[Lʼimage de Monet~Monet Water Lilies~] ■Amuse Amuse-bouche~ Pre-meal treat ■Entree froid Cold appetizer~ Inspired by the image of water lilies~ Terrine of seasonal vegetables and Shinshu salmon ■Entree chaud Hot appetizer~ Sunflower garden~ Asparagus and eggs ■Poisson Fish dish~ Shining water lilies~ Fresh fish and shellfish in a nage style ■Viande Meat dish~ Mauve in the garden~ Roasted veal with foie gras and risotto ■Desserts~ Garden of Giverny~ Strawberry and white chocolate mascarpone mousse ■Pain Bread ■Cafe *The long-awaited exhibition "Monet Water Lilies" focusing on Monet's later years will be held at the Kyocera Museum of Art in Kyoto. This course is a collaboration course with the theme of "Japanese gardens and landscape paintings" from that exhibition. *The photo is for illustrative purposes only. *The content and composition of the dishes will change depending on the season and availability. *Additional drinks and food will be subject to a 10% service charge and consumption tax.

[Giardino Menu ~Garden~] ■Pre-meal treat■Carpaccio of colorful vegetables and seasonal fresh fish■Soup made with seasonal ingredients■Pasta made by chef■Fresh fish of the day or meat of the day or red Kyoto beef (+1,980 yen) Kyoto beef fillet (+3,960 yen) ■Pastry chef's special dessert■Pane ■Caffe ※You can also order dinner specialties in addition to the course. ■Cold Federini Sea urchin and Kujo leek pesto (+1,980 yen) ※The photo is for illustrative purposes only. ※The contents and composition of the dishes may change depending on the season and availability of ingredients. ※Additional drinks and dishes will be subject to a 10% service charge and consumption tax.

Menu (until 4/30) Appetizer: Steamed white fish with sake, vinegar, firefly squid, Mibu greens, Three-colored cherry blossom appetizer, Rikyu gluten, Camembert cheese, Smoked salmon, Shrimp and egg skewered in a cloth, rape blossoms sprinkled with sesame seeds, Yomogushi tofu, Sea urchin, Dilute soy sauce, Flounder and cherry blossom sushi, Sea bream, Tuna, Soy sauce, Red watercress, Three-colored lined hot tofu, Higashiyama, Nishihatsu, Tsurunoko tofu, Three flavors, Soy sauce, Flower bonito, Red grated radish, Kujo leek, Yoshino bean paste, Ground ginger, Guérande, Roasted sesame, Fan-shaped radish, Yuba, Sakura gluten, conger eel, Yahatama roll, Sprinkled yuzu rice, 8th generation Gihei "Okinakasumi" freshly cooked rice, Pickles, Assortment of five seasonal vegetables, Small bowl・Dashimaki egg, dried small sardines, konbu tsukudani soup, fried tofu with Hatcho miso, mitsuba, Japanese pepper confectionery, cherry blossom fresh confectionery, sesame dumplings, thin soup ~ Menu (from 5/1) ~ Appetizer: Iberico pork cubes, maple, winter melon, asparagus, white leek, Tasmanian mustard, soft-boiled octopus, simmered in tortoiseshell and new ginger, scallops, Kinzanji miso mugwort tofu, sea urchin, split soy sauce, flounder and Kashiwaba sushi, blanched Mibuna greens, sashimi, sea bream, tuna, sashimi with soy sauce, wasabi, red watercress, three-colored striped tofu, Higashiyama, Nishihaji, crane roe tofu, three flavors, soy sauce, bonito flounder, red radish, Kujo leek, Yoshino bean paste, ground ginger, Guérande, roasted sesame bowl, round eggplant New small potato, konoha pumpkin, yuba, red bean paste, yuzu rice, 8th generation Gihei "Okinakasumi" freshly cooked rice, pickles, assorted five kinds of seasonal vegetables, small bowl, rolled egg, dried small sardines, konbu tsukudani soup, Hatcho miso, Junsai, myoga, Japanese pepper confectionery, matcha kuzu mochi, sesame dumplings, thin soup. *The photo is for illustrative purposes only. *The contents and composition of the dish may change depending on the season and availability. *A 10% service charge and consumption tax will be charged for additional drinks and dishes.

