《少量怀石套餐（7道）— 除了减少菜品数量之外，部分料理的份量也会相应减少。》

采用四季时令食材制作的京都怀石料理，仅于午餐时段供应。

《配时令土锅饭的高级怀石料理》

这是一道近又独有的特选黑毛和牛怀石套餐，前半程以时令海鲜与蔬菜静雅开场，后半程则可尽享严选和牛的多样美味。

从海味珍馐与时令蔬菜开始，接着奉上伊势龙虾、鲍鱼天妇罗与特选和牛——这是近又献上的极致特别套餐。

这是一道大量使用顶级鲍鱼与伊势龙虾制作而成的特别套餐。

《如果您想少量多样地品尝各种时令食材，这道附带天妇罗的迷你怀石套餐非常适合您。
时令天妇罗也是吧台座位特有的享受方式，请您品尝刚炸好的美味。》

《这是一道可以少量多样地品尝各种时令食材，并精选上等食材搭配而成的套餐。无论是庆祝场合还是纪念日，都非常推荐。》

《如果您想少量多样地品尝各种时令食材，这道迷你怀石套餐非常适合您。》

《如果您想少量多样地品尝各种时令食材，我们将这道非常适合您的迷你怀石套餐打造得更加精致高雅。》

这是一道可在被登录为日本国家有形文化财、保留明治时代风情的空间中，享受京都怀石料理的套餐。最后还将奉上融入季节风味的砂锅米饭。【含时令砂锅饭】

这是一道可在被登录为日本国家有形文化财、保留明治时代风情的空间中，享受京都怀石料理的套餐。最后还将奉上融入季节风味的砂锅米饭。【含时令砂锅饭】

这是一道可在被登录为日本国家有形文化财、保留明治时代风情的空间中，享受京都怀石料理的套餐。最后还将奉上融入季节风味的砂锅米饭。【含时令砂锅饭】

这是一道近又独有的特选黑毛和牛怀石套餐，前半程以时令海鲜与蔬菜静雅开场，后半程则可尽享严选和牛的多样美味。

从海味珍馐与时令蔬菜开始，接着奉上伊势龙虾、鲍鱼天妇罗与特选和牛——这是近又献上的极致特别套餐。

这是一道大量使用顶级鲍鱼与伊势龙虾制作而成的特别套餐。

尽享京都夏日的鱧鱼盛宴。

Summer in Kyoto starts with "Hamo" conger eel dishes and ends with conger eel dishes. It is especially popular during the Gion Festival, and is also called the "Homo Matsuri". We would like to offer “Conger eel Dim Sum” at great price, so that everyone can enjoy delicious conger eel this summer. We serve carefully selected domestic conger eels. Generally, 300g to 400g of conger eel is used, but we use 600g to 700g. This fish needs special techniques called honekiri, cutting bones into small pieces, to make it edible. We serve bigger ones, so that it tastes good but has stronger bones. Although it requires well skilled chef techniques, we wish you to enjoy the very best of it.

【包含铁板烧等精心设计的吧台特别料理 ～以“美味又有趣的和食”为主题，包含铁板烧、招牌海胆面包、天妇罗茶泡饭等内容的套餐～ 仅提供主厨搭配套餐。】

《包含铁板烧等精心设计的吧台特别料理 ～以“美味又有趣的和食”为主题，包含铁板烧、招牌海胆面包、天妇罗茶泡饭等内容的套餐～ 仅提供主厨搭配。》

这是一道以吧台座位特有魅力——现炸天妇罗为主的套餐。
请您尽情享用在您面前一品一品精心炸制的时令天妇罗，感受其香气与口感。

Summer in Kyoto starts with "Hamo" conger eel dishes and ends with conger eel dishes. It is especially popular during the Gion Festival, and is also called the "Homo Matsuri". We would like to offer “Conger eel Dim Sum” at great price, so that everyone can enjoy delicious conger eel this summer. We serve carefully selected domestic conger eels. Generally, 300g to 400g of conger eel is used, but we use 600g to 700g. This fish needs special techniques called honekiri, cutting bones into small pieces, to make it edible. We serve bigger ones, so that it tastes good but has stronger bones. Although it requires well skilled chef techniques, we wish you to enjoy the very best of it.

