Chef's Lunch Course
～Nananoichi 's recommended lunch course, 5 dishes in total～
We have prepared a lunch course that allows you to enjoy both fish and meat dishes.
For dessert, please enjoy our parfaits, each meticulously crafted with attention to every detail.
- Period
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All year round
- Time
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11:30～15:00 （L.O.14:00）
- Fee
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6,000 yen per person
April MENU
■We offer two seasonal appetizers. Please choose one.
- Seared salmon and mugwort gluten ensemble ~ with marinated red cabbage and crème à bruga ~
・Tamba-style chicken de manière ~Two flavors of moist grilled chicken breast and fondant~
■Seasonal potage
Fresh fish poele in the Yuan style, braised spring cabbage and clam chowder
*Upgrade to roasted lobster for +2,000 yen
■ Grilled domestic beef with wasabi flavor
* Upgrade to grilled Omi beef loin for an additional 3,000 yen.
■ Freshly baked bread and butter
■ Chef's recommended dessert
■ Cafe Free
May MENU
■We offer two seasonal appetizers. Please choose one.
- Seared salmon and mugwort gluten ensemble ~ with marinated red cabbage and crème à bruga ~
- Slow-cooked Omi duck and a panoramic view of fresh greenery ~ Colorful early summer vegetables ~
■Seasonal potage
■ Pan-seared sea bream with a kinome-scented beurre blanc sauce
*Upgrade to roasted lobster for +2,000 yen
■ Grilled domestic beef with wasabi flavor
* Upgrade to grilled Omi beef loin for an additional 3,000 yen.
■ Freshly baked bread and butter
■ Chef's recommended dessert
■ Cafe free
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The displayed price includes a 13% service charge and 10% consumption tax.
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Menu items may change based on the availability of ingredients.
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If you have any food allergies, please inform staff in advance.
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Photos are for references only.
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Due to legal regulations, we strictly do not serve alcohol to guests who will be driving or to those under the age of 20.
Kyoto French
- seat
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78 席
- Private room
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available
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1 room
- Floor
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B1F
- Business hours
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07:00～10:30 （L.O.10:00）
11:30～15:00 （L.O.14:00）
17:00～22:00
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(Last orders: Course 20:00, A la carte 21:00, Drinks 21:30)
- telephone number
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