<Included in the plan> Zen meditation experience + special tour at Gesshin-in Temple (approximately 1 hour) Lunch enjoying seasonal ingredients at Akagane Resort Kyoto Higashiyama 1925 <Time schedule> 11:00 Reception at Akagane Resort Kyoto Higashiyama 1925 11:30~12:30 Zen meditation at the main hall of Tsukishin-in Temple / Special tour 13:00~15:00 Meal at Akagane Resort <February menu example> [Appetizer] Marinated Tasmanian salmon with burrata sauce and herb aroma [Soup] Warm soup with seasonal vegetables [Main] (You can choose one) Poiled mackerel, Nage style with Asari soup stock, Pork loin roti, White kidney bean cassoulet style [Dessert] Strawberry and vanilla mousse, Caramelized pistachio [ Small sweets] Mignardise SP assortment - gradation of autumn leaves - Bread and after-meal drinks <March - Spring menu> [Appetizer] Scallop frit, gargouille with garland chrysanthemum and mung bean [Soup] Warm soup with seasonal vegetables [Main dish] (You can choose one from the following.) - Grilled cherry blossom sea bream, spring cabbage étuve, smoked butter with Asari soup stock, sautéed Tamba chicken, spring vegetables and sakura shrimp, light crustacean sauce, grilled Japanese black beef loin, horseradish Sauce (+1,650 yen) ・Poiled Wagyu beef fillet Light jus sauce Yuzu pepper flavor (+2,800 yen) [Dessert] Berry and cherry blossom semifreddo with rose scent [Small sweets] Mignardise SP assortment ~ Gradation of autumn leaves ~ Bread and after-meal drinks

[Safe to bring children! Full service] ・The dining area is a space exclusively for families with children ・You can relax until lunch closes at 3:00 pm ・Entry with strollers is OK. There is a space for breastfeeding and diaper changing, a hot and cold water corner for preparing formula, a kids space where children can play freely, and a photo booth where the greenery stands out. Please take a photo of your family. [Enjoy the afternoon tea inspired by a five-storied pagoda] - We offer the afternoon tea "Kyo KASANE" from "Salon de KANBAYASHI" which is highly rated on the reservation site.・You can also reserve the chef's special children's meal. <Five-tier heavy afternoon tea "Kyo KASANE"> ■Karesansui tiers - ``Kamibayashi Harumatsu Main Store'' Uses ``Biwa White'' - Matcha-scented gateau opera Karesansui style ■Yasaka Tower tiers - ``Kamibayashi Harumatsumoto'' Melting tiramisu with the scent of roasted tea made using "Gangane", cherry blossom baked cheesecake, pistachio and matcha macarons ■Seasonal tiers, matcha and strawberry truffle chocolate, matcha and hojicha jelly, jade crystal, cherry blossom and strawberry fuitage ■Obanzai Tier 1 - Salmon Mi Cui - Blancmange of fava beans and scallops - Marinated asparagus and firefly squid - Lentil salad with strawberries and prosciutto - Obanzai Tier 2 - Pork belly and avocado croissant sandwich - Mozzarella cheese and fruit Salad <Drinks> ■Welcome drink Original strawberry cocktail (can be changed to non-alcoholic) ■Choice of your choice from cafe free Mighty Leaf tea.・Organic Earl Gray ・Organic African Nectar ・Orange Blossom ・Ginger Twist ・Chamomile Citrus ・White Orchard ・Kamibayashi Harumatsu Main Store's Original Sencha ・Coffee

[Period of use] Weekdays only from December 27th (Wednesday) to February 29th (Thursday)-------------------------- ------------------------------------------------ <Winter Menu example > Starting dish - hiver - Marinated Tasmanian salmon with burrata sauce and herb aromatic truffle viennoise Ethubée sole with Madeira sauce Grilled Japanese black beef loin Strawberry and vanilla mousse Pistachio caramelized bread / After meal drink------------------------------------------------ --------------------------

<What is included in the plan> Visit to Hokanji Temple's "Yasaka Pagoda" and lecture (approx. 20-30 minutes) Lunch to enjoy seasonal ingredients at Akagane Resort Kyoto Higashiyama 1925 <Time schedule> Part 1: 10:15 Check-in: 10:30 Visit to Hokanji Temple's "Yasaka Pagoda" and lecture / Red seal given to you: 11:30 Lunch at Akagane Resort Kyoto Higashiyama 1925: 13:00 Disband Part 2: 12:15 Check-in: 12:30 Visit to Hokanji Temple's "Yasaka Pagoda" and lecture / Red seal given to you: 13:30 Lunch at Akagane Resort Kyoto Higashiyama 1925: Disband: 15:00 <Sample menu> [Appetizer] Autumn mackerel and fig with a light aroma [Soup] Vegetable potage [Fish dish] Grilled Spanish mackerel with kadaif and a sauce of enoki mushrooms and burnt butter [Meat dish] Chicken thigh ballotine Inca Awakening and Apple Mashed Potatoes [Dessert] Chestnuts and Karigane Houjicha Autumn Style [Bread and After-meal Drinks]

<What is included in the plan> Zen meditation experience at Gesshin-in Temple + special temple tour (approximately 1 hour) Afternoon tea at Akagane Resort Kyoto Higashiyama 1925 <Time schedule> 11:00 Reception at Akagane Resort Kyoto Higashiyama 1925 11:30~12:30 Zen meditation / special temple tour at Gesshin-in Temple Main Hall 13:00~15:00 Afternoon tea at Akagane Resort <Afternoon tea menu> ■August menu ・Seasonal vegetable soup ・Yasaka Pagoda tier Made with "Kabayashi Shunmatsu Honten" "Karigane" Roasted green tea-scented melt-in-your-mouth tiramisu, roasted green tea Japanese madeleine, lemon cheese mousse ・Seasonal tier Coconut blancmange, roasted green tea fresh chocolate, peach and blueberry jelly, matcha agar and mizu yokan ・Obanzai tier Tuna tartare and remoulade croissant sandwich, mozzarella cheese and fruit salad, gateau opera *Please note that the contents of this set are different from the regular Afternoon Tea Set "Kyoto KASANE".

