Higashiyama Garden

Name: Higashiyama Garden
Address: 4-166 Shimizu, Higashiyama-ku, Kyoto, 605-0862, JP
Telephone: +81755337715
Price range: $$$$$

Higashiyama-ku, Kyoto

(977m from Kiyomizu-Gojō Station)

French, Italian

¥6,000 Dinner

Directions 075-533-7715

四季折々の味覚と心温まるおもてなしが彩る、京都の至福のひととき

東山庭では、京都の美しい景色を背景に、四季折々の旬の味覚を楽しむことができます。地元の新鮮な食材を使用し、伝統と創造性が融合した料理を提供いたします。心温まるおもてなしと共に、特別なひとときをお過ごしください。

Dining courses

Season Course MODERN

Menu "Amuse-bouche" A small appetizer as a greeting "Appetizer" Today's fresh fish and fresh vegetables made into a carpaccio "Soup or Pasta" *Please choose one from the following Potage soup prepared at a nearby farm or Chef's recommended pasta dish of the day "Fish or meat dish" *Please choose one from the following Today's fresh fish prepared chef-style or Kyoto highland pork roast with seasonal vegetables and Arima sansho fragrant gravy sauce or Domestic beef cheek meat and red wine braised with Kujo leek cream stew (+2,178 yen) or Tenderly roasted domestic beef with seasonal vegetables and rich red wine sauce (+2,420 yen) "Dessert" Kyoto local egg creme brulee with matcha condensed milk sauce Freshly baked focaccia Coffee or tea

¥6,655Svc & tax incl.

Season Course HIGASHIYAMA "Higashiyama"

Menu "Amuse-bouche" A small appetizer as a greeting "Appetizer" Izu-produced red snapper with light kelp and spring vegetables in a vinaigrette sauce with chrysanthemum and nuts "Soup or pasta" *You can choose one from the following Potage soup made with local vegetables or Firefly squid from Kasumi, Hyogo Prefecture and fresh pasta with broad beans in a Kyoto mizuna and sec tomato sauce "Fish dish" Today's fresh fish, chef-style "Meat dish" *You can choose one from the following Kyoto highland pork roast with seasonal vegetables and gravy sauce with the aroma of Arima sansho pepper or Kyoto duck loin and butterbur miso oven-baked with seasonal vegetables and Port wine essence or Tenderly roasted domestic beef with seasonal vegetables and rich red wine sauce (+2,420 yen) or Grilled Japanese black beef sirloin with seasonal vegetables and Bordelaise sauce 70g (+4,840 yen) "Dessert" Coconut blancmange with Jersey milk ice cream, seasonal fruits and green tea jelly, freshly baked focaccia, coffee or tea

¥8,712Svc & tax incl.

Season Course KIYOMIZU

Menu "Amuse-bouche" A small appetizer "Chidori vinegar and fresh fish escabeche" "Homemade hamburger steak wrapped in yuba" "Appetizer" Izu-produced alfonsino with light kelp and spring vegetable jardin with chrysanthemum and nut vinaigrette sauce Setouchi Hinase-cho Spanish mackerel steamed with turnip and cherry blossom silver bean paste Potage soup made with local vegetables Firefly squid and broad bean fresh pasta from Kasumi, Hyogo Prefecture with Kyoto mizuna and sec tomato sauce Shimane prefecture sea bass pan-fried with new burdock ragout and seasonal clam ecum *Please choose one from the following Tender roasted domestic beef with seasonal vegetables Rich red wine sauce or Kyoto duck loin and butterbur miso oven-baked with seasonal vegetables Port wine essence or braised domestic beef cheek meat and red wine served with creamed Kujo leeks or grilled black-haired Japanese beef A4 sirloin with seasonal vegetables and Bordelaise sauce 70g (+4,840 yen) Coconut blancmange with Jersey milk ice cream A couple of seasonal fruits and green tea jelly Freshly baked focaccia Coffee or tea

¥11,374Svc & tax incl.