[Toasting drink] Sakura cocktail (can be changed to non-alcoholic) [Amuse-bouche] A piece of hospitality, Yatsuhashi and foie gras, two types of preparation [Western-style hassun to color the four seasons] ・Conger eel escabeche ・Foie gras and mango monaka ・Pork and red miso pate with beetroot and port wine sauce ・Vegetable bagna cauda ・Swordfish confit with summer vegetables and tomato sauce ・Vegetable mousse and consommé jelly with caviar [Meat dish] Roasted Kyoto duck with manganji pepper and duck jus [Dessert] Citrus kingyokukan with seasonal fruits [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

[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.

【お子様と一緒に過ごしやすい空間】
・お子様連れ限定の空間でリラックス
・ベビーカーでの入室OK
・キッズスペースでお子様ものびのび
・調乳用のお湯＆湯冷ましコーナーを用意
・授乳、おむつ替えスペースあり
・ランチクローズの15時までゆったり過ごせる

【思い出に残るクリスマスを演出】
・おしゃれなクリスマスフォトスペース
お子様がご機嫌なタイミングで何度でもご利用ください。
撮影のお手伝いはお気軽にスタッフまでお声掛けください。

【特別なシーンにぴったりな本格フレンチ】
＜前菜＞北海道産ホタテのタルタル　林檎とセロリラブのサラダ
＜スープ＞堀川牛蒡のポタージュ
＜メイン料理＞
・近海魚のヴァプール　ソースマリニエール
または
・奥丹波鶏のルーロー　リース仕立て
＜デザート＞カマンベールフロマージュ・クリュとショコラブラン
＜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

【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

[Special seats not open to the public - Tsujimawashi seats] We have special seats available along the main street where the Tsujimawashi, the biggest highlight of the Gion Festival, takes place. Tsujimawashi involves changing the direction of the floats, which are said to weigh about 10 tons, at the signal of the leader. When the floats have completed their turn, a huge round of applause breaks out, and you can enjoy the lively atmosphere of the Gion Festival to the fullest in these special seats. [A summer tradition - lunch on the riverbed] After watching the festival, enjoy lunch at Funatsuru Kyoto Kamogawa Resort. Enjoy a Kyoto French meal made with seasonal local ingredients in the largest open riverbed seating along the Kamo River. You can also choose indoor seating on the day. <Schedule for the day> ■9:00~ Check-in at Funazuru Kyoto Kamogawa Resort■9:30~ Proceed to the paid viewing area for the Gion Festival *Some sections require walking due to traffic restrictions caused by the Gion Festival■10:30~12:30 Viewing of the Gion Festival and free time*It takes about 2 hours from the front of the Yamahoko procession to the last*You can leave midway■Gather at Funazuru Kyoto Kamogawa Resort by 13:00■Meal from 13:00~15:00 <Menu example> [Western-style hassun with the four seasons] ・Conger eel escabeche ・Foie gras and mango monaka ・Vegetable bagna cauda ・Vegetable mousse and consommé jelly with caviar [Soup] Grilled corn soup Conger eel and port wine glaze (kinome) [Fish dish] Fried conger eel Pickled pickled plum and condiment [Meat dish] Grilled Japanese black beef loin with Japanese pepper Madeira sauce and Kyoto vegetables, Manganji chili pepper, and winter melon [Dessert] "Good health" Matcha and melon agar bread with a hint of bamboo leaves, and an after-meal drink *As seasonal ingredients are used, the menu may change depending on the availability of ingredients.

[Special seats not open to the public - Tsujimawashi seats] We have special seats available along the main street where the Tsujimawashi, the biggest highlight of the Gion Festival, takes place. Tsujimawashi involves changing the direction of the floats, which are said to weigh about 10 tons, at the signal of the leader. When the floats have completed their turn, a huge round of applause breaks out, and you can enjoy the lively atmosphere of the Gion Festival to the fullest in these special seats. [A summer tradition - lunch on the riverbed] After watching the festival, enjoy lunch at Funatsuru Kyoto Kamogawa Resort. Enjoy a Kyoto French meal made with seasonal local ingredients in the largest open riverbed seating along the Kamo River. You can also choose indoor seating on the day. <Schedule for the day> ■9:00~ Check-in at Funazuru Kyoto Kamogawa Resort■9:30~ Proceed to the paid viewing area for the Gion Festival *Some sections require walking due to traffic restrictions caused by the Gion Festival■10:30~12:30 Viewing of the Gion Festival and free time*It takes about 2 hours from the front of the Yamahoko procession to the last*You can leave midway■Gather at Funazuru Kyoto Kamogawa Resort by 13:00■Meal from 13:00~15:00 <Menu example> [Western-style hassun with the four seasons] ・Conger eel escabeche ・Foie gras and mango monaka ・Vegetable bagna cauda ・Vegetable mousse and consommé jelly with caviar [Soup] Grilled corn soup Conger eel and port wine glaze (kinome) [Fish dish] Fried conger eel Pickled pickled plum and condiment [Meat dish] Grilled Japanese black beef loin with Japanese pepper Madeira sauce and Kyoto vegetables, Manganji chili pepper, and winter melon [Dessert] "Good health" Matcha and melon agar bread with a hint of bamboo leaves, and an after-meal drink *As seasonal ingredients are used, the menu may change depending on the availability of ingredients.

