~What's included in the plan~ ■Private room fee■Half bottle champagne (Moët & Chandon Impérial) ■Course meal ~Dish~ <Amuse> Enjoyment before meals <Appetizer> Marinated cold yellowtail and shungiku caviar < Soup > Shogoin Turnip Potage <Fish Dishes> Abalone Meuniere with Herb Butter Sauce <Meat Dishes> Grilled Japanese Black Beef with Seasonal Kyoto Vegetables <Dessert> White Christmas Glass of white coffee and praline gateau bread/after-meal drink

[Comes with a toast of sparkling wine] [Menu] ■December 1st - February 28th■ [Amuse] Amuse bouche ~Gift from LE UN~ [Appetizer] Scallop mikui, celery root cream and caviar [Soup] Shogoin turnip Potage [Main dish] Ezo deer loin roti sauce poivrade [Dessert] Tart citron served with Japanese black tea ice cream [Bread] [After-meal drink] *Due to stock availability, dishes may change without notice There is.

[Comes with a toast of sparkling wine] [Menu] ■December 1st - February 28th■ [Amuse] Amuse bouche ~Gift from LE UN~ [Appetizer] Scallop mikui, celery root cream and caviar [Soup] Shogoin turnip Potage [Fish dish] Sole meunière with yellow yuzu-scented beurre blanc sauce [Palate cleanser] Granita [Meat dish] Ezo deer loin roti sauce poivrade [Dessert] Tart citron served with Japanese black tea ice cream [Bread] [After meal Drinks] *Due to purchasing conditions, dishes may change without notice.

[Toasting with a glass of champagne] [Menu] ■December 1st to February 28th■ [Amuse] Amuse bouche ~Gift from LE UN~ [Appetizer] Scallop mikui, celery root cream and caviar [Soup] Shogoin turnip Potage [Fish dish] Sole meunière with yellow yuzu-scented beurre blanc sauce [Palate cleanser] Granita [Meat dish] Grilled domestic beef loin [Dessert] Tart citron with Japanese black tea ice cream [Bread] [Drink after the meal ]

[Toasting with a glass of champagne] [Menu] ■December 1st to February 28th■ [Amuse] Amuse bouche ~Gift from LE UN~ [Appetizer] Scallop mikui, celery root cream and caviar [Soup] Shogoin turnip Potage [Fish dish] Sole meunière with yellow yuzu-scented beurre blanc sauce [Palate cleanser] Granita [Meat dish] Grilled domestic beef loin [Dessert] Tart citron with Japanese black tea ice cream [Bread] [Drink after the meal ]

<Menu example> ■October 1st to November 30th■ [Appetizer] Lightly smoked maple leaf sea bream marinated in sudachi vinaigrette [Soup] Sweet potato potage with ginger aroma [Fish dish] Pan-fried salmon noisette [Meat dish] Pork shoulder confit with mushroom sauce [Dessert] Chestnut mousse glacé with red grape and spice accents [Bread] [After-meal drink] ■December 1st to December 31st■ [Appetizer] Angel shrimp and consommé with cauliflower mousse [Soup] Shogoin radish potage [Fish dish] Fresh fish wrapped in yuba skin with Kyoto pickles and burnt butter sauce [Meat dish] Roasted Okutanba thigh meat with zangara sauce and Kyoto winter vegetables [Dessert] Strawberry shortcake with crunchy ice cream [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

<Menu example> ■October 1st to November 30th■ [Appetizer] Lightly smoked maple leaf snapper marinated in vinegared vinaigrette [Soup] Sweet potato potage with ginger aroma [Fish dish] Pan-fried salmon and scallops with beurre blanc and French caviar [Meat dish] Grilled domestic beef loin with mellow red wine sauce [Dessert] Glazed chestnut mousse with accents of red grapes and spices [Bread] [After-meal drink] ■December 1st to December 31st■ [Appetizer] Angel shrimp and consommé with cauliflower mousse [Soup] Shogoin radish potage [Fish dish] Steamed red-eyed snapper with Fushimi ginjo sake emulsion [Meat dish] Grilled domestic beef loin with mellow red wine sauce [Dessert] Strawberry shortcake with crunchy ice cream [Bread] [After-meal drink] *Menu contents may change depending on availability etc.

