LE UN FUNATSURU KYOTO KAMOGAWA RESORT

Name: LE UN FUNATSURU KYOTO KAMOGAWA RESORT
Address: 180 Minoyacho, Kiyamachi-dori Matsubara-agaru, Kyoto-shi Shimogyo-ku, Kyoto, 600-8015, JP
Telephone: 075-351-8541
Price range: ¥3500 - ¥8500

LE UN 鮒鶴京都鴨川リゾート

¥8,500

¥3,500

ຝຣັ່ງ

600-8015 180 Minoyacho, Kiyamachi-dori Matsubara-agaru, Kyoto-shi Shimogyo-ku, Kyoto(347m ຈາກ Kiyomizu-Gojō Station)ເບິ່ງແຜນທີ່

ເສັ້ນທາງ

075-351-8541

Modern Kyoto-style French cuisine in a stunning location

Funatsuru is built in the beautiful old five-story building located by the river side. From May 1st till September 30th you can experience Kyoto tradition seating outside on a special river porch and enjoying the view of Kamogawa river and historical part of Kyoto. Funatsuru is a French cuisine with Kyoto twist. Try some fine beef and famous local vegetables.

ເມນູແນະນຳ

Kamo River Kyoto French | Choose Your Main Course

■ October 16 – October 31
[Appetizer] Seared hairtail with kelp marinade, Asian pear and cucumber, finished with lime
[Soup] Pumpkin velouté with soy milk and Nishin miso
[Main Course] Please choose one dish from fish or meat options:
• Steamed itoyori with clams and seafood sauce, garnished with crispy scallions
• Scales-seared amberjack with bok choy étouffée and Nishin miso vanblanc sauce (+¥1,800)
• Roasted lamb loin with mushroom and barley risotto, aonori seaweed and jus sauce
• Grilled Wagyu loin (+¥2,300)
[Dessert] Maple and banana tatin-style dessert with candied pecans
[Bread]
[Post-meal drink]

■ November 1 – November 30
[Appetizer] Poached black seabream with beets, apples, and horseradish cream
[Soup] Mushroom potage
[Main Course] Please choose one dish from fish or meat options:
• Pan-seared fresh fish with fondant onions and sherry sauce
• Scales-seared amberjack with Nishin miso sauce (+¥1,800)
• Roasted venison with braised red cabbage and red wine sauce
• Grilled Wagyu loin (+¥2,300)
[Dessert] Chestnut mont blanc with rum raisin mousseline
[Bread]
[Post-meal drink]

■ December 1 – December 31
[Appetizer] Poached black seabream arranged with beets and apples
[Soup] Mushroom potage – a winter cappuccino
[Main Course] Please choose one dish from fish or meat options:
• Pan-seared fresh fish with fondant onions and sherry sauce
• Scales-seared amberjack with Nishin miso sauce (+¥1,800)
• Roasted venison with braised red cabbage, black grapes, and juniper berry-infused red wine sauce
• Grilled Wagyu loin (+¥2,300)
[Dessert] Chestnut and blackcurrant mont blanc with rum raisin mousseline
[Bread]
[Post-meal drink]

■ January 8 – February 28
[Appetizer] Poached horse mackerel with Seigoin daikon, nine-ring scallions, and yuzu aroma
[Soup] Cauliflower potage
[Main Course] Please choose one dish from fish or meat options:
• Pan-seared sea bream with napa cabbage and lily roots, clams and vermouth sauce
• Scales-seared amberjack with Nishin miso sauce (+¥1,800)
• Roasted ‘Kayuu’ pork shoulder from Chiba Prefecture with sweet potatoes, flowers of edamame, and grain mustard jus
• Grilled Wagyu loin with taro and golden carrots, sansho miso sauce (+¥2,300)
[Dessert] Satsuma mandarin crème d’ange with citrus herb ecume
[Bread]
[Post-meal drink]

