~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

[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 ]

[Menu Sample]
◼︎January 8th - February 28th
[Appetizer] Hokkaido Scallop Tartare, Apple and Celery Rub Salad, Chinese Ink and Salmon Caviar
[Soup] Horikawa Burdock Potage
[Fish Dish] Local Sea Fish Steamed with Sauce Marinière
[Meat Dish] Okutanba Chicken Rouleau Cheese Gratina with Winter Kyoto Vegetables
[Dessert] Camembert Fromage Cru with Matcha Flavor
[Bread]
[After-Meal Drink]

[Sample Menu]
◼︎March 1st - April 26th
[Appetizer] Rainbow Trout Grilled with Wasabi Ravigote and Salmon Caviar
[Soup] Spring Cabbage Potage with Sakura Shrimp Aroma
[Fish Dish] Seared Coastal Fish with Mountain Vegetables and Citrus Beurre Blanc
[Meat Dish] Hiyoshi Pork Shoulder Loin Confit with White Vegetable Ragout
[Dessert] Almond Blancmange with Seasonal Fruit
[Bread]
[After-Meal Drink]

[Sample Menu]

Includes a sparkling wine toast.

[Menu Example]
◼︎January 8th - February 28th
[Appetizer] Hokkaido Scallop Tartare, Apple and Celery Rub Salad, Chinese Ink and Salmon Caviar
[Soup] Horikawa Burdock Potage
[Fish Dish] Local Fish Steamed with Sauce Marinière
[Meat Dish] Okutanba Chicken Rouleau Cheese Gratina with Winter Kyoto Vegetables
[Dessert] Camembert Fromage Cru with Matcha Flavor
[Bread]
[After-Meal Drink]

[Sample Menu]
◼︎March 1st - April 26th
[Appetizer] Rainbow Trout Grilled with Wasabi Ravigote and Salmon Caviar
[Soup] Spring Cabbage Potage with Sakura Shrimp Aroma
[Fish Dish] Seared Coastal Fish with Mountain Vegetables and Citrus Beurre Blanc
[Meat Dish] Hiyoshi Pork Shoulder Loin Confit with White Vegetable Ragout
[Dessert] Almond Blancmange with Seasonal Fruit
[Bread]
[After-Meal Drink]

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

【メニュー例】
◼︎3月1日〜4月26日
【アミューズ】~おもてなしのかけら~
【前菜】ニジマスの瞬間グリエ　西洋山葵ラヴィゴット　サーモンキャビアと共に
【スープ】春キャベツのポタージュ　桜海老の香り
【魚料理】アイナメのムニエル　山菜のジュとレモンバターソース
【お口直し】お口直しの一皿
【メイン料理】黒毛和牛ロース肉のグリエ 春野菜と共に
【デザート】春風のシューアラクレーム　百花蜜のソルベ添え
【パン】
【食後のお飲み物】

[Menu Sample]

乾杯用スパークリングワイン付き

【メニュー例】
◼︎3月1日〜4月26日
【アミューズ】~おもてなしのかけら~
【前菜】ニジマスの瞬間グリエ　西洋山葵ラヴィゴット　サーモンキャビアと共に
【スープ】春キャベツのポタージュ　桜海老の香り
【魚料理】アイナメのムニエル　山菜のジュとレモンバターソース
【お口直し】お口直しの一皿
【メイン料理】黒毛和牛ロース肉のグリエ 春野菜と共に
【デザート】春風のシューアラクレーム　百花蜜のソルベ添え
【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
・Cocktails (Cassis/Peach/Campari/Gin/Vodka)
・Soft Drinks (Orange, Apple, Oolong Tea, Coke, Ginger Ale, Carbonated Water)

[Menu Sample]
■January 8th - February 28th
[Amuse-bouche] ~A Piece of Hospitality~
[Appetizer] Hokkaido Scallop Tartare, Apple and Celery Love Salad, Ink Spray and Caviar
[Soup] Horikawa Burdock Potage
[Fish Dish] Steamed Flounder with Albert Sauce
[Palate Cleanser] One Plate
[Meat Dish] Kuroge Wagyu Beef Loin, Sukiyaki Style, with Winter Kyoto Vegetables
[Dessert] Gold Leaf Mousse, Ispahan Parfum
[Bread]
[After-Meal Drink]

