■Available reservation dates and times■ ＜December＞ 16th (Mon), 19th (Thu), 20th (Fri), 23rd (Mon), 26th (Thu), 27th (Fri) ＜January＞ 9th (Thu), 10th (Fri) 18:00 / 18:30 / 19:00 *"NAKED Garden of Light 2024 Heian Shrine" is open from 17:30 to 21:30 (last entrance 20:50). If you enter the garden before eating, your ticket will be given to you at Heian Shrine Kaikan. ■Menu example [Appetizer] Pacific saury sushi, needle ginger, shrimp potato dengaku, Kasumi snow crab salad, simmered monkfish liver, Shinada roll, shiraae (dressed sesame seeds) of bamboo shoots, Hakata pressed persimmon, egg yolk vinegar, celery root mousse, caviar, deep-fried shrimp arare [Fish dish] Red sea bream mousse with herb butter sauce, braised Chinese cabbage [Meat dish] Roasted Okutanba chicken with truffle sauce, lentil and mushroom risotto [Dessert] Pastry chef's special dessert "Winter"

■Available reservation dates and times■ ＜December＞ 16th (Mon), 19th (Thu), 20th (Fri), 23rd (Mon), 26th (Thu), 27th (Fri) ＜January＞ 9th (Thu), 10th (Fri) 18:00 / 18:30 / 19:00 *"NAKED Garden of Light 2024 Heian Shrine" is open from 17:30 to 21:30 (last entrance 20:50). If you enter the garden before eating, your ticket will be given to you at Heian Shrine Kaikan. ■Menu example■ [Appetizer] Pacific saury sushi, needle ginger, shrimp potato dengaku, Kasumi snow crab salad, simmered monkfish liver, Shinada roll, shiraae (dressed sesame) mugwort, Hakata pressed persimmon, vinegared egg yolk, celery root mousse, with caviar, deep-fried shrimp arare [Fish dish] Red sea bream mousse with herb butter sauce, braised Chinese cabbage [Meat dish] Slowly roasted Wagyu beef loin, served with soy sauce-marinated mustard [Dessert] Pastry chef's special dessert "Winter"

<Menu> ■Appetizers Confit tuna in oil and egg yolk marinated in miso Ricotta cheese and caviar ■Soup Mushroom potage with truffle chantilly and foie gras bouchon ■Fish dishes Flatfish and lobster wrapped in phyllo with sauce Americaine ■Meat dishes Braised Japanese beef and roasted Japanese black beef filet with sauce Poivre de Gnocchi with gorgonzola ■Dessert Pastry chef's special dessert "Snow-covered" ■After-meal treats of five petit fours