our office and have a detailed discussion, so please use it according to your schedule. Please work with us to create your once-in-a-lifetime anniversary. ■An unforgettable French dinner A beautiful full-course meal made with plenty of luxurious ingredients will brighten up your special day.

■Surprise at the chapel You can use the open chapel located on the top floor of the hotel. After the meal, he invited her to the chapel and made a surprise proposal with a bouquet of 12 red roses. Please consult your proposal planner regarding the progress of the day. ■Proposal planner support If you would like to deposit a gift in advance or prepare a message plate, please feel free to contact us. Preliminary inquiries can also be made by email. ■French dinner enjoyed in a private room A beautiful full course meal made with plenty of luxurious ingredients and the private space of a private room will brighten up your special day. [Free drinks] Sparkling wine, glass wine (red/white), various cocktails, various soft drinks

■Surprise at the chapel You can use the open chapel located on the top floor of the hotel. After the meal, he invited her to the chapel and made a surprise proposal with a bouquet of 12 red roses. Please consult your proposal planner regarding the progress of the day. ■Proposal planner support If you would like to deposit a gift in advance or prepare a message plate, please feel free to contact us. Preliminary inquiries can also be made by email. ■An unforgettable French dinner A beautiful full-course meal made with plenty of luxurious ingredients will brighten up your special day.

[Plan contents] - Exclusive proposal planner - Chapel rental fee - French full course (hors d'oeuvres, fish dishes, domestic beef loin, dessert, etc.) - Sparkling wine for toasting (can be changed to non-alcoholic) - For your loved one We prepare a message plate with your heartfelt feelings. *We can also upgrade the food and drinks and prepare a bouquet according to your budget.

[Plan contents] - Guaranteed window seat - Exclusive proposal planner - Chapel rental fee - Bouquet of 12 roses: meaning "Please be my wife" - French full course (hors d'oeuvres, lobster, Kuroge Wagyu beef fillet) etc.) ・Champagne for toasting (can be changed to non-alcoholic) ・We prepare a message plate to express your thoughts to your loved ones *We offer ``red roses'' as flowers. *If you want to specify the color of the flowers, please let us know at least 10 days in advance. If you want to specify the flower material, please let us know at least 7 days in advance. Please note that from then on, "red roses" will be available. *We can also upgrade the food, drinks, bouquet, etc. according to your budget.

<Surprise at the Chapel> You can use the open and modern chapel on the top floor of Funazuru Kyoto Kamogawa Resort. We will invite you to the chapel after a meal and make a surprise proposal. Please consult with the proposal planner about the progress of the day. <Put your feelings in a bouquet of roses> We will prepare a bouquet of 12 roses (a dozen roses), which is known as a symbol of vows and a bouquet of proposals from the anecdotes of medieval Europe. Please give it to your partner when proposing at the chapel. *The roses will be arranged in red. If you would like other flowers or colors, please contact us by the following dates. ・Specify the color of the flowers: up to 10 days in advance ・Specify the type of flowers: up to 7 days in advance <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 made by email. <Enjoy dinner in a private space>Dine in a relaxing private room.A glass of champagne for a toast, followed by a full-course dinner with free drinks.

<Surprise at the Chapel> You can use the open and modern chapel on the top floor of Funazuru Kyoto Kamogawa Resort. We will invite you to the chapel after a meal and make a surprise proposal. Please consult with the proposal planner about the progress of the day. <A bouquet of roses that will last a lifetime> We will prepare a bouquet of 12 roses (a dozen roses), which is known as a symbol of promise and a bouquet of proposals from the anecdotes of medieval Europe. Please give it to your partner when you propose at the chapel. This plan also comes with a memorial bouquet that can be preserved semi-permanently. We will take care of the bouquet on the day, apply special processing and design, and mail it to you at a later date. Partner: Rendefleur Co., Ltd. <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 made by email. <A memorable French dinner> A full course meal that is visually beautiful and uses an abundance of luxurious ingredients will add color to your special day. ■Includes a glass of champagne for the toast and a second glass of wine (can be changed to non-alcoholic)

・Hors d'oeuvres
・Soup
・Fish dish
・Main dish of Japanese black beef fillet
・Dessert
・Bread
・After-meal drink

*We can also upgrade the food, drinks, bouquet, etc. to suit your budget.

