LE UN FUNATSURU KYOTO KAMOGAWA RESORT - TableCheck

Mag-book sa LE UN FUNATSURU KYOTO KAMOGAWA RESORT

Mensahe galing sa Mangangalakal

▶We cannot accept requests for specific seats. Thank you for your understanding. ▶If we are unable to contact you within 15 minutes of your reservation time, we may have to cancel your reservation, so please be sure to contact us if you are going to be late. [Le Un restaurant in Kyoto] LE UN Akagane Resort Kyoto Higashiyama 1925If there are no seats available, we would appreciate it if you would consider this option.

Aking kinukumpirma na aking na basa ang Mensahe galing sa Mangangalakal sa itaas

Menu example [Toast] Glass of champagne (can be changed to non-alcoholic) [Western-style hassun with the colors of the seasons] ・Conger eel escabeche ・Foie gras and mango monaka ・Pork and red miso pate with beetroot and port wine sauce ・Vegetable bagna cauda ・Swordfish confit with summer vegetables and tomato sauce ・Vegetable mousse and consommé jelly with caviar [Hot appetizer] Sweetfish confit and cold corn potage [Fish dish] Abalone meuniere with herb butter sauce [Meat dish] Japanese black beef filet Rossini with summer vegetables [Dessert] Citrus kingyokukan with seasonal fruits [After-meal drink] Uji Gyokuro Gyokuto -TAMAUSAGI- [Bread] *The menu may change depending on the availability of ingredients.

■Free drinks ・4 types of Kizakura Kyoto beer ・3 types of Kyoto sake (Kankura Ruri / Tsuki no Katsura Junmai Sake / Jurakudai Junmai Ginjo) ・Champagne ・White wine ・Red wine ・Soft drinks (Oolong tea / Apple / Orange / Cola / Ginger ale) ■Menu [Western-style hassun with the colors of the seasons] ・Conger eel escabeche ・Foie gras and mango monaka ・Pork and red miso pate with beetroot and port wine sauce ・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 the aroma of five-spice powder [Fish dish] Roasted lobster with American sauce [Meat dish] Pan-fried black-haired Japanese beef filet with summer vegetables and Périgueux sauce [Dessert] Citrus kingyokukan Bread with seasonal fruits and after-meal drink *Menu contents may change depending on availability etc.

<Free drinks> Champagne / Sparkling wine / White wine / Red wine mimosa / Kir Royal / Spritzer / Operator / Kir Kitty / Cardinal / Red Spritzer <Menu example> [Western-style hassun with the colors of the seasons] ・Conger eel escabeche ・Foie gras and mango monaka ・Vegetable bagna cauda ・Vegetable mousse and consommé jelly with caviar [Soup] Grilled 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] *The menu may change depending on the availability of ingredients.

Appetizer / Fish dish / Domestic beef loin main dish / Dessert [Recommended for birthdays and anniversaries] This plan includes a glass of sparkling wine for a toast and a whole cake. [A one-of-a-kind, extraordinary space] Enjoy a fantastic dinner at FUNATSURU's riverside seating, one of the largest along the Kamo River and a particularly dazzling and eye-catching venue. The building, which was renovated from a former long-established inn, still retains many of the original designs, such as the folded coffered ceiling made by palace carpenters and the elevator from the early Showa period. Even in case of rain, one of the charms of FUNATSURU is that you can enjoy your meal in an extraordinary space where the charm of pure Japanese architecture is harmonized with modern interior design.

Appetizer / Fish dish / Domestic beef loin main dish / Dessert [Recommended for birthdays and anniversaries] This plan includes a glass of sparkling wine for a toast and a whole cake. [A one-of-a-kind, extraordinary space] Enjoy a fantastic dinner at FUNATSURU's riverside seating, one of the largest along the Kamo River and a particularly dazzling and eye-catching venue. The building, which was renovated from a former long-established inn, still retains many of the original designs, such as the folded coffered ceiling made by palace carpenters and the elevator from the early Showa period. Even in case of rain, one of the charms of FUNATSURU is that you can enjoy your meal in an extraordinary space where the charm of pure Japanese architecture is harmonized with modern interior design.

