[Kaiseki Course] Noodles, Charcoal-grilled Dishes, Main Course, etc. (Course Menu Only)

About Course Menu

Michi Kamata, who served as head chef at Gion Rakuraku for 20 years, now welcomes guests as proprietor and presents seasonal cuisine. At this time of year, ayu sweetfish and hamo pike conger are in season. Guests can view live ayu in the tank, and with our special grilling method, even the bones can be enjoyed deliciously. The chef’s hamo preparation is also exceptional. Please take this opportunity to enjoy our delicately fluffy hamo this summer. This course is composed by layering specially selected ingredients with the dishes of the month. As game meats may also be used, guests who do not prefer them are kindly asked to be sure to note this in advance. We look forward to welcoming you.