~ Ritto Course ~ (November 7th to November 21st)
*The menu changes every two weeks according to the 24 solar terms.

・Kinosaki snow crab, fennel, domestic lemon
・Jerusalem artichoke soup
・pie, Kyoto local chicken, Tamba shimeji mushrooms, La France
　 or
・Josper grilled Japanese beef rump (+2000yen)
・ Japanese chestnut Mont Blanc, fermented yuzu sorbet
・after-meal coffee or tea

A four-course plant-based meal, including dessert, made with fresh vegetables from local farmers and markets.

~Ritto Menu (November 7th to November 21st)~
*The menu changes every two weeks to coincide with the 24 solar terms.

・Shio tomato, red onion
・Kyotanba Daikoku Shimeji mushroom ragout sauce, fettuccine with carrots
・roasted seasonal vegetables, Japanese chestnut and oat milk pudding, fermented yuzu sorbet
・coffee or tea after the meal

~CHRISTMAS LUNCH COURSE~ (December 21st to December 25th)

・Japanese caviar, snow crab, Kintoki carrot, panipuri
・Jerusalem artichoke, pufferfish milt, crown daisy
・Kyoto free range chicken, taro
OR
・Grilled wagyu rump, seasonal vegetables（＋2000yen）
・Lily bulb Mont Blanc, fermented yuzu
・Coffee or tea

~ Ritto Course ~ (November 7th to November 21st)
*The menu changes every two weeks according to the 24 solar terms.

・Kinosaki snow crab, fennel, domestic lemon
・Jerusalem artichoke soup
・pie, Kyoto local chicken, Tamba shimeji mushrooms, La France
　 or
・Josper grilled Japanese beef rump (+2000yen)
・ Japanese chestnut Mont Blanc, fermented yuzu sorbet
・after-meal coffee or tea

~ Ritto Course ~ (November 7th to November 21st)
*The menu changes every two weeks according to the 24 solar terms.

・Kinosaki snow crab, fennel, domestic lemon
・Jerusalem artichoke soup
・sweet snapper, winter melon, green nori seaweed
・pie, Kyoto local chicken, Tamba shimeji mushrooms, La France
　 or
・Josper grilled Japanese beef rump (+2000yen)
・ Japanese chestnut Mont Blanc, fermented yuzu sorbet
・after-meal coffee or tea

A five-course plant-based meal, including dessert, made with fresh vegetables from local farmers and markets. ~Start of Winter Menu (November 7th to November 21st)~ *The menu changes every two weeks to coincide with the 24 solar terms. Shio tomato, red onion, pumpkin soup, Kyotanba Daikoku Shimeji mushroom ragout sauce, fettuccine with carrots, roasted seasonal vegetables, Japanese chestnut and oat milk pudding, fermented yuzu sorbet, coffee or tea after the meal

~ Taisetsu Course ~ (December 7th to December 20th)
*The menu changes every two weeks according to the 24 solar terms.

~CHRISTMAS DINNER COURSE~ (December 21st to December 23rd)

・Japanese caviar, snow crab, Kintoki carrot, panipuri
・Jerusalem artichoke, pufferfish milt, crown daisy
・Rockfish, seaweed, Tamba shimeji mushroom ravioli
・Grilled wagyu rump, seasonal vegetables
・Lily bulb Mont Blanc, fermented yuzu
・Coffee or tea

~CHRISTMAS EVE DINNER COURSE~ (December 24th)

・Japanese caviar, Kintoki carrot, panipuri
・Homemade salted with rice malt, Mosa shrimp, watercress
・Bottargo, turnip, snow crab
・Jerusalem artichoke, pufferfish milt, crown daisy
・Rockfish, seaweed, Tamba shimeji mushroom ravioli
・Kameoka beef fillet, taro
・Lily bulb Mont Blanc, fermented yuzu
・Coffee or tea

~CHRISTMAS EVE DINNER COURSE~ (December 24th)

・Japanese caviar, Kintoki carrot, panipuri
・Homemade salted with rice malt, Mosa shrimp, watercress
・Bottargo, turnip, snow crab
・Jerusalem artichoke, pufferfish milt, crown daisy
・Rockfish, seaweed, Tamba shimeji mushroom ravioli
・Kameoka beef fillet, taro
・Lily bulb Mont Blanc, fermented yuzu
・Coffee or tea

~ Ritto Course ~ (November 7th to November 21st)
*The menu changes every two weeks according to the 24 solar terms.