Menu (until 4/30) Appetizer: Steamed white fish in sake, Firefly squid with moderate vinegar, Mibuna greens, Three-colored cherry blossoms, Simmered dish, Clear soup, Steamed cherry shrimp, Bamboo shoots, Warabi, Petal lily root, Kinome sashimi, Sea bream, Tuna, Sashimi soy sauce, Wasabi, Red watercress, Three-colored stripes, Flower head, Hassun, Rikyu glutinous rice, Camembert cheese, Smoked salmon, Shrimp and egg wrapped in a cloth, Skewered rape blossoms sprinkled with sesame seeds, Yomogushi tofu, Sea urchin, Divided soy sauce, Grilled flounder and cherry blossom sushi, Grilled Okinawa trout with Japanese pepper, Leaf earth god, Flower lotus root, Potted vegetable, Bamboo shoots, Conger eel Narutomaki, Yomogushi tofu skin, Sakura glutinous rice, Kinome rice, Freshly cooked rice by the 8th generation Gihei "Okinakasumi", Pickles, Small bowl of five kinds of seasonal vegetables・Dashimaki egg, dried small sardines, konbu tsukudani soup, fried tofu with Hatcho miso, mitsuba, Japanese pepper soup, orange, kiwi fruit, strawberry, mint sweets, cherry blossom fresh sweets, sesame dumplings, thin soup ~ Menu (from 5/1) ~ Appetizer Iberian pork cubes, maple, winter melon, asparagus, white onion, Tasmanian mustard stew, soup, clear soup, steamed bamboo shoots, Naruto wakame seaweed, bracken, kinome sashimi, sea bream, tuna, squid, sashimi with soy sauce, wasabi, red watercress, three-colored line hassun, soft-boiled octopus, new ginger and tortoiseshell boiled scallops, Kinzanji miso mugwort tofu, sea urchin, split soy sauce, flounder and oak leaf sushi, boiled and grilled Mibuna greens, grilled Okinawa trout with Japanese pepper, earth god flower lotus root, round eggplant New small potato, konoha pumpkin, yuba, red bean paste, yuzu rice, 8th generation Gihei "Okinakasumi" freshly cooked rice, pickles, assorted five kinds of seasonal vegetables, small bowl, rolled egg, dried small sardines, konbu tsukudani soup, Hatcho miso, Junsai, myoga, Japanese pepper, orange, kiwi cherry, mint, sweets, matcha kuzu mochi, sesame dumplings, thin soup. *The photo is for illustrative purposes only. *The contents and composition of the dishes may change depending on the season and availability. *A 10% service charge and consumption tax will be charged for additional drinks and dishes.

Menu (until 4/30) Appetizer: Steamed white fish in sake, Firefly squid with moderate vinegar, Mibuna greens, Three-colored cherry blossoms, Simmered dish, Clear soup, Steamed cherry shrimp, Bamboo shoots, Fern, Petal lily root, Kinome sashimi, Sea bream, Tuna, Squid, Sea urchin, Sashimi soy sauce, Wasabi, Red watercress, Three-colored line, Flower spike, Hassun, Rikyu gluten, Camembert cheese, Smoked salmon, Shrimp and egg wrapped in a cloth, Skewers, Rape blossoms sprinkled with sesame and mugwort tofu, Caviar, Divided soy sauce, Flounder and cherry blossom sushi, Grilled duck loin, Grilled Okinawa trout with Japanese pepper, Leaf god, Flower lotus root, Potted vegetable, Bamboo shoots, Conger eel Narutomaki, Mugwort tofu skin, Sakura gluten, Kinome rice, Freshly cooked rice by the 8th generation Gihei "Okinakasumi", Pickles, Small bowl of five kinds of seasonal vegetables・Dashimaki egg, dried small sardines, konbu tsukudani soup, fried tofu with Hatcho miso, mitsuba, Japanese pepper soup, orange, kiwi fruit, strawberry, mint sweets, cherry blossom fresh sweets, sesame dumplings, thin soup ~ Menu (from 5/1) ~ Appetizer Iberico pork cubes, maple, winter melon, asparagus, white leek, Tasmanian mustard stew, soup, clear soup, steamed bamboo shoots, Naruto wakame seaweed, bracken, kinome sashimi, sea bream, tuna, squid, sea urchin, sashimi with soy sauce, wasabi, red watercress, three-colored line hassun, soft-boiled octopus, new ginger and tortoiseshell boiled scallops, Kinzanji miso mugwort tofu, caviar, split soy sauce, flounder and oak leaf sushi, boiled Mibuna greens, roasted duck loin, grilled Okinawa trout with Japanese pepper, earth god leaf, lotus root, round eggplant New small potato, konoha pumpkin, yuba ogura, yuzu rice, 8th generation Gihei "Okinakasumi" freshly cooked rice, pickles, assorted five kinds of seasonal vegetables, small bowl, rolled egg, dried small sardines, konbu tsukudani soup, Hatcho miso, Junsai, myoga, Sansho soup, orange, kiwi cherry, mint, sweets, matcha kuzu mochi, sesame dumplings, thin soup. *The photo is for illustrative purposes only. *The contents and composition of the dishes may change depending on the season and availability. *A 10% service charge and consumption tax will be charged for additional drinks and dishes.