[Special seats not open to the public - Tsujimawashi seats] We have special seats available along the main street where the Tsujimawashi, the biggest highlight of the Gion Festival, takes place. Tsujimawashi involves changing the direction of the floats, which are said to weigh about 10 tons, at the signal of the leader. When the floats have completed their turn, a huge round of applause breaks out, and you can enjoy the lively atmosphere of the Gion Festival to the fullest in these special seats. [A summer tradition - lunch on the riverbed] After watching the festival, enjoy lunch at Funatsuru Kyoto Kamogawa Resort. Enjoy a Kyoto French meal made with seasonal local ingredients in the largest open riverbed seating along the Kamo River. You can also choose indoor seating on the day. <Schedule for the day> ■8:30~ Check-in at Funazuru Kyoto Kamogawa Resort■9:00~ Move to the paid viewing seats for the Gion Festival *Some sections require walking due to traffic restrictions caused by the Gion Festival■10:00~12:00 Viewing of the Gion Festival and free time*Approximately 1 hour from the start of the Yamahoko procession to the end*You can leave midway■Gather at Funazuru Kyoto Kamogawa Resort by 12:30■Meal from 12:30~14:30 <Sample menu> [Western-style hassun with the four seasons] ・Conger eel escabeche ・Foie gras and mango monaka ・Vegetable bagna cauda ・Vegetable mousse and consommé jelly with caviar [Soup] Grilled corn soup Conger eel and port wine glaze (kinome) [Fish dish] Fried conger eel Pickled pickled plum and condiment [Meat dish] Grilled Japanese black beef loin with Japanese pepper Madeira sauce and Kyoto vegetables, Manganji chili pepper, and winter melon [Dessert] "Good health" Matcha and melon agar bread with a hint of bamboo leaves, and an after-meal drink *As seasonal ingredients are used, the menu may change depending on the availability of ingredients.

Menu example [Toast] Glass of champagne (can be changed to non-alcoholic) [Western-style hassun with the colors of the seasons] ・Conger eel escabeche ・Foie gras and mango monaka ・Pork and red miso pate with beetroot and port wine sauce ・Vegetable bagna cauda ・Swordfish confit with summer vegetables and tomato sauce ・Vegetable mousse and consommé jelly with caviar [Hot appetizer] Sweetfish confit and cold corn potage [Fish dish] Abalone meuniere with herb butter sauce [Meat dish] Japanese black beef filet Rossini with summer vegetables [Dessert] Citrus kingyokukan with seasonal fruits [After-meal drink] Uji Gyokuro Gyokuto -TAMAUSAGI- [Bread] *The menu may change depending on the availability of ingredients.

■Free drinks ・4 types of Kizakura Kyoto beer ・3 types of Kyoto sake (Kankura Ruri / Tsuki no Katsura Junmai Sake / Jurakudai Junmai Ginjo) ・Champagne ・White wine ・Red wine ・Soft drinks (Oolong tea / Apple / Orange / Cola / Ginger ale) ■Menu [Western-style hassun with the colors of the seasons] ・Conger eel escabeche ・Foie gras and mango monaka ・Pork and red miso pate with beetroot and port wine sauce ・Vegetable bagna cauda ・Swordfish confit with summer vegetables and tomato sauce ・Vegetable mousse and consommé jelly with caviar [Hot appetizer] Eel rake and pan-fried foie gras with the aroma of five-spice powder [Fish dish] Roasted lobster with American sauce [Meat dish] Pan-fried black-haired Japanese beef filet with summer vegetables and Périgueux sauce [Dessert] Citrus kingyokukan Bread with seasonal fruits and after-meal drink *Menu contents may change depending on availability 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 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

[Enjoy a Kyoto French meal on the "kawadoko"]
Spend a luxurious time feeling the murmuring of the clear stream and the cool breeze.

Enjoy a fantastic dinner on the kawadoko seating of FUNATSURU, the largest along the Kamo River and the most dazzling and eye-catching.

[Watch a Kyoto dance performed by a maiko on the top floor "Sky Terrace"]
After your meal, take the precious elevator, said to be the second oldest in Japan, to the Sky Terrace on the top floor. The dance performed in the moonlight with Higashiyama as a backdrop is a masterpiece. The closeness to the maiko is also an attraction that can only be achieved with a limited number of 20 people.

<Schedule for the day>
17:00 ~ Reception begins
17:30 ~ Meal begins
19:30 ~ Guided to the Sky Terrace. You can enjoy a magnificent dance performed by a maiko and moon viewing.

*In the event of rain, meals may be served indoors and the dance performance may be held in the top floor chapel. Thank you for your understanding.

<Menu>
~At the riverside seating~
■Western-style hassun with seasonal colors
・Conger eel escabeche
・Foie gras and mango mochi
・Pork and red miso pate with beetroot jelly
・Vegetable bagna cauda
・Swordfish confit with summer vegetable tomato sauce
・Vegetable mousse and consommé jelly with caviar

■White fish kadaif rolls, summer vegetable tabbouleh, pickled plum condiment

■Roasted Kyoto duck with Manganji pepper and duck jus

■Citrus kingyokukan with seasonal fruits

~At the sky terrace~
Small moon-viewing dumplings and Kyoto Uji Gyokuro "Gyokuto"

[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 Example]
Appetizer: Western-style hassun (6 dishes)
Fish Dish: Grilled Tilefish with Scales in a Light White Wine and Saikyo Miso Sauce
Meat Dish: Roasted Kyoto Duck with Manganji Peppers and Duck Jus
Dessert: Hojicha Crème Brûlée
Bread & After-Dinner Drink

[October Menu Example]
〈10/1~10/15〉
Appetizer: Western-style hassun (6 dishes)
Fish Dish: Grilled Tilefish with Scales in a White Wine Sauce with Saikyo Miso
Main Course: Kyoto Duck Cooked at Room Temperature with Autumn Vegetables
Dessert: Karigane Hojicha Crème Brûlée
Bread & After-Dinner Drink

〈10/16~10/31〉
Appetizer
Soup: Warm Seasonal Vegetable Potage
Fish Dish: Grilled Tilefish with Scales in a White Wine Sauce with Saikyo Miso
Main Course: Kyoto Duck Cooked at Room Temperature With autumn vegetables. Dessert: Karigane Hojicha Crème Brulee. Bread and after-meal drink.

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.

・Indoor seating is available in case of rain. However, on days with a high probability of precipitation or inclement weather such as strong winds, meals may be served indoors even when it is not raining. ・Please note that we cannot accept requests for seats along the river. ・Seating is limited to 2 hours.

