HOURS OF OPERATION
- Lunch
- Saturday, December 26, 2020 – Sunday, March 14, 2021 11:30 AM – 2:30 PM
Menu du Chef
Ryuji Koga became the first Japanese chef to be appointed Sous Chef at the three-starred Restaurant le Cinq at the Four Seasons Hotel George V Paris. Now Chef de Cuisine at the Brasserie here in Kyoto, Chef Koga seeks to convey his own unique fusion of French culture and Japanese aesthetics. His special 5-course ‘Menu du Chef’ is a celebration of extravagant-yet-fresh seasonal flavours and best way to experience ‘the Brasserie’ at Four Seasons Hotel Kyoto. Two Appetizers, Seafood, Meat, Dessert, Freshly Brewed illy Coffee or Ronnefeldt Tea Selection
8,500
Seasonal
6,500
- TERRARIUM
- Cauliflower, Crab
- FENNEL CLAM CHOWDER
- with Lotus Root
- SHINSHU SALMON MI-CUIT
- White Wine, Lobster Oil
- Choice of main dish
- 12-HOUR SIMMERED MOCHIBUTA PORK with winter cabbage
- OR
- CHARCOAL-GRILLED JAPANESE BEEF SIRLOIN with truffle sauce & seasonal vegetables (+2,000)
- FROMAGE BLANC PANNA COTTA
- Ginger Ice Cream, Berry Compote
- Illy coffee or ronnefeldt tea selection
Tasting
4,500
- GRILLED LEEKS
- with Walnut Dressing
- Choice of main
- SHINSHU SALMON MI-CUIT with white wine & lobster oil
- OR
- 12-HOUR SIMMERED MOCHIBUTA PORK with winter cabbage
- ICE CREAM MACCHIATO
- Espresso Sauce, Vanilla Ice Cream, Biscotti
- ILLY COFFEE OR RONNEFELDT TEA SELECTION
*All prices in JPY and subject to consumption tax and service charge. | All menu and price are subject to change without prior notification.
Booking or Inquiries | Tel: +81 75 541 8288 | E-mail: brasserie.kyoto@fourseasons.com