[Menu Example]
◼︎March 1st - April 26th
[Amuse-bouche] ~A Piece of Hospitality~
[Appetizer] Instant Grilled Rainbow Trout with Wasabi Ravigote and Salmon Caviar
[Soup] Spring Cabbage Potage with the Aroma of Sakura Shrimp
[Fish Dish] Rockfish Meunière with Mountain Vegetable Jus and Lemon Butter Sauce
[Palate Cleanser] One Plate
[Main Dish] Grilled Kuroge Wagyu Beef Loin with Spring Vegetables
[Dessert] Spring Breeze Choux à la Creme with Honey Honey Sorbet
[Bread]
[After-Meal Drink]

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

[Menu Sample]
■January 8th - February 28th
[Amuse-bouche] ~A Piece of Hospitality~
[Appetizer] Hokkaido Scallop Tartare, Apple and Celery Rub Salad, Ink Sprinkles and Caviar
[Soup] Horikawa Burdock Potage
[Fish Dish] Scale-Grilled Tilefish with Fushimi Sake Brewery Sauce
[Palate Cleanser] Palate Cleanser
[Meat Dish] Pan-Fried Kuroge Wagyu Beef Fillet with Périgueux Sauce, Winter Kyoto With vegetables
[Dessert] Gold Leaf Mousse with Ispahan Parfum
[Bread]
[After-meal Drink]

[Sample Menu]
◼︎March 1st - April 26th
[Amuse-bouche] ~A Piece of Hospitality~
[Appetizer] Grilled Rainbow Trout with Wasabi Ravigote and Salmon Caviar
[Soup] Spring Cabbage Potage with Sakura Shrimp Aroma
[Fish Dish] Grilled Tilefish with Scales and Mountain Vegetable Grumble and Saikyo Miso Sauce
[Palate Cleanser] Palate Cleanser
[Main Dish] Pan-fried Japanese Black Beef Fillet with Périgueux Sauce and Spring Vegetables
[Dessert] Spring Breeze Choux à la Crème with Honey Honey Sorbet
[Bread]
[After-meal Drink]

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]

メニュー例

乾杯用スパークリングワイン（ノンアルコールスパークリングに変更可）

■5/1～
【前菜】
【スープ】
【魚料理】甘鯛の鱗焼き
【肉料理】黒毛和牛ロース
【デザート】
【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

メニュー例

■5/1～
【前菜】
【スープ】
【魚料理】甘鯛の鱗焼き
【肉料理】黒毛和牛ロース
【デザート】
【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

メニュー例

■5/1～
【前菜】
【冷前菜】
【スープ】
【魚料理】オマール海老
【肉料理】黒毛和牛フィレ
【デザート】
【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

<Free drinks> ・Bottled beer ・Wine by the glass (red and white) ・Highball ・Soft drinks (orange, apple, oolong tea)

■5/1～
【前菜】
【スープ】
【魚料理】
【肉料理】
【デザート】
【パン】
【食後のお飲み物】

乾杯用スパークリングワイン付き

■5/1～
【前菜】
【スープ】
【魚料理】
【肉料理】
【デザート】
【パン】
【食後のお飲み物】

■5/1～
【前菜】
【冷前菜】
【スープ】
【魚料理】
【肉料理】
【デザート】
【パン】
【食後のお飲み物】

乾杯酒スパークリングワイン付き（ノンアルコールに変更可）

■5/1～
【前菜】
【冷前菜】
【スープ】
【魚料理】
【肉料理】
【デザート】
【パン】
【食後のお飲み物】

[Dishes] ・Grilled salted sea bream・Red rice・Pickles・Soup・Rice dish

soup & bread

Soup, hamburger, dessert, bread

Appetizers, soups, hamburgers, desserts, bread

Soup, fish dish, diced Japanese black beef steak, dessert, bread