【Christmas Period】
Sunday, December 20 – Friday, December 25, 2026

Seasonal Amuse
Homemade focaccia and
sea salt butter

Carpaccio of Rokko Champignon mushrooms and new lotus root from Ishikawa Prefecture,Autumn-season red sea bream from Akashi , Hyogo Prefecture

Cream Pasta with Hokkaido Autumn Salmon and Bok Choy

or

Seasonal Mushroom Aglio e Olio and Kyo-duck ragu

Kyo-Aka Chicken and Burdock Root Ballotine and Persimmon Croute

Poached Pear Mille-Feuille and Gelato made with Japanese black tea from Minamiyamashiro,Kyoto

or

Homemade Ricotta Cheese Cassata and Caramelized black figs from Sado Island

Coffee

Seasonal Amuse
Homemade focaccia and
sea salt butter

Carpaccio of Rokko Champignon mushrooms and new lotus root from Ishikawa Prefecture,Autumn-season red sea bream from Akashi , Hyogo Prefecture

Cream Pasta with Hokkaido Autumn Salmon and Bok Choy

or

Seasonal Mushroom Aglio e Olio and Kyo-duck ragu

Sauteed golden snapper and beurre blanc sauce with Aosa seaweed
Refreshing accent of Kawachi Bankan oranges

Kyo-Aka Chicken and Burdock Root Ballotine and Persimmon Croute

Poached Pear Mille-Feuille and Gelato made with Japanese black tea from Minamiyamashiro,Kyoto

or

Homemade Ricotta Cheese Cassata and Caramelized black figs from Sado Island

Coffee

Petit fours

Assorted appetizer
Pacific saury and autumn eggplant roll with black edamame puree
Warm soup of Tamba chestnut and seafood flan
Grilled seasonal vegetables in Shibazuke pickles bagna cauda

Tartare of “Stray Bonito” from the Sea of Japan molded in a ring

Italian porcini carbonara

Seared cutlassfish from Ehime Prefecture and mussel’s bourguignon Light shellfish sauce

Grilled Wagyu fillet from Nagano Prefecture wrapped in magnolia leaf
with newly harvested rice “Ichihomare” from Fukui Prefecture

Marinated Shine Muscat and Kyoho grape confiture, white wine granita

Tamba chestnut Mont Blanc with coffee gelato, cocktail-style

Petit fours, Coffee

～Antipasti～

Truffle-mixed zeppolini of Japanese yam with parmigiano Reggiano　2,178yen

Hamo conger from Hyogo fried with herbs　2,178yen

Grilled seasonal vegetables with homemade bagna cauda　3,025yen

Tartare of “Stray Bonito” from the Sea of Japan molded in a ring　3,025yen

Platter of ham and burrata with seasonal fresh fruits　4,235yen

Carpaccio of charcoal grilled lamb with sauce tonnata　6,655yen

～Primi Piatti～

Bolognese pasta of wagyu beef with poached local Yamabuki egg　3,025yen

Aglio olio pasta of fresh tomato and seafood, pescatore style　4,235yen

Spaghetti with Italian bottarga with Autum eggplant and Kujo leeks　4,235yen

～Secondi Piatti～

Sauteed seasonal fish with vegetables and sauce champagne　5,808yen

Grilled lobster and scallops with beurre blanc sauce　7,018yen

Roasted Nanatani duck with sauce of orange and fond de veau　5,808yen

Roasted lamb on the bone with sauce of citrus pepper　5,808yen

Charcoal roasted Shinshu Premium Wagyu Beef with various vegetables
Fillet　　　 9,075yen/100g
Chateaubriand 12,100yen/100g

～Dolci～

Poached pear mille-feuille and gelato made with Japanese black tea from Minami-Yamashiro, Kyoto　2,420yen

Homemade ricotta cheese cassata and caramelized black figs from the Sado Island　2,420yen

Tamba chestnut Mont Blanc with coffee gelato, cocktail-style　3,025yen

Melon and yogurt panna cotta　3,025yen

※A la carte items are available from 17:30～20:00(L.O).※

※Depending on availability,some menu items may not be available on the day.※