Includes a glass of sparkling wine for a toast. <Menu example> ■October 1st to November 30th■ [Appetizer] Lightly smoked maple leaf sea bream marinade with sudachi vinaigrette [Soup] Sweet potato potage with ginger aroma [Fish dish] Pan-fried salmon noisette [Meat dish] Pork shoulder confit with mushroom sauce [Dessert] Glazed chestnut mousse with red grape and spice accents [Bread] [After-meal drink] ■December 1st to December 31st■ [Appetizer] Angel shrimp and consommé with cauliflower mousse [Soup] Shogoin radish potage [Fish dish] Fresh fish wrapped in yuba soy milk skin with Kyoto pickles and burnt butter sauce [Meat dish] Roasted Okutanba thigh meat with zangara sauce and Kyoto winter vegetables [Dessert] Strawberry shortcake with crunchy ice cream [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

<Menu example> ■October 1st to November 30th■ [Amuse-bouche] A pre-meal treat [Appetizer] Lightly smoked maple leaf sea bream marinade, vinegared orange vinaigrette, salted caviar [Soup] Sweet potato potage, ginger aroma [Fish dish] Pan-fried salmon and scallops, beurre blanc and French caviar [Granite] Palate cleanser [Meat dish] Roasted veal, mushroom croûte, with fall vegetables [Dessert] Kyoto rice liqueur with mirabelle sorbet [Bread] [After-meal drink] ■December 1st to December 31st■ (※Excluding December 21st to 25th) [Small appetizer] A pre-meal treat [Appetizer] Angel shrimp and consommé, cauliflower mousse, salted caviar [Soup] Shogoin radish potage [Fish dish] Steamed red snapper Fushimi Ginjo Sake Emulsion [Granite] Palate Cleanser [Meat Dish] Roasted Ezo Venison with Seasonal Vegetables [Dessert] Pistachio and Lemon in a Fir Wood Glass [Bread] [After-meal Drink] *The menu may change depending on the availability of ingredients.

<Menu example> ■October 1st to November 30th■ [Amuse-bouche] A pre-meal treat [Appetizer] Lightly smoked maple leaf sea bream marinade, vinegared orange vinaigrette, salted caviar [Soup] Sweet potato potage, ginger aroma [Fish dish] Roasted lobster, American sauce [Granite] Palate cleanser [Meat dish] Pan-fried Japanese black beef filet, truffle sauce [Dessert] Kyoto rice liqueur with mirabelle sorbet [Bread] [After-meal drink] ■December 1st to December 31st■ (※Excluding December 21st to 25th) [Small appetizer] A pre-meal treat [Appetizer] Angel shrimp and consommé, cauliflower mousse, salted caviar [Soup] Shogoin radish potage [Fish dish] Roasted lobster American sauce [Granite] Palate cleanser [Meat dish] Pan-fried black wagyu beef fillet with truffle sauce [Dessert] Pistachio and lemon in a fir-wood glass [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

[Toasting with a glass of champagne] [Menu] ■December 1st to February 28th■ [Amuse] Amuse bouche ~Gift from LE UN~ [Appetizer] Scallop mikui, celery root cream and caviar [Soup] Shogoin turnip Potage [Fish dish] Sole meunière with yellow yuzu-scented beurre blanc sauce [Palate cleanser] Granita [Meat dish] Grilled domestic beef loin [Dessert] Tart citron with Japanese black tea ice cream [Bread] [Drink after the meal ]

[Dishes] ・Grilled salted sea bream・Red rice・Pickles・Soup・Rice dish

soup & bread

Soup, hamburger, dessert, bread

Appetizers, soups, hamburgers, desserts, bread

Appetizers, soups, fish dishes, hamburgers, desserts, bread