restaurant GRILL TABLE

Prenota a restaurant GRILL TABLE

Messaggio del negozio

●We accept reservations up to two months in advance.
●For reservations more than two months in advance, please contact the restaurant directly.
●Please note that we may not be able to accommodate your seating request.
●If we are unable to contact you within 15 minutes of your reservation time, we may be forced to cancel your reservation, so please be sure to contact us if you will be late.
●For reservations for 40 or more people, please contact the restaurant directly.

Telephone inquiries: TEL:078-367-1622

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We have prepared a special Christmas dinner for you to enjoy in a luxurious space.
Beginning with a gorgeous appetizer of Kyoto duck and red kidney carrots, the six-course meal features a sumptuous selection of seasonal winter ingredients, including a fish dish featuring red sea bream and Jerusalem artichoke. The main course is domestic beef loin paired with vegetables from the Kinki region and a mellow, truffle-infused sauce. Enjoy 120 minutes of free drinks, including sparkling wine. Spend a memorable Christmas with your loved ones.
*This plan will be offered at a special venue.
*The dates are as follows:
20th (Sat) Session 1: 5:30 PM - 7:30 PM Session 2: 8:00 PM - 10:00 PM
21st (Sun) 5:30 PM - 7:30 PM
24th (Wed) Session 1: 5:30 PM - 7:30 PM Session 2: 8:00 PM - 10:00 PM

[Dishes]
Kintoki Carrot Mousse with Roasted Kyoto Duck and Radish

Seafood and Seasonal Vegetable Gargouille Terrine

Oxtail and Potato Ravioli with Extract Soup

Basque-Style Seafood Choro with Red Sea Bream and Jerusalem Artichoke

Domestic Beef Loin with Burdock Root Salad and Kinki Vegetables with Truffle Aroma

Setouchi Lemon and Ginger Chocolate Mousse

[2-Hour Free Drinks (Last Order 20 Minutes Before Lunch)]
■Sparkling Wine
■Beer
■Wine (Red & White)
■Whiskey
■Shochu (Sweet Potato & Barley)
■Plum Wine
■Cocktails
・Gin / Vodka / Cassis / Peach / Lychee / Campari
■Soft Drinks
・Orange Juice
・Grapefruit Juice
・Apple Juice
・Ginger Ale
・Cola
・Oolong Tea

We have prepared a special Christmas limited dinner course to be enjoyed at the hotel’s top‑floor dining room. This six‑course menu celebrates the flavors of winter, including a kintoki carrot mousse accompanied by Kyoto duck, a festive terrine of lobster and seasonal vegetables, and a savory fish dish of kue (longtooth grouper) with Jerusalem artichoke. For the main course, we present a loin of Kagoshima Wagyu “Kuro‑ushi,” finished with the rich aroma of truffle. Enjoy a memorable evening with your loved ones against a backdrop of glittering night views.

We have prepared a special, limited-time Christmas dinner to enjoy at our hotel’s top-floor dining room. The seven-course menu features delights of winter, including a kintoki carrot mousse with Kyō duck, a show-stopping terrine of lobster and seasonal vegetables, and flavorful winter fish such as torafugu and kue. For the main course, we present a fillet of Hyōgo Prefecture’s prized Harima beef, finished with the heady aroma of truffles. Enjoy a memorable evening with your loved ones against the backdrop of sparkling night views.

Kintoki carrot mousse with roasted Kyoto duck breast and treviso accents

Lobster with seasonal vegetables — gargouillade-style terrine

Awaji three‑year torafugu (tiger puffer) confit, chrysanthemum-leaf purée and matcha blancmanger sauce

Oxtail and portobello ravioli in a rich consommé

Basque-style seafood choro with kue (Japanese grouper) and Jerusalem artichoke

Filet of Hyogo "Harima beef" with burdock salad, regional Kinki vegetables and a hint of truffle

Pistachio and cassis chocolate mousse with sherry and black cherry sauce

Enjoy a special limited-time Christmas dinner with a window seat overlooking the night view from the hotel’s top floor. The seven-course menu features luxurious winter ingredients including a festive plate of Kyoto duck and Kintoki carrot, a terrine of lobster and colorful vegetables, Awaji three-year torafugu confit, and a grouper fish dish. For the main course, savor a fillet of Hyogo Prefecture’s “Harima beef” served with a truffle-scented sauce.
Share a memorable Christmas evening with your loved ones, accompanied by the sparkling lights of Kobe.

Kintoki carrot mousse with roasted Kyoto duck and Treviso accent

Lobster and seasonal vegetable gargouillou terrine

Awaji three-year torafugu confit with garland chrysanthemum purée and matcha vin blanc (white wine) sauce

Oxtail and portobello ravioli in a rich consommé

Kue (longtooth grouper) and Jerusalem artichoke Basque‑style seafood “choro”

Hyōgo “Harima Beef” fillet with burdock salad and Kinki vegetables, finished with a hint of truffle

Pistachio and cassis chocolate mousse with sherry and sour‑cherry sauce

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