A total of seven dishes including an amuse bouche, three appetizers, a fish dish, a meat dish and a dessert. The chef will prepare a special course for that day using ingredients unique to Kyoto such as conger eel and Kyoto vegetables, as well as luxurious ingredients such as lobster, foie gras and caviar.

<Menu> - Lobster cocktail with cauliflower and caviar - Snow crab and turnip ravioli with truffle wreath - Fugu and lily root flan consommé - Black abalone and Horikawa burdock grilled with truffle aroma - Bon femme of sole and sea urchin Classic Style - Palate cleansing - Breast of venison and beets, accented with pear chutney, sautéed Omi beef fillet, celery root dauphinoise, Christmas special dessert - Holy Eve - Bread, drinks after the meal

<Menu example> - Hamo frit, couscous with summer vegetables, conger eel and foie gras terrine, lobster vichyssoise, grouper poiled with Manganji chili peppers, palate cleansing ice cream, black Japanese beef fillet poiled, Kujo green onion, white peach, shiso sorbet, bread・After-meal drinks

≪Menu example≫ [Amuse] Fugu milt, grilled sea urchin MISO, cauliflower fondant [Appetizer] Lobster mi cuy, truffle and champignon vinaigre [Appetizer 2] Que and Kujo green onion diable, Kintoki carrot puree [Fish dish] Berseau with black abalone and curly lotus grass [Granita] Granita with apple and celery [Meat dish] Grilled Omi beef pie "Beef Wellington" [Dessert] Pear and Earl Gray arrowroot infusion [Bread] [Small sweets] [After meal Drinks: coffee or tea

<Today's menu example> ・Marinated domestic white asparagus and scallops with homemade karasumi ・French duck breast coated with honey and dukkah Manganji chili pepper and mushroom salad ・Kyoto turnip velouté with pear and truffle ・Grilled sweet sea bream with scales Kujo Green onion étuve, Today's granita, Poiled Japanese black beef fillet, Yuzu pepper sauce, Strawberry li-ole, Pistachio ice cream, Petit fours, After-meal tea sweets With drinks

A full course featuring seasonal ingredients and the chef's creativity

Upgraded full course with carefully selected seasonal ingredients

＜プランに含まれるもの＞
・日本酒アッサンブラージュ、ワインなどペアリング6杯
・この日限りのフルコース

＜メニュー例＞
本鮪と真蛸のカクテル　コンソメジュレ

穴子とフォアグラのマリネ　サマートリュフ

南瓜の冷製ヴルーテ　フロマージュブランのグラス

太刀魚と毛蟹のクリュスティアン

黒毛和牛フィレ肉のポワレ　あおさのクルート

ゴールデンパインのキャラメリゼ　黒糖のムース

パン・食後のお飲み物

<Today's menu example> ・Marinated domestic white asparagus and scallops with homemade karasumi ・French duck breast coated with honey and dukkah Manganji chili pepper and mushroom salad ・Kyoto turnip velouté with pear and truffle ・Grilled sweet sea bream with scales Kujo Green onion étuve, Today's granita, Poiled Japanese black beef fillet, Yuzu pepper sauce, Strawberry li-ole, Pistachio ice cream, Petit fours, After-meal tea sweets With drinks

A full course featuring seasonal ingredients and the chef's creativity

Upgraded full course with carefully selected seasonal ingredients