Set contents: 3-tier Antipasto stand-Today's Amuse (example: Bagna Cauda of seasonal vegetables) -Fresh fish appetizer (example: garnish seared salad) -Meat appetizer (example: Japanese beef veal tagliata) ■ Season Pasta ■ Dolce ■ After-drink

<Course contents> *Contents may be partially changed depending on the producer's field conditions and purchases.・Amuse: Sea urchin, celery root, apple caviar ・Appetizer: Soraku-gun deer thigh meat and organic blueberry salad ・Hot appetizer: Watercress grown in the clear waters of Uji and cloud frit with botteruga ・Pasta: Scallops and pesticide-free Chinese cabbage with yuzu citrus Cream sauce・soup: aqua cotta and ravioli, organic olive oil・fish dish: pufferfish and potato parfilo wrapped in truffle aroma・meat dish: charcoal-grilled Kyoto meat with organic spinach and strawberries・dessert: rich free-range eggs custard mille-feuille, after-meal drink / coffee, black tea, roasted green tea December 23rd, 24th, 25th Complete reservation system (17: 30 ~ / 19: 00 ~ / 20: 00 ~)

<Course contents> *Contents may be partially changed depending on the producer's field conditions and purchases.・Amuse: Sea urchin, celery root, apple caviar ・Appetizer: Soraku-gun deer thigh meat and organic blueberry salad ・Hot appetizer: Watercress grown in the clear waters of Uji and cloud frit with botteruga ・Pasta: Scallops and pesticide-free Chinese cabbage with yuzu citrus Cream sauce・soup: aqua cotta and ravioli, organic olive oil・fish dish: pufferfish and potato parfilo wrapped in truffle aroma・meat dish: charcoal-grilled Kyoto meat with organic spinach and strawberries・dessert: rich free-range eggs custard mille-feuille, after-meal drink / coffee, black tea, roasted green tea December 23rd, 24th, 25th Complete reservation system (17: 30 ~ / 19: 00 ~ / 20: 00 ~)

<Course contents> *Contents may be partially changed depending on the producer's field conditions and purchases.・Amuse: Sea urchin, celery root, apple caviar ・Appetizer: Soraku-gun deer thigh meat and organic blueberry salad ・Hot appetizer: Watercress grown in the clear waters of Uji and cloud frit with botteruga ・Pasta: Scallops and pesticide-free Chinese cabbage with yuzu citrus Cream sauce・soup: aqua cotta and ravioli, organic olive oil・fish dish: pufferfish and potato parfilo wrapped in truffle aroma・meat dish: charcoal-grilled Kyoto meat with organic spinach and strawberries・dessert: rich free-range eggs custard mille-feuille, after-meal drink / coffee, black tea, roasted green tea December 23rd, 24th, 25th Complete reservation system (17: 30 ~ / 19: 00 ~ / 20: 00 ~)

<Course contents> *Contents may be partially changed depending on the producer's field conditions and purchases.・Amuse: Sea urchin, celery root, apple caviar ・Appetizer: Soraku-gun deer thigh meat and organic blueberry salad ・Hot appetizer: Watercress grown in the clear waters of Uji and cloud frit with botteruga ・Pasta: Scallops and pesticide-free Chinese cabbage with yuzu citrus Cream sauce・soup: aqua cotta and ravioli, organic olive oil・fish dish: pufferfish and potato parfilo wrapped in truffle aroma・meat dish: charcoal-grilled Kyoto meat with organic spinach and strawberries・dessert: rich free-range eggs custard mille-feuille, after-meal drink / coffee, black tea, roasted green tea December 23rd, 24th, 25th Complete reservation system (17: 30 ~ / 19: 00 ~ / 20: 00 ~)

<Course contents> *Contents may be partially changed depending on the producer's field conditions and purchases.・Amuse: Sea urchin, celery root, apple caviar ・Appetizer: Soraku-gun deer thigh meat and organic blueberry salad ・Hot appetizer: Watercress grown in the clear waters of Uji and cloud frit with botteruga ・Pasta: Scallops and pesticide-free Chinese cabbage with yuzu citrus Cream sauce・soup: aqua cotta and ravioli, organic olive oil・fish dish: pufferfish and potato parfilo wrapped in truffle aroma・meat dish: charcoal-grilled Kyoto meat with organic spinach and strawberries・dessert: rich free-range eggs custard mille-feuille, after-meal drink / coffee, black tea, roasted green tea December 23rd, 24th, 25th Complete reservation system (17: 30 ~ / 19: 00 ~ / 20: 00 ~)

