~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 ]

【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

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: Locally caught fish, pan-seared with Sauce Dugléré
Meat: Grilled Kuroge Wagyu sirloin, sukiyaki-style, sansho-Madeira sauce, Kyoto vegetables
Dessert: Monk fruit (羅漢果) Mont Blanc cream and hojicha baba with seasonal fruits
Bread
After-meal beverage

■ From December 1
Appetizer: Hokkaido scallop tartare with apple and celeriac salad
Soup: Horikawa burdock potage
Fish: Locally caught fish, steamed with sauce marinière
Meat: Grilled Kuroge Wagyu sirloin served with winter Kyoto vegetables
Dessert: Camembert fromage cru and white chocolate
Bread
After-meal beverage

乾杯用スパークリングワイン付き

【メニュー例】
■10月16日～11月30日
【前菜】秋鰆の軽い燻製　西京味噌とバルサミコのソース
【スープ】菊芋のポタージュ　トリュフのアロマ
【魚料理】近海魚のポワレ　デュグレレソース
【肉料理】京都日吉ポークフィレ肉のピカタ　抹茶のベアルネーズソース　京野菜　
【デザート】羅漢果のモンブランクリームとほうじ茶のババ　季節のフルーツ添え
【パン】
【食後のお飲み物】

■12月1日～
【前菜】北海道産ホタテのタルタル　林檎とセロリラブのサラダ
【スープ】堀川牛蒡のポタージュ
【魚料理】近海魚のヴァプール　ソースマリニエール
【肉料理】奥丹波鶏のルーロー　リース仕立て
【デザート】カマンベールフロマージュ・クリュとショコラブラン
【パン】
【食後のお飲み物】

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

【Sample Menu]
■ October 16 – November 30
【Amuse】~A Piece of Hospitality~ Yatsuhashi presented in two styles
【Starter】Lightly smoked autumn Spanish mackerel (sawara) with Saikyo miso and balsamic sauce, served with sea urchin and caviar
【Soup】Jerusalem artichoke potage with truffle aroma
【Fish】Steamed grouper (hata) with yuzu beurre blanc
【Palate Cleanser】A palate‑cleansing course
【Meat】Grilled Kuroge Wagyu sirloin, sukiyaki style, sansho madeira sauce, served with Kyoto vegetables
【Dessert】Gateau Invisible of Beni Haruka sweet potato and fermented azuki, accented with persimmon and raisin aromas
【Bread】
【After‑meal Beverage】

■ December 1 –
【Amuse】~A Piece of Hospitality~
【Starter】Hokkaido scallop tartare with apple and celeriac salad, served with two kinds of caviar
【Soup】Horikawa burdock potage
【Fish】Steamed flounder (hirame) with Sauce Albert
【Palate Cleanser】A palate‑cleansing course
【Meat】Grilled Kuroge Wagyu sirloin served with winter Kyoto vegetables
【Dessert】Snow dome mousse finished in the style of Ispahan
【Bread】
【After‑meal Beverage】

Sample Menu
■ October 16–November 30
Amuse-bouche: ~Fragments of Hospitality~ — Yatsuhashi presented two ways
Starter: Light-smoked autumn Spanish mackerel (sawara) with Saikyo miso and balsamic sauce, served with uni and caviar
Soup: Jerusalem artichoke potage with truffle aroma
Fish: Scale-crisped tilefish (amadai) with a Fushimi sake-brewery sauce
Palate cleanser: A refreshing palate-cleansing course
Main: Pan-seared Kuroge Wagyu beef fillet with Sauce Périgueux and Kyoto vegetables
Dessert: Beniharuka sweet potato and fermented azuki bean gâteau invisible, finished with notes of persimmon and raisins
Bread
After-meal beverage

