SEASONAL DINNER COURSE: Kyoto meets Okinawa
JPY 17,000
- SUMMER UNAGI
- Burned Okinawa Brown Sugar, Chicken Liver Mousse, Water Aubergine
- NDUJA DI AGU PASTA
- Smoked Mascarpone, Fruit Tomatoes
- CHARCOAL-GRILLED SEA BASS
- Winter Melon, Asari Clams, Burned Edamame, Basil
- CHARCOAL-GRILLED KYO NO NIKU BEEF TENDERLOIN
- Burned Romesco, Shishito Peppers, Pineapple Salsa
- OKINAWA PINEAPPLE AND PAIN PERDU
Barbecue Beer garden
JPY 40,000 for two
- Farm Garden Salad
- Dressings: Truffle, Caesar or Onion
- 10 varieties of local vegetables
- Meat Selection
- Dry-aged Akaushi sirloin
- Japanese Flat-Iron Steak
- Wagyu Beef Tenderloin
- Pork Belly Skewer
- Marjoram pork sausage
- Seafood Selection
- Scallop Skewer
- Canadian lobster tail
- Yaki Onigiri
- Lemon Sorbet
All prices are in Japanese yen, and include 15% service charge and consumption tax.