<Course contents> *Contents may be partially changed depending on the producer's field conditions and purchases.・Amuse: Sea urchin, celery root, apple caviar ・Appetizer: Soraku-gun deer thigh meat and organic blueberry salad ・Hot appetizer: Watercress grown in the clear waters of Uji and cloud frit with botteruga ・Pasta: Scallops and pesticide-free Chinese cabbage with yuzu citrus Cream sauce・soup: aqua cotta and ravioli, organic olive oil・fish dish: pufferfish and potato parfilo wrapped in truffle aroma・meat dish: charcoal-grilled Kyoto meat with organic spinach and strawberries・dessert: rich free-range eggs custard mille-feuille, after-meal drink / coffee, black tea, roasted green tea December 23rd, 24th, 25th Complete reservation system (17: 30 ~ / 19: 00 ~ / 20: 00 ~)

<Course contents> *Contents may be partially changed depending on the producer's field conditions and purchases.・Amuse: Sea urchin, celery root, apple caviar ・Appetizer: Soraku-gun deer thigh meat and organic blueberry salad ・Hot appetizer: Watercress grown in the clear waters of Uji and cloud frit with botteruga ・Pasta: Scallops and pesticide-free Chinese cabbage with yuzu citrus Cream sauce・soup: aqua cotta and ravioli, organic olive oil・fish dish: pufferfish and potato parfilo wrapped in truffle aroma・meat dish: charcoal-grilled Kyoto meat with organic spinach and strawberries・dessert: rich free-range eggs custard mille-feuille, after-meal drink / coffee, black tea, roasted green tea December 23rd, 24th, 25th Complete reservation system (17: 30 ~ / 19: 00 ~ / 20: 00 ~)

<Course contents> *Contents may be partially changed depending on the producer's field conditions and purchases.・Amuse: Sea urchin, celery root, apple caviar ・Appetizer: Soraku-gun deer thigh meat and organic blueberry salad ・Hot appetizer: Watercress grown in the clear waters of Uji and cloud frit with botteruga ・Pasta: Scallops and pesticide-free Chinese cabbage with yuzu citrus Cream sauce・soup: aqua cotta and ravioli, organic olive oil・fish dish: pufferfish and potato parfilo wrapped in truffle aroma・meat dish: charcoal-grilled Kyoto meat with organic spinach and strawberries・dessert: rich free-range eggs custard mille-feuille, after-meal drink / coffee, black tea, roasted green tea December 23rd, 24th, 25th Complete reservation system (17: 30 ~ / 19: 00 ~ / 20: 00 ~)

Set contents: 3-tier Antipasto stand-Today's Amuse (example: Bagna Cauda of seasonal vegetables) -Fresh fish appetizer (example: garnish seared salad) -Meat appetizer (example: Japanese beef veal tagliata) ■ Season Pasta ■ Dolce ■ After-drink