■ Whole cake included Please let us know your desired message in the comments section when making your reservation. ■ Menu [Western-style hassun with the colors of the seasons] ・Conger eel escabeche・Foie gras and mango monaka・Vegetable bagna cauda・Vegetable mousse and consommé jelly with caviar [Soup] Roasted onion soup with vanilla aroma [Main dish | Choose one] ・Roasted Kyoto duck with manganji pepper and duck jus・Vapoured sea bass and summer vegetable tabbouleh with citrus-scented vin blanc・Grilled Japanese black beef loin with red wine sauce (+1,800 yen) [Dessert] Citrus kingyokukan jelly with seasonal fruits [Bread] [After-meal drink]

[Western-style hassun with seasonal colors] ・Conger eel escabeche・Foie gras and mango monaka・Vegetable bagna cauda・Vegetable mousse and consommé jelly with caviar [Soup] Roasted onion soup with vanilla aroma [Main dish | Choose one] ・Roasted Kyoto duck with manganji pepper and duck jus・Vapoured sea bass and summer vegetable tabbouleh with citrus-scented vin blanc・Grilled Japanese black beef loin with red wine sauce (+1,800 yen) [Dessert] Citrus kingyokukan jelly with seasonal fruits [Bread] [After-meal drink]

[Western-style hassun with seasonal colors] ・Conger eel escabeche・Foie gras and mango monaka・Vegetable bagna cauda・Vegetable mousse and consommé jelly with caviar [Soup] Roasted onion soup with vanilla aroma [Main dish | Choose one] ・Roasted Kyoto duck with manganji pepper and duck jus・Vapoured sea bass and summer vegetable tabbouleh with citrus-scented vin blanc・Grilled Japanese black beef loin with red wine sauce (+1,800 yen) [Dessert] Citrus kingyokukan jelly with seasonal fruits [Bread] [After-meal drink]

[Western-style hassun with seasonal colors] ・Conger eel escabeche・Foie gras and mango monaka・Vegetable bagna cauda・Vegetable mousse and consommé jelly with caviar [Soup] Roasted onion soup with vanilla aroma [Fish dish] Steamed sea bass and summer vegetable tabbouleh with citrus-scented vin blanc [Meat dish | Choose one] ・Roasted Kyoto duck with manganji pepper and duck jus・Grilled Japanese black beef loin with red wine sauce (+1,800 yen) [Dessert] Citrus kingyokukan jelly served with seasonal fruits [Bread] [After-meal drink]

[Western-style hassun with seasonal colors] ・Conger eel escabeche・Foie gras and mango monaka・Vegetable bagna cauda・Vegetable mousse and consommé jelly with caviar [Soup] Roasted onion soup with vanilla aroma [Fish dish] Steamed sea bass and summer vegetable tabbouleh with citrus-scented vin blanc [Meat dish | Choose one] ・Roasted Kyoto duck with manganji pepper and duck jus・Grilled Japanese black beef loin with red wine sauce (+1,800 yen) [Dessert] Citrus kingyokukan jelly served with seasonal fruits [Bread] [After-meal drink]

[Western-style hassun with seasonal colors] ・Conger eel escabeche ・Foie gras and mango monaka ・Vegetable bagna cauda ・Vegetable mousse and consommé jelly with caviar [Soup] Roasted corn 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] ・Conger eel escabeche ・Foie gras and mango monaka ・Vegetable bagna cauda ・Vegetable mousse and consommé jelly with caviar [Soup] Roasted corn 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.

■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.

・Indoor seating is available in case of rain. However, on days with a high probability of precipitation or inclement weather such as strong winds, meals may be served indoors even when it is not raining. ・Please note that we cannot accept requests for seats along the river. ・Seating is limited to two hours. ・We recommend that you bring a jacket in May and September as the temperature will be low.

<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] ・Conger eel escabeche ・Foie gras and mango monaka ・Vegetable bagna cauda ・Vegetable mousse and consommé jelly with caviar [Soup] Grilled corn soup with vanilla aroma [Fish dish] White fish wrapped in kadaif 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.

■Includes a glass of sparkling wine for a toast (can be changed to non-alcoholic) ■Includes a whole cake Please let us know your desired message in the comments section when making your reservation. ■Menu [Western-style hassun with the colors of the seasons] ・Conger eel escabeche・Foie gras and mango monaka・Pork and red miso pate with beetroot jelly・Vegetable bagna cauda・Swordfish confit with summer vegetables in tomato sauce・Vegetable mousse and consommé jelly with caviar [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 with seasonal fruits [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

[Western-style hassun with seasonal colors]

- Conger eel escabeche

- Foie gras and mango monaka

- Pork and red miso pate, beetroot jelly

- Vegetable bagna cauda

- Swordfish confit, summer vegetable tomato sauce

- Vegetable mousse and consommé jelly, with caviar

[Fish dish]
White fish wrapped in kadaif, summer vegetable tabbouleh, pickled plum condiment

[Meat dish]
Grilled Japanese black beef loin, 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.

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]
- Conger eel escabeche
- Foie gras and mango mochi
- Pork and red miso pate with beetroot jelly
- Vegetable bagna cauda
- Swordfish confit with summer vegetables and tomato sauce
- Vegetable mousse and consommé jelly with caviar

[Fish dish]
Grilled tilefish with saikyo miso sauce

[Meat dish]
Poached black wagyu beef fillet with 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]
- Conger eel escabeche
- Foie gras and mango mochi
- Pork and red miso pate with beetroot jelly
- Vegetable bagna cauda
- Swordfish confit with summer vegetables and tomato sauce
- Vegetable mousse and consommé jelly with caviar

[Hot appetizer]
Eel rake and pan-fried foie gras with five-spice aroma

[Fish dish]
Roasted lobster with American sauce

[Meat dish]
Pan-fried black wagyu beef filet with 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.

[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.

<Menu example>

■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

<Menu example>

<Menu example>

■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.