・Kinosaki snow crab, fennel, domestic lemon
・Jerusalem artichoke soup
・pie, Kyoto local chicken, Tamba shimeji mushrooms, La France
　 or
・Josper grilled Japanese beef rump (+2000yen)
・ Japanese chestnut Mont Blanc, fermented yuzu sorbet
・after-meal coffee or tea

~ Ritto Course ~ (November 7th to November 21st)
*The menu changes every two weeks according to the 24 solar terms.

・Kinosaki snow crab, fennel, domestic lemon
・Jerusalem artichoke soup
・pie, Kyoto local chicken, Tamba shimeji mushrooms, La France
　 or
・Josper grilled Japanese beef rump (+2000yen)
・ Japanese chestnut Mont Blanc, fermented yuzu sorbet
・after-meal coffee or tea

A plant-based course meal of four dishes, including dessert, made with fresh vegetables from local farmers and markets.

~ Sōkō Menu (October 23rd to November 6th) ~
*The menu changes every two weeks according to the 24 solar terms.

・Shio tomato Red onion
・Kyotanba Daikoku Shimeji mushroom ragout sauce Fettuccine with carrot kneaded into it
・Seasonal vegetable roast
・Pumpkin pudding Pear sorbet
・Coffee or tea

A plant-based course meal of four dishes, including dessert, made with fresh vegetables from local farmers and markets.

~ Sōkō Menu (October 23rd to November 6th) ~
*The menu changes every two weeks according to the 24 solar terms.

・Shio tomato Red onion
・Kyotanba Daikoku Shimeji mushroom ragout sauce Fettuccine with carrot kneaded into it
・Seasonal vegetable roast
・Pumpkin pudding Pear sorbet
・Coffee or tea

~ Ritto Course ~ (November 7th to November 21st)
*The menu changes every two weeks according to the 24 solar terms.

・Kinosaki snow crab, fennel, domestic lemon
・Jerusalem artichoke soup
・sweet snapper, winter melon, green nori seaweed
・pie, Kyoto local chicken, Tamba shimeji mushrooms, La France
　 or
・Josper grilled Japanese beef rump (+2000yen)
・ Japanese chestnut Mont Blanc, fermented yuzu sorbet
・after-meal coffee or tea

~ Ritto Course ~ (November 7th to November 21st)
*The menu changes every two weeks according to the 24 solar terms.

・Kinosaki snow crab, fennel, domestic lemon
・Jerusalem artichoke soup
・sweet snapper, winter melon, green nori seaweed
・pie, Kyoto local chicken, Tamba shimeji mushrooms, La France
　 or
・Josper grilled Japanese beef rump (+2000yen)
・ Japanese chestnut Mont Blanc, fermented yuzu sorbet
・after-meal coffee or tea

Based on wellness, one of the symbols of Six Senses, we have prepared a selection of sweets and savory dishes that are kind to the body, such as gluten-free and sugar-free, which does not contain refined sugar.

~Start of Winter Menu (November 7th to November 21st)~
*The menu changes every two weeks according to the 24 solar terms.

■Sparkling welcome tea
■Sweets
Chestnut kinton with wasanbon meringue, Nagano purple daifuku, black bean soufflé cheesecake, sake lees fig sandwich, start of winter high-grade fresh sweets (made by Kyoto confectionery shop "Kameya Yoshinaga")
■Savory
Sugidama sake lees risotto, amberjack turnip sushi, kabosu kiln crab vinegared dish, duck confit baked with soy sauce and koji
■Scones White miso scones, sweet potato scones, apple jam, amazake cream
■Free flow tea
A collaboration with "MA / ◯間", which designs time and space by utilizing various cultures, centered on the tea ceremony and Japanese tea in Kyoto. This afternoon tea will feature a series of 24 blends inspired by the names of the seasons and seasonal ingredients. For the start of winter, we have combined rock tea, apples, and Japanese pepper mint

Based on wellness, one of the symbols of Six Senses, we have prepared a selection of sweets and savory dishes that are kind to the body, such as gluten-free and sugar-free, which does not contain refined sugar.