■Includes a glass of sparkling wine for a toast (can be changed to non-alcoholic) ■Includes a whole cake Please let us know your desired message in the comments section when making your reservation. ■Menu [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 in 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 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.

・A separate 10% service charge will be charged in addition to the above rates.・Indoor seating will be prepared in case of rain. In case of stormy weather such as days with a high probability of precipitation or strong winds, meals may be served indoors even if it is not raining.・Please note that we cannot accept requests for seats along the river.・Seating is limited to 2 hours.・For hygiene reasons, we do not allow cakes to be taken away.・We recommend that you bring a jacket when visiting in May and September as the temperature is low.

[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.

Appetizers / Fish dishes / Domestic beef loin main dish / Dessert [Japanese and French fusion] "Kyoto French meal" uses seasonal local ingredients such as Kyoto vegetables to experience the charm of Kyoto. Please use it for anniversaries or meals while sightseeing in Kyoto. [A one-of-a-kind extraordinary space] Enjoy a fantastic dinner at FUNATSURU's riverside seating, which is the largest along the Kamo River and is particularly dazzling and eye-catching. In addition, the building, which was renovated from a former long-established inn, still retains many of the original designs, such as the folded coffered ceiling made by palace carpenters and the elevator from the early Showa period. Even in rainy weather, one of the attractions of FUNATSURU is that you can enjoy your meal in an extraordinary space where the taste of pure Japanese architecture and modern interior are in harmony.

Appetizers / Fish dishes / Domestic beef loin main dish / Dessert [Japanese and French fusion] "Kyoto French meal" uses seasonal local ingredients such as Kyoto vegetables to experience the charm of Kyoto. Please use it for anniversaries or meals while sightseeing in Kyoto. [A one-of-a-kind extraordinary space] Enjoy a fantastic dinner at FUNATSURU's riverside seating, which is the largest along the Kamo River and is particularly dazzling and eye-catching. In addition, the building, which was renovated from a former long-established inn, still retains many of the original designs, such as the folded coffered ceiling made by palace carpenters and the elevator from the early Showa period. Even in rainy weather, one of the attractions of FUNATSURU is that you can enjoy your meal in an extraordinary space where the taste of pure Japanese architecture and modern interior are in harmony.

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.

Appetizer / Grilled tilefish with scales / Beef fillet main dish / Dessert [Japanese and French fusion] "Kyoto French meal" uses seasonal local ingredients such as Kyoto vegetables to experience the charm of Kyoto. Please use it for anniversaries or meals while sightseeing in Kyoto. [A one-of-a-kind extraordinary space] Enjoy a fantastic dinner at FUNATSURU's riverside seating, which is the largest along the Kamo River and is particularly dazzling and eye-catching. In addition, the building, which was renovated from a former long-established inn, still retains many of the original designs, such as the folded coffered ceiling made by palace carpenters and the elevator from the early Showa period. Even in rainy weather, one of the attractions of FUNATSURU is that you can enjoy your meal in an extraordinary space where the taste of pure Japanese architecture and modern interior are in harmony.

Appetizer / Grilled tilefish with scales / Beef fillet main dish / Dessert [Japanese and French fusion] "Kyoto French meal" uses seasonal local ingredients such as Kyoto vegetables to experience the charm of Kyoto. Please use it for anniversaries or meals while sightseeing in Kyoto. [A one-of-a-kind extraordinary space] Enjoy a fantastic dinner at FUNATSURU's riverside seating, which is the largest along the Kamo River and is particularly dazzling and eye-catching. In addition, the building, which was renovated from a former long-established inn, still retains many of the original designs, such as the folded coffered ceiling made by palace carpenters and the elevator from the early Showa period. Even in rainy weather, one of the attractions of FUNATSURU is that you can enjoy your meal in an extraordinary space where the taste of pure Japanese architecture and modern interior are in harmony.