<Schedule for the day> *Please select 17:30 as your reservation time 15:15 Meet in front of Kenninji Temple Honbo 15:30~ Special viewing (approx. 60 minutes) 16:30~ Free stroll (gate closes 17:00) Move to Akagane Resort Kyoto Higashiyama 1925 (approx. 5-10 minute walk) 17:30~19:30 Dinnertime <Example of November menu> [Small appetizer] The first dish - Automne - [Appetizer] Autumn mackerel and fig with a light aroma [Fish dish] Roasted barracuda and mushroom salad with Bordelaise sauce [Main dish] Roasted duck fillet with grape bigarade sauce and dukkah [Dessert] Pear and Karigane roasted green tea, autumn bread / after-meal drink

■Menu from September to November [Appetizer] Autumn mackerel and fig with a light aroma [Soup] Vegetable potage [Main dish] Please choose one from the following: Grilled Spanish mackerel with kadaif, enoki mushrooms with burnt butter sauce, chicken thigh ballotine, Inca awakening and apple mashed potato [Dessert] Chestnut and Karigane roasted green tea, autumn style [Bread / After-meal drink]

<Usage period> Weekdays only from July 1st (Mon) to July 31st (Wed) <Menu example> [Small appetizer] The first dish [Appetizer] Amberjack and summer vegetable jelly, ripe tomato gazpacho [Soup] Vegetable potage [Main dish] (You can choose one from the following.) ・Sautéed sea bass with persea and green mustard sauce ・Grilled pork shoulder Fresh ginger and green bean salad [Dessert] Pineapple compote, brown sugar caramel mousse [After-meal treat] Small sweet bread ・After-meal drink

------------------------------------------------------------------------ ■What is included in the plan ・Course meal ・Anniversary cake *The size of the whole cake will be prepared according to the number of people making the reservation ・Message plate *Please write your desired message in the comments section *The message will be written in chocolate pen on the plate on which the cake is placed ------------------------------------------------------------------------ <September to November Autumn Menu> [Appetizer] Autumn mackerel and fig with a light aroma [Soup] Vegetable potage [Fish dish] Grilled Spanish mackerel with kadaif and citrus beurre noisette sauce [Main dish] (You can choose one from the following.) ・Chicken thigh ballotine with Inca awakening and apple mashed potatoes ・Grilled Japanese black beef loin with horseradish sauce (+1,650 yen) ・Poached Japanese black beef filet with a light jus sauce and a hint of yuzu pepper (+2,800 yen) [Dessert] Pear and Karigane roasted green tea Autumn-themed bread and after-meal drinks

<September to November Autumn Menu> [Appetizer] Autumn mackerel and fig with a light aroma [Soup] Vegetable potage [Main dish] (choose one from the following) ・Grilled Spanish mackerel with kadaif and citrus beurre noisette sauce ・Chicken thigh ballotine with Inca awakening and apple mashed potatoes ・Grilled Japanese black beef loin with horseradish sauce (+1,650 yen) ・Poached Japanese black beef filet with a light jus sauce and yuzu pepper flavor (+2,800 yen) [Dessert] Pear and Karigane roasted green tea, autumn-themed bread ・After-meal drink

<Autumn menu from September to November> [Appetizer] Autumn mackerel and fig with a light aroma [Soup] Vegetable potage [Fish dish] Grilled Spanish mackerel with kadaif and citrus beurre noisette sauce [Main dish] (choose one from the following) ・Chicken thigh ballotine with Inca awakening and apple mashed potatoes ・Grilled Japanese black beef loin with horseradish sauce (+1,650 yen) ・Poached Japanese black beef filet with a light jus sauce and yuzu pepper flavor (+2,800 yen) [Dessert] Pear and Karigane roasted green tea, autumn-themed bread ・After-meal drink

<September to November Autumn Menu Example> [Amuse-bouche] First dish - Automne - [Appetizer] Autumn mackerel and fig with a light aroma [Soup] Vegetable potage [Fish dish] Grilled tilefish with scales, beurre noisette sauce, citrus aroma [Main dish] (choose one from the following) ・Chicken thigh ballotine, Inca awakening and apple mashed potatoes ・Grilled Japanese black beef loin with horseradish sauce (+1,650 yen) ・Poached Japanese black beef filet with a light jus sauce and yuzu pepper flavor (+2,800 yen) [Dessert] Chestnut and Karigane roasted green tea, autumn tailored bread ・After-meal drink

<What is included in the plan> ■A glass of sparkling wine for a toast (can be changed to non-alcoholic) ■Dejeuner B (a double main course that allows you to enjoy both fish and meat dishes) <Recommended points> ■We can provide a message plateIf you wish, please let us know along with the message, such as "Congratulations on your 60th birthday". ■Take a memorable photo wearing a chanchankoWe have red and purple chanchanko available, so please let us know your preferred color when you make your reservation. Our staff will be happy to help you take photos on the day. ■We can also change ingredients you don't like or cut them into bite-sized piecesIn order to allow you to dine with peace of mind, we can of course change ingredients you don't like or cut the food into bite-sized pieces and provide chopsticks. If you have any concerns, please feel free to let us know.

