A dinner course featuring the flavors and aromas of the seasons throughout the six seasons
This is a seasonal course with a menu that changes six times a year depending on the season.
We use seasonal ingredients that are at their best at that time of year, and each dish is assembled using Chinese techniques and served in the best order.
The menu for January and February is designed with winter flavors in mind.
This course is recommended for customers who value a sense of the seasons and for customers who visit regularly.
Six Seasonal Dinner Course
- Period
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All year round
Exclusion date: February 24th (Tuesday)
- Time
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17:00-21:00 (LO20:00)
- Fee
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10,000 yen per person
- Number of people
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From 2 people
January/February MENU
■ Heart-shaped rape blossoms with smoked yellowtail, beef cheeks in pumpkin sauce, and matsutake mushrooms dressed with truffles.
■ Fried cod milt with cooked Chinese cabbage and a touch of fragrant spices
■Shanghai-style stewed shark fin (pectoral fin)
Deep fried Shishamo roe with green laver flavor! Served with daikon mochi rice cake
■Fried domestic sirloin with red carrot and yuzu pepper sauce
■Domestic chicken thigh char siu noodles or Chef's recommendation! Sichuan-style ra shan dan dan noodles with the aroma of Japanese pepper
■Seasonal dessert plate
■ Taiwanese Dongding Oolong Tea
Reservations/Inquiries
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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.
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The rice used in our restaurant is produced in Kyoto.
- seat
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64 席
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Hall 42 seats Private room 22 seats
- Private room
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available
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3 rooms (22 seats)
- floor
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B1F
- Business hours
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11:30~14:30 (L.O.14:00)
17:00~21:00 (L.O.20:30)
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Course last orders are 8:00 p.m.
- status as smoker or non-smoker
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All seats are non-smoking
- telephone number
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