¥4,500ບໍ່ລວມຄ່າບໍລິການ / ລວມພາສີ

Kamogawa Kyoto French Cuisine | 5 dishes to enjoy both fish and meat dishes

■ Oct 16–Oct 31
[Appetizer] Seared bonito wrapped in kelp, with Asian pear, cucumber, and a hint of lime
[Soup] Pumpkin velouté with soy milk and white miso
[Fish Dishes]
• Steamed threadfin bream with clams and seafood sauce; garnished with crispy scallions
• Scales-seared amberjack with stir-fried bok choy; served with white miso “van blanc” sauce (+¥1,800)
[Meat Dishes]
• Roasted lamb loin with autumn mushrooms, barley, and jus scented with green laver
• Grilled Kuroge Washu ribeye (+¥2,300)
[Dessert] Maple-banana tarte Tatin with candied pecans
[Bread]
[Post-meal drink]

■ Nov 1–Nov 30
[Appetizer] Sous-vide black seabream with beets, apples, and horseradish cream
[Soup] Mushroom potage
[Fish Dishes]
• Pan-seared fresh fish with caramelized onions and sherry sauce
• Scales-seared amberjack with white miso sauce (+¥1,800)
[Meat Dishes]
• Roasted venison with braised red cabbage and red wine sauce
• Grilled Kuroge Washu ribeye with braised red cabbage, black grapes, and Madeira sauce (+¥2,300)
[Dessert] Chestnut Mont Blanc with rum raisin mousseline
[Bread]
[Post-meal drink]

■ Dec 1–Dec 31
[Appetizer] Sous-vide black seabream arranged with beets and apples
[Soup] Mushroom potage – a winter “cappuccino”
[Fish Dishes]
• Pan-seared fresh fish with caramelized onions and sherry sauce
• Scales-seared amberjack with white miso sauce (+¥1,800)
[Meat Dishes]
• Roasted venison with braised red cabbage, black grapes, and red wine sauce infused with juniper berries
• Grilled Kuroge Washu ribeye (+¥2,300)
[Dessert] Chestnut and blackcurrant Mont Blanc with rum raisin mousseline
[Bread]
[Post-meal drink]

■ Jan 8–Feb 28
[Appetizer] Sous-vide horse mackerel with Kyoto daikon,九条 onion, and yuzu aroma
[Soup] Cauliflower potage
[Fish Dishes]
• Pan-seared sea bream with napa cabbage, lily bulbs, clams, and vermouth sauce
• Scales-seared amberjack with white miso sauce (+¥1,800)
[Meat Dishes]
• Roasted pork shoulder from Chiba’s premium ‘Kayu’ breed, with sweet potatoes and flowering greens; served with grain mustard jus
• Grilled Kuroge Washu ribeye (+¥2,300)
[Dessert] Satsuma mandarin crème d’ange with citrus herb écume
[Bread]
[Post-meal drink]

¥6,000ບໍ່ລວມຄ່າບໍລິການ / ລວມພາສີ

Kamogawa Kyoto French | 5-course full course meal including Japanese Black Beef Loin

■ Oct 1–Oct 31
[Appetizer] Seared pike mackerel wrapped in kelp, with Asian pear and cucumber; finished with lime
[Soup] Pumpkin velouté with soy milk and white miso
[Fish Dishes]
• Steamed threadfin bream with clams and seafood sauce; garnished with crispy scallions
• Scales seared on red snapper; served with bok choy étouffée and white miso “vanblanc” sauce (+¥1,800)
[Meat Dish] Grilled Wagyu loin with black pepper Madeira sauce
[Dessert] Maple-banana tarte Tatin with caramelized pecans
[Bread]
[Post-meal drink]

■ Nov 1–Nov 30
[Appetizer] Sous-vide winter sea bream with beets, apples, and horseradish cream
[Soup] Mushroom potage
[Fish Dishes]
• Pan-seared fresh fish with fondant shallots and sherry sauce
• Scales seared on red snapper with white miso sauce (¥1,800)
[Meat Dish] Grilled Wagyu loin with braised red cabbage, black grapes, and Madeira sauce
[Dessert] Chestnut Mont Blanc with rum raisin mousseline
[Bread]
[Post-meal drink]