[Comes with a toast of sparkling wine] [Menu] ■December 1st - February 28th■ [Amuse] Amuse bouche ~Gift from LE UN~ [Appetizer] Scallop mikui, celery root cream and caviar [Soup] Shogoin turnip Potage [Main dish] Ezo deer loin roti sauce poivrade [Dessert] Tart citron served with Japanese black tea ice cream [Bread] [After-meal drink] *Due to stock availability, dishes may change without notice There is.

[Comes with a toast of sparkling wine] [Menu] ■December 1st - February 28th■ [Amuse] Amuse bouche ~Gift from LE UN~ [Appetizer] Scallop mikui, celery root cream and caviar [Soup] Shogoin turnip Potage [Fish dish] Sole meunière with yellow yuzu-scented beurre blanc sauce [Palate cleanser] Granita [Meat dish] Ezo deer loin roti sauce poivrade [Dessert] Tart citron served with Japanese black tea ice cream [Bread] [After meal Drinks] *Due to purchasing conditions, dishes may change without notice.

[Toasting with a glass of champagne] [Menu] ■December 1st to February 28th■ [Amuse] Amuse bouche ~Gift from LE UN~ [Appetizer] Scallop mikui, celery root cream and caviar [Soup] Shogoin turnip Potage [Fish dish] Sole meunière with yellow yuzu-scented beurre blanc sauce [Palate cleanser] Granita [Meat dish] Grilled domestic beef loin [Dessert] Tart citron with Japanese black tea ice cream [Bread] [Drink after the meal ]

[Toasting with a glass of champagne] [Menu] ■December 1st to February 28th■ [Amuse] Amuse bouche ~Gift from LE UN~ [Appetizer] Scallop mikui, celery root cream and caviar [Soup] Shogoin turnip Potage [Fish dish] Sole meunière with yellow yuzu-scented beurre blanc sauce [Palate cleanser] Granita [Meat dish] Grilled domestic beef loin [Dessert] Tart citron with Japanese black tea ice cream [Bread] [Drink after the meal ]

<Menu example> ■March 1st to April 27th■ [Appetizer] Sakura snapper marinated with citrus aroma, served with spring bean coulis [Soup] New potato and broccoli potage with bacon aroma [Fish dish] Spanish mackerel confit with a light cherry blossom aroma, French vermouth sauce [Meat dish] Roasted domestic pork with croquettes of pig's trotters and Lyonnaise sauce [Dessert] Pastry chef's special dessert [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

<Menu example> ■March 1st to April 27th■ [Appetizer] Sakura snapper marinated with citrus aroma and spring bean coulis [Soup] New potato and broccoli potage with bacon aroma [Fish dish] Pan-fried rockfish with firefly squid and green onion [Meat dish] Grilled domestic beef loin with mellow red wine sauce [Dessert] Pastry chef's special dessert [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Includes a glass of sparkling wine for a toast. <Menu example> ■March 1st to April 27th■ [Appetizer] Sakura snapper marinated with citrus aroma and spring bean coulis [Soup] New potato and broccoli potage with bacon aroma [Fish dish] Spanish mackerel confit with a light cherry blossom aroma and French vermouth sauce [Meat dish] Roasted domestic pork with croquettes of pig's trotters and Lyonnaise sauce [Dessert] Pastry chef's special dessert [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

乾杯用スパークリングワイン付き

＜メニュー例＞
【1~2月】

野菜のムースと北海道産雲丹とキャビア

魚介のマリネ　京の箱庭

フォアグラとハマグリのスープ仕立て　春菊の香り

甘鯛の鱗焼き　九条ネギのエチュベ　西京味噌の白ワインソース

黒毛和牛フィレ肉のポワレ　ソーストリュフ　季節野菜と

いちごのショート　クランチアイス

※仕入れ状況などによりメニュー内容が変更になる場合がございます

<Menu example> ■March 1st to April 27th■ [Small appetizer] Enjoy before the meal [Appetizer] Sakura sea bream marinade with citrus aroma, spring bean coulis and two types of caviar [Soup] New potato and broccoli potage with bacon aroma [Fish dish] Pan-fried rockfish with firefly squid and green onion [Granite] Palate cleanser [Meat dish] Straw-roasted lamb with French cheese [Dessert] Pastry chef's special dessert [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