~ Tōji Menu (December 21st to December 25th) ~
■ Sparkling welcome tea
■ Sweets
Fermented strawberry dacquoise, St. Honoré, Tarte tatin, Sake lees pistachio sandwich, Traditional Japanese wagashi (made by Kyoto confectionery shop "Kameya Yoshinaga")
■ Savory
Beet root mochi, Turnip and tuna mille feuille, Duck soba sushi, Pumpkin dumpling
■ Scones
White miso scones, Cranberry scone, Ginger lemon jam, Amazake cream
■ Free flow tea
A collaboration with "MA / ◯間", which designs time and space by utilizing various cultures based on the tea ceremony and Japanese tea in Kyoto. For this afternoon tea, we offer a series of 24 blends inspired by the names of each solar term and seasonal ingredients.

This package includes a workshop at Alchemy Bar in Six Senses Spa Kyoto and afternoon tea. In this package, you can participate in a workshop where you can make your own items such as bath salts and body scrubs to take home with you (items vary depending on the date). Based on wellness, one of the symbols of Six Senses, we have prepared a selection of sweets and savory dishes that are gentle on the body, such as gluten-free and sugar-free, which does not contain refined sugar. ~ Menu for the start of winter (November 7th to November 21st) ~ * The menu will change every two weeks according to the 24 solar terms. ■ Sparkling welcome tea ■ Sweets Chestnut kinton with wasanbon meringue, Nagano purple daifuku, black bean soufflé cheesecake, sake lees fig sandwich, top-quality fresh sweets for the start of winter (made by Kyoto confectionery shop "Kameya Yoshinaga") ■ Savory Sugidama sake lees risotto, amberjack turnip sushi, kabosu kiln crab vinegared dish, duck confit baked with soy sauce and koji ■ Scones White miso scones, sweet potato scones, apple jam, amazake cream ■ Free flow tea A collaboration with "MA / ◯間", which designs time and space using various cultures with a focus on tea ceremony and Japanese tea in Kyoto. For this afternoon tea, we offer a series of 24 blends inspired by the names of each solar term and seasonal ingredients. For the start of winter, we combined rock tea, apples, and Japanese peppermint.

Enjoy an extensive lineup of breakfast delights including homemade bread and pastries, fresh vegetables, smoothies, cold press juices, homemade yoghurt and jams from our buffet spread, as well as your choice of made-to-order selections from the following menu:

- Egg dishes: Japanese dashi-maki omelette, fried egg with shiso hummus, poached egg with home-smoked salmon, omelette and potato galette, savory porridge with yuba thick sauce, free-range chicken broth

- Pancake tower or French toast with Kyoto honey and fresh berries

- Sides: sautéed asparagus, roast mushrooms, steamed seasonal vegetables, Kyoto pork ham and home-smoked salmon

- Japanese breakfast: Higashiyama Breakfast (seasonal grilled fish with saikyo-miso glaze, brown rice, miso soup and Kyoto pickles)

Omakase course menu, plant-based course menus and a la carte options available.

Omakase course menu, plant-based course menus and a la carte options available.

Based on wellness, one of the symbols of Six Senses, we have prepared a selection of sweets and savory dishes that are kind to the body, such as gluten-free and sugar-free, which does not contain refined sugar.

* The contents change every two weeks according to the 24 solar terms

■ Sparkling welcome tea
■ Sweets
■ Savory
■ Scones
■ Free flow tea
A collaboration with "MA / ◯間", which designs time and space by utilizing various cultures based on the tea ceremony and Japanese tea in Kyoto. For this afternoon tea, we offer a series of 24 blends inspired by the names of each solar term and seasonal ingredients.