【Sample Menu】
■ October 16 – November 30
[Appetizer] Lightly smoked autumn Spanish mackerel with Saikyo miso and balsamic sauce
[Soup] Jerusalem artichoke potage with a hint of truffle aroma
[Main Course] Please choose one from fish or meat
・Pan-seared local coastal fish with Sauce Dugléré
・Kyoto Hiyoshi pork fillet piccata with matcha béarnaise sauce and Kyoto vegetables
[Dessert] Mont Blanc cream made with monk fruit and hojicha baba, served with seasonal fruit
[Bread]
[Hot Beverage / After-meal Drink]

■ From December 1
[Appetizer] Hokkaido scallop tartare with apple and celeriac (celery root) salad
[Soup] Horikawa burdock potage
[Main Course] Please choose one from fish or meat
・Steamed local coastal fish (vapeur) with Sauce Marinière
・Okutanba chicken roulade, presented in a wreath style
[Dessert] Camembert fromage cru with white chocolate
[Bread]
[Hot Beverage / After-meal Drink]

Sample Menu
■ October 16 – November 30
Appetizer: Lightly smoked autumn Spanish mackerel with Saikyo miso and balsamic sauce
Soup: Jerusalem artichoke potage with truffle aroma
Fish: Pan-seared locally caught fish with Dugléré sauce
Meat: Kyoto Hiyoshi pork fillet piccata with matcha Béarnaise sauce, served with Kyoto vegetables
Dessert: Mont Blanc cream made with monk fruit and hojicha baba, served with seasonal fruit
Bread
After-meal beverage

■ From December 1
Appetizer: Hokkaido scallop tartare with apple and celeriac (celeriac turnip) salad
Soup: Horikawa burdock potage
Fish: Steamed locally caught fish with sauce marinière
Meat: Okutanba chicken roulade, presented in a wreath-style
Dessert: Camembert fromage cru and white chocolate
Bread
After-meal beverage

Sample Menu
■ October 16–November 30
Appetizer: Lightly smoked autumn sawara (Spanish mackerel) with Saikyo miso and balsamic sauce
Soup: Jerusalem artichoke potage with a hint of truffle
Fish: Pan-seared local fish with Sauce Dugléré
Meat: Grilled Kuroge Wagyu loin, sukiyaki-style, sansho–Madeira sauce, served with Kyoto vegetables
Dessert: Monk fruit Mont Blanc cream and hojicha baba, with seasonal fruit
Bread:
After-dinner beverage:

■ From December 1
Appetizer: Hokkaido scallop tartare with apple and celeriac (celeriac root) salad
Soup: Horikawa burdock potage
Fish: Steamed local fish (vapeur) with sauce marinière
Meat: Grilled Kuroge Wagyu loin served with winter Kyoto vegetables
Dessert: Camembert fromage cru and white chocolate
Bread:
After-dinner beverage:

■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.

【Sample Menu】
■ October 16 – November 30
[Appetizer] Lightly smoked autumn Spanish mackerel with Saikyo miso and balsamic sauce
[Soup] Jerusalem artichoke potage with a hint of truffle aroma
[Main Course] Please choose one from fish or meat
・Pan-seared local coastal fish with Sauce Dugléré
・Kyoto Hiyoshi pork fillet piccata with matcha béarnaise sauce and Kyoto vegetables
[Dessert] Mont Blanc cream made with monk fruit and hojicha baba, served with seasonal fruit
[Bread]
[Hot Beverage / After-meal Drink]

■ From December 1
[Appetizer] Hokkaido scallop tartare with apple and celeriac (celery root) salad
[Soup] Horikawa burdock potage
[Main Course] Please choose one from fish or meat
・Steamed local coastal fish (vapeur) with Sauce Marinière
・Okutanba chicken roulade, presented in a wreath style
[Dessert] Camembert fromage cru with white chocolate
[Bread]
[Hot Beverage / After-meal Drink]

【Sample Menu】

【Sample Menu】

<Free Drinks>
・Bottled Beer
・Glass Wine (Red & White)
・Highball
・Whiskey
・Cocktails (Cassis/Peach/Campari/Gin/Vodka)
・Soft Drinks (Orange, Apple, Oolong Tea)

<Menu Sample>

■December - January
[Amuse-bouche] ~A Piece of Hospitality~
[Appetizer] Hokkaido Scallop Tartare, Apple and Celery Rub Salad, Two Types of Caviar
[Soup] Horikawa Burdock Potage
[Main Dish] Grilled Japanese Black Beef Loin with Winter Kyoto Vegetables
[Dessert] Snow Globe Mousse with Ispahan Parfum
[Bread]
[After-Meal Drinks]

*Menu contents may change depending on availability.

<Free Drinks>
・Bottled Beer
・Wine by the Glass (Red & White)
・Whiskey
・Highball
・Cocktails (Cassis/Peach/Campari/Gin/Vodka)
・Soft Drinks (Orange, Apple, Oolong Tea)

<Menu Sample>

■December - January
[Amuse-bouche] ~A Piece of Hospitality~
[Appetizer] Hokkaido Scallop Tartare, Apple and Celery Rub Salad, Two Types of Caviar
[Soup] Horikawa Burdock Potage
[Fish Dish] Steamed Flounder with Albert Sauce
[Palate Cleanser] Palate Cleanser
[Meat Dish] Grilled Japanese Black Beef Loin with Winter Kyoto Vegetables
[Dessert] Snow Globe Mousse with Ispahan Parfum
[Bread]
[After-Meal Drinks]

*Menu contents may change depending on availability.

<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＞北海道産ホタテのタルタル　林檎とセロリラブのサラダ　2種類のキャビアと共に
＜スープ＞堀川牛蒡のポタージュ
＜魚料理＞金目鯛とオマール海老のカルタファタ　クリスマスラッピング
＜お口直し＞グラニテ
＜肉料理＞黒毛和牛フィレ肉のロッシーニ　京野菜とフレッシュトリフ
＜デザート＞スノードームのムース　イスパハンのパルファン仕立て
パン・食後のお飲み物

＜アミューズ＞食前のお愉しみ
＜前菜＞北海道産ホタテのタルタル　林檎とセロリラブのサラダ　2種類のキャビアと共に
＜スープ＞堀川牛蒡のポタージュ
＜魚料理＞鮑のムニエル　根菜と肝のリゾット　ハーブサラダを添えて
＜お口直し＞グラニテ
＜肉料理＞黒毛和牛フィレ肉のロッシーニ　京野菜とフレッシュトリフ
＜デザート＞スノードームのムース　イスパハンのパルファン仕立て
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

<Menu example>

<Menu example>

<Menu example>

■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.

