"Early Summer Flavors of Kyoto" Ayu, Turban Shells, and other dishes served on a large eight-inch plate that capture the essence of early summer. A full-course meal with a total of 8 dishes. ("The Flavors of Early Summer in Kyoto" - Sweetfish, Horned Turban, and a large assorted summer platter. A full 8 dish Kaiseki meal.)

Menu

～Example of a day～ Please note that the menu may change depending on the availability of ingredients. 　　　　～Sample Menu～ ■ Aperitif: Fresh Ginger Sake ■ Appetizer: New Green Light ～Tomoshibi～, Minazuki Tofu ■ Sashimi: Seasonal Fresh Fish, Today's Assortment of Fresh Fish ■ Soup: Kyoto Seasonal Soup, Eggplant Mash, Myoga, Kamo Eggplant ■ Grilled Dish: Early Summer Kyoto Fish, Grilled Live Ayu with a Hint of Smoke ■ Reserve Pot: June Kyoto Flavor, Northern Kyoto Venison Stew with Curry Flavor, Winter Melon and Okra with Tomato Stew ■ Hassun: Summer Passing Purification ～Chinowa Ring～, Scallops with Grilled Celery Nut Sauce, Butter Grilled Snail, Sweet Shrimp, Eiganji Konjac, Shiro Uri Kelp Squeezed, Kyoto Duck Skewer, Candied Green Plum, Chimaki Gluten ■ Main Course: Clay Pot Rice with Kyoto Tanba Milky Queen ■ Reserve Soup ■ Pickles: Homemade Bran Pickles ■ Dessert