<Plan Contents> ・Kodaiji Temple admission ticket ・Dejeuner A (half course with one main dish of your choice)

<Plan Contents> ・Kodaiji Temple admission ticket ・Dejeuner B (full course of both fish and meat dishes)

【お子様と一緒に過ごしやすい空間】
・お子様連れ限定の空間でリラックス
・ベビーカーでの入室OK
・キッズスペースでお子様ものびのび
・調乳用のお湯＆湯冷ましコーナーを用意
・授乳、おむつ替えスペースあり
・ランチクローズの15時までゆったり過ごせる

【思い出に残るクリスマスを演出】
・おしゃれなクリスマスフォトブース
・スタッフが撮影した記念写真を1枚プレゼント

【特別なシーンにぴったりな本格フレンチ】
■クリスマスカクテル付（ノンアルコールに変更可能）

＜メニュー＞
【前菜】魚介類のパナシェ　根セロリのムースとオマール海老のコンソメジュレ
【スープ】季節野菜のポタージュ
【メイン料理】（下記よりお一つお選びいただけます。）
・真鱈のコンフィと牛蒡ブルーテ　黒ゴマのデュカのアクセント
・鶏ムネ肉のポシェ　トリュフ風味のコンソメソース
・黒毛和牛ロース肉のグリエ　西洋わさびのソース（＋1,650円）
・黒毛和牛フィレ肉のポワレ　ジュの軽いソース 柚子胡椒の風味（＋2,800円）
【デザート】ホワイトチョコレートと柑橘　冬の景色
パン・食後のお飲み物

[Appetizer] Seafood panache, celery root mousse and lobster consommé jelly [Soup] Seasonal vegetable potage [Main dish] Poached chicken breast with truffle-flavored consommé sauce [Dessert] White chocolate and citrus winter scenery bread / after-meal drink *The menu may change depending on the availability of ingredients.

[Appetizer] Seafood panache with celery root mousse and lobster consommé jelly [Soup] Seasonal vegetable potage [Fish dish] Cod confit and burdock veloute with black sesame dukkah accent [Meat dish] Poached chicken breast with truffle-flavored consommé sauce [Dessert] White chocolate and citrus winter scenery bread / after-meal drink *The menu may change depending on the availability of ingredients.

<Free drinks> ・Sparkling wine, beer, white wine, red wine, soft drinks (orange, apple, oolong tea, ginger ale) <Example menu from December to February> [Small appetizer] Starting dish ~hiver~ [Appetizer] Tasmanian salmon Marinated burrata sauce and herb aroma [Main dish] *You can choose one from the following.・Ethubée madeira sauce with truffle viennoise ・Ezo deer roti and apple tatin sauce poivrade ・Grilled Japanese black beef loin with horseradish sauce (+1,650 yen) ・Japanese black beef fillet with poire jus Light sauce Yuzu pepper flavor (+2,800 yen) [Dessert] Strawberry and vanilla mousse Pistachio caramelized bread / After-meal drink

------------------------------------------------------------- ■What is included in the plan ・Course meal ・Whole cake *The size of the cake will be prepared according to the number of people making the reservation ・Message plate *Please write your desired message in the comments section *The message will be written in chocolate pen on the plate on which the cake is placed ------------------------------------------------------------- <Example of an autumn menu from September to November> [Small appetizer] Our first dish - Automne - [Appetizer] Autumn mackerel and fig with a light aroma [Fish dish] Roasted barracuda and mushroom salad with Bordelaise sauce [Main dish] *You may choose one from the following.・Roasted duck fillet with grape bigarade sauce and dukkah ・Grilled Japanese black beef loin with horseradish sauce (+1,650 yen) ・Poached Japanese black beef fillet with light jus sauce and yuzu pepper flavor (+2,800 yen) [Dessert] Pear and Karigane roasted green tea Autumn-themed bread / After-meal drink

------------------------------------------------------------- ■What is included in the plan・Course meal・Whole cake *The size of the cake will be prepared according to the number of people in the reservation・Message plate *Please write your desired message in the comments section *The message will be written in chocolate pen on the plate on which the cake is placed------------------------------------------------------------ <Example of autumn menu from September to November> [Small appetizer] The first dish ~Automne~ [Appetizer] Autumn mackerel and fig with a light aroma [Hot appetizer] Steamed abalone and truffle risotto with liver sauce [Fish dish] Scale-grilled tilefish with a light Saikyo miso sauce [Meat dish] Pan-fried Japanese black beef filet with a light jus sauce and a yuzu pepper flavor [Dessert] Pear and Karigane roasted green tea with autumn-style bread / After-meal drink

<Free drinks> Sparkling wine, beer, white wine, red wine, soft drinks (orange, apple, oolong tea, ginger ale) <Course> Menu A

<Free drinks> Sparkling wine, beer, white wine, red wine, sake (cold), shochu (sweet potato, barley), whiskey, lemon sour, various cocktails, oolong tea, orange juice, apple juice, carbonated water, cola, ginger ale <Course> Menu B

<September to November Autumn Menu Example> [Small Appetizer] The first dish ~Automne~ [Appetizer] Autumn mackerel and fig with a light aroma [Main Dish] (You can choose one from the following.) ・Barracuda meunière with various mushrooms, Bordelaise sauce ・Roasted duck fillet with grape bigarade sauce and dukkah ・Grilled Japanese black beef loin with horseradish sauce (+1,650 yen) ・Poached Japanese black beef fillet with a light jus sauce and yuzu pepper flavor (+2,800 yen) [Dessert] Chestnuts and Karigane roasted green tea, autumn-themed bread / after-meal drink <December to February Winter Menu Example> [Small Appetizer] The first dish ~hiver~ [Appetizer] Seafood panache Celery root mousse and lobster consommé jelly [Main dish] (choose one from the following) ・Vapoured flounder and Shogoin turnip eclatée with Albufera sauce ・Roasted Ezo deer and caramelized pumpkin sauce poivre ・Grilled Japanese black beef loin with horseradish sauce (+1,650 yen) ・Poached Japanese black beef filet with light jus sauce and yuzu pepper flavor (+2,800 yen) [Dessert] White chocolate and citrus winter scenery bread / after-meal drink

