LE UN FUNATSURU KYOTO KAMOGAWA RESORT

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

This is a one-night-only collaboration event between ANTELOPE Co., Ltd., a pioneer in Japan of mead, a brewed honey alcoholic beverage, and Funazuru Kyoto Kamogawa Resort. ANTELOPE representative Mr. Tanizawa will hold a valuable seminar on the history of mead and its careful brewing process, followed by a full-course dinner paired with mead. In recent years, mead has been attracting a lot of attention from renowned chefs, especially in Europe and the United States, and you can enjoy the world of fine cuisine that has expanded from it. <Date> Saturday, June 28, 2025, registration opens at 6:00 p.m. <What is included in the plan> - Seminar on mead (approx. 30 minutes) - Pairing with five types of mead - One-day-only six-course full course

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

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<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.

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・A separate 10% service charge will be charged in addition to the above price.・We are open every day from July to September.・Indoor seating is available in case of rain. On days with a high probability of precipitation or in bad weather such as strong winds, you may be required to dine indoors even if it is not raining.・Please note that we cannot accept requests for specific seats.・Seating is limited to 2 hours.・We recommend that you bring a jacket when visiting in May and September as the temperature will be low.

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・A 10% service charge will be added to the above price. ・We will be open without regular holidays from July to September. ・In case of rain, we will provide indoor seating. On days with a high probability of rain or inclement weather such as strong winds, you may be required to dine indoors even if it is not raining.・Please note that we cannot accept reservations for seats such as those along the river.・Seating is limited to 2 hours.・Temperatures will be lower when using in May and September/October. Therefore, we recommend that you bring a jacket.

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・A separate 10% service charge will be charged in addition to the above prices.・We are open every day from July to September.・Indoor seating is available in case of rain. On days with a high probability of precipitation or in bad weather such as strong winds, you may be required to dine 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.・We recommend that you bring a jacket when visiting in May and September as the temperature will be low.

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・A separate 10% service charge will be charged in addition to the above prices.・We are open every day from July to September.・Indoor seating is available in case of rain. On days with a high probability of precipitation or in bad weather such as strong winds, you may be required to dine 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.・We recommend that you bring a jacket in May and September as the temperature will be low.

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・A separate 10% service charge will be charged in addition to the above prices.・We are open every day from July to September.・Indoor seating is available in case of rain. On days with a high probability of precipitation or in bad weather such as strong winds, you may be required to dine 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.・We recommend that you bring a jacket in May and September as the temperature will be low.

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[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.

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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.

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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.

Magbasa pa

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.

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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.

Magbasa pa

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.

Magbasa pa