[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.

<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> ■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.

■ 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]

[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

<Menu example>

<Menu example>

【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 (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

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]

[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

<Contents> Small quarter size, with mount *This is the quantity (number of cuts), so please order the quantity you want. Shooting location: Please contact us if you have a preference. Delivery date: The photos will be delivered to your home in about 40 to 60 days. <Information> Depending on the reservation and the situation in the building, such as the date of the wedding ceremony, we may not be able to accept your request. Please note that our staff will contact you and confirm your reservation.

<Contents> ・About 12 photos used, 8 pages of album data, about 100 photos Shooting location: Please contact us if you have any preferences. Delivery date: The photos will be delivered to your home in about 40 to 60 days. <Information> Depending on the reservation and the situation in the building, such as the date of the wedding ceremony, we may not be able to accept your request. Please note that our staff will contact you and confirm your reservation.

[Color] The color of the cream inside will be different depending on the gender. Boys: Blue Girls: Pink [Size] Available in size 3 (9cm), which is easy for two people to eat.

soup & bread

Soup, hamburger, dessert, bread

Appetizers, soups, hamburgers, desserts, bread

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

＜サイズ＞約16cm×11cm×12cm
＜受け取り予約時間＞12:00 / 14:00 / 16:00 / 18:00
※最大2時間の保冷剤付き

【プレートについて】
12/24、25は「Merry Christmas」のプレートのみとさせていただきます。ご了承ください。

<Size> Approximately 8cm x 11cm x 12cm <Pick-up reservation time> 12:00 / 14:00 / 16:00 / 18:00 * Includes ice pack for up to 2 hours [About plates] We will only have the "Merry Christmas" plate on 12/24 and 25. Thank you for your understanding.