Menu (until 3/31) Starter: Steamed white fish with sake, vinegared and moderately salted firefly squid, Mibu greens, Three-colored cherry blossom appetizer, Rikyu gluten, Camembert cheese, smoked salmon, Shrimp and egg skewered in a cloth, Rapeseed blossoms sprinkled with sesame and mugwort tofu, Sea urchin, Divided soy sauce, Flounder and cherry blossom sushi, Sea bream, Tuna, Sashimi, Soy sauce, Wasabi, Red watercress, Three-colored striped boiled tofu, Higashiyama, Nishihatsu, Tsurunoko tofu, Three flavors, Soy sauce, Flower bonito, Red grated radish, Kujo leeks and Yoshino bean paste, Ground ginger and Guérande, Roasted sesame bowl, Fan-shaped radish, Yuba, Sakura gluten and conger eel Yahatama roll, Sprinkled yuzu rice, 8th generation Gihei "Okinakasumi" freshly cooked rice, Pickles, Assortment of five seasonal vegetables, Small bowl・Dashimaki egg, dried small sardines, konbu tsukudani soup, Hatcho miso, fried tofu, mitsuba, Japanese pepper confectionery, sakura fresh confectionery, sesame dumplings, thin soup ~ Menu (from 4/1) ~ Appetizer, steamed white fish with sake, moderate vinegar, firefly squid, mibuna, three-colored cherry blossom appetizer, Rikyu gluten, camembert cheese, smoked salmon, grilled shrimp and egg fukusa skewers, rape blossoms sprinkled with sesame seeds, mugwort tofu, sea urchin, split soy sauce, flounder and cherry blossom sushi, sea bream, tuna, sashimi, soy sauce, wasabi, red watercress, three-colored lined tofu, Higashiyama, Nishihaji, crane roe tofu, three flavors, soy sauce, flower bonito, red radish, Kujo leek, Yoshino bean paste, ground ginger, Guérande, roasted sesame bowl, fan radish, yuba Sakura gluten conger eel Yawatamaki, Yuzu rice, 8th generation Gihei "Okinakasumi" freshly cooked rice, pickles, assorted five kinds of seasonal vegetables, small bowl, rolled egg, dried small sardines, konbu tsukudani soup, fried tofu with Hatcho miso, mitsuba, Japanese pepper confectionery, Sakura fresh confectionery, sesame dumplings with thin soy sauce *The photo is for illustrative purposes only. *The contents and composition of the dish may change depending on the season and availability of ingredients. *A 10% service charge and consumption tax will be charged for additional drinks and dishes.