<September to November Autumn Menu Example> [Small Appetizer] The first dish ~Automne~ [Appetizer] Autumn mackerel and fig with a light aroma [Fish dish] Roasted barracuda and mushroom salad with Bordelaise sauce [Main dish] *Please choose one from the following. ・Roasted duck fillet with grape bigarade sauce and dukkah ・Grilled Japanese black beef loin with horseradish sauce (+1,650 yen) ・Poached Japanese black beef fillet with light jus sauce and yuzu pepper flavor (+2,800 yen) [Dessert] Pear and Karigane roasted green tea Autumn tailored bread / After-meal drink

<September to November Autumn menu example> [Small appetizer] First dish ~ Automne ~ [Appetizer] Autumn mackerel and fig with a light aroma [Hot appetizer] Steamed abalone and truffle risotto with liver sauce [Fish dish] Barracuda meuniere with various mushrooms and Bordelaise sauce [Meat dish] Grilled Japanese black beef loin with horseradish sauce [Dessert] Chestnuts and Karigane roasted green tea Autumn bread / After-meal drink <December to February Winter menu example> [Small appetizer] First dish ~ hiver ~ [Appetizer] Seafood panache with celery root mousse and lobster consommé jelly [Fish dish] Steamed flounder and Shogoin turnip eclatée with Albufera sauce [Meat dish] Grilled Japanese black beef loin Horseradish sauce [Finishing dish] Dried scallop rice porridge [Dessert] White chocolate and citrus Winter scenery bread / After-meal drink

<September to November Autumn Menu Example> [Small Appetizer] First Dish ~Automne~ [Appetizer] Autumn mackerel and fig with a light aroma [Hot Appetizer] Steamed abalone and truffle risotto with liver sauce [Fish Dish] Grilled tilefish with Bordelaise sauce [Meat Dish] Pan-fried black wagyu beef filet with a light jus sauce and yuzu pepper flavor [Dessert] Chestnuts and Karigane roasted green tea, autumn-style bread / after-meal drink <Small Appetizer] First Dish ~hiver~ [Appetizer] Seafood panache with celery root mousse and lobster consommé jelly [Fish Dish] Grilled tilefish with a light jus sauce and Shogoin turnip ecrasée with Albufera sauce [Meat Dish] Pan-fried black wagyu beef filet with a light jus sauce Flavored with yuzu pepper [Final dish] Dried scallop rice porridge [Dessert] White chocolate and citrus Winter scenery bread / After-meal drink

<Plan details> ・Kodaiji temple admission ticket (also available for special night viewing) ・Half course dinner <Example menu> [Small appetizers] Starting dish ~Printemps~ [Appetizers] Scallop frit, gargouille with shungiku and mung bean [Main dish] You can choose one from the following.・Poiled rockfish with Kyoto bamboo shoots and sakura shrimp risotto ・Roasted lamb with spicy bouillon ・Grilled Japanese black beef loin with horseradish sauce (+1,650 yen) ・Poiled Japanese black beef fillet with jus Light sauce Yuzu pepper flavor (+2,800 yen) [Dessert] Berry and cherry blossom semifreddo Rose-scented bread/After-meal drink

<Plan contents> ・Kodaiji Temple admission ticket (also available for special night viewing) ・Full course dinner <Example menu> [Small appetizers] Starting dish - Printemps - [Appetizers] Scallop frit, gargouille with garland chrysanthemum and mung bean [Fish dishes] Poiled rockfish, Kyoto bamboo shoots and sakura shrimp risotto [Main dish] You can choose one from the following.・Roast lamb served with spiced bouillon ・Grilled Japanese black beef loin with horseradish sauce (+1,650 yen) ・Japanese black beef fillet with a light jus sauce and yuzu pepper flavor (+2,800 yen) [Dessert] Berry and cherry blossom semifreddo, rose-scented bread/after-meal drink

<What is included in the plan> ■A glass of sparkling wine for a toast (can be changed to non-alcoholic) ■Menu B (full course where you can enjoy both fish and meat dishes) <Recommended points> ■We can provide a message plateIf you wish, please let us know along with the message, such as "Congratulations on your 60th birthday". ■Wear a chanchanko and take a memorable photoWe have red and purple chanchanko available, so please let us know your preferred color when you make your reservation. Our staff will be happy to help you take photos on the day. ■We can also change ingredients you don't like or cut them into bite-sized piecesSo that you can eat with peace of mind, we can of course change ingredients you don't like or cut the food into bite-sized pieces and provide chopsticks. If you have any concerns, please feel free to let us know.

