~Risshun Menu (February 3rd to February 17th) ~
*The menu changes every two weeks according to the 24 solar terms.
・Jerusalem artichoke, chive, black olive
・Kyoto wagyu sirloin, winter vegetables, white miso, yuzu
・Fermented strawberry mousse, lemon cream, Amao strawberry sorbet
・Coffee or tea

~Risshun Menu (February 3rd to February 17th) ~
*The menu changes every two weeks according to the 24 solar terms.
・Lily bulb, jerusalem artichoke, cauliflower
・Omi beef rump, turnip, beetroot
・Winter yellowtail, house-made tofu, yuzu
・Fermented strawberry mousse, lemon cream, Amao strawberry sorbet
・Coffee or tea

[How about a drink with it? ]
"Sekki" offers a wide selection of carefully selected wines and homemade drinks. Please enjoy them with your meal.
~Wine~
■Champagne by the glass (Telmont)
Telmont has been making champagne for four generations, facing nature sincerely with "In the name of Mother Nature" as its guideline for activities. Enjoy a special moment with Telmont's light, distinctive champagne with a distinctive personality and presence.

■ Sparkling wine by the glass (Tegumi)
Made from domestic grapes, without any antioxidants or filtration, and bottled raw. A light, easy-to-drink dry wine that allows you to enjoy the inherent complex flavors of the grapes, fruitiness, and yeast aroma.
☆You can get a discount if you make a reservation in advance.

~House-made non-alcoholic drinks~
■Seasonal house-made shrub
Shrub is a non-alcoholic syrup made by fermenting fruit with vinegar and sugar. It can be enjoyed as a drink during meals. It is also popular among health-conscious people, and is served as a carbonated drink at "Sekki".
☆You can get a discount if you make a reservation in advance.

~Risshun Menu (February 3rd to February 17th) ~
*The menu changes every two weeks according to the 24 solar terms.
・Lily bulb, jerusalem artichoke, cauliflower
・Omi beef rump, turnip, beetroot
・Winter yellowtail, house-made tofu, yuzu
・Fermented strawberry mousse, lemon cream, Amao strawberry sorbet
・Coffee or tea

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

~Risshun Menu (February 3rd to February 17th) ~
*The menu changes every two weeks according to the 24 solar terms.
・Roasted organic turnip, crown daisy, sake lees
・Whole wheat fettuccine, burdock ragoût
・Kyoto daikoku shimeji, winter vegetables, black beans
・Fermented strawberry jelly, Amao strawberry sorbet
・Coffee or tea

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

~Risshun Menu (February 3rd to February 17th) ~
*The menu changes every two weeks according to the 24 solar terms.
・Roasted organic turnip, crown daisy, sake lees
・Whole wheat fettuccine, burdock ragoût
・Kyoto daikoku shimeji, winter vegetables, black beans
・Fermented strawberry jelly, Amao strawberry sorbet
・Coffee or tea

~Risshun Menu (February 3rd to February 17th) ~
*The menu changes every two weeks according to the 24 solar terms.
・Lily bulb, jerusalem artichoke, cauliflower
・Fish of the day, white maitake mushroom, Japanese parsley
・Omi beef rump, turnip, beetroot
or
・Omi beef fillet, seasonal vegetables
・Winter yellowtail, house-made tofu, yuzu
・Fermented strawberry mousse, lemon cream, Amao strawberry sorbet
・Coffee or tea

~Risshun Menu (February 3rd to February 17th) ~
*The menu changes every two weeks according to the 24 solar terms.
・Lily bulb, jerusalem artichoke, cauliflower
・Fish of the day, white maitake mushroom, Japanese parsley
・Omi beef rump, turnip, beetroot
or
・Omi beef fillet, seasonal vegetables
・Winter yellowtail, house-made tofu, yuzu
・Fermented strawberry mousse, lemon cream, Amao strawberry sorbet
・Coffee or tea

A plant-based course meal of 5 dishes including dessert, made with fresh vegetables from local farmers and markets.

~Risshun Menu (February 3rd to February 17th) ~
*The menu changes every two weeks according to the 24 solar terms.
・Roasted organic turnip, crown daisy, sake lees
・Jerusalem artichoke, chive, black olive
・Whole wheat fettuccine, burdock ragoût
・Kyoto daikoku shimeji, winter vegetables, black beans
・Fermented strawberry jelly, Amao strawberry sorbet
・Coffee or tea

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

~Risshun Menu (February 3rd to February 17th) ~
*The menu changes every two weeks according to the 24 solar terms.
・Roasted organic turnip, crown daisy, sake lees
・Jerusalem artichoke, chive, black olive
・Whole wheat fettuccine, burdock ragoût
・Kyoto daikoku shimeji, winter vegetables, black beans
・Fermented strawberry jelly, Amao strawberry sorbet
・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.

~Risshun Menu (February 3rd to February 17th) ~
*The menu changes every two weeks according to the 24 solar terms.
■Sparkling welcome tea
■Sweets
Fermented strawberry yokan, Rhum raisin chocolate ukishima, Chocolate strawberry mochi, Sake lees hazelnut chocolate sandwich, Traditional Japanese wagashi by Kameyayoshinaga
■Savory
Strawberry sushi, Beef cheek barbacoa, Tilefish and strawberry gimauve, Lily bulb gratin
■Scones
White miso scone, Strawberry cacao scone, Amao strawberry 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.

Seating is limited to two hours.

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.

~Risshun Menu (February 3rd to February 17th) ~
*The menu changes every two weeks according to the 24 solar terms.
■Sparkling welcome tea
■Sweets
Fermented strawberry yokan, Rhum raisin chocolate ukishima, Chocolate strawberry mochi, Sake lees hazelnut chocolate sandwich, Traditional Japanese wagashi by Kameyayoshinaga
■Savory
Strawberry sushi, Beef cheek barbacoa, Tilefish and strawberry gimauve, Lily bulb gratin
■Scones
White miso scone, Strawberry cacao scone, Amao strawberry 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.

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.

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)

Last orders are taken at 10:30.