Menu (until 4/30) Appetizer: Steamed white fish in sake, Firefly squid with moderate vinegar, Mibuna greens, Three-colored cherry blossoms, Simmered dish, Clear soup, Steamed cherry shrimp, Bamboo shoots, Fern, Petal lily root, Kinome sashimi, Sea bream, Tuna, Squid, Sea urchin, Sashimi soy sauce, Wasabi, Red watercress, Three-colored line, Flower spike, Hassun, Rikyu gluten, Camembert cheese, Smoked salmon, Shrimp and egg wrapped in a cloth, Skewers, Rape blossoms sprinkled with sesame and mugwort tofu, Caviar, Divided soy sauce, Flounder and cherry blossom sushi, Grilled duck loin, Grilled Okinawa trout with Japanese pepper, Leaf god, Flower lotus root, Potted vegetable, Bamboo shoots, Conger eel Narutomaki, Mugwort tofu skin, Sakura gluten, Kinome rice, Freshly cooked rice by the 8th generation Gihei "Okinakasumi", Pickles, Small bowl of five kinds of seasonal vegetables・Dashimaki egg, dried small sardines, konbu tsukudani soup, fried tofu with Hatcho miso, mitsuba, Japanese pepper soup, orange, kiwi fruit, strawberry, mint sweets, cherry blossom fresh sweets, sesame dumplings, thin soup ~ Menu (from 5/1) ~ Appetizer Iberico pork cubes, maple, winter melon, asparagus, white leek, Tasmanian mustard stew, soup, clear soup, steamed bamboo shoots, Naruto wakame seaweed, bracken, kinome sashimi, sea bream, tuna, squid, sea urchin, sashimi with soy sauce, wasabi, red watercress, three-colored line hassun, soft-boiled octopus, new ginger and tortoiseshell boiled scallops, Kinzanji miso mugwort tofu, caviar, split soy sauce, flounder and oak leaf sushi, boiled Mibuna greens, roasted duck loin, grilled Okinawa trout with Japanese pepper, earth god leaf, lotus root, round eggplant New small potato, konoha pumpkin, yuba ogura, yuzu rice, 8th generation Gihei "Okinakasumi" freshly cooked rice, pickles, assorted five kinds of seasonal vegetables, small bowl, rolled egg, dried small sardines, konbu tsukudani soup, Hatcho miso, Junsai, myoga, Sansho soup, orange, kiwi cherry, mint, sweets, matcha kuzu mochi, sesame dumplings, thin soup. *The photo is for illustrative purposes only. *The contents and composition of the dishes may change depending on the season and availability. *A 10% service charge and consumption tax will be charged for additional drinks and dishes.

Menu (until 4/30) Appetizer: Steamed white fish in sake, Firefly squid with moderate vinegar, Mibu greens, Three-color cherry blossoms, Simmered dish, Clear soup, Steamed cherry shrimp, Bamboo shoots, Warabi, Petal lily root, Kinome sashimi, Sea bream, Tuna, Squid, Sea urchin, Sashimi soy sauce, Wasabi, Red watercress, Three-colored line, Flower spike, Hassun, Rikyu glutinous glutinous rice, Camembert cheese, Smoked salmon, Shrimp and egg wrapped in a cloth, Skewers, Rapeseed blossoms sprinkled with sesame seeds, Yomogushi tofu, Caviar, Dilute soy sauce, Flounder and cherry blossom sushi, Grilled duck loin, Grilled Okinawa trout with Japanese pepper, Leaf jigami, Flower lotus root, Main dish, Japanese black beef, Kujo leeks, Bamboo shoot rice, Freshly cooked rice from the 8th generation Gihei "Okinakasumi", Pickles, Assortment of five seasonal vegetables in a small bowl・Dashimaki egg, dried small sardines, konbu tsukudani soup, fried tofu with Hatcho miso, mitsuba, Japanese pepper soup, orange, kiwi fruit, strawberry, mint sweets, cherry blossom fresh sweets, sesame dumplings, thin soup ~ Menu (from 5/1) ~ Appetizer, smoked bonito with straw, mibuna greens and asparagus, maple and winter melon stew, soup, clear soup, fried abura-me arare with Naruto wakame seaweed, iris and angelica, matsuba and yuzu sashimi, sea bream, tuna, squid, sea urchin, sashimi with soy sauce and wasabi, red watercress, three-colored line hassun, soft-boiled octopus, boiled in tortoiseshell with new ginger, scallops, Kinzanji miso and mugwort tofu, caviar, split soy sauce, flounder and oak leaf sushi, mibuna greens salad, roasted duck loin, grilled Okinawa trout with Japanese pepper and earth god leaf Flower lotus root main dish, Japanese black beef eggplant, Kujo leek rice, 8th generation Gihei "Okinakasumi" freshly cooked rice, pickles, assorted five seasonal dishes, rolled egg, dried small sardines, kombu tsukudani soup, Hatcho miso, Junna, myoga, Japanese pepper, orange, kiwi cherry, mint, sweets, matcha kuzu mochi, sesame dumplings, thin soup. *The photo is for illustrative purposes only. *The contents and composition of the dishes may change depending on the season and availability. *A 10% service charge and consumption tax will be charged for additional drinks and dishes.

