Traditional Italian cuisine prepared with locally sourced produce in an enchanting, modern space.

Menu starting from September18th.

■ Amuse bouche

■Appetizer
Fresh Local Fish Tartar, Black Rice and Beets Salad, Rosso Infusion
For additional charge of 5,000yen (*6,325), 10g of caviar can be added.

■ Pasta
Pasta of the Day

■ Meat Dish
Roasted Kofuku Pork, Potato Variation

■ Dessert from PIERRE HERMÉ PARIS
Carré blanc
(Nuts Biscuit, Pear & Lingonberry & Cinnamon Marmalade, Maple Syrup Cream, Pear Sorbet, Poached Pear）

■Coffee or Tea and Petit Fours

Traditional Italian cuisine prepared with locally sourced produce in an enchanting, modern space.

Menu starting from September18th.

■ Amuse bouche

■Appetizer
Fresh Local Fish Tartar, Black Rice and Beets Salad, Rosso Infusion
For additional charge of 5,000yen (*6,325), 10g of caviar can be added.

■ Pasta
Pasta of the Day

■ Meat Dish
Roasted Kofuku Pork, Potato Variation

■ Dessert from PIERRE HERMÉ PARIS
Carré blanc
(Nuts Biscuit, Pear & Lingonberry & Cinnamon Marmalade, Maple Syrup Cream, Pear Sorbet, Poached Pear）

■Coffee or Tea and Petit Fours

Enjoy traditional Italian cuisine in a different space where the salon was relocated from 110 years ago! We offer courses using seasonal ingredients. In addition, "Pierre Herme Paris" is available for dessert! Please spend a wonderful time.

Menu starting from September18th.

■ Amuse bouche

■Appetizer
Fresh Local Fish Tartar, Black Rice and Beets Salad, Rosso Infusion
（For additional charge of 5,000yen (*6,325), 10g of caviar can be added.）

■ Pasta
Squid Ink Spaghetti, Squid, Rucola

■Fish
Sautéed Local Fish, Sweet Pepper, Saffron Emulsion

■ Meat Dish
Roasted Kofuku Pork, Potato Variation

■ Dessert from PIERRE HERMÉ PARIS
Carré blanc
(Nuts Biscuit, Pear & Lingonberry & Cinnamon Marmalade, Maple Syrup Cream, Pear Sorbet, Poached Pear）

■Coffee or Tea and Petit Fours

A total of 5 recommended courses, including fish and meat, desserts from Pierre, Hermé, and Paris!

Menu starting from September18th.

■Welcome drink
Sparkling wine or non-alcoholic sparkling wine

■ Amuse bouche

■Appetizer
Fresh Local Fish Tartar, Black Rice and Beets Salad, Rosso Infusion
（For additional charge of 5,000yen (*6,325), 10g of caviar can be added.）

■ Pasta
Squid Ink Spaghetti, Squid, Rucola

■Fish
Sautéed Local Fish, Sweet Pepper, Saffron Emulsion

■ Meat Dish
Roasted Kofuku Pork, Potato Variation

■ Dessert from PIERRE HERMÉ PARIS
Carré blanc
(Nuts Biscuit, Pear & Lingonberry & Cinnamon Marmalade, Maple Syrup Cream, Pear Sorbet, Poached Pear）

■Coffee or Tea and Petit Fours

■ Macaron souvenir 3 pieces

This fall, we are participating in a special event featuring 100 select establishments in Kyoto, and we are offering a limited-time special plan. The event runs from September 1, 2024, to October 31, 2024.

Menu starting from September18th.

■ Amuse bouche

■Appetizer
Fresh Local Fish Tartar, Black Rice and Beets Salad, Rosso Infusion
（For additional charge of 5,000yen (*6,325), 10g of caviar can be added.）

■ Pasta
Squid Ink Spaghetti, Squid, Rucola

■Fish
Sautéed Local Fish, Sweet Pepper, Saffron Emulsion

■ Meat Dish
Charcoal Grilled Tokachi Herb Beef, Potato Variation
(For additional charge, you can upgrade the main dish to Wagyu beef sirloin for 3,000 yen (*3,795) or Wagyu beef tenderloin for 5,000 yen (*6,325).)

■ Dessert from PIERRE HERMÉ PARIS
Carré blanc
(Nuts Biscuit, Pear & Lingonberry & Cinnamon Marmalade, Maple Syrup Cream, Pear Sorbet, Poached Pear）

■Coffee or Tea and Petit Fours

In an elegant space overlooking the dry landscape garden, spend a memorable time together with the warm service of The Ritz-Carlton, Kyoto.

