《少量懷石套餐（7道）— 除了減少菜品數量之外，部分料理的份量也會相應減少。》

採用四季時令食材製作的京都懷石料理，僅於午餐時段供應。

《搭配時令土鍋飯的高級懷石料理》

這是一道近又獨有的特選黑毛和牛懷石套餐，前半程以時令海鮮與蔬菜靜雅開場，後半程則可盡享嚴選和牛的多樣美味。

從海味珍饈與時令蔬菜開始，接著奉上伊勢龍蝦、鮑魚天婦羅與特選和牛——這是近又獻上的極致特別套餐。

這是一道大量使用頂級鮑魚與伊勢龍蝦製作而成的特別套餐。

這是慶祝歲末年初的特別套餐。

這是慶祝年末年初的特別套餐。

這是慶祝歲末年初的特別套餐。javascript:void(0)

《如果您想少量多樣地品嚐各種時令食材，這道附有天婦羅的迷你懷石套餐非常適合您。
季節天婦羅也是吧台座位特有的享受方式，請您品嚐剛炸好的美味。》

《這是一道可以少量多樣地品嚐各種時令食材，並精選上等食材搭配而成的套餐。無論是慶祝場合還是紀念日，都非常推薦。》

《如果您想少量多樣地品嚐各種時令食材，這道迷你懷石套餐非常適合您。》

《如果您想少量多樣地品嚐各種時令食材，我們將這道非常適合您的迷你懷石套餐打造得更加精緻高雅。》

這是慶祝歲末年初的特別套餐。

這是慶祝歲末年初的特別套餐。

這是慶祝年末年初的特別套餐。

這是一道可在被登錄為日本國家有形文化財、保留明治時代風情的空間中，享受京都懷石料理的套餐。最後還將奉上融入季節風味的砂鍋米飯。【含時令砂鍋飯】

這是一道可在被登錄為日本國家有形文化財、保留明治時代風情的空間中，享受京都懷石料理的套餐。最後還將奉上融入季節風味的砂鍋米飯。【含時令砂鍋飯】

這是一道可在被登錄為日本國家有形文化財、保留明治時代風情的空間中，享受京都懷石料理的套餐。最後還將奉上融入季節風味的砂鍋米飯。【含時令砂鍋飯】

這是一道近又獨有的特選黑毛和牛懷石套餐，前半程以時令海鮮與蔬菜靜雅開場，後半程則可盡享嚴選和牛的多樣美味。

從海味珍饈與時令蔬菜開始，接著奉上伊勢龍蝦、鮑魚天婦羅與特選和牛——這是近又獻上的極致特別套餐。

這是一道大量使用頂級鮑魚與伊勢龍蝦製作而成的特別套餐。

盡享京都夏日的鱧魚盛宴。

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.

這是慶祝歲末年初的特別套餐。

這是慶祝歲末年初的特別套餐。

這是慶祝歲末年初的特別套餐。

【包含鐵板燒等精心設計的吧台特別料理 ～以「美味又有趣的和食」為主題，包含鐵板燒、招牌海膽麵包、天婦羅茶泡飯等內容的套餐～ 僅提供主廚搭配套餐。】

《包含鐵板燒等精心設計的吧台特別料理 ～以「美味又有趣的和食」為主題，包含鐵板燒、招牌海膽麵包、天婦羅茶泡飯等內容的套餐～ 僅提供主廚搭配。》

這是一道以吧台座位特有魅力——現炸天婦羅為主的套餐。
請您盡情享用在您面前一品一品精心炸製的時令天婦羅，感受其香氣與口感。

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.

這是慶祝歲末年初的特別套餐。

這是慶祝歲末年初的特別套餐。

《內容為烤魚、日式高湯玉子燒、米飯和冰淇淋的套餐。》

《內容為烤魚、天婦羅、日式高湯玉子燒、米飯和冰淇淋的套餐。》

《內容為烤魚、生魚片、天婦羅、日式高湯玉子燒、米飯和冰淇淋的套餐。》

《內容為烤魚、日式高湯玉子燒、米飯和冰淇淋的套餐。》

《內容為烤魚、天婦羅、日式高湯玉子燒、米飯和冰淇淋的套餐。》

《內容為烤魚、生魚片、天婦羅、日式高湯玉子燒、米飯和冰淇淋的套餐。》

「烤魚、日式煎蛋卷、飯、年糕湯以及冰淇淋的套餐已準備好了。」

「烤魚、天婦羅、高湯煎蛋卷、飯、雜煮以及冰淇淋的組合套餐。」

「烤魚、生魚片、天婦羅、高湯煎蛋卷、飯、年糕湯以及冰淇淋的組合套餐已準備就緒。」

「烤魚、日式煎蛋卷、飯、年糕湯以及冰淇淋的套餐已準備就緒。」

「烤魚、天婦羅、高湯煎蛋卷、飯、雜煮以及冰淇淋的組合套餐，已為您準備好了。」

「烤魚、生魚片、天婦羅、高湯煎蛋卷、飯、年糕湯以及冰淇淋的套餐已準備妥當。」

我們將以適合雙方家庭見面、訂婚儀式以及生日慶祝等場合的祝賀佈置為您準備。

我們將以適合雙方家庭見面、訂婚儀式以及生日慶祝等場合的祝賀佈置為您準備。

此選項可將年末年始特別套餐中的烤魚料理更換為黑毛和牛料理。

因食材採購安排，此選項的線上預約受理至12月26日晚上9:00止。

截止後若有需要，仍有可能為您安排，歡迎透過電話或電子郵件與我們聯絡。

京都的夏天始於鱧魚料理，也以鱧魚料理作結。尤其在祇園祭期間，鱧魚料理非常盛行，甚至有「鱧祭」之稱。

今年夏天，為了讓各位品嚐美味的時令鱧魚，我們將推出「鱧魚點心套餐」。

近又使用由店主嚴選採購的日本國產鱧魚，為您準備各式鱧魚料理。
一般常用的鱧魚多為300g～400g左右，而本店使用的是約600g～700g的鱧魚。肉質更加厚實，並由職人以精湛技藝細緻骨切後為您呈現。

誠邀您前來品嚐京都夏季的這一道美味。

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.

京都的夏天始於鱧魚料理，也以鱧魚料理作結。尤其在祇園祭期間，鱧魚料理非常盛行，甚至有「鱧祭」之稱。

今年夏天，為了讓各位品嚐美味的時令鱧魚，我們將推出「鱧魚點心套餐」。

近又使用由店主嚴選採購的日本國產鱧魚，為您準備各式鱧魚料理。
一般常用的鱧魚多為300g～400g左右，而本店使用的是約600g～700g的鱧魚。肉質更加厚實，並由職人以精湛技藝細緻骨切後為您呈現。

誠邀您前來品嚐京都夏季的這一道美味。

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.