[Schedule for the day] 11:30~ Reception starts from 12:00~ Meal at Heian Shrine Hall around 13:45 Jidai Festival Guide to special viewing seats in front of Otenmon Gate Scheduled to end around 17:00 [Special reception in front of Otenmon Gate] Spectator Seats] The 1,100-year history is condensed into a two-hour long procession, and the lively movements of the performers dressed as great figures such as Katsura Kogoro, Saigo Takamori, and Oda Nobunaga are truly breathtaking. Please enjoy the special seating in front of Otenmon Gate, which will be the arrival point for the procession starting this year. We have an earphone guide available that allows you to listen to real-time commentary from Jidai Festival staff and learn more about the procession. [Visiting the Daigokuden Festival, which is not open to the public] When each procession arrives, they pass through the Otenmon gate and enter the precincts, where the final event of the Jidai Festival, the Daigokuden Festival, is held. At the end of the procession, special seats viewers will enter the shrine grounds, which is only accessible to procession participants, and will be able to observe the Daigokuden Festival. (Approximately 30 minutes) [Meal] ～Appetizer～ Two kinds of fried shrimp and sweet potato, Chrysanthemum yuba bean paste, Steamed scallops, Autumn leaves tofu, Mukago Shirawa, Soaked mushrooms and chrysanthemum mustard, Seasonal horse mackerel sashimi, Cutlass fish pickled in Nanban ~ Fish dishes ~ Mille-feuille of sea bream and salmon Mushroom consommé soup ~ Meat dishes ~ Asche parmentier of duck thighs Baked with magnolia miso ~ Finishing dishes ~ Rice Red soup ~ Dessert ~ Daimyo procession *In order to use seasonal ingredients, we have to Depending on the situation, some menu contents may be changed.

[Schedule for the day] 11:30~ Reception starts from 12:00~ Lunch at Heian Shrine Hall around 13:45 Guide to the Jidai Festival special viewing seats "Manabi Seats" Scheduled to end around 16:30 [Example menu] ~Appetizers~ Two types of deep-fried shrimp and sweet potato, Kikuhana yuba bean paste, Steamed scallops, Autumn leaf tofu, Mukago Shirawa, Soaked mushrooms and chrysanthemums, Sashimi of seasonal horse mackerel, Pickled cutlass fish in Nanban ~Fish dish~ Sea bream and salmon mille-feuille, Mushroom consommé Soup - Meat dishes - Asche parmentier of duck thighs Baked with magnolia miso - Finishing dish - Rice Red soup stock - Dessert - Daimyo procession *As seasonal ingredients are used, the menu may be partially changed depending on the purchasing situation. There is.

[Schedule for the day] 11:30~ Reception starts from 12:00~ Lunch at Heian Shrine Hall around 13:45 Guide to the Jidai Festival special viewing seats "Manabi Seats" Scheduled to end around 16:30 [Example menu] ~Appetizers~ Two types of deep-fried shrimp and sweet potato, Kikuhana yuba bean paste, Steamed scallops, Autumn leaf tofu, Mukago Shirawa, Soaked mushrooms and chrysanthemums, Sashimi of seasonal horse mackerel, Pickled cutlass fish in Nanban ~Fish dish~ Sea bream and salmon mille-feuille, Mushroom consommé Soup - Meat dishes - Asche parmentier of duck thighs Baked with magnolia miso - Finishing dish - Rice Red soup stock - Dessert - Daimyo procession *As seasonal ingredients are used, the menu may be partially changed depending on the purchasing situation. There is.

