What is mead? Mead is a brewed alcoholic drink made by fermenting honey, water, and yeast. By mixing traditional mead with various fruits, spices, botanicals, or grains, a wide range of flavors can be expressed, and this combination is the culture and charm of mead. The alcohol content is about 6% to 14%, and there are many variations in taste, from a dry type with a refreshing flavor to a rich sweet type. Event details First, there will be a 30-minute seminar by Yuki Yazawa, the representative of ANTELOPE. Mead is not yet well known in Japan. Enjoy the "World of Mead" as told by Yazawa, a mead pioneer, about its history, charm, and brewing methods. After that, enjoy a one-day-only dinner while tasting mead. A full course of six dishes created based on the pairing of five carefully selected meads and mead. Enjoy the explanation of mead and the dishes that go with it by Yazawa and the chef of Funatsuru Kyoto Kamogawa Resort. Enjoy a new gourmet experience where you can feel the depth and fun of how a dish is completed by combining it with mead. <Course> Amuse-bouche Yogurt Orange Cardamom Appetizer 1 Sweetfish Melon Plum Appetizer 2 Pain Perdu Beef Herbs Fish Dish Bonito Beet Tomato Meat Duck Berries Honey Dessert Cherries Chamomile Oolong Tea

■Includes a glass of champagne for a toast (can be changed to a non-alcoholic drink) <Menu example> [Appetizer] Marinated salmon condiment with Kyoto yuba caviar [Soup] Cold pumpkin potage [Fish dish] Conger eel beignet with saffron aroma [Palate cleanser] [Meat dish] Roasted duck breast and seasonal Kyoto vegetables [Dessert] Coconut and mango with the aroma of anise [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

<Drink menu> ■Toast with sparkling wine by the glass (can be changed to non-alcoholic) ■Free drinks for 2 hours (last order 30 minutes before) Bottled beer and wine (white and red) Highball and soft drink (orange juice, apple juice, oolong tea) <Course> [Appetizer] Marinated salmon with Kyoto yuba condiment and caviar [Soup] Cold pumpkin potage [Meat dish] Roasted duck breast and seasonal Kyoto vegetables [Dessert] Coconut and mango with the aroma of anise [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Menu example ■ May 1st to September 30th ■ [Appetizer] Marinated salmon with Kyoto yuba condiment and caviar [Soup] Cold pumpkin potage [Fish dish] Conger eel beignets with saffron aroma [Palate cleanser] [Meat dish] Roasted duck breast and seasonal Kyoto vegetables [Dessert] Coconut and mango with the aroma of anise [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Menu example ■October 1st to October 31st■ [Appetizer] Marinated mackerel and seasonal fruit with caviar [Soup] Mushroom potage cappuccino style [Fish dish] Grouper poiled and pumpkin coulis [Palate cleanser] ] A dish to cleanse your palate [Meat dish] Roasted Ezo deer with poivrade sauce [Dessert] Chestnuts and miso with a nutty texture [Bread] [Drink after the meal] *Menu contents may change depending on purchasing status etc. There is

Menu example ■October 1st to October 31st■ [Appetizer] Marinated mackerel and seasonal fruit with caviar [Soup] Mushroom potage cappuccino style [Fish dish] Grouper poiled and pumpkin coulis [Palate cleanser] ] A dish to cleanse your palate [Meat dish] Roasted Ezo deer with poivrade sauce [Dessert] Chestnuts and miso with a nutty texture [Bread] [Drink after the meal] *Menu contents may change depending on purchasing status etc. There is

