Kyoto x Wine Bishoku S
京都×ワイン 美食S
| S | M | T | W | T | F | S |
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14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
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A Japanese Restaurant Where Selected Ingredients and Techniques Shine
Ratings
Japan User ratings3.45(1 review)Reviews
Menu
For those who would like to taste the world of Gastronomy S first. This course is the "gateway" to the kaiseki cuisine of Chef Masaya Sasazuka. It is not formal, but rather casual. Please enjoy the world of Gastronomy S as an entrance to a special evening or as a starting point for your next step - "Hajimari no Zen".
A special meal to bring together two families. Using seasonal ingredients, we will entertain you with delicate flavors and beautifully arranged dishes suitable for celebratory occasions. We have prepared a celebratory banquet that is unique to Gastronomic S, where you can spend a heartwarming time while respecting the formalities of the occasion.
A special lunchtime-only set meal that delicately reflects the season. Each dish is carefully prepared by our chef and can be enjoyed in a small, luxurious portion. The combination of the techniques honed in Kyoto cuisine and the bounty of the season will fill your heart with a sense of contentment. We hope you will enjoy this fine meal, which gives you a sense of the "beauty of the margins" that Gastronomy S values.
This June course features the sumptuous delicacies of early summer, such as charcoal-grilled fresh pike conger eel, char-grilled young sweetfish, and a bowl of cool fresh water shield greens. For the main course, we offer Shirogane pork with Japanese pepper and Ezo-shika deer. The meal finishes with a refreshing chilled green tea soba noodle or chilled chazuke (green tea with green tea). Each dish is refined to reflect the changing of the seasons, and is served with care and attention.
This is a special June banquet featuring the sumptuous delicacies of early summer, such as char-grilled fresh pike conger eel, the finest hairy crabs and sea urchins, steamed abalone and fresh water shield greens in a bowl. The charcoal-grilled young sweetfish, Sendai beef fillet, summer truffle-scented Ezo-shika deer, and cool chilled chazuke to end the meal are just a few of the carefully selected ingredients that weave together to create a supreme feast. We will wholeheartedly deliver an exquisite dining experience that will remain in your memory.
Joseph Chromy Tasmania Cuvee (Australia) with delicate bubbles and a toasty aroma reminiscent of freshly baked toast. Tarley Zinfandel Rose (USA) with rich berry flavors and gentle tannins. A high-quality rose with both depth and clarity. Alpha Alpha Santorini Field Blend (Greece) with refreshing citrus aromas and minerals, featuring a striking acidity. Aston Sonoma Coast Brown Label (USA) with pure red berry fruitiness and refined acidity, an elegant red wine. Monopole Classico Gran Reserva Cune (Spain) with aromas of green apple and citrus, showcasing a precise balance of acidity and minerals. Kenzo Estate Asatsuyu (USA) with concentrated fruit flavors and transparent acidity. A refined balance and beautiful finish. Kikuka Chardonnay (Japan) with the richness of ripe fruit and beautiful acidity, harmonizing with a deep umami flavor for a delicate taste. Prisoner Red Blend (USA) with dense blackberry and chocolate nuances, heavy and smooth mouthfeel.
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