[Schedule] 《July》 2nd (Sunday), 6th (Thursday), 7th (Friday), 10th (Monday), 13th (Thursday), 14th (Friday), 17th (Monday), 20th Sunday (Thursday), 21st (Friday), 24th (Monday), 27th (Thursday), 28th (Friday), 30th (Sunday), 31st (Monday) 《August》 3rd (Thursday), 4th (Friday), 6th (Sunday), 7th (Monday), 14th (Monday), 17th (Thursday), 18th (Friday), 19th (Sat), 21st (Monday), 24th (Thursday), 25th (Friday), 28th (Monday), 31st (Thursday) [Menu example] Kyoto hiyashi tea soba cold corn soup Summer tomato crisp tuile bite charcuterie Kujo green onion pizza on toast Anmitsu ramune bean paste mousse and carbonated jelly made with matcha from the Hayashi Shunmatsu main store ~Verrine shaped like a goldfish bowl~ Bapamanga pudding Summer festival macarons made with sunflowers ~Kyoko~ Sencha chiffon cake Matcha raw chocolate Seasonal fruit tart Harumatsu Kanbayashi Tiramisu Weekend Citron using the store's matcha [Drink Menu] Enjoy as much as you like ・Hot coffee・Iced coffee・Mighty Leaf (hot tea, iced tea, herbal tea) ~Tea menu example~ Organic Darjeeling Estate Organic Earl Gray Ginger Twisted Chamomile Citrus Organic Wild Hibiscus Organic Detox etc.

[Dates] August Weekdays: 1st (Thurs), 2nd (Fri), 5th (Mon), 8th (Thurs), 9th (Fri), 15th (Thurs), 16th (Fri), 19th (Mon), 22nd (Thurs), 26th (Mon), 29th (Thurs), 30th (Fri) Saturdays and Sundays: 18th (Sun) [Menu Examples] Kyoto-style chilled tea soba Cold roasted corn soup Petit frankfurters Eggplant curry baguette Parisian-style potatoes Tiramisu made with matcha from Kanbayashi Harumatsu Honten Goldfish jelly "Ao" Fruit mousse Fireworks Kansai-style petit choux Matcha yokan Daimoji yo-yo Madeleine Homemade warabi mochi Fruit skewers [Drink Menu] Please enjoy as much as you like of your favorite drinks ・Hot coffee ・Iced coffee ・Mighty Leaf (hot tea, iced tea, herbal tea) ~Tea menu examples~ Organic Darjeeling Estate Organic Earl Grey Ginger twist Chamomile Citrus Organic Wild Hibiscus Organic Detox, etc.

■Available days《August》 Weekdays: 1st (Thurs), 2nd (Fri), 5th (Mon), 8th (Thurs), 9th (Fri), 15th (Thurs), 16th (Fri), 19th (Mon), 22nd (Thurs), 26th (Mon), 29th (Thurs), 30th (Fri) Saturdays and Sundays: 18th (Sun) 【Menu example from July to August】 Kyoto chilled tea soba Cold soup of roasted corn Petit frankfurters Eggplant curry baguette Parisian-style potatoes Tiramisu using matcha from Kanbayashi Harumatsu Honten Goldfish jelly "Ao" Fruit mousse Fireworks Kansai-style petit choux Matcha yokan Daimoji yo-yo Madeleine Homemade warabi mochi Fruit skewers 【Drink menu】 Please enjoy as much as you like of your favorite items ・Hot coffee ・Iced coffee ・Mighty Leaf (hot tea, iced tea, herbal tea) ～Tea menu example～ Organic Darjeeling Estate Organic Earl Grey Ginger twist Chamomile Citrus Organic Wild Hibiscus Organic detox Such

【Available days】 October｜28th (Monday) November｜7th (Thursday), 11th (Monday) December｜12th (Thursday), 16th (Monday), 27th (Friday) *Reservations are accepted from 60 days before the date of use 【Available reservation times and schedule】 ①11:00 Reservations 11:00~13:30 Afternoon tea 14:00~ Participate in worship within the shrine grounds ②13:00 Reservations 12:50 Reception in the lobby of Heian Jingu Kaikan 13:00~ Participate in worship within the shrine grounds 14:00~16:30 Afternoon tea 【Afternoon tea】 ■Menu from September to November Satsuma potato roasted green tea Chiffon croissant open sandwich Pumpkin potage Jasmine scented pate and persimmon confiture Red radish pickles Kanbayashi Shunmatsu Honten Tiramisu using roasted green tea Chestnut and blackcurrant mousse Mont Blanc tart Uiro "Momiji" Grape gelee and blancmange Black tea madeleine Roasted green tea raw chocolate Pumpkin pudding [Drink menu] Please enjoy as much as you like ・Hot coffee ・Iced coffee ・Mighty Leaf (hot tea, iced tea, herbal tea)

