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Japanese Black Wagyu Roast Beef
　
Thick, tender, and with a melt-in-your-mouth texture, it's perfect for waking up in the morning.
Please enjoy it with Gion Hararyokaku's black shichimi spice or Kyoto-style miso based on dengaku miso.

Omelet made with free-range eggs
~Made with French fermented butter~
　
Using domestically produced free-range eggs, our chefs prepare omelets right in front of you, offering five varieties including plain and truffle.
*Due to unstable supply, we will be changing from Kyoto-produced to domestically produced.

Sea bream rice porridge
　
Place the sea bream, seasoned with sesame paste, on top of warm rice and pour the broth over it before eating.

bread
　
Our bakery chef uses a special method to bake these breads to perfection, resulting in a wonderfully fragrant finish. We also recommend our soft bread rolls filled with truffle and egg.

Tofu skin simmered in soy milk
　
This dish features soft, smooth yuba (tofu skin) simmered in warm soy milk.

Kyoto-style Croque Monsieur
　
Ham and cheese are sandwiched between slices of bread, and topped with fresh gluten from the long-established Kyoto shop "Hanbei Fu".
It's baked with a cheese sauce enhanced with the savory flavor of dashi broth.
The powdered miso adds a nice accent to the flavor.

Japanese side dishes (daily specials)
　
We will prepare the day's recommended side dishes, such as sweet and spicy simmered Manganji peppers and Mibu greens with shimeji mushrooms.

Free-range egg pudding
　
We are offering a limited quantity of our pastry chef's special pudding, made with only free-range eggs, milk, and sugar.