~CHRISTMAS EVE DINNER COURSE~ (December 24th)

・Japanese caviar, Kintoki carrot, panipuri
・Homemade salted with rice malt, Mosa shrimp, watercress
・Bottargo, 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

~CHRISTMAS EVE DINNER COURSE~ (December 24th)

・Japanese caviar, Kintoki carrot, panipuri
・Homemade salted with rice malt, Mosa shrimp, watercress
・Bottargo, 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

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.

~ Tōji Menu (December 21st to December 25th) ~
■ Sparkling welcome tea
■ Sweets
Fermented strawberry dacquoise, St. Honoré, Tarte tatin, Sake lees pistachio sandwich, Traditional Japanese wagashi (made by Kyoto confectionery shop "Kameya Yoshinaga")
■ Savory
Beet root mochi, Turnip and tuna mille feuille, Duck soba sushi, Pumpkin dumpling
■ Scones
White miso scones, Cranberry scone, Ginger lemon jam, Amazake cream
■ Free flow tea
A collaboration with "MA / ◯間", which designs time and space by utilizing various cultures based on the tea ceremony and Japanese tea in Kyoto. For this afternoon tea, we offer a series of 24 blends inspired by the names of each solar term and seasonal ingredients.