[Available days] <September> September | 9th (Mon), 26th (Thu), 27th (Fri) October | 4th (Fri), 10th (Thu), 21st (Mon), 24th (Thu), 25th (Fri), 28th (Mon) November | 7th (Thu), 11th (Mon) *Reservations are accepted 60 days in advance [September-November menu] Satsuma potato roasted green tea chiffon croissant open sandwich Pumpkin potage with jasmine scent Pate and persimmon confiture Red radish pickles Kamibayashi Harumatsu Honten Tiramisu using roasted green tea Chestnut and blackcurrant mousse Mont Blanc tart Uiro "Momiji" Grape jelly and blancmange Black tea madeleine Roasted green tea raw chocolate Pumpkin pudding [Drink menu] Please enjoy as much as you like ・Hot coffee ・Iced coffee ・Mighty Leaf (hot tea, iced tea, herbal tea) ~Examples of tea menu~ Organic Darjeeling Estate Organic Earl Grey Ginger Twist Chamomile Citrus Organic Wild Hibiscus Organic Detox, etc.

Available days: September | 9th (Mon), 26th (Thu), 27th (Fri) October | 4th (Fri), 10th (Thu), 21st (Mon), 24th (Thu), 25th (Fri), 28th (Mon) November | 7th (Thu), 11th (Mon) *Reservations can be made 60 days in advance. September-November menu: Satsuma potato roasted green tea chiffon croissant open sandwich Pumpkin potage with jasmine scent Pate and persimmon confiture Red radish pickles Kanbayashi Harumatsu Honten Tiramisu made with roasted green tea Chestnut and blackcurrant mousse Mont Blanc tart Uiro "Momiji" Grape jelly and blancmange Black tea madeleine Roasted green tea raw chocolate Pumpkin pudding Drink menu: Enjoy as much as you like of your favorite drinks. Hot coffee Iced coffee Mighty Leaf (hot tea, iced tea, herbal tea) ~Examples of tea menu~ Organic Darjeeling Estate Organic Earl Grey Ginger Twist Chamomile Citrus Organic Wild Hibiscus Organic Detox, etc.

Available days: September | 9th (Mon), 26th (Thu), 27th (Fri) October | 4th (Fri), 10th (Thu), 21st (Mon), 24th (Thu), 25th (Fri), 28th (Mon) November | 7th (Thu), 11th (Mon) *Reservations can be made 60 days in advance. September-November menu: Satsuma potato roasted green tea chiffon croissant open sandwich Pumpkin potage with jasmine scent Pate and persimmon confiture Red radish pickles Kanbayashi Harumatsu Honten Tiramisu made with roasted green tea Chestnut and blackcurrant mousse Mont Blanc tart Uiro "Momiji" Grape jelly and blancmange Black tea madeleine Roasted green tea raw chocolate Pumpkin pudding Drink menu: Enjoy as much as you like of your favorite drinks. Hot coffee Iced coffee Mighty Leaf (hot tea, iced tea, herbal tea) ~Examples of tea menu~ Organic Darjeeling Estate Organic Earl Grey Ginger Twist Chamomile Citrus Organic Wild Hibiscus Organic Detox, etc.