Please note that the menu items may change by the time of your visit. Kindly use this as a reference.

■ Amuse bouche

■Appetizer

■Pasta

■Fish dish

■Meat dish

■Dessert

■ Coffee or Tea and Petit Fours

In an elegant space overlooking the dry landscape garden, spend a memorable time together with the warm service of The Ritz-Carlton, Kyoto.

Menu starting from September18th.

■ Amuse bouche

■Appetizer
Fresh Local Fish Tartar, Black Rice and Beets Salad, Rosso Infusion
（For additional charge of 5,000yen (*6,325), 10g of caviar can be added.）

■ Pasta
Squid Ink Spaghetti, Squid, Rucola

■Fish
Sautéed Local Fish, Sweet Pepper, Saffron Emulsion

■ Meat Dish
Charcoal Grilled Tokachi Herb Beef, Potato Variation
(For additional charge, you can upgrade the main dish to Wagyu beef sirloin for 3,000 yen (*3,795) or Wagyu beef tenderloin for 5,000 yen (*6,325).)

■ Dessert from PIERRE HERMÉ PARIS
Carré blanc
(Nuts Biscuit, Pear & Lingonberry & Cinnamon Marmalade, Maple Syrup Cream, Pear Sorbet, Poached Pear）

■Coffee or Tea and Petit Fours

A total of 5 recommended courses, with fish and meat as the main dishes, including desserts from Pierre Hermé Paris!

Menu starting from September18th.

■Welcome drink
Sparkling wine or non-alcoholic sparkling wine

■ Amuse bouche

■Appetizer
Fresh Local Fish Tartar, Black Rice and Beets Salad, Rosso Infusion
（For additional charge of 5,000yen (*6,325), 10g of caviar can be added.）

■ Pasta
Squid Ink Spaghetti, Squid, Rucola

■Fish
Sautéed Local Fish, Sweet Pepper, Saffron Emulsion

■ Meat Dish
Charcoal Grilled Tokachi Herb Beef, Potato Variation
(For additional charge, you can upgrade the main dish to Wagyu beef sirloin for 3,000 yen (*3,795) or Wagyu beef tenderloin for 5,000 yen (*6,325).)

■ Dessert from PIERRE HERMÉ PARIS
Carré blanc
(Nuts Biscuit, Pear & Lingonberry & Cinnamon Marmalade, Maple Syrup Cream, Pear Sorbet, Poached Pear）

■Coffee or Tea and Petit Fours

■ Macaron souvenir 3 pieces

We kindly ask that groups of five or more order from our course menu.

Traditional Italian cuisine prepared with locally sourced produce in an enchanting, modern space. Charcuterie, cheeses and handmade desserts complement the experience.


■Amuse bouche

■Appetizers
Fresh Local Fish, Black Rice and Beets Salad, Rosso Infusion
(For additional charge of 5,000yen (*6,325), 10g of caviar can be added.)

■Pasta
Homemade Spaghetti, Wild Mushrooms, Parmigiano Reggiano

■Fish Dish　
Sautéed Local Fish, Sweet Pepper, Saffron Emulsion

■Meat Dish　
Roasted Kofuku Pork, Pumpkin, Chestnut, Truffle
Or
Charcoal Grilled Tokachi Herb Beef, Pumpkin, Chestnut, Truffle
（For additional charge of 2,500 yen (*3,163 ), it is also available to up great the roasted pork to grilled）

■ Desert
Tiramisu from PIERRE HERMÉ PARIS
（Biscuit à la Cuillère, Chocolate Sable, Coffee Jelly, Mascarpone Cream）

■ Coffee or Tea and Petit Fours

In an elegant space overlooking the dry landscape garden, spend a memorable time together with the warm service of The Ritz-Carlton, Kyoto.

Menu starting from July 26～.
Please note that the menu content will be changed upon your visit. This is for reference only.

■ Amuse Bouche

■1st Appetizer
Fresh Local Fish Tartar, Tomato and Cucumber Soup
（For additional charge of 5,000yen (*6,325), 10g of caviar can be added.）

■ 2nd Appetizer
Antipasto Misto, Mozzarella Espuma

■Pasta
Cold Tagliolini, Sea Urchin, Corn

■Fish Dish
Sautéed Local Fish, Summer Beans Minestrone

■Main Dish
Charcoal Grilled Tokachi Herb Beef, “Parmigiana” Style Eggplant
（For additional charge, you can upgrade the main dish to Wagyu beef sirloin for
3,000 yen (*3,795) or Wagyu beef tenderloin for 5,000 yen (*6,325).）

■ Desert
Coupe Glacée Subtilité from PIERRE HERMÉ PARIS
(Peach Sorbet, Vervain Ice Cream, Vervain Coulis, Chantilly, Redcurrant)

■ Coffee or Tea and Petit Fours

In an elegant space overlooking the dry landscape garden, spend a memorable time together with the warm service of The Ritz-Carlton, Kyoto.