<Plan Contents> ・Kodaiji Temple admission ticket ・Menu A (half-course dinner with a choice of one main dish)

<Plan contents> ・Kodaiji Temple admission ticket ・Menu B (W main course where you can enjoy both fish and meat dishes)

Menu example [Amuse-bouche] The first dish ~hiver~ [Cold appetizer] Marinated Norwegian salmon with burrata sauce and herb aroma [Hot appetizer] Cloud roe meuniere with Kyoto turnip and lily root veloute [Fish dish] Flatfish etoupée with truffle viennoise and Madeira sauce [Meat dish] Grilled Japanese black beef loin with fragrant red wine sauce [Dessert] Christmas special dessert [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

Menu example [Amuse-bouche] The first dish ~hiver~ [Cold appetizer] Marinated Norwegian salmon with burrata sauce and herb aroma [Hot appetizer] Cloud roe meuniere with turnip and lily root veloute [Fish dish] Flatfish etoupée with truffle viennoise and Madeira sauce [Meat dish] Pan-fried Japanese black beef filet with light jus sauce and yuzu pepper flavor [Dessert] Special dessert only available at Christmas [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

■Free drinks■ Sparkling wine, beer, white wine, red wine, Christmas cocktails, soft drinks■Menu example■ [Amuse-bouche] First dish - hiver - [Cold appetizer] Seafood panache, celery root mousse and lobster consommé jelly [Fish dish] Steamed flounder and Shogoin turnip ecrasée, Albufera sauce [Meat dish] Grilled Japanese black beef loin with horseradish sauce [Final dish] Dried scallop congee [Dessert] White chocolate and citrus, winter scenery [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

■Drinks Toast Rose champagne + 1 drink of your choice Beer, wine, Christmas cocktail (alcoholic or non-alcoholic), soft drink ■Menu example [Amuse] The first dish ~hiver~ [Cold appetizer] Marinated Norwegian salmon with burrata sauce and herb aroma [Hot appetizer] Cloud roe meuniere with Kyoto turnip and lily root veloute [Fish dish] Flatfish etoupée with truffle viennoise Madeira sauce [Meat dish] Pan-fried Japanese black beef filet with light jus sauce and yuzu pepper flavor [Dessert] Christmas special dessert [Bread] [After-meal drink] *The menu may change depending on the availability of ingredients.

[Small appetizer] The first dish ~hiver~ [Appetizer] New Year's seafood panache with celery root mousse and lobster consommé jelly [Main dish] Roasted Ezo venison and caramelized pumpkin with poivre sauce [Dessert] White chocolate and citrus winter scenery bread / after-meal drink *The menu may change depending on the availability of ingredients.

[Small appetizer] The first dish ~hiver~ [Appetizer] Seafood panache with celery root mousse and lobster consommé jelly [Fish dish] Steamed flounder and Shogoin turnip eclatée with Albufera sauce [Meat dish] Grilled Japanese black beef loin with horseradish sauce [Dessert] White chocolate and citrus winter scenery bread / after-meal drink *The menu may change depending on the availability of ingredients.

<What is included in the plan> ■Private room fee ■Glass of sparkling wine for toasting (can be changed to non-alcoholic) ■Dejeuner B (W main course that allows you to enjoy both fish and meat dishes) <Recommended points> ■Message plates can be prepared If you wish, please let us know along with the message content, such as "Congratulations on your 60th birthday". ■Take a memorable photo wearing a chanchankoWe have red and purple ones available, so please let us know your preferred color when making your reservation. Our staff will be happy to help you take photos on the day. ■We can also change ingredients you don't like or cut them into bite-sized pieces so that you can dine with peace of mind. Please feel free to let us know if you have any concerns.

<What is included in the plan> ■Private room fee ■Glass of sparkling wine for toasting (can be changed to non-alcoholic) ■Menu B (full course where you can enjoy both fish and meat dishes) <Recommended points> ■Message plates can be prepared If you wish, please let us know along with the message you would like, such as "Congratulations on your 60th birthday". ■Take a memorable photo wearing a chanchankoWe have red and purple ones available, so please let us know your preferred color when you make your reservation. Our staff will be happy to help you take photos on the day. ■We can also change ingredients you don't like or cut them into bite-sized pieces so that you can dine with peace of mind. Please feel free to let us know if you have any concerns.

This VIP room was created to entertain important guests, and features parquet floors that highlight the craftsmanship of the artisans, precious Taisho-era glass, and a mantelpiece imported from overseas. Enjoy your meal in an elegant space that gives a glimpse into the lifestyle of the owner at the time. <What is included in the plan> ■Private room fee ■Glass of sparkling wine for toasting (can be changed to non-alcoholic) ■Dejeuner B (double main course that allows you to enjoy both fish and meat dishes)

This VIP room was created to entertain important guests, and features parquet floors that highlight the craftsmanship of the artisans, precious Taisho-era glass, and mantelpieces imported from overseas. Enjoy your meal in an elegant space that gives you a glimpse into the lifestyle of the owner at the time. <Included in the plan> ■Private room fee ■Glass of sparkling wine for toasting (can be changed to non-alcoholic) ■Dejeuner C

This VIP room was created to entertain important guests, and features parquet floors that highlight the craftsmanship of the artisans, precious Taisho glass, and mantelpieces imported from overseas. Enjoy your meal in this elegant space that gives you a glimpse into the lifestyle of the owner at the time. <Included in the plan> ■Private room fee ■Sparkling wine for toasting (can be changed to non-alcoholic) ■Menu C

This VIP room was created to entertain important guests, and features parquet floors that highlight the craftsmanship of the artisans, precious Taisho-era glass, and a mantelpiece imported from overseas. Enjoy your meal in an elegant space that gives a glimpse into the lifestyle of the owner at the time. <What is included in the plan> ■Private room fee ■Glass of sparkling wine for toasting (can be changed to non-alcoholic) ■Dejeuner B (double main course that allows you to enjoy both fish and meat dishes)

<What is included in the plan> ■Private room fee■Full course including main course of Japanese black beef loin【Small appetizer】The first dish ~hiver~ 【Appetizer】Seafood panache with celery root mousse and lobster consommé jelly【Fish dish】Vapoured flounder and Shogoin turnip eclatée with Albufera sauce【Meat dish】Grilled Japanese black beef loin with horseradish sauce【Dessert】White chocolate and citrus, winter scenery bread / after-meal drink