<Welcome drink> ・ Berry-flavored homemade ginger ale Strawberry puree is combined with homemade ginger syrup and finished with refreshing soda <Cake> ・ Strawberry and pistachio macaron Strawberry-shaped macaron sandwiched with pistachio cream and strawberry confiture Did.・Strawberry and chocolate tart Cocoa tart topped with plenty of fresh strawberries.・Chocolate Framboise Chocolate and Framboise mousse with Earl Gray mousse and Earl Gray cream inside. Please enjoy the texture of cacao nibs.・ Strawberry and mint bonbon chocolate A bonbon chocolate where you can enjoy the sweet and sour taste of strawberries and the refreshing scent of mint.・Strawberry, passion fruit, and rhubarb mille-feuille Strawberry, rhubarb jelly, and passion fruit cream sandwiched between crispy pie crusts.・ Strawberry chocolate banana puff cocoa cookie puff filled with plenty of banana cream. The sweet and sour strawberry topping goes well with this dish.・Glass dessert layered with strawberries, cream cheese, hibiscus verrine strawberry sauce, cream cheese panna cotta, and hibiscus jelly.・Strawberry and chocolate, bergamot opera Strawberry butter cream, bergamot ganache, almond cake layered cake.・Strawberry chocolate Strawberries are coated with chocolate and topped with dried raspberries.・Fondant chocolat (provided on a separate plate) Please enjoy the freshly baked fondant chocolat with warm strawberry sauce. <Savory> ・Organic Whole Wheat Gnocco Frit A fluffy fried bread kneaded with organic whole wheat flour, topped with organic strawberries, homemade ricotta cheese made from Miyama milk, and uncured ham.・Organic burdock simmered in red wine and pastrami Organic blueberries and organic burdock simmered in red wine are combined with spicy pastrami.・Organic sweet potato tart Truffle flavor An organic sweet potato tart with a luxurious truffle flavor. <Free flow drinks> ・6 kinds of organic tea Carefully selected from the organic tea brand “Art Of Tea” from LA ・Coffee ERUTAN original roast Tokyo Aoyama “Little Darling Coffee Roasters” supervision

■ Charcoal-grilled fresh fish, squid, and scallops delivered directly from Miyazu Port Salad
■ Ultra-thin prosciutto ham sliced with Berkel, seasonal fruit, and homemade ricotta cheese salad
■ Quattro formaggi pizza with healthy dough using bean curd refuse
■ Sea urchin・Karasumi Linguine
■Toro Toro Kyotanba Pork and Porcini Mushroom Risotto
■Charcoal-grilled Kyoto Beef Scalloppine Served with Many Organic Vegetables
■Dolce Mist on a 3-tier Stand

*Dishes may change depending on availability.
*Courses are accepted from 4 people or more. In addition, if you are using more than 15 people, please contact the store.

Junior high school students and above: Adult rate Elementary school students (6 to 12 years old): 1,500 yen Infants (5 years old and under): Free *Breakfast prices will change from October 2nd. Thank you for your understanding. Adults (middle school and above): 3,300 yen Elementary school students (6-12 years old): 1,650 yen Infants (5 years old and under): Free

Set contents: 3-tier Antipasto stand-Today's Amuse (example: Bagna Cauda of seasonal vegetables) -Fresh fish appetizer (example: garnish seared salad) -Meat appetizer (example: Japanese beef veal tagliata) ■ Season Pasta ■ Dolce ■ After-drink

Set contents: 3-tier Antipasto stand-Today's Amuse (example: Bagna Cauda of seasonal vegetables) -Fresh fish appetizer (example: garnish seared salad) -Meat appetizer (example: Japanese beef veal tagliata) ■ Season Pasta ■ Dolce ■ After-drink

Set contents: 3-tier Antipasto stand-Today's Amuse (example: Bagna Cauda of seasonal vegetables) -Fresh fish appetizer (example: garnish seared salad) -Meat appetizer (example: Japanese beef veal tagliata) ■ Season Pasta ■ Dolce ■ After-drink

[Menu contents] ERUTAN LUNCH ¥3,300 PASTA LUNCH ¥1,800 (some prices differ) PIZZA LUNCH ¥1,800 SARADA LUNCH ¥1,600 [Set drinks] Coffee (HOT / ICE) Black tea (HOT / ICE) Orange juice Grapefruit juice latte ( HOT / ICE ) +¥150 Herbal tea +¥150

