【Collaboration Dinner Menu】
・Prime taro soup with Beef Tail and salty Panna Cotta
A rich, creamy "eating soup" made with Kyoto’s ebi-imo (shrimp potato), topped with tender braised beef tail and lily root, finished with a savory panna cotta.

・Steak Sandwich with Caraway-flavored Sabayon Sauce
A signature dish from Nikuryori Kanae, this steak sandwich is made with lean lamb "rump" and served with a unique sabayon sauce flavored with caraway, specially crafted by KYOTO BISTRO.

・Daikom pickled in sake lees and radish sprouts wrapped in beef
A unique dish featuring sirloin slices wrapped with pickled daikon and served with a refreshing consommé-based jelly. A fusion of flavors by both restaurants.

・Birria Udon
A creative twist on the sister restaurant Men-ryori Kanae's signature taco meat. Udon noodles are served in a rich, spiced broth that captures the flavors of taco seasoning, beef, and herbs for a one-of-a-kind experience.

・Granité
A refreshing citrus granité made with kinkan (kumquat), perfect for cleansing the palate before the main course.

・Grilled Filet steak with Chrysanthemum Puree and Red Wine Sauce
Tenderloin grilled to perfection in the KYOTO BISTRO open kitchen, served with a savory chrysanthemum puree, balsamic sauce, and a rich red wine reduction.

・Dessert Buffet
A delightful dessert buffet featuring seven varieties, including Nikuryori Kanae's signature milk gelato. Enjoy unlimited servings of your favorite desserts while conversing with the chefs at the counter, including Ryosuke Kitaguchi, Kanae Sakakibara, and Tetsuya Irie, Executive Chef at Park Hyatt Kyoto.