Innovative Spice Gastronomy
Available only for lunch. This is a slightly streamlined version of our regular menu.

【Sample menu】
※Contents may vary depending on ingredient availability and seasonal changes.

Puree of seasonal vegetables from Ohara
Clam broth made with Suikei water, roasted kelp oil, and a hint of cumin

Sculpted circles of homemade croutons and aged potatoes
Smoked paprika aroma intertwined with seasonal fruits

Seviche featuring seasonal seafood and Ohara vegetables
Roasted eggplant’s smoky notes paired with pine aromatics

Pakora of Ohara vegetables and seasonal fruit
Green sauce made with Parmigiano and mint

Clear shaved ice infused with Ohara tomatoes
Subtle honey sweetness and dill fragrance

Roasted venison loin from Kyoto’s northern wilderness, marinated in kelp
Layered spice sauce made with Suikei water, served with chimichurri

Lacto-fermented Ohara vegetables
Tartness derived from rice-washing water, balanced by fresh cilantro

Spiced mochi-zake grilled on magnolia leaves using Kyoto miso
Seafood cream and smoky grilling aromas

Bamboo biryani with fresh fish and seasonal vegetables
Aroma of Suikei water-based fumet and panch phoron spices

Cardamom and berry ice terrine
Tamarind gastrique, smooth texture, and seasonal fruit flavors

Crafted chai or specialty coffee

【Important notes regarding reservations】
※This plan requires full reservation at least 2 days in advance. (For Thursdays, 3 days in advance.)
※The meal is expected to take approximately 2 hours. Please schedule accordingly.
※A separate 10% service charge will be added to the course price at checkout.
※To comply with cancellation policies, credit card information must be provided at the time of booking (payment is due on the day of service at the restaurant).