[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.

Appetizer / Hot appetizer / 1 plate of lobster / Beef fillet main dish / Dessert [Japanese and French fusion] "Kyoto French meal" uses seasonal local ingredients such as Kyoto vegetables to experience the charm of Kyoto. Please use it for an anniversary or a meal while sightseeing in Kyoto. [A one-of-a-kind extraordinary space] Enjoy a fantastic dinner at FUNATSURU's riverside seating, which is the largest along the Kamo River and is particularly dazzling and eye-catching. In addition, the building, which was renovated from a former long-established inn, still retains many of the original designs, such as the folded coffered ceiling made by palace carpenters and the elevator from the early Showa period. Even in rainy weather, one of the attractions of FUNATSURU is that you can enjoy your meal in an extraordinary space where the taste of pure Japanese architecture and modern interior are in harmony.

Appetizer / Hot appetizer / 1 plate of lobster / Beef fillet main dish / Dessert [Japanese and French fusion] "Kyoto French meal" uses seasonal local ingredients such as Kyoto vegetables to experience the charm of Kyoto. Please use it for an anniversary or a meal while sightseeing in Kyoto. [A one-of-a-kind extraordinary space] Enjoy a fantastic dinner at FUNATSURU's riverside seating, which is the largest along the Kamo River and is particularly dazzling and eye-catching. In addition, the building, which was renovated from a former long-established inn, still retains many of the original designs, such as the folded coffered ceiling made by palace carpenters and the elevator from the early Showa period. Even in rainy weather, one of the attractions of FUNATSURU is that you can enjoy your meal in an extraordinary space where the taste of pure Japanese architecture and modern interior are in harmony.

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.

<Free Drinks>
・Bottled Beer
・Glass Wine (Red & White)
・Highball
・Whiskey
・Cocktails (Cassis/Peach/Campari/Gin/Vodka)
・Soft Drinks (Orange, Apple, Oolong Tea)

<Menu Sample>

■December - January
[Amuse-bouche] ~A Piece of Hospitality~
[Appetizer] Hokkaido Scallop Tartare, Apple and Celery Rub Salad, Two Types of Caviar
[Soup] Horikawa Burdock Potage
[Main Dish] Grilled Japanese Black Beef Loin with Winter Kyoto Vegetables
[Dessert] Snow Globe Mousse with Ispahan Parfum
[Bread]
[After-Meal Drinks]

*Menu contents may change depending on availability.

<Free Drinks>
・Bottled Beer
・Wine by the Glass (Red & White)
・Whiskey
・Highball
・Cocktails (Cassis/Peach/Campari/Gin/Vodka)
・Soft Drinks (Orange, Apple, Oolong Tea)

<Menu Sample>

■December - January
[Amuse-bouche] ~A Piece of Hospitality~
[Appetizer] Hokkaido Scallop Tartare, Apple and Celery Rub Salad, Two Types of Caviar
[Soup] Horikawa Burdock Potage
[Fish Dish] Steamed Flounder with Albert Sauce
[Palate Cleanser] Palate Cleanser
[Meat Dish] Grilled Japanese Black Beef Loin with Winter Kyoto Vegetables
[Dessert] Snow Globe Mousse with Ispahan Parfum
[Bread]
[After-Meal Drinks]

*Menu contents may change depending on availability.

[Most Popular Dinner Item] Amuse-bouche / Appetizer / Soup / Fish Dish / Palate Cleanser / Japanese Black Beef Loin / Dessert

[A Unique and Extraordinary Space]
This renovated hotel, once a long-established inn, retains many of its original design elements, including a coffered ceiling crafted by master carpenters and an elevator from the early Showa period.
One of FUNATSURU's charms is the extraordinary space where you can enjoy a meal, blending the charm of traditional Japanese architecture with modern interior design.

