AMBER COURT - HOTEL NIKKO PRINCESS KYOTO

Book at AMBER COURT - HOTEL NIKKO PRINCESS KYOTO

Message from Venue

▶Please kindly note that we may not be able to accommodate specific seating requests.
▶If we are unable to contact you within 30 minutes of your reserved time, your reservation may be canceled without prior notice. Please be sure to contact us if you will be late.
▶If you wish to make a reservation for more than 5 people, please contact the restaurant directly.
▶For same-day reservations, please contact the restaurant directly.

Telephone: +81-75-342-2156
One Harmony members, please present your membership card at the restaurant on the day of your visit.

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Category

　
March-April
〇Assorted appetizer with vegetables salad
〇Chef's potage
〇A choice of～
　①Pan-fried seasonal fish with spring vegetables risotto rapeseed oil flavor
　②Wrapped seasonal fish and shrimp in “Pâte à filo” with saffron sauce
　③Caramelized pork with black pepper and sherry vinegar sauce
　④Grilled sirloin chef’s style（＋￥300）
〇Bread
〇Dessert
〇Coffee or tea

May-June
〇Assorted appetizer with vegetables salad
〇Chef's potage
〇A choice of～
　①Fried seasonal fish with grilled eggplant sauce
　②Pan-fried seasonal fish with herb butter and lemon
　③Stewed chicken with olive and tomato sauce
　④Grilled sirloin chef’s style（＋￥300）
〇Bread
〇Dessert
〇Coffee or tea
　

April
〇Today’s appetizer and seasonal salad
〇A choice of～
　＊Scallops and mushrooms pasta with cream sauce
　＊Chicken and bell pepper pasta with tomato sauce
〇Bread
〇Dessert
〇Coffee or tea
　
May
〇Today’s appetizer and seasonal salad
〇A choice of～
　＊Pasta bolognese with seasonal vegetables
　＊Shrimps and asparagus pasta with olive oil sauce
〇Bread
〇Dessert
〇Coffee or tea

June
〇Today’s appetizer and seasonal salad
〇A choice of～
　＊Pasta genovese with prosciutto and fresh tomato
　＊Seafood and eggplant pasta with tomato sauce
〇Bread
〇Dessert
〇Coffee or tea
　

　
15 March-30 April
○Smoked salmon trout with rolled vegetables
○Chef’s potage
○Steamed seasonal fish and scallops with rape blossoms and white wine sauce
○Pan-fried sirloin with sautéed “KUJO” welsh onion “SAIKYO” miso flavor
○Bread
○Lemon cake with vanilla ice cream
○Coffee or tea

May-June
○Chicken and tomato salad basil flavor 　
○Chef’s potage
○Steamed seasonal fish and asparagus with Madeira wine sauce
○Sirloin “Pané” with red wine sauce bacon flavor
○Bread
○Coconut and almond tart
○Coffee or tea
　

　
March-April
〇Fried squid and vegetables “Bagna cauda” style with salad
〇Chef’s potage
〇A choice of～
＊Sirloin steak and vegetables with green mustard sauce
＊Fillet of beef steak with red wine sauce (+¥1,000)
＊Pan-fried Canadian lobster and fish with Américaine sauce (+¥500)
〇Bread or rice
〇Dessert
〇Coffee or tea

May-June
〇Ratatouille and sautéed scallops salad with balsamico vinegar sauce
〇Chef’s potage
〇A choice of～
＊Sirloin steak and vegetables with green mustard sauce
＊Fillet of beef steak with red wine sauce (+¥1,000)
＊Pan-fried Canadian lobster and fish with Américaine sauce (+¥500)
〇Bread or rice
〇Dessert
〇Coffee or tea
　

【Savory】
・Shrimp cutlet sandwich with tartar sauce
・Simmered chicken in “Court-bouillon” basil flavor
・Marinated sea bream with tapenade sauce
・“Pâté de campagne”style terrine with marinated vegetables
・Prosciutto and mozzarella cheese

【Glass dessert】
・Cherry blossoms in the evening parfait

【Sweets】
・Strawberry and pistachio swiss roll
・Strawberry tart
・Sakura bean paste, griotte jelly and condensed milk cream in“Gyuhi”
・Pistachio cream puff
・Strawberry butter and cream cookie sandwich
・Soybean flour scone with Green tea sauce
・Green tea financier
・Fresh fruits

【Drink】　※1glass
・Sparkling wine, red wine, white wine or non-alcoholic cocktail

【Optional free drinks】　※90 min.
＋￥2,200
Sparkling wine, wine (red, white) , coffee, tea, other.