■ From December 1
Amuse-bouche: ~Fragments of Hospitality~
Starter: Hokkaido scallop tartare with apple and celeriac (celeriac root) salad, served with two kinds of caviar
Soup: Horikawa burdock potage
Fish: Scale-crisped tilefish (amadai) with a Fushimi sake-brewery sauce
Palate cleanser: A refreshing palate-cleansing course
Main: Pan-seared Kuroge Wagyu beef fillet with Sauce Périgueux, served with winter Kyoto vegetables
Dessert: Snow-dome mousse in the style of Ispahan (rose-lychee-raspberry)
Bread
After-meal beverage

乾杯用スパークリングワイン付き

【メニュー例】
■10月16日～11月30日
【アミューズ】~おもてなしのかけら~　八つ橋を2種の仕立てで
【前菜】秋鰆の軽い燻製　西京味噌とバルサミコソース　雲丹とキャビアと共に
【スープ】菊芋のポタージュ トリュフのアロマ
【魚料理】ハタのヴァプール　柚子の入ったブールブランソース
【お口直し】お口直しの一皿
【肉料理】黒毛和牛ロース肉のグリエ　すき焼き仕立て　山椒マデラソース　京野菜
【デザート】紅はるかと発酵小豆のガトーインビジブル　柿とレーズンの香りを添えて
【パン】
【食後のお飲み物】

■12月1日~
【アミューズ】~おもてなしのかけら~　
【前菜】北海道産ホタテのタルタル　林檎とセロリラブのサラダ　2種類のキャビア
【スープ】堀川牛蒡のポタージュ
【魚料理】ヒラメのヴァプール　ソースアルベール
【お口直し】お口直しの一皿
【肉料理】黒毛和牛ロース肉のグリエ　冬の京野菜と共に
【デザート】スノードームのムース　イスパハンのパルファン仕立て
【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
- Assorted cocktails (cassis / peach / Campari / gin / vodka)
- Soft drinks (orange, apple, oolong tea, cola, ginger ale, sparkling water)

[Sample Menu]
■ October 16 – November 30
[Amuse] ~A Touch of Hospitality~ Yatsuhashi presented two ways
[Starter] Lightly smoked autumn Spanish mackerel with Saikyo miso and balsamic sauce, served with uni and caviar
[Soup] Jerusalem artichoke potage with a hint of truffle
[Fish] Steamed grouper with yuzu beurre blanc
[Palate Cleanser] A small palate-cleansing course
[Main] Grilled Kuroge Wagyu sirloin, sukiyaki style, with sansho madeira sauce and Kyoto vegetables
[Dessert] Gateau Invisible of Beni Haruka sweet potato and fermented azuki, accented with persimmon and raisins
[Bread]
[After‑meal Beverage]

■ From December 1
[Amuse] ~A Touch of Hospitality~
[Starter] Hokkaido scallop tartare with apple and celeriac (celeriac root) salad, served with two types of caviar
[Soup] Horikawa burdock potage
[Fish] Steamed flounder with Sauce Albert
[Palate Cleanser] A small palate-cleansing course
[Main] Grilled Kuroge Wagyu sirloin with winter Kyoto vegetables
[Dessert] Snow‑globe mousse in the style of Ispahan parfum
[Bread]
[After‑meal Beverage]

<Free Drinks>
- Bottled beer
- Glass of wine (red / white)
- Highball
- Whiskey
- Assorted cocktails (cassis / peach / Campari / gin / vodka)
- Soft drinks (orange, apple, oolong tea, cola, ginger ale, sparkling water)

[Sample Menu]
■ October 16 – November 30
[Amuse] ~A Touch of Hospitality~ Two preparations of Yatsuhashi (traditional Kyoto confection)
[Starter] Lightly smoked autumn Spanish mackerel with Saikyo miso and balsamic sauce, served with uni and caviar
[Soup] Jerusalem artichoke potage with a hint of truffle
[Fish] Tilefish with crisped scales, served with a Fushimi sake-brewery sauce
[Palate Cleanser] A refreshing palate-cleansing course
[Main (Meat)] Pan-seared Kuroge Wagyu filet with Sauce Périgueux, accompanied by Kyoto vegetables
[Dessert] Beni Haruka sweet potato and fermented adzuki bean gâteau invisible, finished with notes of persimmon and raisin
[Bread]
[After-Meal Beverage]