[Most Popular Dinner Item] Amuse-bouche / Appetizer / Soup / Fish Dish / Palate Cleanser / Japanese Black Beef Loin / Dessert

[A Unique and Extraordinary Space]
This renovated hotel, once a long-established inn, retains many of its original design elements, including a coffered ceiling crafted by master carpenters and an elevator from the early Showa period.
One of FUNATSURU's charms is the extraordinary space where you can enjoy a meal, blending the charm of traditional Japanese architecture with modern interior design.

[Menu Sample]
■December 1st~
[Amuse-bouche] ~A Piece of Hospitality~
[Appetizer] Hokkaido Scallop Tartare, Apple and Celery Rub Salad, Two Types of Caviar
[Soup] Horikawa Burdock Potage
[Fish Dish] Steamed Flounder with Albert Sauce
[Palate Cleanser] Palate Cleanser
[Meat Dish] Grilled Japanese Black Beef Loin with Winter Kyoto Vegetables
[Dessert] Snow Globe Mousse with Ispahan Parfum
[Bread]
[After-Meal Drinks]

[Menu Sample]
■January 8th - February 28th
[Amuse-bouche] ~A Piece of Hospitality~
[Appetizer] Hokkaido Scallop Tartare, Apple and Celery Rub Salad, Chinese Ink and Caviar
[Soup] Horikawa Burdock Potage
[Fish Dish] Steamed Flounder with Albert Sauce
[Palate Cleanser] Palate Cleanser
[Meat Dish] Japanese Black Beef Loin, Sukiyaki Style, with Winter Kyoto Vegetables
[Dessert] Gold Leaf Mousse, Ispahan Parfum
[Bread]
[After-Meal Drinks]

[Dinner's #2 Most Popular Item] Amuse-bouche / Appetizer / Soup / Scale-Grilled Tilefish / Palate Cleanser / Japanese Black Beef Fillet / Dessert

[A Unique and Extraordinary Space]
This renovated hotel, once a long-established inn, retains many of its original design elements, including a coffered ceiling crafted by master carpenters and an elevator from the early Showa period.
One of FUNATSURU's charms is the extraordinary space where you can enjoy a meal, where the charm of purely Japanese architecture blends with modern interior design.

[Dinner's #2 Most Popular Item] Amuse-bouche / Appetizer / Soup / Scale-Grilled Tilefish / Palate Cleanser / Japanese Black Beef Fillet / Dessert

[A Unique and Extraordinary Space]
This renovated hotel, once a long-established inn, retains many of its original design elements, including a coffered ceiling crafted by master carpenters and an elevator from the early Showa period.
One of FUNATSURU's charms is the extraordinary space where you can enjoy a meal, where the charm of purely Japanese architecture blends with modern interior design.

[Menu Sample]
■December 1st~
[Amuse-bouche] ~A Piece of Hospitality~
[Appetizer] Hokkaido Scallop Tartare, Apple and Celery Rub Salad, Two Types of Caviar
[Soup] Horikawa Burdock Potage
[Fish Dish] Grilled Tilefish with Scales, Fushimi Sake Brewery Sauce
[Palate Cleanser] Palate Cleanser
[Meat Dish] Pan-fried Japanese Black Beef Fillet with Périgueux Sauce and Kyoto Winter Vegetables
[Dessert] Snow Globe Mousse with Ispahan Parfum
[Bread]
[After-Meal Drinks]

[Menu Sample]
■January 8th - February 28th
[Amuse-bouche] ~A Piece of Hospitality~
[Appetizer] Hokkaido Scallop Tartare, Apple and Celery Rub Salad, Chinese Ink and Caviar
[Soup] Horikawa Burdock Potage
[Fish Dish] Steamed Flounder with Albert Sauce
[Palate Cleanser] Palate Cleanser
[Meat Dish] Japanese Black Beef Loin, Sukiyaki Style, with Winter Kyoto Vegetables
[Dessert] Gold Leaf Mousse, Ispahan Parfum
[Bread]
[After-Meal Drinks]