《内容为烤鱼、日式高汤鸡蛋卷、米饭和冰淇淋的套餐。》

《内容为烤鱼、天妇罗、日式高汤鸡蛋卷、米饭和冰淇淋的套餐。》

《内容为烤鱼、生鱼片、天妇罗、日式高汤鸡蛋卷、米饭和冰淇淋的套餐。》

《内容为烤鱼、日式高汤鸡蛋卷、米饭和冰淇淋的套餐。》

《内容为烤鱼、天妇罗、日式高汤鸡蛋卷、米饭和冰淇淋的套餐。》

《内容为烤鱼、生鱼片、天妇罗、日式高汤鸡蛋卷、米饭和冰淇淋的套餐。》

我们将以适合双方家庭见面、订婚仪式以及生日庆祝等场合的庆祝布置为您准备。

我们将以适合双方家庭见面、订婚仪式以及生日庆祝等场合的庆祝布置为您准备。

京都的夏天始于鱧鱼料理，也以鱧鱼料理作结。尤其在祇园祭期间，鱧鱼料理非常盛行，甚至有“鱧祭”之称。

今年夏天，为了让各位品尝美味的时令鱧鱼，我们将推出“鱧鱼点心套餐”。

近又使用由店主严选采购的日本国产鱧鱼，为您准备各式鱧鱼料理。
一般常用的鱧鱼多为300g～400g左右，而本店使用的是约600g～700g的鱧鱼。肉质更加厚实，并由职人以精湛技艺细致骨切后为您呈现。

诚邀您前来品尝京都夏季的这一美味。

Summer in Kyoto starts with "Hamo" conger eel dishes and ends with conger eel dishes. It is especially popular during the Gion Festival, and is also called the "Homo Matsuri". We would like to offer “Conger eel Dim Sum” at great price, so that everyone can enjoy delicious conger eel this summer. We serve carefully selected domestic conger eels. Generally, 300g to 400g of conger eel is used, but we use 600g to 700g. This fish needs special techniques called honekiri, cutting bones into small pieces, to make it edible. We serve bigger ones, so that it tastes good but has stronger bones. Although it requires well skilled chef techniques, we wish you to enjoy the very best of it.

京都的夏天始于鱧鱼料理，也以鱧鱼料理作结。尤其在祇园祭期间，鱧鱼料理非常盛行，甚至有“鱧祭”之称。

今年夏天，为了让各位品尝美味的时令鱧鱼，我们将推出“鱧鱼点心套餐”。

近又使用由店主严选采购的日本国产鱧鱼，为您准备各式鱧鱼料理。
一般常用的鱧鱼多为300g～400g左右，而本店使用的是约600g～700g的鱧鱼。肉质更加厚实，并由职人以精湛技艺细致骨切后为您呈现。

诚邀您前来品尝京都夏季的这一美味。

Summer in Kyoto starts with "Hamo" conger eel dishes and ends with conger eel dishes. It is especially popular during the Gion Festival, and is also called the "Homo Matsuri". We would like to offer “Conger eel Dim Sum” at great price, so that everyone can enjoy delicious conger eel this summer. We serve carefully selected domestic conger eels. Generally, 300g to 400g of conger eel is used, but we use 600g to 700g. This fish needs special techniques called honekiri, cutting bones into small pieces, to make it edible. We serve bigger ones, so that it tastes good but has stronger bones. Although it requires well skilled chef techniques, we wish you to enjoy the very best of it.

Summer in Kyoto starts with "Hamo" conger eel dishes and ends with conger eel dishes. It is especially popular during the Gion Festival, and is also called the "Homo Matsuri". We would like to offer “Conger eel Dim Sum” at great price, so that everyone can enjoy delicious conger eel this summer. We serve carefully selected domestic conger eels. Generally, 300g to 400g of conger eel is used, but we use 600g to 700g. This fish needs special techniques called honekiri, cutting bones into small pieces, to make it edible. We serve bigger ones, so that it tastes good but has stronger bones. Although it requires well skilled chef techniques, we wish you to enjoy the very best of it.