＋￥5,200　
If adding champagne to the above drinks
　

【Savory】
・“Tofu” and sea bream “Gâteau” style
・Chicken confit sandwich
・Pork confit
・Prosciutto, mozzarella cheese and tomato salad
・Bolognese rice croquette

【Glass dessert】
・“KYOTO” style parfait

【Sweets】
・Tea mousse
・Pistachio cream puff（5/1～5/11）/ Green tea cream puff（5/12～7/6）
・Soybean flour scone with green tea sauce（5/1～5/11）/ Green tea and black soybeans scone（5/12～7/6）
・Green tea tiramisu
・Roasted black soybean flour cookie sandwich
・Green tea swiss roll
・“Amazake” ganache
・Fresh fruits

【Drink】　※1glass
・Sparkling wine, red wine, white wine or non-alcoholic cocktail

【Optional free drinks】　※90 min.
＋￥2,200
Sparkling wine, wine (red, white) , coffee, tea, other.

＋￥5,200　
If adding champagne to the above drinks
　

　
April
○A choice of appetizer
　＊Marinated seafood with vegetables salad
　＊Chicken “Ballottine” style with spring vegetables
　＊Terrine of fore gras and stewed mushrooms with Ruby Port wine sauce（＋￥1,500）
○A choice of soup
　＊Chef’s potage
　＊Spring cabbage potage with pan-fried scallop（＋¥500）
○A choice of fish dish
　＊Pan-fried Spanish mackerel with white wine sauce “SAIKYO” miso flavor
　＊Shrimp and seasonal fish “Coussin” style with “Crème de homard” sauce
　＊Seasonal fish crispy with rape blossoms and “SAKURA” shrimps risotto（＋¥1,000）
○A choice of meat dish
　＊Sirloin steak chef’s style
　＊Roasted lamb “Printaniere” style
　＊Fillet of beef and foie gras “Rossini” style with truffle sauce（＋¥2,000）
○Bread
○A choice of dessert
　＊Assorted dessert
　＊Orange savarin with chocolate ice cream（＋¥500）
○Coffee or tea

May-June
○A choice of appetizer
　＊Marinated seafood with vegetables salad
　＊“Pate” of “Magret” duck with stewed red cabbage
　＊Pan-fried scallops and asparagus with morel mushrooms sauce（＋￥500）
○A choice of soup
　＊Chef’s potage
　＊Green peas soup with poached shrimp（＋¥500）
○A choice of fish dish
　＊Pan-fried seasonal fish with tomato and basil sauce
　＊Fried seasonal fish and squid with ratatouille
　＊Canadian lobster and seasonal fish risotto with “Crème de homard” sauce（＋¥2,000）
○A choice of meat dish
　＊Sirloin steak chef’s style
　＊Sautéed “KYOAKA -JIDORI” chicken with “Herbe de Provence” flavor
　＊Grilled fillet of beef with red wine sauce（＋¥1,000）
　＊Fillet of beef and foie gras “Rossini” style with truffle sauce（＋¥2,000）
○Bread
○A choice of dessert
　＊Assorted dessert
　＊Strawberry “Parfait glacé” with whipped cream（＋¥500）
○Coffee or tea
　

Mar.-Apr.
○Small appetizer
○Seafood and vegetables “Gâteau” style with herb salad
○Canadian lobster and rape blossoms crispy with risotto
○Gratin of abalone “SAIKYO MISO” flavor with stewed “KUJO” welsh onion and sauce
○Grilled fillet of beef and fried vegetables with “KUROSHICHIMI” seven spice chili pepper flavor
○Bread
○Grand dessert
○Small sweets
○Coffee or tea

May-June
○Small appetizer
○Seafood and vegetables “Gâteau” style with herb salad
○Canadian lobster and asparagus fricassé with “Crème de homard” sauce
○Poached abalone “SAIKYO MISO” flavor with stewed “KUJO” welsh onion and sauce
○Grilled fillet of beef and gratin of tomato with “KUROSHICHIMI” seven spices chili pepper flavor
○Bread
○Grand dessert
○Small sweets
○Coffee or tea
　

　
March-April
〇Canadian lobster and spring vegetables
〇Tuna and pickled radish tartare style with soy sauce jelly
〇Seared Japanese “Wagyu” beef with “Shibazuke” pickled vegetables and blue cheese sauce
〇Roasted Spanish mackerel and “SAKURA” shrimps risotto with rape blossoms
〇Gratin of “NANATANI” Cross between Wild and Domestic Duck nuts and sherry vinegar flavor with seasonal vegetables
〇Bread
〇Cauliflower cream and summer orange marmalade coriander flavor
〇Small sweets
〇Coffee or tea

May-June
○“MANGANJI” sweet pepper and pork appetizer
○Sautéed scallops, abalone and asparagus with morel mushrooms sauce
○“KAMO” eggplant and foie gras “Mille-feuille” style with Port wine sauce
○Pan-fried seasonal fish with tomato and basil sauce
○Grilled Japanese “Wagyu” beef and Japanese pickles risotto with roasted green tea flavor consommé soup
○Bread
○Strawberry cake with cream
○Small sweets
○Coffee or tea
　