Amuse-bouche / Appetizer / Soup / Hot Appetizer / Lobster / Palate Cleanser / Japanese Black Beef Fillet / Dessert

[A Unique and Extraordinary Space]
This renovated hotel, once a long-established inn, retains many of its original design elements, including a coffered ceiling crafted by master carpenters and an elevator from the early Showa period.
One of the charms of FUNATSURU is the extraordinary space where you can enjoy a meal, where the charm of purely Japanese architecture blends with modern interior design.

Amuse-bouche / Appetizer / Soup / Hot Appetizer / Lobster / Palate Cleanser / Japanese Black Beef Fillet / Dessert

[A Unique and Extraordinary Space]
This renovated hotel, once a long-established inn, retains many of its original design elements, including a coffered ceiling crafted by master carpenters and an elevator from the early Showa period.
One of the charms of FUNATSURU is the extraordinary space where you can enjoy a meal, where the charm of purely Japanese architecture blends with modern interior design.

[Menu Sample]
■From December 1st
[Amuse-bouche] ~A Piece of Hospitality~
[Appetizer] Hokkaido Scallop Tartare, Apple and Celery Rub Salad, Two Types of Caviar
[Hot Appetizer] Lobster Thermidor with Lobster Mousse
[Fish Dish] Pan-fried Alfonsino and Abalone with Sauce Marinière
[Palate Cleanser] Palate Cleanser
[Meat Dish] Pan-fried Japanese Black Beef Fillet with Sauce Périgueux, Kyoto Winter Vegetables, and Fresh Truffle
[Dessert] Snow Globe Mousse with Ispahan Parfum
[Bread]
[After-meal Drinks]

[Menu Example]
■January 8th - February 28th
[Amuse-bouche] ~A Piece of Hospitality~
[Appetizer] Hokkaido Scallop Tartare, Apple and Celery Rub Salad, Chinese Ink and Caviar
[Hot Appetizer] Grilled Winter Yellowtail with Shungiku Sauce, Steamed Daikon Radish and Yuzu Fragrance
[Fish Dish] Lobster Thermidor with Lobster Mousse
[Palate Cleanser]
[Meat Dish] Pan-Fried Japanese Black Beef Fillet with Périgueux Sauce, Winter Kyoto Vegetables and Fresh Truffles
[Dessert] Gold Leaf Mousse with Ispahan Parfum
[Bread]
[After-Meal Drinks]

[Plan contents] - Guaranteed window seat - Exclusive proposal planner - Chapel rental fee - Bouquet of 12 roses: meaning "Please be my wife" - French full course (hors d'oeuvres, lobster, Kuroge Wagyu beef fillet) etc.) ・Champagne for toasting (can be changed to non-alcoholic) ・We prepare a message plate to express your thoughts to your loved ones *We offer ``red roses'' as flowers. *If you want to specify the color of the flowers, please let us know at least 10 days in advance. If you want to specify the flower material, please let us know at least 7 days in advance. Please note that from then on, "red roses" will be available. *We can also upgrade the food, drinks, bouquet, etc. according to your budget.

<Surprise at the Chapel> You can use the open and modern chapel on the top floor of Funazuru Kyoto Kamogawa Resort. We will invite you to the chapel after a meal and make a surprise proposal. Please consult with the proposal planner about the progress of the day. <Put your feelings in a bouquet of roses> We will prepare a bouquet of 12 roses (a dozen roses), which is known as a symbol of vows and a bouquet of proposals from the anecdotes of medieval Europe. Please give it to your partner when proposing at the chapel. *The roses will be arranged in red. If you would like other flowers or colors, please contact us by the following dates. ・Specify the color of the flowers: up to 10 days in advance ・Specify the type of flowers: up to 7 days in advance <Support from the proposal planner> Please feel free to contact us if you would like to leave a gift in advance or prepare a message plate. Advance meetings can also be made by email. <Enjoy dinner in a private space>Dine in a relaxing private room.A glass of champagne for a toast, followed by a full-course dinner with free drinks.

