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

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.

【Sample Menu】
■ October 16–November 30
Appetizer: Lightly smoked autumn Spanish mackerel with Saikyo miso and balsamic sauce
Soup: Jerusalem artichoke (sunchoke) potage with a hint of truffle
Fish: Pan-seared local fish with sauce Duglere
Meat: Kyoto Hiyoshi pork fillet piccata with matcha béarnaise sauce and Kyoto vegetables
Dessert: Monk fruit Mont Blanc cream and hojicha baba with seasonal fruit
Bread
After‑meal beverage

■ From December 1
Appetizer: Hokkaido scallop tartare with apple and celeriac (celery root) salad
Soup: Horikawa burdock potage
Fish: Steamed local fish (vapeur) with sauce marinière
Meat: Oku‑Tanba chicken roulade, wreath-style presentation
Dessert: Camembert fromage cru with white chocolate
Bread
After‑meal beverage

Magbasa pa

Sample Menu
■ October 16 – November 30
Appetizer: Lightly smoked autumn Spanish mackerel with Saikyo miso and balsamic sauce
Soup: Jerusalem artichoke potage with truffle aroma
Fish: Locally caught fish, pan-seared with Sauce Dugléré
Meat: Grilled Kuroge Wagyu sirloin, sukiyaki-style, sansho-Madeira sauce, Kyoto vegetables
Dessert: Monk fruit (羅漢果) Mont Blanc cream and hojicha baba with seasonal fruits
Bread
After-meal beverage

■ From December 1
Appetizer: Hokkaido scallop tartare with apple and celeriac salad
Soup: Horikawa burdock potage
Fish: Locally caught fish, steamed with sauce marinière
Meat: Grilled Kuroge Wagyu sirloin served with winter Kyoto vegetables
Dessert: Camembert fromage cru and white chocolate
Bread
After-meal beverage

Magbasa pa

【Sample Menu]
■ October 16 – November 30
【Amuse】~A Piece of Hospitality~ Yatsuhashi presented in two styles
【Starter】Lightly smoked autumn Spanish mackerel (sawara) with Saikyo miso and balsamic sauce, served with sea urchin and caviar
【Soup】Jerusalem artichoke potage with truffle aroma
【Fish】Steamed grouper (hata) with yuzu beurre blanc
【Palate Cleanser】A palate‑cleansing course
【Meat】Grilled Kuroge Wagyu sirloin, sukiyaki style, sansho madeira sauce, served with Kyoto vegetables
【Dessert】Gateau Invisible of Beni Haruka sweet potato and fermented azuki, accented with persimmon and raisin aromas
【Bread】
【After‑meal Beverage】

■ December 1 –
【Amuse】~A Piece of Hospitality~
【Starter】Hokkaido scallop tartare with apple and celeriac salad, served with two kinds of caviar
【Soup】Horikawa burdock potage
【Fish】Steamed flounder (hirame) with Sauce Albert
【Palate Cleanser】A palate‑cleansing course
【Meat】Grilled Kuroge Wagyu sirloin served with winter Kyoto vegetables
【Dessert】Snow dome mousse finished in the style of Ispahan
【Bread】
【After‑meal Beverage】

Magbasa pa

Sample Menu
■ October 16–November 30
Amuse-bouche: ~Fragments of Hospitality~ — Yatsuhashi presented two ways
Starter: Light-smoked autumn Spanish mackerel (sawara) with Saikyo miso and balsamic sauce, served with uni and caviar
Soup: Jerusalem artichoke potage with truffle aroma
Fish: Scale-crisped tilefish (amadai) with a Fushimi sake-brewery sauce
Palate cleanser: A refreshing palate-cleansing course
Main: Pan-seared Kuroge Wagyu beef fillet with Sauce Périgueux and Kyoto vegetables
Dessert: Beniharuka sweet potato and fermented azuki bean gâteau invisible, finished with notes of persimmon and raisins
Bread
After-meal beverage

■ From December 1
Amuse-bouche: ~Fragments of Hospitality~
Starter: Hokkaido scallop tartare with apple and celeriac (celeriac root) salad, served with two kinds of caviar
Soup: Horikawa burdock potage
Fish: Scale-crisped tilefish (amadai) with a Fushimi sake-brewery sauce
Palate cleanser: A refreshing palate-cleansing course
Main: Pan-seared Kuroge Wagyu beef fillet with Sauce Périgueux, served with winter Kyoto vegetables
Dessert: Snow-dome mousse in the style of Ispahan (rose-lychee-raspberry)
Bread
After-meal beverage

Magbasa pa

<Contents> Small quarter size, with mount *This is the quantity (number of cuts), so please order the quantity you want. Shooting location: Please contact us if you have a preference. Delivery date: The photos will be delivered to your home in about 40 to 60 days. <Information> Depending on the reservation and the situation in the building, such as the date of the wedding ceremony, we may not be able to accept your request. Please note that our staff will contact you and confirm your reservation.

Magbasa pa

Mga Kahilingan

Layunin

Nakaraang Bisita

Tanong 1 Req

Please let us know about any allergies or dislikes. Please fill in the "Request" section below for the applicable ingredients. If you have any other requests regarding ingredients, please fill them in as well. *[Example] 1 person is allergic to green onions, but can eat them if heated. 1 person does not like blue fish. 1 person is allergic to shellfish, and cannot tolerate extracts. 1 person is vegan.

nothing specialNot good (likes and dislikes and can't eat)Allergic (can be eaten if heated)Allergic (NG also included in soup stock)

Tanong 2

If you are using the restaurant for anniversaries or other special occasions, we will provide a message plate, so please write the message you would like to have.

Tanong 3 Req

Please enter your desired message.

Tanong 4 Req

Please enter your desired message.

Tanong 5 Req

Please select the gender of the child for whom you will be serving the First Meal.

boygirl

Tanong 6 Req

Content of the photo shoot (e.g. Shichi-Go-San, Coming of Age Ceremony, etc.)

Tanong 7 Req

Please tell us the purpose of the photo shoot (e.g. Shichi-Go-San, Coming of Age Ceremony, meeting the parents)

Tanong 8 Req

Content of the photo shoot (e.g. Shichi-Go-San, Coming of Age Ceremony, etc.)

Tanong 9 Req

Please tell us the purpose of the photo shoot (e.g. Shichi-Go-San, Coming of Age Ceremony, meeting the parents)

Mga Kahilingan

Detalye ng Guest

PangalanReq

Mobile PhoneReq

EmailReq

Pakitiyak na tama ang iyong email address. Ipapadala rito ang kumpirmasyon ng iyong booking.

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Pag may TableCheck account, makaka-akses kayo sa inyong kasaysayan ng reserbasyon at lumikha paulit-ulit na mga booking.

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Password ay kailangan mayroong kahit na isang malaking titik, isang maliit na titik, isang numero at isang simbolo.

Password ay hindi dapat maglaman ng bahagi ng Email.

Password ay hindi tumutugma ang pagpapatunay

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