~Daikan Menu (January 20th to February 2nd) ~
*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
・Kumquat tart, Hyuganatsu ice cream
・Coffee or tea

~Daikan Menu (January 20th to February 2nd) ~
*The menu changes every two weeks according to the 24 solar terms.
・Jerusalem artichoke, chive, black olive
・Kyoto pork rillettes, Uji free range egg, leek
・Omi beef rump, winter vegetables, red wine sauce
・Kumquat tart, Hyuganatsu ice cream
・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.

~Daikan Menu (January 20th to February 2nd) ~
*The menu changes every two weeks according to the 24 solar terms.
・Jerusalem artichoke, chive, black olive
・Kyoto pork rillettes, Uji free range egg, leek
・Omi beef rump, winter vegetables, red wine sauce
・Kumquat tart, Hyuganatsu ice cream
・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

~CHRISTMAS EVE DINNER COURSE (December 24th)~
・Japanese caviar, Kintoki carrot, panipuri
・House-made salted rice malt, Mosa shrimp, watercress
・Miyazaki bottarga, 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

December 21st ~ December 23rd
A special christmas menu will be available on the above dates.

~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

[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.

December 7th ~ December 20th, December 25th ~ December 30th, January 4th
A special 5-course dinner menu will be available only on the above dates.

~Toji Menu (December 21st to January 4th) ~
・Japanese caviar, snow crab, Kintoki carrot, panipuri
・Yuzu, Shogoin turnip, cod milt
・Flounder, scallop, Savoy cabbage
・Chicken thighs, house-made soy yogurt, taro
or
・Grilled wagyu rump, seasonal vegetables（＋2000yen）
・Lily bulb Mont Blanc, fermented yuzu
・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.

December 7th ~ December 20th, December 25th ~ December 30th, January 4th
A special 5-course dinner menu will be available only on the above dates.

~Taisetsu Menu (December 7th to December 20th) ~
・Yuzu, Shogoin turnip, snow crab
・Kyoto organic vegetables, bottarga, carrot
・Flounder, scallop, Savoy cabbage
・Japanese chicken thighs, garden herb and yogurt
or
・Grilled wagyu rump, seasonal vegetables（＋1800yen）
・Bread pudding, caramel apple ice cream
・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.

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

~Daikan Menu (January 20th to February 2nd) ~
*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 yuzu jelly, Hyuganatsu
・Coffee or tea

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

~Daikan Menu (January 20th to February 2nd) ~
*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 yuzu jelly, Hyuganatsu
・Coffee or tea

~Daikan Menu (January 20th to February 2nd) ~
*The menu changes every two weeks according to the 24 solar terms.
・Amazake, yuzu, ginger
・Winter yellowtail, kumquat, wasabi
・Tilefish, cauliflower, crown daisy
・Omi beef rump, winter vegetables, red wine sauce
or
・Omi beef fillet, seasonal vegetables（＋2000yen）
・Kumquat tart, Hyuganatsu ice cream
・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

~Daikan Menu (January 20th to February 2nd) ~
*The menu changes every two weeks according to the 24 solar terms.
・Amazake, yuzu, ginger
・Winter yellowtail, kumquat, wasabi
・Tilefish, cauliflower, crown daisy
・Omi beef rump, winter vegetables, red wine sauce
or
・Omi beef fillet, seasonal vegetables（＋2000yen）
・Kumquat tart, Hyuganatsu ice cream
・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.

~Daikan Menu (January 20th to February 2nd) ~
*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 yuzu jelly, Hyuganatsu
・Coffee or tea

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

~Daikan Menu (January 20th to February 2nd) ~
*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 yuzu jelly, Hyuganatsu
・Coffee or tea

~NEW YEAR'S EVE DINNER COURSE (December 31st)~
・Japanese caviar, Kintoki carrot, panipuri
・House-made salted rice malt, Mosa shrimp, watercress
・Miyazaki bottarga, turnip, snow crab
・Jerusalem artichoke, pufferfish milt, crown daisy
・Rockfish, seaweed, Tamba shimeji mushroom ravioli
・Oumi wagyu fillet, taro
・Lily bulb Mont Blanc, fermented yuzu
・Coffee or tea

January 1st ~ January 3rd
A special New Year menu will be available on the above dates.

~NEW YEAR DINNER COURSE (January 1st ~ January 3rd)~
・Japanese caviar, Kintoki carrot, panipuri
・House-made salted rice malt, Mosa shrimp, watercress
・Miyazaki bottarga, turnip, snow crab
・Jerusalem artichoke, pufferfish milt, crown daisy
・Rockfish, seaweed, Tamba shimeji mushroom ravioli
・Oumi wagyu fillet, taro
・Lily bulb Mont Blanc, fermented yuzu
・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.

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.

~Daikan Menu (January 20th to February 2nd) ~
*The menu changes every two weeks according to the 24 solar terms.
■Sparkling welcome tea
■Sweets
Zenzai, Hyuganatus citrus dacquoise, Kumquat kingyokukan, Sake lees hazelnut chocolate sandwich, Traditional Japanese wagashi by Kameyayoshinaga
■Savory
Califlower croquette, Rape blossom tortilla, Omi beef tartar, Grouper aosa seaweed sauce
■Scones
White miso scone, Fermented ginger scone, Kumquat 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.

~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.

~Daikan Menu (January 20th to February 2nd) ~
*The menu changes every two weeks according to the 24 solar terms.
■Sparkling welcome tea
■Sweets
Zenzai, Hyuganatus citrus dacquoise, Kumquat kingyokukan, Sake lees hazelnut chocolate sandwich, Traditional Japanese wagashi by Kameyayoshinaga
■Savory
Califlower croquette, Rape blossom tortilla, Omi beef tartar, Grouper aosa seaweed sauce
■Scones
White miso scone, Fermented ginger scone, Kumquat 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.

~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.