■ Dec 1–Dec 31
[Appetizer] Sous-vide winter sea bream arranged on a bed of beets and apples
[Soup] Mushroom potage – a winter “cappuccino”
[Fish Dishes]
• Pan-seared fresh fish with fondant shallots and sherry sauce
• Scales seared on red snapper with white miso sauce (¥1,800)
[Meat Dish] Grilled Wagyu loin with braised red cabbage, black grapes, and Madeira sauce
[Dessert] Chestnut and blackcurrant Mont Blanc with rum raisin mousseline
[Bread]
[Post-meal drink]

■ Jan 8–Feb 28
[Appetizer] Sous-vide horse mackerel with Kyoto daikon and nine-ring scallions; scented with yuzu
[Soup] Cauliflower potage
[Fish Dishes]
• Pan-seared sea bream with napa cabbage, lily roots, and a sauce of clams and vermouth
• Scales seared on red snapper with white miso sauce (¥1,800)
[Meal Dish] Grilled Wagyu loin with taro and golden carrots; served with sansho pepper miso sauce
[Dessert] Satsuma orange crème d’ange with citrus herb écume
[Bread]
[Post-meal drink]

¥8,000ບໍ່ລວມຄ່າບໍລິການ / ລວມພາສີ

【アニバーサリーランチ】選べるメインの4品＋ホールケーキ

■ With whole cake
Please let us know the message you’d like to include in the comments section when making your reservation. We’ll write the message using a chocolate pen on a plate alongside the cake.

■ October 16–31
[Appetizer] Seared sanma with kelp, paired with Asian pear, cucumber, and a hint of lime
[Soup] Pumpkin velouté with soy milk and Nishinoya miso
[Main course] Choose one from the fish or meat options:
・Steamed itoyori with clams and seafood sauce, garnished with crispy scallions
・Scales-seared amberjack with bok choy étouffée and Nishinoya miso “van blanc” sauce (+¥1,800)
・Roasted lamb loin with mushroom and barley risotto, topped with green laver and jus
・Grilled Kuroge Wagyu loin (+¥2,300)
[Dessert] Maple-banana tarte Tatin with candied pecans
[Bread]
[After-dinner drink]

■ November 1–30
[Appetizer] Poached winter sea bream with beets, apples, and horseradish cream
[Soup] Mushroom potage
[Main course] Choose one from the fish or meat options:
・Pan-seared fresh fish with caramelized onion fondant and sherry sauce
・Scales-seared amberjack with Nishinoya miso sauce (+¥1,800)
・Roasted venison with braised red cabbage and red wine sauce
・Grilled Kuroge Wagyu loin (+¥2,300)
[Dessert] Chestnut Mont Blanc with rum raisin mousseline
[After-dinner drink]

■ December 1–31
[Appetizer] Poached winter sea bream arranged with beets and apples
[Soup] Mushroom potage – a winter “cappuccino”
[Main course] Choose one from the fish or meat options:
・Steamed sea bream with caramelized onion fondant, served as a gratin
・Scales-seared amberjack with Nishinoya miso sauce (+¥1,800)
・Roasted venison with braised red cabbage, black grapes, and juniper berry-infused red wine sauce
・Grilled Kuroge Wagyu loin (+¥2,300)
[Dessert] Chestnut and blackcurrant Mont Blanc with rum raisin mousseline
[Bread]
[After-dinner drink]

■ January 8–February 28
[Appetizer] Poached horse mackerel with Seigoin radish,九条 scallions, and yuzu aroma
[Soup] Cauliflower potage
[Main course] Choose one from the fish or meat options:
・Pan-seared sea bream with napa cabbage, lily bulbs, and a sauce made from clams and vermouth
・Scales-seared amberjack with Nishinoya miso sauce (+¥1,800)
・Roasted ‘Hana-Yu’ pork shoulder from Chiba Prefecture with sweet potato, flower vegetables, and grain mustard jus
・Grilled Kuroge Wagyu loin with “ebi-imo” and golden carrots, finished with sansho miso sauce (+¥2,300)
[Dessert] Satsuma mandarin crème d’ange with citrus herb écume
[Bread]
[After-dinner drink]