Sample Menu
■ October 16 – November 30
Amuse-bouche: ~A Token of Hospitality~ Two preparations of yatsuhashi (traditional cinnamon-flavored Japanese sweet)
Starter: Lightly smoked autumn Spanish mackerel with Saikyo miso and balsamic sauce, served with uni and caviar
Soup: Jerusalem artichoke potage with a hint of truffle aroma
Main: Grilled Kuroge Wagyu loin, sukiyaki-style, sansho madeira sauce, served with Kyoto vegetables
Dessert: Gateau Invisible of Beni Haruka (sweet potato) and fermented adzuki, finished with notes of persimmon and raisin
Bread
After-dinner beverage

■ From December 1
Amuse-bouche: ~A Token of Hospitality~
Starter: Hokkaido scallop tartare with apple and celeriac (celeriac root) salad, accompanied by two types of caviar
Soup: Horikawa burdock potage
Main: Grilled Kuroge Wagyu loin served with winter Kyoto vegetables
Dessert: Snow-dome mousse styled as Ispahan parfait
Bread
After-dinner beverage

Sample Menu
■ Oct 16–Nov 30
Amuse — A Touch of Hospitality: Yatsuhashi presented in two preparations
Starter — Lightly smoked autumn sawara (Spanish mackerel) with Saikyo miso and balsamic sauce, served with sea urchin and caviar
Soup — Jerusalem artichoke potage with a truffle aroma
Fish Course — Steamed grouper with yuzu beurre blanc
Palate Cleanser — A refreshing palate cleanser
Meat Course — Grilled Kuroge Wagyu ribeye, sukiyaki-style, sansho Madeira sauce, served with Kyoto vegetables
Dessert — Beniharuka sweet potato and fermented azuki gâteau invisible, finished with aromas of persimmon and raisins
Bread
After-dinner Beverage

■ From Dec 1
Amuse — A Touch of Hospitality
Starter — Hokkaido scallop tartare with apple and celeriac salad, accompanied by two types of caviar
Soup — Horikawa burdock potage
Fish Course — Steamed flounder with Sauce Albert
Palate Cleanser — A refreshing palate cleanser
Meat Course — Grilled Kuroge Wagyu ribeye served with winter Kyoto vegetables
Dessert — Snow-dome mousse styled in the Ispahan parfum
Bread
After-dinner Beverage

Sample Menu
■ October 16 – November 30
Amuse — A Token of Hospitality: Yatsuhashi (served two ways)
Starter: Lightly smoked autumn sawara (Spanish mackerel) with Saikyo miso and balsamic sauce, served with uni and caviar
Soup: Jerusalem artichoke potage with a hint of truffle aroma
Fish: Scale‑crusted amadai (tilefish) with a sauce from a Fushimi sake brewery
Palate cleanser: A refreshing palate cleanser
Meat: Pan‑seared Kuroge Wagyu fillet with Sauce Périgueux and Kyoto vegetables
Dessert: Gâteau Invisible of Beni Haruka sweet potato and fermented adzuki beans, finished with aromas of persimmon and raisin
Bread
After‑dinner beverage

■ From December 1
Amuse — A Token of Hospitality
Starter: Hokkaido scallop tartare with apple and celeriac salad, accompanied by two types of caviar
Soup: Horikawa burdock potage
Fish: Scale‑crusted amadai (tilefish) with a sauce from a Fushimi sake brewery
Palate cleanser: A refreshing palate cleanser
Meat: Pan‑seared Kuroge Wagyu fillet with Sauce Périgueux, served with winter Kyoto vegetables
Dessert: Snow‑dome mousse styled as Ispahan
Bread
After‑dinner beverage

Sample Menu
■ October 16 – November 30
Amuse-bouche: “A Fragment of Hospitality” — Yatsuhashi prepared two ways
Starter: Lightly smoked autumn Spanish mackerel (sawara) with Saikyo miso and balsamic sauce, served with uni and caviar
Soup: Jerusalem artichoke potage with root vegetables
Warm starter: Pan-seared autumn eggplant and scallop with the aroma of kinome (Japanese pepper leaf)
Fish: Roasted lobster (omaru/omanr)
Palate cleanser: A refreshing intermezzo
Meat: Pan-seared Kuroge Wagyu beef fillet with Sauce Périgueux, finished with fresh truffle and Kyoto vegetables
Dessert: Beni Haruka (sweet potato) and fermented azuki bean gâteau invisible, accented with persimmon and raisins
Bread
After-dinner beverage

■ From December 1
Amuse-bouche: “A Fragment of Hospitality”
Starter: Hokkaido scallop tartare with apple and celeriac (celeriac) salad, served with two kinds of caviar
Warm starter: Lobster Thermidor with lobster mousse
Fish: Pan-seared alfonsino (kinmedai) and abalone with sauce marinière
Palate cleanser: A refreshing intermezzo
Meat: Pan-seared Kuroge Wagyu beef fillet with Sauce Périgueux, winter Kyoto vegetables and fresh truffle
Dessert: Snow dome mousse inspired by Ispahan
Bread
After-dinner beverage

■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.