■Available date <November> 13th (Monday) [September to November Menu example] Mont Blanc parfait “Autumn leaves” Pumpkin meat gratin Mushroom quiche tart Prosciutto ham Fruit Sweet potato tuile Osmanthus verrine Japanese-style St. Marc pumpkin Pudding Sweet potato chiffon cake Grape gimauve Fruit mousse Kanbayashi Harumatsu Main store Tiramisu using roasted green tea Rum raisin macaron [Drink menu] Enjoy as much as you like ・Hot coffee・Iced coffee・Mighty Leaf ( Hot tea, iced tea, herbal tea) ~ Tea menu example ~ Organic Darjeeling Estate Organic Earl Gray Ginger Twisted Chamomile Citrus Organic Wild Hibiscus Organic Detox etc.

[Available days] December | 12th (Thurs), 16th (Mon), 27th (Fri) *Reservations can be made 60 days in advance [December-February Menu] Three kinds of berry "musubi" parfait White cheese hamburger steak Vegetable potage Egg sandwich Salt koji Sauerkraft Strawberry tiramisu Rabbit Daifuku Strawberry butter sandwich cookie Chocolate covered strawberry Strawberry panna cotta Chocolate terrine Coffee-scented white chocolate tart Chiffon cake with strawberry cream [Drink Menu] Please enjoy as much as you like of your favorite drinks ・Hot coffee ・Iced coffee ・Mighty Leaf Tea Organic Darjeeling Estate Organic Earl Grey Ginger twist Chamomile Citrus Organic Wild Hibiscus Organic Detox, etc.

[Available days] December | 12th (Thurs), 16th (Mon), 27th (Fri) *Reservations can be made 60 days in advance [December-February Menu] Three kinds of berry "musubi" parfait White cheese hamburger steak Vegetable potage Egg sandwich Salt koji Sauerkraft Strawberry tiramisu Rabbit Daifuku Strawberry butter sandwich cookie Chocolate covered strawberry Strawberry panna cotta Chocolate terrine Coffee-scented white chocolate tart Chiffon cake with strawberry cream [Drink Menu] Please enjoy as much as you like of your favorite drinks ・Hot coffee ・Iced coffee ・Mighty Leaf Tea Organic Darjeeling Estate Organic Earl Grey Ginger twist Chamomile Citrus Organic Wild Hibiscus Organic Detox, etc.

[Available days] December | 12th (Thurs), 16th (Mon), 27th (Fri) *Reservations can be made 60 days in advance [December-February Menu] Three kinds of berry "musubi" parfait White cheese hamburger steak Vegetable potage Egg sandwich Salt koji Sauerkraft Strawberry tiramisu Rabbit Daifuku Strawberry butter sandwich cookie Chocolate covered strawberry Strawberry panna cotta Chocolate terrine Coffee-scented white chocolate tart Chiffon cake with strawberry cream [Drink Menu] Please enjoy as much as you like of your favorite drinks ・Hot coffee ・Iced coffee ・Mighty Leaf Tea Organic Darjeeling Estate Organic Earl Grey Ginger twist Chamomile Citrus Organic Wild Hibiscus Organic Detox, etc.

- Menu example - Hassun Kikuna soaked Red and white red turnip sushi topped with two types of caviar Chestnut wrapped in a tea towel Matcha chestnut kindan Unryu tofu with wasabi Yolk miso-pickled mullet topped Kintoki carrot chips White fish dragon skin roll ・Fish dish Red sea bream and Shinshu salmon in mille-feuille lees soup ・Meat dish Roasted duck breast marinated in salt koji and red miso ravigotte ・Dessert Light mascarpone mousse Zodiac “tiger” pattern *Meals are subject to change depending on purchasing conditions, etc. Masu. Thank you for your understanding. *Please make reservations at least 5 days in advance.