<Welcome drink> ・ Berry-flavored homemade ginger ale Strawberry puree is combined with homemade ginger syrup and finished with refreshing soda <Cake> ・ Strawberry and pistachio macaron Strawberry-shaped macaron sandwiched with pistachio cream and strawberry confiture Did.・Strawberry and chocolate tart Cocoa tart topped with plenty of fresh strawberries.・Chocolate Framboise Chocolate and Framboise mousse with Earl Gray mousse and Earl Gray cream inside. Please enjoy the texture of cacao nibs.・ Strawberry and mint bonbon chocolate A bonbon chocolate where you can enjoy the sweet and sour taste of strawberries and the refreshing scent of mint.・Strawberry, passion fruit, and rhubarb mille-feuille Strawberry, rhubarb jelly, and passion fruit cream sandwiched between crispy pie crusts.・ Strawberry chocolate banana puff cocoa cookie puff filled with plenty of banana cream. The sweet and sour strawberry topping goes well with this dish.・Glass dessert layered with strawberries, cream cheese, hibiscus verrine strawberry sauce, cream cheese panna cotta, and hibiscus jelly.・Strawberry and chocolate, bergamot opera Strawberry butter cream, bergamot ganache, almond cake layered cake.・Strawberry chocolate Strawberries are coated with chocolate and topped with dried raspberries.・Fondant chocolat (provided on a separate plate) Please enjoy the freshly baked fondant chocolat with warm strawberry sauce. <Savory> ・Organic Whole Wheat Gnocco Frit A fluffy fried bread kneaded with organic whole wheat flour, topped with organic strawberries, homemade ricotta cheese made from Miyama milk, and uncured ham.・Organic burdock simmered in red wine and pastrami Organic blueberries and organic burdock simmered in red wine are combined with spicy pastrami.・Organic sweet potato tart Truffle flavor An organic sweet potato tart with a luxurious truffle flavor. <Free flow drinks> ・6 kinds of organic tea Carefully selected from the organic tea brand “Art Of Tea” from LA ・Coffee ERUTAN original roast Tokyo Aoyama “Little Darling Coffee Roasters” supervision

From a sustainable perspective, you can enjoy plenty of Kyoto ingredients such as "Aqua Cotta", which is made by stewing over 12 types of vegetable scraps for more than 3 days, condensing the nutrition and flavor of vegetables, and "Kyoto Beef" and "Kyoto Duck". It is a course meal that you can have. ～Cooking Contents～
【Appetizer】
Kyoto carrots and dried mullet roe marinated in white balsamic
broiled squid and cauliflower marinated in oregano
Ishiru (sardines and fish sauce) Orange and mackerel marinated in vinegar
Kyoto beef roast beef Hazelnut sauce
ultra-thin uncured ham and homemade Miyama ricotta Gnocco Fritto

[Soup]
Acquacotta with condensed vegetable flavor

[Main]
Confit of fresh meuniere mackerelradicchio
eel and Kyoto duck skewered
porchetta with broccoli Italian miso

[Pasta]
Homemade tagliolini with vegetable flavor and plenty of cheese

[ Dolce]
Eggplant Dolce Lemon Granite
Petit Four / After-meal drink

You can add a free message to the dessert. Separately, if you are looking for a message plate, please fill in the following plan in the question column.

Anniversary plate +1,500

From a sustainable perspective, you can enjoy plenty of Kyoto ingredients such as "Aqua Cotta", which is made by stewing over 12 types of vegetable scraps for more than 3 days, condensing the nutrition and flavor of vegetables, and "Kyoto Beef" and "Kyoto Duck". It is a course meal that you can have. ～Cooking Contents～
【Appetizer】
Kyoto carrots and dried mullet roe marinated in white balsamic
broiled squid and cauliflower marinated in oregano
Ishiru (sardines and fish sauce) Orange and mackerel marinated in vinegar
Kyoto beef roast beef Hazelnut sauce
ultra-thin uncured ham and homemade Miyama ricotta Gnocco Fritto

[Soup]
Acquacotta with condensed vegetable flavor

[Main]
Confit of fresh meuniere mackerelradicchio
eel and Kyoto duck skewered
porchetta with broccoli Italian miso

[Pasta]
Homemade tagliolini with vegetable flavor and plenty of cheese

[ Dolce]
Eggplant Dolce Lemon Granite
Petit Four / After-meal drink

You can add a free message to the dessert. Separately, if you are looking for a message plate, please fill in the following plan in the question column.