Sample Menu
■ October 16 – November 30
Amuse-bouche: ~A Token of Hospitality~ Two preparations of yatsuhashi (traditional cinnamon-flavored Japanese sweet)
Starter: Lightly smoked autumn Spanish mackerel with Saikyo miso and balsamic sauce, served with uni and caviar
Soup: Jerusalem artichoke potage with a hint of truffle aroma
Main: Grilled Kuroge Wagyu loin, sukiyaki-style, sansho madeira sauce, served with Kyoto vegetables
Dessert: Gateau Invisible of Beni Haruka (sweet potato) and fermented adzuki, finished with notes of persimmon and raisin
Bread
After-dinner beverage

■ From December 1
Amuse-bouche: ~A Token of Hospitality~
Starter: Hokkaido scallop tartare with apple and celeriac (celeriac root) salad, accompanied by two types of caviar
Soup: Horikawa burdock potage
Main: Grilled Kuroge Wagyu loin served with winter Kyoto vegetables
Dessert: Snow-dome mousse styled as Ispahan parfait
Bread
After-dinner beverage

Sample Menu

Sample Menu

[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.

■チャペルでサプライズ
当館の最上階に併設されている、開放的なチャペルをご利用いただけます。お食事後などにチャペルにお呼びし、108本の赤いバラの花束と共にサプライズプロポーズ。当日の進行などは是非プロポーズプランナーにご相談ください。

■プロポーズプランナーのサポート
プレゼントを事前に預けたい、メッセージプレートを用意したい、など是非ご相談ください。事前のお打ち合わせはメールでも承ります。もちろん、ご来店いただいてしっかりとお打ち合わせさせていただくことも可能ですので、ご自身のご予定に合わせてご利用ください。
一生に一度のご記念日を、ぜひ私たちとご一緒に創り上げましょう。

■記憶に残るフレンチディナー
豪華食材をふんだんに使用した目にも美しいフルコースが特別な一日を彩ります。

【メニュー例】
乾杯用グラスシャンパン付き

＜アミューズ＞食前のお愉しみ
＜前菜＞北海道産ホタテのタルタル　林檎とセロリラブのサラダ　2種類のキャビアと共に
＜スープ＞堀川牛蒡のポタージュ
＜魚料理＞鮑のムニエル　根菜と肝のリゾット　ハーブサラダを添えて
＜お口直し＞グラニテ
＜肉料理＞黒毛和牛フィレ肉のロッシーニ　京野菜とフレッシュトリフ
＜デザート＞スノードームのムース　イスパハンのパルファン仕立て
パン・食後のお飲み物

■チャペルでサプライズ
当館の最上階に併設されている、開放的なチャペルをご利用いただけます。お食事後などにチャペルにお呼びし、12本の赤いバラの花束と共にサプライズプロポーズ。当日の進行などは是非プロポーズプランナーにご相談ください。

■プロポーズプランナーのサポート
プレゼントを事前に預けたい、メッセージプレートを用意したい、など是非ご相談ください。事前のお打ち合わせはメールでも承ります。

メニュー例

＜アミューズ＞食前のお愉しみ
＜前菜＞北海道産ホタテのタルタル　林檎とセロリラブのサラダ　2種類のキャビアと共に
＜スープ＞堀川牛蒡のポタージュ
＜魚料理＞鮑のムニエル　根菜と肝のリゾット　ハーブサラダを添えて
＜お口直し＞グラニテ
＜肉料理＞黒毛和牛フィレ肉のロッシーニ　京野菜とフレッシュトリフ
＜デザート＞スノードームのムース　イスパハンのパルファン仕立て
パン・食後のお飲み物

■チャペルでサプライズ
当館の最上階に併設されている、開放的なチャペルをご利用いただけます。お食事後などにチャペルにお呼びし、12本の赤いバラの花束と共にサプライズプロポーズ。当日の進行などは是非プロポーズプランナーにご相談ください。

■プロポーズプランナーのサポート
プレゼントを事前に預けたい、メッセージプレートを用意したい、など是非ご相談ください。事前のお打ち合わせはメールでも承ります。

■記憶に残るフレンチディナー
豪華食材をふんだんに使用した目にも美しいフルコースが、特別な一日を彩ります。

【メニュー例】
乾杯用グラスシャンパン付

＜アミューズ＞食前のお愉しみ
＜前菜＞北海道産ホタテのタルタル　林檎とセロリラブのサラダ　2種類のキャビアと共に
＜スープ＞堀川牛蒡のポタージュ
＜魚料理＞鮑のムニエル　根菜と肝のリゾット　ハーブサラダを添えて
＜お口直し＞グラニテ
＜肉料理＞黒毛和牛フィレ肉のロッシーニ　京野菜とフレッシュトリフ
＜デザート＞スノードームのムース　イスパハンのパルファン仕立て
パン・食後のお飲み物

[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 ]

【Sample Menu】
■ October 16–November 30
Appetizer: Lightly smoked autumn Spanish mackerel with Saikyo miso and balsamic sauce
Soup: Jerusalem artichoke (sunchoke) potage with a hint of truffle
Fish: Pan-seared local fish with sauce Duglere
Meat: Kyoto Hiyoshi pork fillet piccata with matcha béarnaise sauce and Kyoto vegetables
Dessert: Monk fruit Mont Blanc cream and hojicha baba with seasonal fruit
Bread
After‑meal beverage

■ From December 1
Appetizer: Hokkaido scallop tartare with apple and celeriac (celery root) salad
Soup: Horikawa burdock potage
Fish: Steamed local fish (vapeur) with sauce marinière
Meat: Oku‑Tanba chicken roulade, wreath-style presentation
Dessert: Camembert fromage cru with white chocolate
Bread
After‑meal beverage

Sample Menu
■ October 16 – November 30
Appetizer: Lightly smoked autumn Spanish mackerel with Saikyo miso and balsamic sauce
Soup: Jerusalem artichoke potage with truffle aroma
Fish: Locally caught fish, pan-seared with Sauce Dugléré
Meat: Grilled Kuroge Wagyu sirloin, sukiyaki-style, sansho-Madeira sauce, Kyoto vegetables
Dessert: Monk fruit (羅漢果) Mont Blanc cream and hojicha baba with seasonal fruits
Bread
After-meal beverage

■ From December 1
Appetizer: Hokkaido scallop tartare with apple and celeriac salad
Soup: Horikawa burdock potage
Fish: Locally caught fish, steamed with sauce marinière
Meat: Grilled Kuroge Wagyu sirloin served with winter Kyoto vegetables
Dessert: Camembert fromage cru and white chocolate
Bread
After-meal beverage