■Amuse bouche

■Appetizers
Fresh Local Fish, Black Rice and Beets Salad, Rosso Infusion
(For additional charge of 5,000yen (*6,325), 10g of caviar can be added.)

■2nd Appetizers
Antipasto Misto, Bagna Cauda, Seasonal Vegetables

■Pasta
Homemade Spaghetti, Wild Mushrooms, Parmigiano Reggiano

■Fish Dish　
Sautéed Local Fish, Sweet Pepper, Saffron Emulsion

■Beef Dish　
Charcoal Grilled Tokachi Herb Beef, Pumpkin, Chestnut, Truffle
(For additional charge, you can upgrade the main dish to Wagyu beef sirloin for
3,000 yen (*3,795) or Wagyu beef tenderloin for 5,000 yen (*6,325).

■Dessert　
Vacherin Hommage
（Meringue, Poached Pears, Roasted Chestnut, Chestnut Cream & Shortbread ）

■Coffee or Tea & Petit Fours

In an elegant space overlooking the dry landscape garden, spend a memorable time together with the warm service of The Ritz-Carlton, Kyoto.

Menu starting from July 26～.
Please note that the menu content will be changed upon your visit. This is for reference only.

■ Amuse Bouche

■1st Appetizer
Caviar, Fresh Local Fish Tartar, Tomato and Cucumber Soup

■ 2nd Appetizer
Antipasto Misto, Mozzarella Espuma

■Pasta
Carnaroli Risotto, Caviar, Seaweed Butter

■Fish Dish
Sautéed Local Fish, Summer Beans Minestrone

■Main Dish
Charcoal Grilled Tokachi Herb Beef, “Parmigiana” Style Eggplant
（For additional charge, you can upgrade the main dish to Wagyu beef sirloin for
3,000 yen (*3,795) or Wagyu beef tenderloin for 5,000 yen (*6,325).

■ Desert
Coupe Glacée Subtilité from PIERRE HERMÉ PARIS
(Peach Sorbet, Vervain Ice Cream, Vervain Coulis, Chantilly, Redcurrant)

■Coffee or Tea and Petit Fours

A total of 8 dishes full of inspiration that you can enjoy the essence of Locanda.

■Amuse bouche

■Appetizers
Fresh Local Fish Tartar, Caviar, Black Rice and Beets Salad, Rosso Infusion

■2nd Appetizers
Antipasto Misto, Bagna Cauda, Seasonal Vegetables

■Pasta
Homemade Spaghetti, Wild Mushrooms, Parmigiano Reggiano

■2nd Pasta
Squid Ink Gnocchi, Caviar, Seaweed Butter

■Fish Dish　
Sautéed Local Fish, Sweet Pepper, Saffron Emulsion

■Beef Dish　
Charcoal Grilled Tokachi Herb Beef, Pumpkin, Chestnut, Truffle
(For additional charge, you can upgrade the main dish to Wagyu beef sirloin for
3,000 yen (*3,795) or Wagyu beef tenderloin for 5,000 yen (*6,325).

■Dessert　
Vacherin Hommage
（Meringue, Poached Pears, Roasted Chestnut, Chestnut Cream & Shortbread ）

■Coffee or Tea & Petit Fours

This fall, we are participating in a special event featuring 100 select establishments in Kyoto, and we are offering a limited-time special plan. The event runs from September 1, 2024, to October 31, 2024.

■Amuse bouche

■Appetizers
Fresh Local Fish Tartar, Caviar, Black Rice and Beets Salad, Rosso Infusion

■2nd Appetizers
Antipasto Misto, Bagna Cauda, Seasonal Vegetables

■Pasta
Homemade Spaghetti, Wild Mushrooms, Parmigiano Reggiano

■2nd Pasta
Squid Ink Gnocchi, Caviar, Seaweed Butter

■Fish Dish　
Sautéed Local Fish, Sweet Pepper, Saffron Emulsion

■Beef Dish　
Charcoal Grilled Tokachi Herb Beef, Pumpkin, Chestnut, Truffle
(For additional charge, you can upgrade the main dish to Wagyu beef sirloin for
3,000 yen (*3,795) or Wagyu beef tenderloin for 5,000 yen (*6,325).

■Dessert　
Vacherin Hommage
（Meringue, Poached Pears, Roasted Chestnut, Chestnut Cream & Shortbread ）

■Coffee or Tea & Petit Fours

We kindly ask that groups of five or more order from our course menu.

