All Stores Menu

First	Amuse-Bouche
Appetizers	Conger Eel à la Presse with a Touch of Sansho Pepper and Yuzu Citrus Condiment
Hot appetizer	Abalone and Aosa Seaweed Royale with Shellfish Broth Foam
Fish Dish	Blue Lobster and Matsutake Mushroom with Crème de homard
Meat dishes	Roast Japanese Kuroge Wagyu Beef Fillet with Red Wine Sauce
	Today´s Special Dish
Dessert	Grape Compote and Fromage Blanc Mousse with Shiso Perilla Sorbet
	Bread Coffee or tea

First	Amuse-Bouche
Appetizers	Conger Eel à la Presse with a Touch of Sansho Pepper and Yuzu Citrus Condiment
pasta	Genovese with Bigfin Reef Squid and Kujo Negi Leek
Fish Dish	Please choose one item from the list below. 1.Fresh Seasonal Fish with Tomato and Pernod Butter Sauce 2. Homard Lobstar Poêle with Crème de homard (+¥1,000)
Meat dishes	Please choose one item from the list below. 1. Roast Lamb with Jus d´agneau and Mint Oil 2. Roast Japanese Kuroge Wagyu Beef with Jus de viande and Sansho Pepper (+¥1,500)
Dessert	Grape Compote and Fromage Blanc Mousse with Shiso Perilla Sorbet
	Bread Coffee or tea

Appetizers	Conger Eel à la Presse with a Touch of Sansho Pepper and Yuzu Citrus Condiment
pasta	Genovese with Bigfin Reef Squid and Kujo Negi Leek
Main dish	Roast Japanese Kuroge Wagyu Beef with Jus de viande and Sansho Pepper
Dessert	Grape Compote and Fromage Blanc Mousse with Shiso Perilla Sorbet
	Bread Coffee or tea

First	Amuse-Bouche
Appetizers	Conger Eel à la Presse with a Touch of Sansho Pepper and Yuzu Citrus Condiment
Hot appetizer	Appetizer with Seasonal Vegetables
pasta	Sweet Potato Gnocchi with Roasted Green Tea Foam
Fish Dish	Abalone Baked in Puff Pastry with Vin Jaune Sauce
Meat dishes	Please choose one item from the list below. 1. Roast Lamb with Jus d´agneau and Mint Oil 2. Roast Japanese Kuroge Wagyu Beef Fillet with Red Wine Sauce (+¥2,000)
	Today´s Special Dish
Dessert	Grape Compote and Fromage Blanc Mousse with Shiso Perilla Sorbet
	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 Dish	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