The contents are all left to you, and the following is an example of the ingredients used. November - March: Puffer fish / Hishi crab (migratory crab) April-May: Kyoto bamboo shoots / Moroko from Lake Biwa / Ise lobster June-August: Wild sweetfish / Awaji conger conger / Wakasa guji (sweet sea bream) September-October: Matsutake / Sweetfish with roe
¥50,600ค่าบริการและภาษีรวม
Seasonal cuisine course 50,000 yen
The contents are all left to you, and the following is an example of the ingredients used. November 8th - March 20th: Matsuba crab / Puffer fish / Hishi crab (migratory crab) April-May: Kyoto bamboo shoots / Moroko from Lake Biwa / Ise lobster June-August: Wild sweetfish / Awaji conger conger / Wakasa guji (sweet sea bream) September-October: Matsutake / Sweetfish with roe
¥63,250ค่าบริการและภาษีรวม
Seasonal cuisine course 60,000 yen
The contents are all left to you, and the following is an example of the ingredients used. November 8th - March 20th: Matsuba crab / Puffer fish / Hishi crab (migratory crab) April-May: Kyoto bamboo shoots / Moroko from Lake Biwa / Ise lobster June-August: Wild sweetfish / Awaji conger conger / Wakasa guji (sweet sea bream) September-October: Matsutake / Sweetfish with roe