■Amuse-Bouche
■Appetizer
■Pasta
■Fish
■Meat
■Dessert

Vegetarian options are available if requested in advance. If you would like to request this, please indicate how many in the request section.

■Amuse-Bouche

■Caviar, Seafood and Vegetable Salad, “Cappon Magro”

■Cold Capellini, Caviar

■Agnolotti del Plin,Wild Mushrooms, Hazelnut

■Sauteed Local Fresh Fish, Chrysanthemum, Citrus Emulsion Sauce

■Charcoal Grilled Wagyu Beef Sirloin, Black Truffle, Root Celery, Radicchio　

■Dessert from PIERRE HERMÉ PARIS
Faubourg
Vanilla shortbread, pecan praline, almond and pecan biscuit, caramel cream, vanilla whipped ganache, vanilla ice cream

■Coffee or Tea and Petit Fours

■Amuse-Bouche

■Caviar, Seafood and Vegetable Salad, “Cappon Magro”

■Lobster, Parsnip, Bisque, White Truffle

■Cold Capellini, Caviar

■Agnolotti del Plin,Wild Mushrooms, Hazelnut

■Sauteed Local Fresh Fish, Chrysanthemum, Citrus Emulsion Sauce

■Charcoal Grilled Wagyu Beef Tenderloin, Black Truffle, Root Celery, Radicchio　

■Dessert from PIERRE HERMÉ PARIS
Faubourg
Vanilla shortbread, pecan praline, almond and pecan biscuit, caramel cream, vanilla whipped ganache, vanilla ice cream

■Coffee or Tea and Petit Fours

Vegetarian options are available if requested in advance. If you would like to request this, please indicate how many in the request section.

■Amuse-Bouche

■Caviar, Seafood and Vegetable Salad, “Cappon Magro”

■Cold Capellini, Caviar

■Agnolotti del Plin,Wild Mushrooms, Hazelnut

■Sauteed Local Fresh Fish, Chrysanthemum, Citrus Emulsion Sauce

■Charcoal Grilled Wagyu Beef Sirloin, Black Truffle, Root Celery, Radicchio　

■Dessert from PIERRE HERMÉ PARIS
Faubourg
Vanilla shortbread, pecan praline, almond and pecan biscuit, caramel cream, vanilla whipped ganache, vanilla ice cream

■Coffee or Tea and Petit Fours

■Amuse-Bouche

■Caviar, Seafood and Vegetable Salad, “Cappon Magro”

■Lobster, Parsnip, Bisque, White Truffle

■Cold Capellini, Caviar

■Agnolotti del Plin,Wild Mushrooms, Hazelnut

■Sauteed Local Fresh Fish, Chrysanthemum, Citrus Emulsion Sauce

■Charcoal Grilled Wagyu Beef Tenderloin, Black Truffle, Root Celery, Radicchio　

■Dessert from PIERRE HERMÉ PARIS
Faubourg
Vanilla shortbread, pecan praline, almond and pecan biscuit, caramel cream, vanilla whipped ganache, vanilla ice cream

■Coffee or Tea and Petit Fours

Vegetarian options are available if requested in advance. If you would like to request this, please indicate how many in the request section.

■Amuse-Bouche

■Caviar, Seafood and Vegetable Salad, “Cappon Magro”

■Cold Capellini, Caviar

■Agnolotti del Plin,Wild Mushrooms, Hazelnut

■Sauteed Local Fresh Fish, Chrysanthemum, Citrus Emulsion Sauce

■Charcoal Grilled Wagyu Beef Sirloin, Black Truffle, Root Celery, Radicchio　

■Dessert from PIERRE HERMÉ PARIS
Faubourg
Vanilla shortbread, pecan praline, almond and pecan biscuit, caramel cream, vanilla whipped ganache, vanilla ice cream

■Coffee or Tea and Petit Fours

■Amuse-Bouche

■Caviar, Seafood and Vegetable Salad, “Cappon Magro”

■Lobster, Parsnip, Bisque, White Truffle

■Cold Capellini, Caviar

■Agnolotti del Plin,Wild Mushrooms, Hazelnut

■Sauteed Local Fresh Fish, Chrysanthemum, Citrus Emulsion Sauce

■Charcoal Grilled Wagyu Beef Tenderloin, Black Truffle, Root Celery, Radicchio　

■Dessert from PIERRE HERMÉ PARIS
Faubourg
Vanilla shortbread, pecan praline, almond and pecan biscuit, caramel cream, vanilla whipped ganache, vanilla ice cream

■Coffee or Tea and Petit Fours