<Menu example> ■March 1st to April 27th■ [Small appetizer] Enjoy before the meal [Appetizer] Sakura sea bream marinade with citrus aroma, spring bean coulis and two types of caviar [Soup] New potato and broccoli potage with bacon aroma [Fish dish] Roasted lobster with American sauce [Granite] Palate cleanser [Meat dish] Pan-fried Japanese black beef filet with truffle sauce [Dessert] Pastry chef's special dessert [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Includes a glass of sparkling wine for a toast. <Menu example> ■March 1st to April 27th■ [Small appetizer] Enjoy before the meal [Appetizer] Sakura sea bream marinade with citrus aroma, spring bean coulis and two types of caviar [Soup] New potato and broccoli potage with bacon aroma [Fish dish] Pan-fried rockfish with firefly squid and green onion [Granite] Palate cleanser [Meat dish] Straw-roasted lamb with French cheese [Dessert] Pastry chef's special dessert [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Includes sparkling wine for a toast. <Menu example> Vegetable mousse with Hokkaido sea urchin and caviar, marinated seafood gargouille, Kyoto miniature garden, foie gras and clam soup with the scent of chrysanthemum, Shogoin turnip veloute and milt meuniere with the scent of truffles, grilled tilefish with scales, Kujo leek etoubée with pure rice ginjo sauce, live lobster roast with shellfish sauce, premium grilled beef, seasonal vegetables, Japanese pepper sauce, strawberry shortcake, crunch ice cream *Menu contents are subject to change depending on availability, etc.

<Free drinks> ・Bottled beer, wine by the glass (red and white) ・Highballs, whiskey, and various cocktails (cassis/peach/Campari/gin/vodka) ・Soft drinks (orange, apple, oolong tea) <Menu example> ■March 1st to April 27th■ [Small appetizer] Enjoy before the meal [Appetizer] Sakura sea bream marinade with citrus aroma, spring pea coulis and two types of caviar [Soup] New potato and broccoli potage with bacon aroma [Fish dish] Pan-fried rockfish with firefly squid and long onion [Granita] Palate cleanser [Meat dish] Straw-roasted lamb with French cheese [Dessert] Pastry chef's special dessert [Bread] [After-meal drinks] *The menu may change depending on the availability of ingredients.

<Free drinks> ・Bottled beer, wine by the glass (red and white) ・Highballs, whiskey, and various cocktails (cassis/peach/Campari/gin/vodka) ・Soft drinks (orange, apple, oolong tea) <Menu example> ■March 1st to April 27th■ [Small appetizer] Enjoy before the meal [Appetizer] Sakura sea bream marinade with citrus aroma, spring pea coulis and two types of caviar [Soup] New potato and broccoli potage with bacon aroma [Fish dish] Roasted lobster with American sauce [Granite] Palate cleanser [Meat dish] Pan-fried Japanese black beef filet with truffle sauce [Dessert] Pastry chef's special dessert [Bread] [After-meal drinks] *The menu may change depending on the availability of ingredients.