~~Menu (until March 31st)~~ Appetizer: clams, emulsified dashi, encore pepper mibuna, three-color cherry blossom stew, clear soup, fried kudzu-stewed bamboo shoots, bracken, petal lily root and plum paste, kinome garnish, flounder, medium fatty tuna with Matsumae soy sauce, ponzu-flavored grilled side dish, red Mutsumi grilled vinegared tangerine, daikon radish topping, asparagus, firefly squid, kinome miso rice simmered octopus, deep-fried rape blossoms, white fish, mitsuba-ji, butterbur shoots, cod buds main side dish, Japanese black beef, Kujo leeks, bamboo shoot rice, eighth-generation Gihei "Okinakasumi", sea bream rice, batchiko, kinome pickles, Japanese greens, pumpkin, umeboshi, soup, clear mitsuba, young shoots, kinome, sweets, cherry blossom fresh sweets, sesame dumplings and thin rice~~Menu (from April 1st)~~ Appetizer: Clams, emulsified soup, Angkor pepper mibuna, three-colored cherry blossom stew, clear soup, oily kudzu-stewed bamboo shoots, bracken, petal lily root plum meat, kinome garnish, flounder, medium fatty tuna with Matsumae soy sauce, grilled side dish with ponzu sauce, red salt-grilled vinegared orange, radish topping, asparagus, firefly squid, kinome miso, octopus and cherry blossom stew, deep-fried rape blossoms, white fish, mitsuba-ji, butterbur shoots, cod buds, black hair wagyu beef, Kujo leeks, bamboo shoot rice, eighth generation Gihei "Okinakasumi", sea bream rice, baitfish, kinome fragrant vegetables, mibuna, pumpkin, umeboshi soup, deep-fried tofu with Hatcho miso, mitsuba, Japanese pepper, sweets, cherry blossom fresh sweets, sesame dumplings, thin soup. *The photo is for illustrative purposes only. *The content and composition of the dishes may change depending on the season and availability. *Additional drinks and food will be subject to a 10% service charge and consumption tax.

[Lʼimage de Monet~Monet Water Lilies~] ■Amuse Amuse-bouche~ Pre-meal treat ■Entree froid Cold appetizer~ Inspired by the image of water lilies~ Terrine of seasonal vegetables and Shinshu salmon ■Entree chaud Hot appetizer~ Sunflower garden~ Asparagus and eggs ■Poisson Fish dish~ Shining water lilies~ Fresh fish and shellfish in a nage style ■Viande Meat dish~ Mauve in the garden~ Veal roast with foie gras and risotto ■Desserts~ Garden of Giverny~ Strawberry and white chocolate mascarpone mousse ■Pain Bread ■Cafe *The long-awaited exhibition "Monet Water Lilies" focusing on Monet's later years will be held at the Kyocera Museum of Art in Kyoto. This course is a collaboration course with the theme of "Japanese gardens and landscape paintings" from that exhibition. *The photo is for illustrative purposes only. *The content and composition of the dishes will change depending on the season and availability. *Additional drinks and food will be subject to a 10% service charge and consumption tax.

【Giardino Menu～庭～】
■食前のお愉しみ
■彩り野菜と季節鮮魚のカルパッチョ　
■季節食材のスープ
■シェフの手打ちパスタ
■本日の鮮魚料理　又は　本日の肉料理
又は
京都牛赤身（＋１９８０円）
京都牛フィレ（＋３９６０円）
■パティシエ特製デザート
■Pane
■Caffe

※コースにディナーのスペシャリテを追加にてご注文も承っております。
■冷製フェデリーニ　雲丹と九条葱のジェノベーゼ（＋1,980円）

※写真はイメージです。
※季節・仕入れ状況によって料理内容・構成が変わります。
※追加のドリンクや料理には10％のサービス料及び消費税を頂戴致します。

[Crisantemo Menu ~Chrysanthemum~] ■Pre-meal treat■Carpaccio of colorful vegetables and seasonal fresh fish■Cold pasta with seasonal ingredients■Hokkaido scallops and lobster, turnip flan■Pan-fried fresh fish and sauteed milt, Jerusalem artichoke veloute■Tamba black chicken ballotine■Pastry chef's special dessert■Piccoli dolci■Pane■Caffe*The photo is for illustrative purposes only.*The menu and composition may change depending on the season and availability of ingredients.*Additional drinks and dishes will be subject to a 10% service charge and consumption tax.