Anniversary plate +1,500

From a sustainable perspective, you can enjoy plenty of Kyoto ingredients such as "Aqua Cotta", which is made by stewing over 12 types of vegetable scraps for more than 3 days, condensing the nutrition and flavor of vegetables, and "Kyoto Beef" and "Kyoto Duck". It is a course meal that you can have. ～Cooking Contents～
【Appetizer】
Kyoto carrots and dried mullet roe marinated in white balsamic
broiled squid and cauliflower marinated in oregano
Ishiru (sardines and fish sauce) Orange and mackerel marinated in vinegar
Kyoto beef roast beef Hazelnut sauce
ultra-thin uncured ham and homemade Miyama ricotta Gnocco Fritto

[Soup]
Acquacotta with condensed vegetable flavor

[Main]
Confit of fresh meuniere mackerelradicchio
eel and Kyoto duck skewered
porchetta with broccoli Italian miso

[Pasta]
Homemade tagliolini with vegetable flavor and plenty of cheese

[ Dolce]
Eggplant Dolce Lemon Granite
Petit Four / After-meal drink

You can add a free message to the dessert. Separately, if you are looking for a message plate, please fill in the following plan in the question column.

Anniversary plate +1,500

From a sustainable perspective, you can enjoy plenty of Kyoto ingredients such as "Aqua Cotta", which is made by stewing over 12 types of vegetable scraps for more than 3 days, condensing the nutrition and flavor of vegetables, and "Kyoto Beef" and "Kyoto Duck". It is a course meal that you can have. ～Cooking Contents～
【Appetizer】
Kyoto carrots and dried mullet roe marinated in white balsamic
broiled squid and cauliflower marinated in oregano
Ishiru (sardines and fish sauce) Orange and mackerel marinated in vinegar
Kyoto beef roast beef Hazelnut sauce
ultra-thin uncured ham and homemade Miyama ricotta Gnocco Fritto

[Soup]
Acquacotta with condensed vegetable flavor

[Main]
Confit of fresh meuniere mackerelradicchio
eel and Kyoto duck skewered
porchetta with broccoli Italian miso

[Pasta]
Homemade tagliolini with vegetable flavor and plenty of cheese

[ Dolce]
Eggplant Dolce Lemon Granite
Petit Four / After-meal drink

You can add a free message to the dessert. Separately, if you are looking for a message plate, please fill in the following plan in the question column.

Anniversary plate +1,500

From a sustainable perspective, you can enjoy plenty of Kyoto ingredients such as "Aqua Cotta", which is made by stewing over 12 types of vegetable scraps for more than 3 days, condensing the nutrition and flavor of vegetables, and "Kyoto Beef" and "Kyoto Duck". It is a course meal that you can have. ～Cooking Contents～
【Appetizer】
Kyoto carrots and dried mullet roe marinated in white balsamic
broiled squid and cauliflower marinated in oregano
Ishiru (sardines and fish sauce) Orange and mackerel marinated in vinegar
Kyoto beef roast beef Hazelnut sauce
ultra-thin uncured ham and homemade Miyama ricotta Gnocco Fritto

[Soup]
Acquacotta with condensed vegetable flavor

[Main]
Confit of fresh meuniere mackerelradicchio
eel and Kyoto duck skewered
porchetta with broccoli Italian miso

[Pasta]
Homemade tagliolini with vegetable flavor and plenty of cheese

[ Dolce]
Eggplant Dolce Lemon Granite
Petit Four / After-meal drink

You can add a free message to the dessert. Separately, if you are looking for a message plate, please fill in the following plan in the question column.

Anniversary plate +1,500

From a sustainable perspective, you can enjoy plenty of Kyoto ingredients such as "Aqua Cotta", which is made by stewing over 12 types of vegetable scraps for more than 3 days, condensing the nutrition and flavor of vegetables, and "Kyoto Beef" and "Kyoto Duck". It is a course meal that you can have. ～Cooking Contents～
【Appetizer】
Kyoto carrots and dried mullet roe marinated in white balsamic
broiled squid and cauliflower marinated in oregano
Ishiru (sardines and fish sauce) Orange and mackerel marinated in vinegar
Kyoto beef roast beef Hazelnut sauce
ultra-thin uncured ham and homemade Miyama ricotta Gnocco Fritto

[Soup]
Acquacotta with condensed vegetable flavor

[Main]
Confit of fresh meuniere mackerelradicchio
eel and Kyoto duck skewered
porchetta with broccoli Italian miso

[Pasta]
Homemade tagliolini with vegetable flavor and plenty of cheese

[ Dolce]
Eggplant Dolce Lemon Granite
Petit Four / After-meal drink

You can add a free message to the dessert. Separately, if you are looking for a message plate, please fill in the following plan in the question column.