- Menu example - ■ First bowl ■ Shiruko ■ Three-tier heavy ■ 1st tier Kikuna with Masago Red and white kosode sushi with red turnip Matcha chestnut kindan Matsukasa kuwai Homemade scone with black bean butter Yolk with miso pickled mullet Kintoki carrot chips 2nd tier Petit Cookies (hagoita, bamboo leaves), kagami mochi, white rabbit daifuku, tiramisu, 3rd tier of mandarin orange compote, zodiac pattern ganache tart, red and white yokan, macarons, soybean flour blancmange, chiffon cake● Drink menu ● Hot coffee Iced coffee ~Tea from San Francisco Organic tea from the brand “Mighty Leaf” ~ Organic Darjeeling Estate Organic Earl Gray Ginger Twist Chamomile Citrus Organic Wild Hibiscus Organic Detox

<Shiraki's meal> ■ Amazake and appetizers to enjoy with your meal: Lily root flan, turnip and kintoki carrot velouté, five types of side dishes (date roll, matcha chestnut kinton, red and white daikon kosode sushi, sushi dragon skin roll, pine kasa)・Consommé of colorful vegetables Crab with gold leaf bean paste, herring roe with white dressing, homemade amazake <Fish dish> Red sea bream and Shinshu salmon mille-feuille with lees soup <Meat dish> Roast Oku-Tamba chicken thigh Truffle sauce Served with warm vegetables <Dessert ＞ ■Ojubako-style strawberry tiramisu, seasonal fruits, kagami mochi red and white macaron, white chocolate and strawberry mousse, Daruma cookie yuzu mochi, floating island, yuzu raw chocolate tart

<Shiraki's meal> ■ Amazake and side dishes to enjoy with a set meal - Lily root flan, turnip and kintoki carrot velouté, five types of side dishes (date roll, matcha chestnut kinton, red and white daikon kosode sushi, sushi dragon skin roll, pine kasa)・Colorful vegetable consommé, crab with gold leaf bean paste, herring roe with white dressing, homemade sweet sake <Fish dish> Red sea bream and Shinshu salmon mille-feuille served with lees soup <Meat dish> Japanese black beef fillet Poire Mushroom sauce Served with warm vegetables <Dessert> ■Ojubako-style strawberry tiramisu, seasonal fruits, kagami mochi red and white macaron, white chocolate and strawberry mousse, daruma cookie yuzu mochi, floating island, yuzu raw chocolate tart

[Recommended Points] 1. Formal worship at the main hall of Heian Shrine 2. Tour of the Shobikan, a guest house led by a Shinto priest This tour allows you to visit the nationally designated scenic garden, Shinen, from the Shobikan, which is normally not accessible. You can enjoy the view from the bridge building (Taiheikaku). In addition to viewing the fusuma paintings by Yukei Mochizuki, we will also guide you through the history and highlights of Heian Shrine with commentary. Please enjoy the charm of Heian Shrine that can only be known locally. 3. A Japanese-Western eclectic lunch using luxurious Kyoto ingredients We prepare course meals based on French techniques using ingredients reminiscent of Kyoto's spring. Enjoy spring in Kyoto with all your five senses. [Schedule] 10:45 Reception 11:00 Official visit at Heian Shrine 11:30 Tour of Shobikan 12:00 Meal at Heian Shrine Hall ■Example menu■Example menu <Appetizer> Hospitality dish <Appetizer> Sakura shrimp Tartlets with bamboo shoots, marinated rapeseed and lettuce, mustard-covered octopus brandade, white fish and wild vegetables, sweet potato fries, mugwort gluten, Dengaku cherry blossoms, Domyoji, fried one-inch beans and minced meat, spring kosode sushi (fish dishes), meringue roasted cherry blossom sea bream, “Aya” white wine Sauce <Meat dish> Grilled veal fillet with tree sprout croute Served with fresh green vegetables <Finishing dish> Red soup stock Rice <Dessert> Matcha, strawberries, cherry blossoms ~The arrival of spring~ *The menu is subject to change without notice depending on purchasing conditions Yes. *If you have any allergies, please let us know when making a reservation.