<Surprise at the Chapel> You can use the open and modern chapel on the top floor of Funazuru Kyoto Kamogawa Resort. We will invite you to the chapel after a meal and make a surprise proposal. Please consult with the proposal planner about the progress of the day. <A bouquet of roses that will last a lifetime> We will prepare a bouquet of 12 roses (a dozen roses), which is known as a symbol of promise and a bouquet of proposals from the anecdotes of medieval Europe. Please give it to your partner when you propose at the chapel. This plan also comes with a memorial bouquet that can be preserved semi-permanently. We will take care of the bouquet on the day, apply special processing and design, and mail it to you at a later date. Partner: Rendefleur Co., Ltd. <Support from the proposal planner> Please feel free to contact us if you would like to leave a gift in advance or prepare a message plate. Advance meetings can also be made by email. <A memorable French dinner> A full course meal that is visually beautiful and uses an abundance of luxurious ingredients will add color to your special day. ■Includes a glass of champagne for the toast and a second glass of wine (can be changed to non-alcoholic)

・Hors d'oeuvres
・Soup
・Fish dish
・Main dish of Japanese black beef fillet
・Dessert
・Bread
・After-meal drink

*We can also upgrade the food, drinks, bouquet, etc. to suit your budget.

<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]

We have prepared a private room plan that can be used not only for family gatherings and celebrations of longevity, but also for important business negotiations and dinner parties with friends. Even the troublesome first drink comes with toast sake, so you can proceed smoothly until the start of your meal. We also have celebratory items such as bouquets and cakes available, so please feel free to contact us. If you have any questions about the process or seating arrangements, please feel free to contact us.

We have prepared a private room plan that can be used not only for family gatherings and celebrations of longevity, but also for important business negotiations and dinner parties with friends. Even the troublesome first drink comes with toast sake, so you can proceed smoothly until the start of your meal. We also have celebratory items such as bouquets and cakes available, so please feel free to contact us. If you have any questions about the process or seating arrangements, please feel free to contact us.

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.

We have prepared a private room plan that can be used not only for family gatherings and celebrations of longevity, but also for important business negotiations and dinner parties with friends. Even the troublesome first drink comes with toast sake, so you can proceed smoothly until the start of your meal. We also have celebratory items such as bouquets and cakes available, so please feel free to contact us. If you have any questions about the process or seating arrangements, please feel free to contact us.

We have prepared a private room plan that can be used not only for family gatherings and celebrations of longevity, but also for important business negotiations and dinner parties with friends. Even the troublesome first drink comes with toast sake, so you can proceed smoothly until the start of your meal. We also have celebratory items such as bouquets and cakes available, so please feel free to contact us. If you have any questions about the process or seating arrangements, please feel free to contact us.

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.

We have prepared a private room plan that can be used not only for family gatherings and celebrations of longevity, but also for important business negotiations and dinner parties with friends. Even the troublesome first drink comes with toast sake, so you can proceed smoothly until the start of your meal. We also have celebratory items such as bouquets and cakes available, so please feel free to contact us. If you have any questions about the process or seating arrangements, please feel free to contact us.

We have prepared a private room plan that can be used not only for family gatherings and celebrations of longevity, but also for important business negotiations and dinner parties with friends. Even the troublesome first drink comes with toast sake, so you can proceed smoothly until the start of your meal. We also have celebratory items such as bouquets and cakes available, so please feel free to contact us. If you have any questions about the process or seating arrangements, please feel free to contact us.

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.

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