[Special seats not open to the public - Tsujimawashi seats] We have special seats available along the main street where the Tsujimawashi, the biggest highlight of the Gion Festival, takes place. Tsujimawashi involves changing the direction of the floats, which are said to weigh about 10 tons, at the signal of the leader. When the floats have completed their turn, a huge round of applause breaks out, and you can enjoy the lively atmosphere of the Gion Festival to the fullest in these special seats. [A summer tradition - lunch on the riverbed] After watching the festival, enjoy lunch at Funatsuru Kyoto Kamogawa Resort. Enjoy a Kyoto French meal made with seasonal local ingredients in the largest open riverbed seating along the Kamo River. You can also choose indoor seating on the day. <Schedule for the day> ■9:00~ Check-in at Funazuru Kyoto Kamogawa Resort■9:30~ Proceed to the paid viewing area for the Gion Festival *Some sections require walking due to traffic restrictions caused by the Gion Festival■10:30~12:30 Viewing of the Gion Festival and free time*It takes about 2 hours from the front of the Yamahoko procession to the last*You can leave midway■Gather at Funazuru Kyoto Kamogawa Resort by 13:00■Meal from 13:00~15:00 <Menu example> [Western-style hassun with the four seasons] ・Conger eel escabeche ・Foie gras and mango monaka ・Vegetable bagna cauda ・Vegetable mousse and consommé jelly with caviar [Soup] Grilled corn soup Conger eel and port wine glaze (kinome) [Fish dish] Fried conger eel Pickled pickled plum and condiment [Meat dish] Grilled Japanese black beef loin with Japanese pepper Madeira sauce and Kyoto vegetables, Manganji chili pepper, and winter melon [Dessert] "Good health" Matcha and melon agar bread with a hint of bamboo leaves, and an after-meal drink *As seasonal ingredients are used, the menu may change depending on the availability of ingredients.

[Appetizer] Marinated salmon with Kyoto yuba condiment [Main dish] Please choose from the following: Oven-vaporized sea bass with saffron aroma or Oku-Tamba chicken with seasonal Kyoto vegetables [Dessert] Coconut and mango with anise aroma [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

【前菜】
サーモンのマリネ　京湯葉のコンディマン

【メイン料理】下記よりお選びいただけます
・鱸のオーブンヴァプール　サフランの香り
　又は
・奥丹波鶏と京の季節野菜

【アヴァンデセール】
葛粉シャーベットとフルーツのカクテル

【グランデセール】
ココナッツとマンゴー　アニスの香りと共に

【食後のお飲み物】
コーヒー（ICE・HOT）
紅茶（ICE・HOT）
ハーブティー（HOT）

※仕入れ状況などによりメニュー内容が変更になる場合がございます

Menu example ■ May 1st to September 30th ■ [Appetizer] Marinated salmon with Kyoto yuba condiment [Soup] Cold pumpkin potage [Main dish] Please choose from the following: Oven-vaporized sea bass with saffron aroma or Oku-Tamba chicken 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.

■May 1st to September 30th■ [Appetizer] Marinated salmon with Kyoto yuba condiment [Soup] Cold pumpkin potage [Main dish] Please choose from the following: Oven-vaporized sea bass with saffron aroma or Oku-Tamba chicken 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.

■May 1st to September 30th■ [Appetizer] Marinated salmon with Kyoto yuba condiment [Soup] Cold pumpkin potage [Main dish] Please choose from the following: Oven-vaporized sea bass with saffron aroma or Oku-Tamba chicken 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 [Soup] Cold pumpkin potage [Fish dish] Oven-vaporized sea bass with the scent of saffron [Meat dish] Oku-Tamba chicken and seasonal Kyoto vegetables [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 [Soup] Cold pumpkin potage [Fish dish] Oven-vaporized sea bass with the scent of saffron [Meat dish] Oku-Tamba chicken and seasonal Kyoto vegetables [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 ■October 1st to October 31st■ [Appetizer] Marinated mackerel and seasonal fruits [Soup] Mushroom potage cappuccino style [Fish dish] Poiled grouper and pumpkin coulis [Meat dish] Domestic beef loin Grilled meat with rich red wine sauce [Dessert] Persimmon and sweet potato with maple ice cream [Bread] [After-meal drink] *Menu contents may change depending on purchasing status etc.

Menu example ■ May 1st to September 30th ■ [Appetizer] Marinated salmon with Kyoto yuba condiment [Soup] Cold pumpkin potage [Fish dish] Conger eel beignet with saffron aroma [Meat dish] Grilled domestic 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.

[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 onion soup with vanilla aroma [Main dish | Choose one] ・Roasted Kyoto duck with manganji pepper and duck jus・Vapoured sea bass and summer vegetable tabbouleh with citrus-scented vin blanc・Grilled Japanese black beef loin with red wine sauce (+1,800 yen) [Dessert] Citrus kingyokukan jelly with seasonal fruits [Bread] [After-meal drink]

[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 onion soup with vanilla aroma [Main dish | Choose one] ・Roasted Kyoto duck with manganji pepper and duck jus・Vapoured sea bass and summer vegetable tabbouleh with citrus-scented vin blanc・Grilled Japanese black beef loin with red wine sauce (+1,800 yen) [Dessert] Citrus kingyokukan jelly with seasonal fruits [Bread] [After-meal drink]

[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 onion soup with vanilla aroma [Fish dish] Steamed sea bass and summer vegetable tabbouleh with citrus-scented vin blanc [Meat dish | 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]

[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 onion soup with vanilla aroma [Fish dish] Steamed sea bass and summer vegetable tabbouleh with citrus-scented vin blanc [Meat dish | 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]

[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]

[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]

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.

soup & bread

Soup, hamburger, dessert, bread

Appetizers, soups, hamburgers, desserts, bread

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