＜メニュー例＞

■1月1日～1月5日■

【前菜】祝い八寸　彩り前菜5品の取り合わせ

【スープ】百合根のコンソメロワイヤル

【メインディッシュ】下記よりお選びいただけます。
・鮮魚の湯葉包み　京漬物と焦がしバターのソース
・奥丹波腿肉のロティ　ザンガラソース　京冬野菜と共に

【デザート】いちごのショート　クランチアイス

【パン】

【食後のお飲み物】


※仕入れ状況などによりメニュー内容が変更になる場合がございます

＜メニュー例＞

■1月1日～1月5日■

乾杯スパークリングワイン（ノンアルコールに変更可能）

【前菜】祝い八寸　彩り前菜5品の取り合わせ

【スープ】百合根のコンソメロワイヤル

【魚料理】鮮魚の湯葉包み　京漬物と焦がしバターのソース

【肉料理】国産牛ロース肉のグリエ　芳醇な赤ワインソース

【デザート】いちごのショート　クランチアイス

【パン】

【食後のお飲み物】


※仕入れ状況などによりメニュー内容が変更になる場合がございます

＜メニュー例＞

■1月1日～1月5日■

乾杯スパークリングワイン（ノンアルコールに変更可能）

＜メニュー例＞

【前菜】祝い八寸　彩り前菜5品の取り合わせ

【スープ】鮑と百合根のコンソメロワイヤル

【魚料理】金目鯛のヴァプール　伏見吟醸酒のエマルジョン

【肉料理】黒毛和牛フィレ肉のポワレ　トリュフソース

【デザート】ピスタチオと檸檬　はちみつのグラス

【パン】

【食後のお飲み物】


※仕入れ状況などによりメニュー内容が変更になる場合がございます

<Menu example>

<Menu example>

Includes a glass of sparkling wine for a toast.

[Western-style hassun with seasonal colors] ・Seasonal vegetable mousse Snow crab éfiloche・Foie gras mousse and strawberry confit・Swordfish mi-cuit Summer vegetable ceviche・Colorful vegetable bagna cauda [Soup] Roasted onion soup with vanilla aroma [Fish dish] Steamed sea bass and summer vegetable tabbouleh Citrus-scented vin blanc [Meat dish | Please choose one] ・Roasted Kyoto duck Manganji pepper and duck jus・Grilled Japanese black beef loin with red wine sauce (+1,800 yen) [Dessert] Citrus kingyokukan garnished with seasonal fruits [Bread] [After-meal drink]

[Western-style hassun with seasonal colors] ・Seasonal vegetable mousse Snow crab éfiloche・Foie gras mousse and strawberry confit・Swordfish mi-cuit Summer vegetable ceviche・Colorful vegetable bagna cauda [Soup] Roasted onion soup with vanilla aroma [Fish dish] Steamed sea bass and summer vegetable tabbouleh Citrus-scented vin blanc [Meat dish | Please choose one] ・Roasted Kyoto duck Manganji pepper and duck jus・Grilled Japanese black beef loin with red wine sauce (+1,800 yen) [Dessert] Citrus kingyokukan garnished with seasonal fruits [Bread] [After-meal drink]

[Western-style hassun with seasonal colors] ・Seasonal vegetable mousse Snow crab éfiloche・Foie gras mousse and strawberry confit・Swordfish mi-cuit Summer vegetable ceviche・Colorful vegetable bagna cauda [Soup] Grilled onion soup with vanilla aroma [Fish dish] White fish wrapped in kadaif Summer vegetable tabbouleh Pickled plum condiment [Meat dish] Grilled Japanese black beef loin with red wine sauce Manganji pepper and lime quenelle [Dessert] Citrus kingyokukan garnished with seasonal fruits [Bread] [After-meal drink]

[Western-style hassun with seasonal colors] ・Seasonal vegetable mousse Snow crab éfiloche・Foie gras mousse and strawberry confit・Swordfish mi-cuit Summer vegetable ceviche・Colorful vegetable bagna cauda [Soup] Grilled onion soup with vanilla aroma [Fish dish] White fish wrapped in kadaif Summer vegetable tabbouleh Pickled plum condiment [Meat dish] Grilled Japanese black beef loin with red wine sauce Manganji pepper and lime quenelle [Dessert] Citrus kingyokukan garnished with seasonal fruits [Bread] [After-meal drink]

Includes a glass of sparkling wine for a toast.

