Travelers in the same group must order the same package.
If you have any food allergies or dietary restrictions, please provide the details in the remarks column.
In principle, children under 12 are not allowed to enter the restaurant. If you are visiting with children under 13, please order the adult set meal.
The minimum number of people to book a private room is 2
The content of this product is provided by machine translation and may not reflect the actual information, please take this into consideration before booking.
ーAbout Kyoto Cuisine Mokubeiー
Every season, the chef will go to the production area to select high-quality seasonal ingredients to change various dishes. The Japanese cooking techniques "Five Methods" transformed from the ancient Chinese "Yin Yang Five Elements Theory", including "cutting, boiling, steaming, frying, and grilling", are constantly inherited, developed, and improved by four generations of chefs. In Japanese Kaiseki cuisine, in addition to ingredients, the utensils used to present food are also very important. In addition to using top-level "Kyo-yaki" to serve dishes, the famous "Bizen Yaki" and "Karatsu Yaki" are also carefully selected to reflect the greatest respect for food. The table at the bar on the first floor is a 3,000-year-old "Taiwan cypress" purchased from Taiwan by the second generation of chefs. It is said to be a very precious wood. Gourmets can enjoy the chef's wonderful cooking skills while feeling the wood fragrance of the 3,000-year-old wood.
ーMeal Contents Descriptionー
Michelin-recommended Kaiseki restaurants are basically based on the chef recommendation system, allowing you to enjoy the most authentic Japanese cuisine of the four seasons. The difference between the various sets is the different ingredients used. The chef of Kaiseki will decide the content of the dishes based on the ingredients of the day to ensure that diners can get the highest enjoyment. Therefore, the ingredients and number of dishes on the day may change.
Ingredients selection and direct delivery from the origin:
The chef personally visits the production areas to select seasonal ingredients, such as Kagoshima Kurobuta pork and beef, Nagasaki horse meat, and Hyogo free-range beef.