Anniversary plate +1,500

From a sustainable perspective, you can enjoy plenty of Kyoto ingredients such as "Aqua Cotta", which is made by stewing over 12 types of vegetable scraps for more than 3 days, condensing the nutrition and flavor of vegetables, and "Kyoto Beef" and "Kyoto Duck". It is a course meal that you can have. ～Cooking Contents～
【Appetizer】
Kyoto carrots and dried mullet roe marinated in white balsamic
broiled squid and cauliflower marinated in oregano
Ishiru (sardines and fish sauce) Orange and mackerel marinated in vinegar
Kyoto beef roast beef Hazelnut sauce
ultra-thin uncured ham and homemade Miyama ricotta Gnocco Fritto

[Soup]
Acquacotta with condensed vegetable flavor

[Main]
Confit of fresh meuniere mackerelradicchio
eel and Kyoto duck skewered
porchetta with broccoli Italian miso

[Pasta]
Homemade tagliolini with vegetable flavor and plenty of cheese

[ Dolce]
Eggplant Dolce Lemon Granite
Petit Four / After-meal drink

You can add a free message to the dessert. Separately, if you are looking for a message plate, please fill in the following plan in the question column.

Anniversary plate +1,500

From a sustainable perspective, you can enjoy plenty of Kyoto ingredients such as "Aqua Cotta", which is made by stewing over 12 types of vegetable scraps for more than 3 days, condensing the nutrition and flavor of vegetables, and "Kyoto Beef" and "Kyoto Duck". It is a course meal that you can have. ～Cooking Contents～
【Appetizer】
Kyoto carrots and dried mullet roe marinated in white balsamic
broiled squid and cauliflower marinated in oregano
Ishiru (sardines and fish sauce) Orange and mackerel marinated in vinegar
Kyoto beef roast beef Hazelnut sauce
ultra-thin uncured ham and homemade Miyama ricotta Gnocco Fritto

[Soup]
Acquacotta with condensed vegetable flavor

[Main]
Confit of fresh meuniere mackerelradicchio
eel and Kyoto duck skewered
porchetta with broccoli Italian miso

[Pasta]
Homemade tagliolini with vegetable flavor and plenty of cheese

[ Dolce]
Eggplant Dolce Lemon Granite
Petit Four / After-meal drink

You can add a free message to the dessert. Separately, if you are looking for a message plate, please fill in the following plan in the question column.

Anniversary plate +1,500

From a sustainable perspective, you can enjoy plenty of Kyoto ingredients such as "Aqua Cotta", which is made by stewing over 12 types of vegetable scraps for more than 3 days, condensing the nutrition and flavor of vegetables, and "Kyoto Beef" and "Kyoto Duck". It is a course meal that you can have. ～Cooking Contents～
【Appetizer】
Kyoto carrots and dried mullet roe marinated in white balsamic
broiled squid and cauliflower marinated in oregano
Ishiru (sardines and fish sauce) Orange and mackerel marinated in vinegar
Kyoto beef roast beef Hazelnut sauce
ultra-thin uncured ham and homemade Miyama ricotta Gnocco Fritto

[Soup]
Acquacotta with condensed vegetable flavor

[Main]
Confit of fresh meuniere mackerelradicchio
eel and Kyoto duck skewered
porchetta with broccoli Italian miso

[Pasta]
Homemade tagliolini with vegetable flavor and plenty of cheese

[ Dolce]
Eggplant Dolce Lemon Granite
Petit Four / After-meal drink

You can add a free message to the dessert. Separately, if you are looking for a message plate, please fill in the following plan in the question column.