[Crisantemo Menu ~Chrysanthemum~] ■Pre-meal treat■Carpaccio of colorful vegetables and seasonal fresh fish■Cold pasta with seasonal ingredients■Hokkaido scallops and lobster, turnip flan■Pan-fried fresh fish and sauteed milt, Jerusalem artichoke veloute■Tamba black chicken ballotine■Pastry chef's special dessert■Piccoli dolci■Pane■Caffe [3 pairings] Our sommelier will suggest wine, champagne, etc. while talking to you about your preferences and mood. *The photo is for illustrative purposes only. *The menu and composition of the dish will change depending on the season and availability. *A 10% service charge and consumption tax will be charged for additional drinks and dishes.

[Pino Menu ~ Matsu ~] ■ Pre-meal treat ■ Carpaccio of colorful vegetables and seasonal fresh fish ■ Cold pasta with seasonal ingredients ■ Hokkaido scallops and lobster with turnip flan ■ Pan-fried fresh fish and sauteed whitefish milt with Jerusalem artichoke veloute ■ Roasted Japanese black beef lean meat with teriyaki red wine sauce ■ Pastry chef's special dessert ■ Piccoli dolci ■ Pane ■ Caffe * The photo is for illustrative purposes only. * The contents and composition of the dishes may change depending on the season and availability of ingredients. * Additional drinks and dishes will be subject to a 10% service charge and consumption tax.

[Pino Menu ~ Matsu ~] ■ Pre-meal treat ■ Carpaccio of colorful vegetables and seasonal fresh fish ■ Cold pasta with seasonal ingredients ■ Hokkaido scallops and lobster, turnip flan ■ Pan-fried fresh fish and sauteed whitefish milt, Jerusalem artichoke veloute ■ Roasted Japanese black beef lean meat, teriyaki red wine sauce ■ Pastry chef's special dessert ■ Piccoli dolci ■ Pane ■ Caffe [Three pairings] Our sommelier will suggest wine, champagne, etc. while talking to you about your preferences and mood. *The photo is for illustrative purposes only. *The menu and composition may change depending on the season and availability. *A 10% service charge and consumption tax will be charged for additional drinks and dishes.

[Degustazione Menu ~ Chef's Course ~] ■ Pre-meal treat ■ Carpaccio of colorful vegetables and seasonal fresh fish ■ Cold pasta with seasonal ingredients ■ Hokkaido scallops and lobster, turnip flan ■ Pan-fried fresh fish and sauteed whitefish milt, Jerusalem artichoke veloute ■ Roasted Japanese black beef fillet with teriyaki red wine sauce ■ ~ Chef's handmade pasta ~ Tortelli with a hint of truffle ■ Pastry chef's special dessert ■ Piccoli dolci ■ Pane ■ Caffe * The photo is for illustrative purposes only. * The contents and composition of the dishes may change depending on the season and availability of ingredients. * Additional drinks and dishes will be subject to a 10% service charge and consumption tax.

[Degustazione Menu ~ Chef's Course ~] ■ Pre-meal treat ■ Carpaccio of colorful vegetables and seasonal fresh fish ■ Cold pasta with seasonal ingredients ■ Hokkaido scallops and lobster, turnip flan ■ Pan-fried fresh fish and sauteed whitefish milt, Jerusalem artichoke veloute ■ Roasted Japanese black beef fillet with teriyaki red wine sauce ■ ~ Chef's handmade pasta ~ Truffle-scented tortelli ■ Pastry chef's special dessert ■ Piccoli dolci ■ Pane ■ Caffe [3 pairings] The sommelier will suggest wine, champagne, etc. while talking to you about your preferences and mood. * The photo is for illustrative purposes only. * The contents and composition of the dishes will change depending on the season and availability. * Additional drinks and dishes will be subject to a 10% service charge and consumption tax.