[Recommended points] 1. Formal worship at Heian Shrine 2. Tour of the VIP guest house "Shobikan" by a Shinto priest In the form of a tour, you can view the nationally designated scenic garden "Shinen" from the VIP guest house "Shobikan", which is usually not open to the public, and enjoy the view from Hashidono (Taiheikaku). In addition, you can see the sliding door paintings by Mochizuki Gyokukei, and you will be guided with commentary about the history and highlights of Heian Shrine. Enjoy the charm of Heian Shrine, which can only be known on site. 3. Lunch course to enjoy the four seasons of Kyoto We use seasonal vegetables lavishly to create a course meal that combines Japanese and French cuisine. A dining experience that allows you to feel the four seasons with all five senses. [Schedule] 10:45 Reception 11:00 Formal visit to Heian Shrine 11:30 Tour of the guest house "Shobikan" 12:00 Meal at Heian Shrine Kaikan [Sample menu for September and October] ■Appetizer Shokado style, fried shrimp potato with yuzu aroma, steamed crab, kadaif fried chestnut, carrot and Unryu tofu, bamboo shoots dressed with cream cheese, rabbit yokan, shrimp temari sushi, roasted sweet potato, foie gras and apple canapes ■2nd dish Pumpkin velouté and small cribiacs ■Main dish Roasted duck breast with various mushrooms and red wine and pomegranate sauce ■Dessert Pastry chef's special dessert "Autumn" [Sample menu for November and December] ■Appetizer Shokado style, saury sushi Needle ginger, shrimp potato dengaku, Kasumi snow crab, simmered monkfish liver, Shinoda roll, bamboo shoots with Shiraae sauce, persimmon pressed in Hakata style with vinegared egg yolk, celery root mousse with caviar, deep-fried shrimp arare ■2nd dish Red sea bream mousse with herb butter sauce Braised Chinese cabbage ■Main dish Roasted Okutanba chicken with truffle sauce Lentil and mushroom risotto ■Dessert Patissier's special dessert "Winter" *The menu may change without notice depending on the availability of ingredients. *If you have any allergies, please inform us at the time of reservation.

<Image of the day's flow> 17:30~ Reception starts at Heian Shrine Hall 18:00 Cooking starts 20:00 Gozan Okuribi lighting starts After the gates close, you can move to the shrine grounds and enjoy the Okuribi. *The ignition time is only a guideline. *Please move to the shrine grounds instead of from your seat to watch the okuribi. <8/16 limited menu> [Appetizer] Sea bass and octopus cappellini, namerou style, aroma of herbs [Appetizers] Small eggplant dengaku, corn tart, boxed sushi, boiled ayu (string gourd), fried sweet potato and summer truffle kadaif, black ink bread, squid Tartare, yellow vinegar, bellows, lotus root, mountain peach [Fish dishes] Grilled sweet sea bream scales, Saikyo miso truffle sauce [Meat dishes] Grilled Kuroge Wagyu beef in a lemon pie wrap Summer vegetables simmered in tomatoes [Finishing dishes] Rice, red soup stock, peach, edamame, rice, mustard greens, millet Fu [Dessert] Pastry chef's special dessert *Menu contents may change depending on purchasing status etc.

[Schedule for the day] 10:00~ Heian Jingu Hall Visitors will be accepted at the lobby lounge from 10:30~ Transfer to the viewing location by microbus 11:40~ Aoi Festival viewing 12:30~ From the viewing location to Heian Jingu Hall Transfer to 13:00~ Lunch at the Heian Shrine Kaikan. Enjoy a modern arrangement of meals related to Saiodai. 14:30~ After the meal, feel free to take a stroll around the scenic spot "Shinen" as you see fit. Dissolution [Details/Application] ■Date and time■ Monday, May 15, 2023 ■Location■ Heian Shrine Hall Address: 97 Okazaki Nishitenno-cho, Sakyo-ku, Kyoto City, Kyoto Prefecture ■Amount■ 18,000 yen per person ■Included in plan Things to enjoy ■ "Aoi Festival" paid viewing seats "Manabi Seats" / Japanese-Western cuisine / tax / service charge ■ Menu example ■ <Appetizer - Shiraki-zen to start> Seared first bonito with vegetables cooked with carp tree buds A plate of aged cheese Fresh greens Grilled tofu and mackerel wrapped in Kashiwaba paper Sushi oil woman's scum pounded and served in a bowl <Fish dish> Sea bass grilled with herbs Green seaweed butter sauce <Meat dish> "Shishikabuto" Boar loin pie with Aoi leaf salt Baked Wrap <Dessert> Pastry Chef's Special Dessert *As seasonal ingredients are used, the menu may be partially changed depending on purchasing conditions.