乾杯用スパークリングワイン付き

【メニュー例】
■10月16日～11月30日
【前菜】秋鰆の軽い燻製　西京味噌とバルサミコのソース
【スープ】菊芋のポタージュ　トリュフのアロマ
【魚料理】近海魚のポワレ　デュグレレソース
【肉料理】京都日吉ポークフィレ肉のピカタ　抹茶のベアルネーズソース　京野菜　
【デザート】羅漢果のモンブランクリームとほうじ茶のババ　季節のフルーツ添え
【パン】
【食後のお飲み物】

■12月1日～
【前菜】北海道産ホタテのタルタル　林檎とセロリラブのサラダ
【スープ】堀川牛蒡のポタージュ
【魚料理】近海魚のヴァプール　ソースマリニエール
【肉料理】奥丹波鶏のルーロー　リース仕立て
【デザート】カマンベールフロマージュ・クリュとショコラブラン
【パン】
【食後のお飲み物】

乾杯用スパークリングワイン付き

＜とある日のメニュー例＞

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

※メニュー例となりますので季節などに合わせて食材や料理内容が変更となります

【Sample Menu]
■ October 16 – November 30
【Amuse】~A Piece of Hospitality~ Yatsuhashi presented in two styles
【Starter】Lightly smoked autumn Spanish mackerel (sawara) with Saikyo miso and balsamic sauce, served with sea urchin and caviar
【Soup】Jerusalem artichoke potage with truffle aroma
【Fish】Steamed grouper (hata) with yuzu beurre blanc
【Palate Cleanser】A palate‑cleansing course
【Meat】Grilled Kuroge Wagyu sirloin, sukiyaki style, sansho madeira sauce, served with Kyoto vegetables
【Dessert】Gateau Invisible of Beni Haruka sweet potato and fermented azuki, accented with persimmon and raisin aromas
【Bread】
【After‑meal Beverage】

■ December 1 –
【Amuse】~A Piece of Hospitality~
【Starter】Hokkaido scallop tartare with apple and celeriac salad, served with two kinds of caviar
【Soup】Horikawa burdock potage
【Fish】Steamed flounder (hirame) with Sauce Albert
【Palate Cleanser】A palate‑cleansing course
【Meat】Grilled Kuroge Wagyu sirloin served with winter Kyoto vegetables
【Dessert】Snow dome mousse finished in the style of Ispahan
【Bread】
【After‑meal Beverage】

Sample Menu
■ October 16–November 30
Amuse-bouche: ~Fragments of Hospitality~ — Yatsuhashi presented two ways
Starter: Light-smoked autumn Spanish mackerel (sawara) with Saikyo miso and balsamic sauce, served with uni and caviar
Soup: Jerusalem artichoke potage with truffle aroma
Fish: Scale-crisped tilefish (amadai) with a Fushimi sake-brewery sauce
Palate cleanser: A refreshing palate-cleansing course
Main: Pan-seared Kuroge Wagyu beef fillet with Sauce Périgueux and Kyoto vegetables
Dessert: Beniharuka sweet potato and fermented azuki bean gâteau invisible, finished with notes of persimmon and raisins
Bread
After-meal beverage

■ From December 1
Amuse-bouche: ~Fragments of Hospitality~
Starter: Hokkaido scallop tartare with apple and celeriac (celeriac root) salad, served with two kinds of caviar
Soup: Horikawa burdock potage
Fish: Scale-crisped tilefish (amadai) with a Fushimi sake-brewery sauce
Palate cleanser: A refreshing palate-cleansing course
Main: Pan-seared Kuroge Wagyu beef fillet with Sauce Périgueux, served with winter Kyoto vegetables
Dessert: Snow-dome mousse in the style of Ispahan (rose-lychee-raspberry)
Bread
After-meal beverage

乾杯用スパークリングワイン付き

【メニュー例】
■10月16日～11月30日
【アミューズ】~おもてなしのかけら~　八つ橋を2種の仕立てで
【前菜】秋鰆の軽い燻製　西京味噌とバルサミコソース　雲丹とキャビアと共に
【スープ】菊芋のポタージュ トリュフのアロマ
【魚料理】ハタのヴァプール　柚子の入ったブールブランソース
【お口直し】お口直しの一皿
【肉料理】黒毛和牛ロース肉のグリエ　すき焼き仕立て　山椒マデラソース　京野菜
【デザート】紅はるかと発酵小豆のガトーインビジブル　柿とレーズンの香りを添えて
【パン】
【食後のお飲み物】

■12月1日~
【アミューズ】~おもてなしのかけら~　
【前菜】北海道産ホタテのタルタル　林檎とセロリラブのサラダ　2種類のキャビア
【スープ】堀川牛蒡のポタージュ
【魚料理】ヒラメのヴァプール　ソースアルベール
【お口直し】お口直しの一皿
【肉料理】黒毛和牛ロース肉のグリエ　冬の京野菜と共に
【デザート】スノードームのムース　イスパハンのパルファン仕立て
【パン】
【食後のお飲み物】

Includes a sparkling wine toast.

<Menu example for a certain day>

Vegetable mousse with Hokkaido sea urchin and caviar

Marinated seafood gargouille: Kyoto's miniature garden

Foie gras and clam soup with the aroma of shungiku

Shogoin turnip velouté and soft roe meunière with the aroma of truffles

Grilled tilefish with scales, Kujo leek etouffee, and Junmai Ginjo sauce

Roasted live lobster with shellfish sauce

Premium grilled brand beef with seasonal vegetables and sansho pepper sauce

Strawberry shortcake with crustacean ice cream

This is a sample menu; ingredients and dishes may change depending on the season.