Anniversary plate +1,500

From a sustainable perspective, you can enjoy plenty of Kyoto ingredients such as "Aqua Cotta", which is made by stewing over 12 types of vegetable scraps for more than 3 days, condensing the nutrition and flavor of vegetables, and "Kyoto Beef" and "Kyoto Duck". It is a course meal that you can have. ～Cooking Contents～
【Appetizer】
Kyoto carrots and dried mullet roe marinated in white balsamic
broiled squid and cauliflower marinated in oregano
Ishiru (sardines and fish sauce) Orange and mackerel marinated in vinegar
Kyoto beef roast beef Hazelnut sauce
ultra-thin uncured ham and homemade Miyama ricotta Gnocco Fritto

[Soup]
Acquacotta with condensed vegetable flavor

[Main]
Confit of fresh meuniere mackerelradicchio
eel and Kyoto duck skewered
porchetta with broccoli Italian miso

[Pasta]
Homemade tagliolini with vegetable flavor and plenty of cheese

[ Dolce]
Eggplant Dolce Lemon Granite
Petit Four / After-meal drink

You can add a free message to the dessert. Separately, if you are looking for a message plate, please fill in the following plan in the question column.

Anniversary plate +1,500

Food Menu
◆Insalata Capricciosa with Berkel Prosciutto
◆Ham Fluffy Yam Omelet
◆Pasta of the Day
◆Roast Chicken with French Fries
◆Homemade Tiramisu

All-you-can-drink
◆White Wine
◆Red Wine
◆Spritzer
◆Spritzer Rouge
◆Operator Kitty
◆Gin and Tonic
◆Highball
◆Heartland (bottled beer)
◆Orange juice
◆Grapefruit juice
◆Apple juice

■ Charcoal-grilled fresh fish, squid, and scallops delivered directly from Miyazu Port Salad
■ Ultra-thin prosciutto ham sliced with Berkel, seasonal fruit, and homemade ricotta cheese salad
■ Quattro formaggi pizza with healthy dough using bean curd refuse
■ Sea urchin・Karasumi Linguine
■Toro Toro Kyotanba Pork and Porcini Mushroom Risotto
■Charcoal-grilled Kyoto Beef Scalloppine Served with Many Organic Vegetables
■Dolce Mist on a 3-tier Stand

*Dishes may change depending on availability.
*Courses are accepted from 4 people or more. In addition, if you are using more than 15 people, please contact the store.

Menu contents *excerpt [INSALATA] Ultra-thin prosciutto ham sliced with Berkel ¥1,000 Homemade ricotta cheese caprese ¥1,800 Organic shiitake mushrooms sautéed in sherry vinegar ¥880 Charcoal-grilled bluefin squid and scallops delivered directly from Wakasa Bay ¥2,200 [PIZZA] ] Pizza Margherita ¥1,600 Finish-up pizza ¥2,000 [PASTA/PRIMO] Cacio e pepe with organic shiitake mushrooms, cheese and black pepper ¥1,600 Uji free-range rich egg carbonara ¥1,800 Seasonal vegetables and shrimp green risotto ¥2,000 Organic shiitake mushrooms Porcini risotto ¥2,200 [FISH/MEAT] Charcoal-grilled fresh fish caught in Wakasa Bay ¥2,400 Kyoto duck loin ¥2,900 Kyoto meat/Kuroge Wagyu beef ¥3,500 [DOLCE] Grandma Lydia’s tiramisu ¥600 Caramelized Basque cheese ¥700 Boiled with potatoes Panna cotta ¥700

We offer a wide variety of tea-based cocktails/mocktails, seasonal fruit cocktails, various whiskeys, and spirits. Please stop by for a drink before dinner or for a relaxing time after dinner.

We offer a wide variety of tea-based cocktails/mocktails, seasonal fruit cocktails, various whiskeys, and spirits. Please stop by for a drink before dinner or for a relaxing time after dinner.

We offer a wide variety of tea-based cocktails/mocktails, seasonal fruit cocktails, various whiskeys, and spirits. Please stop by for a drink before dinner or for a relaxing time after dinner.

We offer a wide variety of tea-based cocktails/mocktails, seasonal fruit cocktails, various whiskeys, and spirits. Please stop by for a drink before dinner or for a relaxing time after dinner.