■Time Schedule■ 16:30~ Check-in at Heian Shrine Kaikan 17:00~ Gagaku performance at Kaguraden 17:30~ Formal worship at the main shrine 18:00~ Meal at Heian Shrine Kaikan ■Menu■ <Appetizer/Hospitality dish> Straw-grilled striped horse mackerel sashimi garnish with foam soy sauce <Appetizer/Nine small appetizers> Pacific saury sushi with citrus vinegar and needle ginger cloud egg, grated maple leaf, Kasumi snow crab, boiled monkfish liver, tortoiseshell paste, turtle eggs, shiratos, mullet roe, Hakata pressed persimmon, egg yolk, vinegar root, celery mousse, foie gras tartlet with caviar <Fish dish> Red-eyed snapper steamed with mushrooms, lobster-flavored consommé, Nobunaga leek stew <Meat dish> Pan-fried black beef fillet with roasted green tea aroma, truffle and potato puree <final dish> Sockeye salmon and salmon roe with dashi broth <dessert> Autumn flavor "Gagaku"

■Dates: December 24th (Tue) and 25th (Wed) 18:30 ■Menu: Entree: Tuna confit in oil and egg yolk marinated in miso Ricotta cheese and caviar Deuxieme: Mushroom potage Truffle chantilly poisson: Flatfish and lobster wrapped in phyllo American sauce Braised Japanese beef and roasted venison Poivre sauce Gnocchi with gorgonzola Grand dessert: Pastry chef's special dessert "Snow-covered"

■Dates: December 24th (Tue) and 25th (Wed) 18:30 ■Menu: Entree: Tuna confit in oil and egg yolk marinated in miso Ricotta cheese and caviar Deuxieme: Mushroom potage Truffle chantilly Foie gras with bouchon Poisson: Flatfish and lobster wrapped in phyllo Sauce Americaine Viande: Braised Japanese beef and roasted Japanese black beef filet with poivre Sauce Gnocchi with gorgonzola Grand dessert: Pastry chef's special dessert "Snow-covered" Petit dessert: Five after-meal delights

■Available Reservation Dates■ <December> 16th (Mon), 19th (Thurs), 20th (Fri), 23rd (Mon), 24th (Tues), 25th (Wed), 26th (Thurs), 27th (Fri) <January> 9th (Thurs), 10th (Fri) 18:00 / 18:30 /19:00 *"NAKED Garden of Light 2024 Heian Shrine" is open from 17:30 to 21:30 (last entrance 20:50). If you enter the garden before eating, your ticket will be given to you at Heian Shrine Kaikan. ■Menu example [Appetizer] Pacific saury sushi, needle ginger, shrimp potato dengaku, Kasumi snow crab salad, simmered monkfish liver, Shinada roll, shiraae (dressed sesame seeds) of bamboo shoots, Hakata pressed persimmon, egg yolk vinegar, celery root mousse, caviar, deep-fried shrimp arare [Fish dish] Red sea bream mousse with herb butter sauce, braised Chinese cabbage [Meat dish] Roasted Okutanba chicken with truffle sauce, lentil and mushroom risotto [Dessert] Pastry chef's special dessert "Winter"