[Menu example] ----------January/February---------- ・Karesansui stage "Kamibayashi Harumatsu Honten" "Biwa white" used Matcha-scented gateau opera Karesansui style Yasaka tower tiers ``Kabayashi Harumatsu Main Store'' ``Gangaon'' used Roasted tea scent melting tiramisu Hojicha gateau chocolate Black bean rare cheese ``Snow makeup'' ・Seasonal tier Shiratama Matcha Zenzai Red bean red bean red and white macaron Strawberry agar Chestnut Kinton Tart/Obanzai Tier 1 Warm terrine of crab and scallops Black bean and chestnut quiche Yellowtail marinated in salted malt Burdock confit/Obanzai Tier 2 Prosciutto and Camembert cheese open sandwich Strawberry fruit sandwich ------- ---March to May---------- ・Karesansui tiers ``Kamibayashi Harumatsu Main Store'' ``White Biwa'' Matcha-scented gateau opera Karesansui style Yasaka pagoda tiers `` Kanbayashi Harumatsu Main Store" Melting tiramisu with the aroma of roasted green tea. Cherry blossom baked cheesecake. Pistachio and matcha macaroons, seasonal tier. Matcha and strawberry truffle chocolate. Matcha and hojicha jelly balls. Crystal cherry blossoms. Strawberry fuitage. Obanzai tier. 1 Salmon mi cui Fava beans and scallops blancmange Marinated asparagus and firefly squid Strawberry and prosciutto lentil salad Obanzai tier 2 Pork belly and avocado croissant sandwich Mozzarella cheese and fruit salad [Drinks] < Welcome drink> Organic wild berry hibiscus <2 hours cafe free> Choose your favorite from "Mighty Leaf" black tea, organic Earl Gray, organic African nectar, orange blossom, ginger twist, chamomile citrus, white orchard, Haru Kanbayashi Matsumoto store's original sencha and coffee

【メニュー例】
----------9月～11月----------
・枯山水の段
「上林春松本店」"琵琶の白"使用
抹茶薫るガトーオペラ　枯山水仕立て

・八坂の塔の段
「上林春松本店」"雁ヶ音"使用焙じ茶薫るなめらかクレームブリュレ
ほうじ茶と栗と胡桃のパウンドケーキ
南瓜のチーズケーキ

・季節の段
林檎タルトタタン
バイオレットマカロン
さつまいもとほうじ茶のモンブラン
抹茶の生チョコレート

・おばんざいの段１
シャンピニョンヴィネーグル
秋の味覚のケークサレ
生ハムと葡萄のピンチョス
〆鯖の燻製とポテトコンフィ

・おばんざいの段２
エッグトリュフクロワッサンサンド
モッツアレラチーズとフルーツのサラダ

【お飲み物】
＜ウェルカムドリンク＞
オーガニックワイルドベリーハイビスカス

＜2時間カフェフリー＞
「Mighty Leaf」の紅茶などからお好きなものを

・オーガニックアールグレイ
・オーガニックアフリカンネクター
・オレンジブロッサム
・ジンジャーツイスト
・カモミールシトラス
・ホワイトオーチャード
・上林春松本店のオリジナル煎茶
・コーヒー

【メニュー例】
----------9月～11月----------
・枯山水の段
「上林春松本店」"琵琶の白"使用
抹茶薫るガトーオペラ　枯山水仕立て

・八坂の塔の段
「上林春松本店」"雁ヶ音"使用焙じ茶薫るなめらかクレームブリュレ
ほうじ茶と栗と胡桃のパウンドケーキ
南瓜のチーズケーキ

・季節の段
林檎タルトタタン
バイオレットマカロン
さつまいもとほうじ茶のモンブラン
抹茶の生チョコレート

・おばんざいの段１
シャンピニョンヴィネーグル
秋の味覚のケークサレ
生ハムと葡萄のピンチョス
〆鯖の燻製とポテトコンフィ

・おばんざいの段２
エッグトリュフクロワッサンサンド
モッツアレラチーズとフルーツのサラダ

【お飲み物】
＜ウェルカムドリンク＞
オーガニックワイルドベリーハイビスカス

＜2時間カフェフリー＞
「Mighty Leaf」の紅茶などからお好きなものを

・オーガニックアールグレイ
・オーガニックアフリカンネクター
・オレンジブロッサム
・ジンジャーツイスト
・カモミールシトラス
・ホワイトオーチャード
・上林春松本店のオリジナル煎茶
・コーヒー

【メニュー例】
----------9月～11月----------
・枯山水の段
「上林春松本店」"琵琶の白"使用
抹茶薫るガトーオペラ　枯山水仕立て

・八坂の塔の段
「上林春松本店」"雁ヶ音"使用焙じ茶薫るなめらかクレームブリュレ
ほうじ茶と栗と胡桃のパウンドケーキ
南瓜のチーズケーキ

・季節の段
林檎タルトタタン
バイオレットマカロン
さつまいもとほうじ茶のモンブラン
抹茶の生チョコレート

・おばんざいの段１
シャンピニョンヴィネーグル
秋の味覚のケークサレ
生ハムと葡萄のピンチョス
〆鯖の燻製とポテトコンフィ

・おばんざいの段２
エッグトリュフクロワッサンサンド
モッツアレラチーズとフルーツのサラダ

【お飲み物】
＜ウェルカムドリンク＞
オーガニックワイルドベリーハイビスカス

＜2時間カフェフリー＞
「Mighty Leaf」の紅茶などからお好きなものを

・オーガニックアールグレイ
・オーガニックアフリカンネクター
・オレンジブロッサム
・ジンジャーツイスト
・カモミールシトラス
・ホワイトオーチャード
・上林春松本店のオリジナル煎茶
・コーヒー