[Western-style hassun with seasonal colors] ・Seasonal vegetable mousse, snow crab efiloche, foie gras mousse and strawberry confit, swordfish mi-cuit, summer vegetable ceviche, colorful vegetable bagna cauda, beef cheek terrine, Kyoto eggplant confit and poached conger eel [Fish dish] Grilled tilefish with Saikyo miso sauce [Meat dish] Pan-fried black-haired wagyu beef filet, summer vegetables and Périgueux sauce [Dessert] Citrus kingyokukan with seasonal fruits [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

[Western-style hassun with seasonal colors] ・Seasonal vegetable mousse, snow crab efiloche, foie gras mousse and strawberry confit, swordfish mi-cuit, summer vegetable ceviche, colorful vegetable bagna cauda, beef cheek terrine, Kyoto eggplant confit and poached conger eel [Fish dish] Grilled tilefish with Saikyo miso sauce [Meat dish] Pan-fried black-haired wagyu beef filet, summer vegetables and Périgueux sauce [Dessert] Citrus kingyokukan with seasonal fruits [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Menu example [Western-style hassun with seasonal colors] ・Seasonal vegetable mousse, snow crab efiloche, foie gras mousse and strawberry confit, swordfish mi-cuit, summer vegetable ceviche, colorful vegetable bagna cauda, beef cheek terrine, Kyoto eggplant confit and poached conger eel [Hot appetizer] Eel latke and poached foie gras with five-spice powder aroma [Fish dish] Roasted lobster with American sauce [Meat dish] Poached black wagyu beef filet with summer vegetables and Périgueux sauce [Dessert] Citrus jelly jelly served with seasonal fruits [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

<Free drinks> ・Bottled beer, wine by the glass (red and white) ・Highballs, whiskey, and Soft drinks (orange, apple, oolong tea)

Menu example [Western-style hassun with seasonal colors] ・Seasonal vegetable mousse, snow crab efiloche, foie gras mousse and strawberry confit, swordfish mi-cuit, summer vegetable ceviche, colorful vegetable bagna cauda, beef cheek terrine, Kyoto eggplant confit and poached conger eel [Hot appetizer] Eel latke and poached foie gras with five-spice powder aroma [Fish dish] Roasted lobster with American sauce [Meat dish] Poached black wagyu beef filet with summer vegetables and Périgueux sauce [Dessert] Citrus jelly jelly served with seasonal fruits [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

[September menu] Appetizer: Marinated salmon with yogurt sauceSoup: Cold pumpkin soup with cumin aromaMain dish: Roasted chicken thigh with red wine and balsamic sauceDessert: Hojicha creme brulee bread and after-meal drink[October menu] Appetizer: Lightly smoked maple leaf snapper and vinegared vinaigretteSoup: Sweet potato potage with ginger aromaMain dish: Pork shoulder loin confit with charcutière sauceDessert: Karigane Hojicha creme brulee bread and after-meal drink

[September menu] Appetizer: Marinated salmon with yogurt sauceSoup: Cold pumpkin soup with cumin aromaFish dish: Grilled tilefish with scales, light sauce of white wine and Saikyo misoMeat dish: Roasted duck breast with bigarade sauce and autumn vegetablesDessert: Hojicha creme brulée bread and after-meal drink[October menu] Appetizer: Lightly smoked maple leaf snapper with vinegared vinaigrette, French caviarSoup: Sweet potato potage with ginger aromaFish dish: Grilled tilefish with scales and scallop pan with Saikyo miso aromaWhite wine sauceMain dish: Roasted veal mushroom croute with autumn vegetablesDessert: Hojicha creme brulée bread and after-meal drink

[January-February menu example] Appetizer: Shrimp aspic with cauliflower mousse Soup: Shogoin daikon and Saikyo miso potage Main: Roasted Okutanba chicken thigh with Zangara sauce and Kyoto winter vegetables Dessert: Karigane Hojicha creme brulee bread and after-meal drink

[January-February menu example] Appetizer: Shrimp aspic, cauliflower mousse, salted caviar Soup: Shogoin daikon and Saikyo miso potage Fish dish: Grilled tilefish with scales and Saikyo miso sauce Main dish: Roasted Ezo deer and minced meat cutlet with seasonal vegetables Dessert: Karigane Houjicha crème brulée bread, after-meal drink

[Dishes] ・Grilled salted sea bream・Red rice・Pickles・Soup・Rice dish

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

<Contents> Small quarter size, with mount *This is the quantity (number of cuts), so please order the quantity you want. Shooting location: Please contact us if you have a preference. 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.

<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.

[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.

soup & bread

Soup, hamburger, dessert, bread

Appetizers, soups, hamburgers, desserts, bread