■Available Reservation Dates■ <December> 16th (Mon), 19th (Thurs), 20th (Fri), 23rd (Mon), 24th (Tues), 25th (Wed), 26th (Thurs), 27th (Fri) <January> 9th (Thurs), 10th (Fri) 18:00 / 18:30 /19:00 *"NAKED Garden of Light 2024 Heian Shrine" is open from 17:30 to 21:30 (last entrance 20:50). If you enter the garden before eating, your ticket will be given to you at Heian Shrine Kaikan. ■Menu example■ [Appetizer] Pacific saury sushi, needle ginger, shrimp potato dengaku, Kasumi snow crab salad, simmered monkfish liver, Shinada roll, shiraae (dressed sesame) mugwort, Hakata pressed persimmon, vinegared egg yolk, celery root mousse, with caviar, deep-fried shrimp arare [Fish dish] Red sea bream mousse with herb butter sauce, braised Chinese cabbage [Meat dish] Slowly roasted Wagyu beef loin, served with soy sauce-marinated mustard [Dessert] Pastry chef's special dessert "Winter"

<Menu> ■Appetizers Confit tuna in oil and egg yolk marinated in miso Ricotta cheese and caviar ■Soup Mushroom potage with truffle chantilly and foie gras bouchon ■Fish dishes Flatfish and lobster wrapped in phyllo with sauce Americaine ■Meat dishes Braised Japanese beef and roasted Japanese black beef filet with sauce Poivre de Gnocchi with gorgonzola ■Dessert Pastry chef's special dessert "Snow-covered" ■After-meal treats of five petit fours

[Appetizer] ■New Year's celebration meal Red and white pickled fish, trout egg, bonito flakes, checkered dragon skin roll, shrimp temari sushi, datemaki, kintoki carrot sauce, gold leaf, matcha chestnut kinton ■Turnip flan, turnip puree, turnip leaf oil ■Ozoni with white miso [Meat dish] Roasted Okutanba chicken with truffle sauce [Final dish] Sea bream and arrowhead rice with red soup stock [Dessert] Pastry chef's special dessert

[Appetizers] ■New Year's celebration meal Red and white pickled fish, Masutama, Ito-katsuo checkered dragon skin wrapped shrimp temari sushi, Datemaki, Kintoki carrot sauce, gold leaf matcha chestnut kinton ■Turnip flan, turnip puree, turnip leaf oil ■Ozoni with white miso [Fish dish] Salmon and flounder in red and white citrus-flavored white wine sauce [Meat dish] Braised Japanese black beef belly with truffles and baron potatoes [Final dish] Sea bream and arrowhead rice with red soup stock [Dessert] Pastry chef's special dessert

[Appetizers] ■New Year's celebration meal Red and white pickled fish, Masutama, Ito-katsuo checkered dragon skin roll, Shrimp temari sushi, Datemaki, Kintoki carrot sauce, Gold leaf, Matcha green tea, Chestnut kinton, Warm egg, Miso pickled, Kombu with roe, Sake lees pickled ■Turnip flan, Turnip puree, Turnip leaf oil ■Ozoni with white miso [Fish dish] Grilled tilefish with scales, Beurre blanc with yuzu citrus [Meat dish] Slowly roasted Japanese black beef loin [Final dish] Sea bream and arrowhead rice, Red soup stock [Dessert] Pastry chef's special dessert [Small sweets]

<Menu example> ◆ Appetizers: rolled egg, simmered shrimp, chestnuts, black beans, red and white kamaboko ◆ Main dish: homemade stewed hamburger steak, ketchup, rice, fried shrimp, french fries ◆ Dessert: chocolate cake and fruit

Not too sweet, but with a refreshing special red bean cream and matcha sponge, and decorated with an elegant and soft-colored bouquet of flowers made from Japanese confectionery Nerikiri, this original cake from Heian Jingu Kaikan is a perfect combination of Japanese and Western flavors. For birthdays and other celebrations, we offer a message of your feelings, just like giving a bouquet of flowers.