The contents are all left to us, and the following is an example of the ingredients used. April-May: Kyoto bamboo shoots / Moroko from Lake Biwa June to August: Awaji conger conger / Wakasa Guji (tilefish) September to October: Matsutake mushrooms
¥37,950Lộ phí dịch vụ và thuế đã bao gồm
Seasonal cuisine course 40,000 yen
The contents are all left to us, and the following is an example of the ingredients used. November - March: Puffer fish / Hishi crab (migratory crab) April-May: Kyoto bamboo shoots / Moroko from Lake Biwa / Ise lobster June-August: Wild sweetfish / Awaji conger conger / Wakasa guji (tilefish) September-October: Matsutake / Sweetfish with roe
¥50,600Lộ phí dịch vụ và thuế đã bao gồm
Seasonal cuisine course 50,000 yen
The contents are all left to us, and the following is an example of the ingredients used. November 8th - March 20th: Matsuba crab / Puffer fish / Hishi crab (migratory crab) April-May: Kyoto bamboo shoots / Moroko from Lake Biwa / Ise lobster June-August: Wild sweetfish / Awaji conger conger / Wakasa guji (tilefish) September-October: Matsutake / Sweetfish with roe
¥63,250Lộ phí dịch vụ và thuế đã bao gồm
Seasonal cuisine course 60,000 yen
The contents are all left to us, and the following is an example of the ingredients used. November 8th - March 20th: Matsuba crab / Puffer fish / Hishi crab (migratory crab) April-May: Kyoto bamboo shoots / Moroko from Lake Biwa / Ise lobster June-August: Wild sweetfish / Awaji conger conger / Wakasa guji (tilefish) September-October: Matsutake / Sweetfish with roe