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Our modern Kyoto steakhouse serves premium grilled meats alongside fresh seafood and local vegetables. Using techniques such as dry ageing and charcoal grilling, Argentinian chef Sebastian Ariel Barcudes brings out the umami of his carefully selected ingredients – best enjoyed indoors with pond garden views or al fresco on the waterfront terrace.


7:00 am – 10:30 am
11:30 am – 2:30 pm
5:30 pm – 10:00 pm Last order at 9:00 pm

Premium terrace seating fees*

Premium Garden Sofa and Table
JPY 6,000 for up to 4 people JPY 1,500 per additional person
Terrace Deck Sofa and Table
JPY 2,000 for up to 2 people JPY 1,500 per additional person

*Fees apply to external guests only and are nonrefundable. In the event of poor weather conditions, a dining credit for our restaurants (excluding Sushi Wakon) or takeaway will be issued.



    Savour the richness of premium beef, meticulously dry-aged and grilled over charcoal by the culinary team here at our luxury Kyoto steakhouse. Choose from American ribeye steak, Kagoshima Black Wagyu sirloin or Japanese T-bone steak.

  • Seafood platter on wooden table with lobster, giant prawns, octopus, oysters and clams; glass of white wine and wine bucket nearby
    Seafood Plateau

    Oysters, Kuruma-Ebi Prawns, Crab, Baby Octopus, Uni, Scallops, Lobster

  • Bluefin tuna tartare

    Hand-cut Chutoro, Kinkan, Avocado, Yuzu Pepper

  • Emba crab cake

    Japanese Sea Snow Crab, Garden Herbs, Lemon-infused Tartar Sauce


    Mint Yoghurt, Sesame Sauce

  • Lobster soup

    Spring Onion, Kyoto Rice, Caviar


    Smoked Honey, Grand Marnier Flambé

Meet the team

Sebastian Barcudes

With a passion for barbecue embedded in his DNA, Chef Sebastian Barcudes takes the art of charcoal grilling to a whole new level. Growing up in Argentina, he was initiated early into asado — the famed art of traditional Argentinian barbecue, known for using techniques like marination and slow-cooking to develop the inherent flavours of the meat.

“Meat and spice, charcoal and fire – it all has to come together to create that amazing smoky magic.”


  • March 13 – April 30

    Five-course Sakura lunch and dinner

    Relish floral abundance with our seasonal lunch and dinner menu. Setting the stage is Sakura Trio, an edible puzzle crafted with sea bream marinated in cherry blossoms and smoked with cherry wood. Ume cream and sakura flower with cherry jelly lend a spring finish. Lunch: JPY 10,500; dinner: JPY 17,000.
    Reserve now
  • March 13 – May 30, 5:30 pm – 8:00 pm

    Terrace barbecue

    Gaze out at our 800-year-old pond garden as you savour carefully chosen ingredients grilled to perfection. Feast on all-time favourites such as Japanese beef marinated in a secret sauce, herb sausages, Hokkaido scallops and lobster, and our chef’s homemade curry and rice. JPY 30,000. Up to five groups per day.
    Reserve now

More Dining Options