<Free Drinks>
- Bottled beer
- Glass wine (red / white)
- Highball
- Whiskey
- Assorted cocktails (cassis / peach / Campari / gin / vodka)
- Soft drinks (orange, apple, oolong tea, cola, ginger ale, sparkling water)

[Sample Menu]
■ October 16 – November 30
[Amuse] ~A Touch of Hospitality~ Yatsuhashi presented two ways
[Starter] Lightly smoked autumn Spanish mackerel with Saikyo miso and balsamic sauce, served with uni and caviar
[Soup] Jerusalem artichoke potage with a hint of truffle
[Fish] Steamed grouper with yuzu beurre blanc
[Palate Cleanser] A small palate-cleansing course
[Main] Grilled Kuroge Wagyu sirloin, sukiyaki style, with sansho madeira sauce and Kyoto vegetables
[Dessert] Gateau Invisible of Beni Haruka sweet potato and fermented azuki, accented with persimmon and raisins
[Bread]
[After‑meal Beverage]

■ From December 1
[Amuse] ~A Touch of Hospitality~
[Starter] Hokkaido scallop tartare with apple and celeriac (celeriac root) salad, served with two types of caviar
[Soup] Horikawa burdock potage
[Fish] Steamed flounder with Sauce Albert
[Palate Cleanser] A small palate-cleansing course
[Main] Grilled Kuroge Wagyu sirloin with winter Kyoto vegetables
[Dessert] Snow‑globe mousse in the style of Ispahan parfum
[Bread]
[After‑meal Beverage]

<Free Drinks>
- Bottled beer
- Glass of wine (red / white)
- Highball
- Whiskey
- Assorted cocktails (cassis / peach / Campari / gin / vodka)
- Soft drinks (orange, apple, oolong tea, cola, ginger ale, sparkling water)

[Sample Menu]
■ October 16 – November 30
[Amuse] ~A Touch of Hospitality~ Two preparations of Yatsuhashi (traditional Kyoto confection)
[Starter] Lightly smoked autumn Spanish mackerel with Saikyo miso and balsamic sauce, served with uni and caviar
[Soup] Jerusalem artichoke potage with a hint of truffle
[Fish] Tilefish with crisped scales, served with a Fushimi sake-brewery sauce
[Palate Cleanser] A refreshing palate-cleansing course
[Main (Meat)] Pan-seared Kuroge Wagyu filet with Sauce Périgueux, accompanied by Kyoto vegetables
[Dessert] Beni Haruka sweet potato and fermented adzuki bean gâteau invisible, finished with notes of persimmon and raisin
[Bread]
[After-Meal Beverage]

■ From December 1
[Amuse] ~A Touch of Hospitality~
[Starter] Hokkaido scallop tartare with apple and celeriac (celeriac root) salad, served with two kinds of caviar
[Soup] Horikawa burdock potage
[Fish] Tilefish with crisped scales, served with a Fushimi sake-brewery sauce
[Palate Cleanser] A refreshing palate-cleansing course
[Main (Meat)] Pan-seared Kuroge Wagyu filet with Sauce Périgueux, served with winter Kyoto vegetables
[Dessert] Snow-dome mousse styled as an Ispahan parfum
[Bread]
[After-Meal Beverage]

プランに含まれるもの
■フルコース
■個室料

＜アミューズ＞食前のお愉しみ
＜前菜＞北海道産ホタテのタルタル　林檎とセロリラブのサラダ　2種類のキャビアと共に
＜スープ＞堀川牛蒡のポタージュ
＜魚料理＞鮑のムニエル　根菜と肝のリゾット　ハーブサラダを添えて
＜お口直し＞グラニテ
＜肉料理＞黒毛和牛フィレ肉のロッシーニ　京野菜とフレッシュトリフ
＜デザート＞スノードームのムース　イスパハンのパルファン仕立て
パン・食後のお飲み物

＜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

With sparkling wine for a toast [Western-style hassun to color the four seasons] ・Conger eel escabeche・Foie gras and mango monaka・Vegetable bagna cauda・Vegetable mousse and consommé jelly with caviar [Soup] Roasted onion soup with vanilla aroma [Fish dish] Steamed sea bass and summer vegetable tabbouleh with citrus-scented vin blanc [Meat dish | Please choose one] ・Roasted Kyoto duck with manganji pepper and duck jus・Grilled Japanese black beef loin with red wine sauce (+1,800 yen) [Dessert] Citrus kingyokukan jelly served with seasonal fruits [Bread] [After-meal drink]

【四季を彩る洋風八寸】
・ハモのエスカベッシュ
・フォアグラとマンゴーの最中
・野菜のバーニャカウダ
・野菜のムースとコンソメジュレ　キャビア添え

【スープ】
焼き玉蜀黍のスープ　バニラの香り

【魚料理】
鱸のヴァプールと夏野菜のタブレ　シトラス薫るヴァンブラン

【肉料理｜おひとつお選びいただけます】
・京鴨のロースト　万願寺唐辛子と鴨のジュ
・黒毛和牛ロースのグリエ　赤ワインソース（＋1,800円）

【デザート】
柑橘の錦玉羹　旬の果実を添えて

【パン】

【食後のお飲み物】

[Western-style hassun with seasonal colors] ・Conger eel escabeche ・Foie gras and mango monaka ・Vegetable bagna cauda ・Vegetable mousse and consommé jelly with caviar [Soup] Roasted corn 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]

Comes with a toast of sparkling wine (can be changed to non-alcoholic) [Western-style hassun to represent the four seasons] ・Hamo escabeche ・Foie gras and mango monaka ・Vegetable bagna cauda ・Vegetable mousse and consommé jelly with caviar [Soup] Roasted corn soup with vanilla aroma [Fish dish] White fish wrapped in kadaif 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]

Menu example [Western-style hassun with seasonal colors] ・Conger eel escabeche ・Foie gras and mango monaka ・Pork and red miso pate with beetroot jelly ・Vegetable bagna cauda ・Swordfish confit with summer vegetables and tomato sauce ・Vegetable mousse and consommé jelly with caviar [Fish dish] Grilled tilefish with scales and miso sauce [Meat dish] Pan-fried black-haired Japanese beef filet with summer vegetables and Périgueux sauce [Dessert] Citrus jelly with seasonal fruits [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.