■ From December 1
[Amuse] ~A Touch of Hospitality~
[Starter] Hokkaido scallop tartare with apple and celeriac (celeriac root) salad, served with two kinds of caviar
[Soup] Horikawa burdock potage
[Fish] Tilefish with crisped scales, served with a Fushimi sake-brewery sauce
[Palate Cleanser] A refreshing palate-cleansing course
[Main (Meat)] Pan-seared Kuroge Wagyu filet with Sauce Périgueux, served with winter Kyoto vegetables
[Dessert] Snow-dome mousse styled as an Ispahan parfum
[Bread]
[After-Meal Beverage]

プランに含まれるもの
■フルコース
■個室料

＜アミューズ＞食前のお愉しみ
＜前菜＞北海道産ホタテのタルタル　林檎とセロリラブのサラダ　2種類のキャビアと共に
＜スープ＞堀川牛蒡のポタージュ
＜魚料理＞鮑のムニエル　根菜と肝のリゾット　ハーブサラダを添えて
＜お口直し＞グラニテ
＜肉料理＞黒毛和牛フィレ肉のロッシーニ　京野菜とフレッシュトリフ
＜デザート＞スノードームのムース　イスパハンのパルファン仕立て
パン・食後のお飲み物

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]

Menu example [Western-style hassun with seasonal colors] ・Conger eel escabeche ・Foie gras and mango monaka ・Pork and red miso pate with beetroot jelly ・Vegetable bagna cauda ・Swordfish confit with summer vegetables and tomato sauce ・Vegetable mousse and consommé jelly with caviar [Fish dish] Grilled tilefish with scales and miso sauce [Meat dish] Pan-fried black-haired Japanese beef filet with summer vegetables and Périgueux sauce [Dessert] Citrus jelly with seasonal fruits [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Menu example [Western-style hassun with seasonal colors] ・Conger eel escabeche ・Foie gras and mango monaka ・Pork and red miso pate with beetroot jelly ・Vegetable bagna cauda ・Swordfish confit with summer vegetables and tomato sauce ・Vegetable mousse and consommé jelly with caviar [Fish dish] Grilled tilefish with scales and miso sauce [Meat dish] Pan-fried black-haired Japanese beef filet with summer vegetables and Périgueux sauce [Dessert] Citrus jelly with seasonal fruits [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Menu example [Western-style hassun with seasonal colors] ・Conger eel escabeche ・Foie gras and mango monaka ・Pork and red miso pate with beetroot jelly ・Vegetable bagna cauda ・Swordfish confit with summer vegetables and tomato sauce ・Vegetable mousse and consommé jelly with caviar [Hot appetizer] Pan-fried eel rake and foie gras with five-spice aroma [Fish dish] Roasted lobster with American sauce [Meat dish] Pan-fried Japanese black beef filet with summer vegetables and Périgueux sauce [Dessert] Citrus jelly jelly with seasonal fruits [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

<Free drinks> ・Bottled beer ・Wine by the glass (red and white) ・Highball ・Soft drinks (orange, apple, oolong tea) <Menu example> [Western-style hassun with the colors of the seasons] ・Conger eel escabeche ・Foie gras and mango monaka ・Pork and red miso pate with beetroot jelly ・Vegetable bagna cauda ・Swordfish confit with summer vegetables and tomato sauce ・Vegetable mousse and consommé jelly with caviar [Hot appetizer] Pan-fried eel rake and foie gras with five-spice powder aroma [Fish dish] Roasted lobster with American sauce [Meat dish] Pan-fried Japanese black beef filet with summer vegetables and Périgueux sauce [Dessert] Citrus gyokukan with seasonal fruits [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

[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