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

大人5位以上的預訂，請您務必點選套餐。

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

大人5位以上的預訂，請您務必點選套餐。

■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