《這是一道份量較少、共7道菜的懷石套餐，餐後附抹茶。》

《共9道菜的懷石套餐，餐後附抹茶。》

《共9道菜的懷石套餐，附時令砂鍋飯》

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。

《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。

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.

《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。》

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。

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 offer “Conger eel Dim Sum” at a 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 they taste good but have 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.

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.

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.