The contents are all left to us, and the following is an example of the ingredients used. April-May: Kyoto bamboo shoots / Moroko from Lake Biwa June to August: Awaji conger conger / Wakasa Guji (tilefish) September to October: Matsutake mushrooms
¥37,950Svc et taxe incluses
Seasonal cuisine course 40,000 yen
The contents are all left to us, and the following is an example of the ingredients used. November - March: Puffer fish / Hishi crab (migratory crab) April-May: Kyoto bamboo shoots / Moroko from Lake Biwa / Ise lobster June-August: Wild sweetfish / Awaji conger conger / Wakasa guji (tilefish) September-October: Matsutake / Sweetfish with roe
¥50,600Svc et taxe incluses
Seasonal cuisine course 50,000 yen
The contents are all left to us, and the following is an example of the ingredients used. November 8th - March 20th: Matsuba crab / Puffer fish / Hishi crab (migratory crab) April-May: Kyoto bamboo shoots / Moroko from Lake Biwa / Ise lobster June-August: Wild sweetfish / Awaji conger conger / Wakasa guji (tilefish) September-October: Matsutake / Sweetfish with roe
¥63,250Svc et taxe incluses
Seasonal cuisine course 60,000 yen
The contents are all left to us, and the following is an example of the ingredients used. November 8th - March 20th: Matsuba crab / Puffer fish / Hishi crab (migratory crab) April-May: Kyoto bamboo shoots / Moroko from Lake Biwa / Ise lobster June-August: Wild sweetfish / Awaji conger conger / Wakasa guji (tilefish) September-October: Matsutake / Sweetfish with roe