<Surprise in the chapel> You can use the beautiful chapel attached to Akagane Resort. You can surprise your partner by inviting them to the chapel after a meal. Please consult with the proposal planner regarding the schedule on the day. <Support from the proposal planner> Please feel free to contact us if you would like to leave a gift in advance or prepare a message plate. Advance meetings can also be arranged by email. <A memorable French dinner> A visually stunning full course meal made with an abundance of luxurious ingredients will add color to your special day. ■Includes a glass of sparkling wine for a toast. <June to August menu> [Small appetizer] The first dish ~Ete~ [Appetizer] Amberjack and summer vegetable jelly, ripe tomato gazpacho [Hot appetizer] Conger eel rake and marinated foie gras [Fish dish] Grilled tilefish with scales, winter melon nage [Meat dish] Pan-fried Japanese black beef filet with light jus sauce, flavored with yuzu pepper [Dessert] Pineapple compote, brown sugar caramel mousse bread / after-meal drink <September to November autumn menu example> [Small appetizer] The first dish ~Automne~ [Appetizer] Autumn mackerel and fig with light aroma [Hot appetizer] Steamed abalone and truffle risotto, liver sauce [Fish dish] Grilled tilefish with scales, light Saikyo miso sauce [Meat dish] Pan-fried Japanese black beef filet with light jus sauce Yuzu pepper flavor [Dessert] Pear and Karigane roasted green tea Autumn bread / After-meal drink

<Surprise in the chapel> You can use the beautiful chapel attached to Akagane Resort. After a meal, you will be invited to the chapel and a surprise proposal will be made with a bouquet of roses. <Support from a proposal planner> Please feel free to contact us if you would like to leave a gift in advance or prepare a message plate. Advance meetings can also be arranged by email. <A memorable French dinner> A visually stunning full course meal made with an abundance of luxurious ingredients will add color to your special day. ■Includes a glass of champagne for a toast <June to August menu> [Small appetizer] The first dish ~Ete~ [Appetizer] Amberjack and summer vegetable jelly, ripe tomato gazpacho [Hot appetizer] Conger eel rake and marinated foie gras [Fish dish] Grilled tilefish with scales, winter melon nage [Meat dish] Pan-fried Japanese black beef filet with light jus sauce, flavored with yuzu pepper [Dessert] Pineapple compote, brown sugar caramel mousse bread / after-meal drink <September to November autumn menu example> [Small appetizer] The first dish ~Automne~ [Appetizer] Autumn mackerel and fig with light aroma [Hot appetizer] Steamed abalone and truffle risotto, liver sauce [Fish dish] Grilled tilefish with scales, light Saikyo miso sauce [Meat dish] Pan-fried Japanese black beef filet with light jus sauce Yuzu pepper flavor [Dessert] Pear and Karigane roasted green tea Autumn bread / After-meal drink

<Surprise at the Chapel> You can use the beautiful chapel attached to Akagane Resort. We will invite you to the chapel after dinner and make a surprise proposal with a bouquet of 12 red roses. <Support from a proposal planner> Please feel free to consult us if you would like to leave a gift in advance or prepare a message plate. Advance meetings can also be made by email. <A memorable French dinner> A full course meal that is visually beautiful and uses an abundance of luxurious ingredients will add color to your special day. ■Menu example ・The first dish ~hiver~ ・Seafood panache with celery root mousse and lobster consommé jelly ・Vapoured flounder and Shogoin turnip eclatée with Albufera sauce ・Poached Japanese black beef filet with a light jus sauce and a yuzu pepper flavor ・Dried scallop rice porridge ・Christmas-only special dessert bread ・After-meal drinks

<Private dinner in the VIP room> AKAGANE's private rooms are VIP rooms built in the Taisho period to entertain important guests. The space is like a movie set, with beautiful furnishings, and a special time begins the moment you step inside. <Surprise in the chapel> You can use the beautiful chapel attached to Akagane Resort. After dinner, we will invite you to the chapel and surprise you with a bouquet of 40 red roses (the flower's meaning is "I pledge true love"). Of course, you can also surprise your partner in a private room. Please let the proposal planner know your request. <Memorable French dinner> A full course meal with a beautiful appearance, made with an abundance of luxurious ingredients, will add color to your special day. You can also enjoy free-flowing drinks, including Christmas cocktails. Please spend time just for the two of you in a private room. ■Free drinks Sparkling wine / Beer / White wine / Red wine / Soft drinks / Christmas cocktails (alcoholic and non-alcoholic) ■Menu examples ・First dish ~hiver~ ・Seafood panache with celery root mousse and lobster consommé jelly ・Vapoured flatfish and Shogoin turnip eclatée with Albufera sauce ・Poached Japanese black beef fillet with a light jus sauce and a hint of yuzu pepper ・Dried scallop congee ・Christmas-only special dessert bread ・After-meal drinks *The menu may change depending on the availability of ingredients.