Menu example ■ May 1st to September 30th ■ [Amuse-bouche] A pre-meal treat [Appetizer] Marinated salmon condiment made with Kyoto yuba and caviar [Soup] Cold pumpkin potage [Fish dish] Conger eel beignet with the scent of saffron [Palate cleanser] [Meat dish] Grilled Japanese black beef loin with a mellow red wine sauce [Dessert] Coconut and mango with the scent of anise [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Menu example ■ May 1st to September 30th ■ [Appetizer] Marinated salmon with Kyoto yuba condiment and caviar [Soup] Cold pumpkin potage [Fish dish] Conger eel beignet with saffron aroma [Palate cleanser] [Meat dish] Grilled Japanese black beef loin with mellow red wine sauce [Dessert] Coconut and mango with the aroma of anise [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Menu example ■ May 1st to September 30th ■ [Appetizer] Marinated salmon with Kyoto yuba condiment and caviar [Soup] Cold pumpkin potage [Fish dish] Roasted lobster with American sauce [Palate cleanser] [Meat dish] Pan-fried black wagyu beef filet with truffle sauce [Dessert] Coconut and mango with the aroma of anise [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Menu example ■ May 1st to September 30th ■ [Appetizer] Marinated salmon with Kyoto yuba condiment and caviar [Soup] Cold pumpkin potage [Fish dish] Roasted lobster with American sauce [Palate cleanser] [Meat dish] Pan-fried black wagyu beef filet with truffle sauce [Dessert] Coconut and mango with the aroma of anise [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Menu example ■ May 1st to September 30th ■ [Appetizer] Marinated salmon with Kyoto yuba condiment and caviar [Soup] Cold pumpkin potage [Fish dish] Roasted lobster with American sauce [Palate cleanser] [Meat dish] Grilled branded Japanese black beef with seasonal Kyoto vegetables [Dessert] Coconut and mango with the aroma of anise [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Menu example ■ May 1st to September 30th ■ [Appetizer] Marinated salmon with Kyoto yuba condiment and caviar [Soup] Cold pumpkin potage [Fish dish] Roasted lobster with American sauce [Palate cleanser] [Meat dish] Grilled branded Japanese black beef with seasonal Kyoto vegetables [Dessert] Coconut and mango with the aroma of anise [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Menu example ■ May 1st to September 30th ■ [Appetizer] Marinated salmon with Kyoto yuba condiment and caviar [Soup] Cold pumpkin potage [Fish dish] Abalone meunière [Palate cleanser] [Meat dish] Grilled branded Japanese black beef with seasonal Kyoto vegetables [Dessert] Coconut and mango with the aroma of anise [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Menu example ■ May 1st to September 30th ■ [Appetizer] Marinated salmon with Kyoto yuba condiment and caviar [Soup] Cold pumpkin potage [Fish dish] Abalone meunière [Palate cleanser] [Meat dish] Grilled branded Japanese black beef with seasonal Kyoto vegetables [Dessert] Coconut and mango with the aroma of anise [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

[Western-style hassun with seasonal colors]

- Conger eel escabeche

- Foie gras and mango monaka

- Pork and red miso pate, beetroot jelly

- Vegetable bagna cauda

- Swordfish confit, summer vegetable tomato sauce

- Vegetable mousse and consommé jelly, with caviar

[Fish dish]
White fish wrapped in kadaif, summer vegetable tabbouleh, pickled plum condiment

[Meat dish]
Grilled Japanese black beef loin, red wine sauce, manganji pepper and lime quenelle

[Dessert]
Citrus kingyokukan, garnished 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] ・Seasonal vegetable mousse, snow crab effiroche, foie gras mousse and strawberry confit, swordfish mi-cuit, summer vegetable ceviche, colorful vegetable bagna cauda, beef cheek terrine, Kyoto eggplant confit and poached conger eel [Fish dish] White fish kadaif roll, 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 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 mochi
- 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 saikyo miso sauce

[Meat dish]
Poached black wagyu beef fillet with summer vegetables and Périgueux sauce

[Dessert]
Citrus kingyokukan with seasonal fruits

[Bread]

[After-meal drink]

*The menu may change depending on the availability of ingredients.

[Western-style hassun with seasonal colors] ・Seasonal vegetable mousse, snow crab efiloche, foie gras mousse and strawberry confit, swordfish mi-cuit, summer vegetable ceviche, colorful vegetable bagna cauda, beef cheek terrine, Kyoto eggplant confit and poached conger eel [Fish dish] Grilled tilefish with Saikyo miso sauce [Meat dish] Pan-fried black-haired wagyu beef filet, summer vegetables and Périgueux sauce [Dessert] Citrus kingyokukan 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 mochi
- 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]
Eel rake and pan-fried foie gras with five-spice aroma

[Fish dish]
Roasted lobster with American sauce

[Meat dish]
Pan-fried black wagyu beef filet with summer vegetables and Périgueux sauce

[Dessert]
Citrus kingyokukan 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] ・Seasonal vegetable mousse, snow crab efiloche, foie gras mousse and strawberry confit, swordfish mi-cuit, summer vegetable ceviche, colorful vegetable bagna cauda, beef cheek terrine, Kyoto eggplant confit and poached conger eel [Hot appetizer] Eel latke and poached foie gras with five-spice powder aroma [Fish dish] Roasted lobster with American sauce [Meat dish] Poached black wagyu beef filet with summer vegetables and Périgueux sauce [Dessert] Citrus jelly jelly served with seasonal fruits [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

soup & bread

Soup, hamburger, dessert, bread

Appetizers, soups, hamburgers, desserts, bread

Soup, fish dish, diced Japanese black beef steak, dessert, bread