All Stores Menu

First	Amuse-Bouche
Appetizers	Kyoto Octopus a la Presse with Summer Vegetables Provence Style
pasta	Tagliatelle Aglio Olio with Seared Pike Conger and Manganji Pepper
Fish dishes	Fresh Fish with a Touch of Kyoto Plum Beurre Noisette Sauce You can upgrade to "Lobster" for an additional ¥1,000.
Meat dishes	Please choose one of the followings; 1. New Zealand Lamb, Persillade with a Touch of Japanese Pepper and Jus d´agneau 2. Grilled Japanese Beef Fillet with Potato Puree and Seasonal Vegetables, Truffle Sauce (+¥1,500)
Dessert	Pineapple Dessert
	Bread Coffee or tea

Appetizers	Kyoto Octopus a la Presse with Summer Vegetables Provence Style
pasta	Tagliatelle Aglio Olio with Seared Pike Conger and Manganji Pepper
Main dish	Grilled Japanese Beef Fillet with Potato Puree and Seasonal Vegetables, Truffle Sauce
Dessert	Pineapple Dessert
	Bread Coffee or tea

First	Amuse-Bouche
Appetizers	Kyoto Octopus a la Presse with Summer Vegetables Provence Style
Hot appetizer	Appetizer with Seasonal Vegetables
pasta	Homard Lobster and Manganji Pepper Ravioli, Jus de Homard Sauce with a Touch of Orange
Fish dishes	Akashi Seto Sole  Meunière with a Touch of Kyoto Plum
Meat dishes	Grilled Specially Selected Japanese Kuroge Wagyu Beef Fillet with Potato Puree and Seasonal Vegetables, Truffle Sauce
	Today´s Special Dish
Dessert	Pineapple Dessert
	Bread Coffee or tea

First	Amuse-Bouche
Appetizers	Kyoto Octopus a la Presse with Summer Vegetables Provence Style
Hot appetizer	Tender Abalone with a Touch of Kyoto Plum Beurre Noisette Sauce
Fish dishes	Today's Homard Lobster Dish
Meat dishes	Specially Selected Japanese Kuroge Wagyu Beef Fillet and Foie Gras Poêle, Truffle Sauce
	Today´s Special Dish
Dessert	Pineapple Dessert
	Bread Coffee or tea

Amuse	Brandade, tree buds, caviar Kyoto Miyama free-range eggs, sea urchin, seaweed Sweetfish, Vichyssoise, and Water Pepper Sorbet
cold appetizer	Foie gras terrine with Marukyu Koyamaen matcha
Hot appetizer	Omar Blue, Gion Hararyokaku's Laquet with Black Shichimi and Raviolo with Horseradish
Fish dishes	From Miyazu, Kyoto: Bouillabaisse Cotoshière style
Meat dishes	Kyoto-produced Kuroge Wagyu beef fillet with poivrade sauce, served in a Kitayama cedar bowl.
The final dish	Freshly cooked Tanba-grown Koshihikari rice, caviar, and chives.
Avant-dessert	Kyoto Hyakka Honey and Celery Granita
Grand Dessert	Dari K Chocolate Beignets Hibiscus Roselle
	Bread Coffee or tea

Anniversary Set A: +¥3,000 per person

Anniversary Set B: +¥5,000 per person

Message plate - for birthdays and anniversaries - +¥500