<Private dinner in the VIP room> AKAGANE's private rooms are VIP rooms built in the Taisho period to entertain important guests. The space is like a movie set, with beautiful furnishings, and a special time begins the moment you step inside. <Surprise in the chapel> You can use the beautiful chapel attached to Akagane Resort. After dinner, we will invite you to the chapel and surprise you with a bouquet of 108 red roses (the flower's meaning is "will you marry me" because the wordplay is "forever (108)"). Of course, you can also surprise in a private room. Please let the proposal planner know your request. <Memorable French dinner> A full course meal with a beautiful appearance, made with an abundance of luxurious ingredients, will add color to your special day. Start with an elegant toast, including a half bottle of rose champagne. You can spend time just for the two of you in a private room. ■Free drinks Sparkling wine / Beer / White wine / Red wine / Soft drinks / Christmas cocktails (alcoholic and non-alcoholic) ■Menu examples ・First dish ~hiver~ ・Seafood panache with celery root mousse and lobster consommé jelly ・Vapoured flatfish and Shogoin turnip eclatée with Albufera sauce ・Poached Japanese black beef fillet with a light jus sauce and a hint of yuzu pepper ・Dried scallop congee ・Christmas-only special dessert bread ・After-meal drinks *The menu may change depending on the availability of ingredients.

<Surprise in the chapel> You can use the beautiful chapel attached to Akagane Resort. You can surprise your partner by inviting them to the chapel after a meal. Please consult with the proposal planner regarding the schedule on the day. <Support from the proposal planner> Please feel free to contact us if you would like to leave a gift in advance or prepare a message plate. Advance meetings can also be arranged by email. <A memorable French dinner> A visually stunning full course meal made with an abundance of luxurious ingredients will add color to your special day. ■Includes a glass of sparkling wine for a toast. <June to August menu> [Small appetizer] The first dish ~Ete~ [Appetizer] Amberjack and summer vegetable jelly, ripe tomato gazpacho [Hot appetizer] Conger eel rake and marinated foie gras [Fish dish] Grilled tilefish with scales, winter melon nage [Meat dish] Pan-fried Japanese black beef filet with light jus sauce, flavored with yuzu pepper [Dessert] Pineapple compote, brown sugar caramel mousse bread / after-meal drink <September to November autumn menu example> [Small appetizer] The first dish ~Automne~ [Appetizer] Autumn mackerel and fig with light aroma [Hot appetizer] Steamed abalone and truffle risotto, liver sauce [Fish dish] Grilled tilefish with scales, light Saikyo miso sauce [Meat dish] Pan-fried Japanese black beef filet with light jus sauce Yuzu pepper flavor [Dessert] Pear and Karigane roasted green tea Autumn bread / After-meal drink

<Surprise in the chapel> You can use the beautiful chapel attached to Akagane Resort. After a meal, you will be invited to the chapel and a surprise proposal will be made with a bouquet of roses. <Support from a proposal planner> Please feel free to contact us if you would like to leave a gift in advance or prepare a message plate. Advance meetings can also be arranged by email. <A memorable French dinner> A visually stunning full course meal made with an abundance of luxurious ingredients will add color to your special day. ■Includes a glass of champagne for a toast <June to August menu> [Small appetizer] The first dish ~Ete~ [Appetizer] Amberjack and summer vegetable jelly, ripe tomato gazpacho [Hot appetizer] Conger eel rake and marinated foie gras [Fish dish] Grilled tilefish with scales, winter melon nage [Meat dish] Pan-fried Japanese black beef filet with light jus sauce, flavored with yuzu pepper [Dessert] Pineapple compote, brown sugar caramel mousse bread / after-meal drink <September to November autumn menu example> [Small appetizer] The first dish ~Automne~ [Appetizer] Autumn mackerel and fig with light aroma [Hot appetizer] Steamed abalone and truffle risotto, liver sauce [Fish dish] Grilled tilefish with scales, light Saikyo miso sauce [Meat dish] Pan-fried Japanese black beef filet with light jus sauce Yuzu pepper flavor [Dessert] Pear and Karigane roasted green tea Autumn bread / After-meal drink

<Menu example> [Appetizer] Autumn mackerel and fig with a light aroma [Soup] Warm potage [Main dish] Chicken thigh ballotine with Inca awakening and apple mashed potatoes [Dessert] Autumn bread with pear and Karigane roasted green tea After-meal drinks and sweets

<Menu example> [Appetizer] Autumn mackerel and fig with a light aroma [Fish dish] Grilled tilefish with scales and a light sauce of Saikyo miso [Meat dish] Roasted duck fillet with grape bigarade sauce and dukkah [Dessert] Pear and Karigane roasted green tea, autumn-themed bread and after-meal drink

[Meal contents] - Salt-grilled sea bream, red rice, pickled vegetables, soup, and stir-fried rice

[Menu] Seasonal vegetable potage soup Chef's special hamburger dessert bread

[Menu] Vegetable and fish salad Seasonal vegetable potage Chef's special hamburger Patisserie's special dessert bread

[Menu] Seasonal vegetable and fish salad Seasonal vegetable potage soup Seasonal fish dish Chef's special hamburger Patisserie's special dessert bread

To your loved ones. There must be a feeling of ``congratulations'' that can only be conveyed at this moment. We will create a memorable moment by gently placing the words that are difficult to say on a plate.

To your loved ones. There must be a feeling of ``congratulations'' that can only be conveyed at this moment. We will create a memorable moment by gently placing the words that are difficult to say on a plate.

<Contents> Size: Small quarter size, with mount Shooting location: Please contact us if you have any preferences. Delivery date: The photos will be delivered to your home in about 40 to 60 days. <Information> We may not be able to accept your request depending on the reservation and the situation in the building, such as the date of the wedding ceremony. Please note that our staff will contact you and confirm your reservation.

<Contents> ・About 12 photos used, 8 pages of album data, about 100 photos Shooting location: Please contact us if you have any preferences. Delivery date: The photos will be delivered to your home in about 40 to 60 days. <Information> Depending on the reservation and the situation in the building, such as the date of the wedding ceremony, we may not be able to accept your request. Please note that our staff will contact you and confirm your reservation.