Yosuke YAMAJI
山地陽介
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
5 | 6 | 7 | 8 | 9 | 10 | 11 |
12 | 13 | 14 | 15 | 16 | 17 | 18 |
19 | 20 | 21 | 22 | 23 | 24 | 25 |
An innovative French gastronomy experience
Ratings
Japan User ratings3.88(1 review)Reviews
Photos
Menu
Our menu changes approximately every two months. We would appreciate it if you could inform us of your visit history when you make a reservation. We take the utmost care to ensure that the ingredients we prepare for our guests are at their best when they make their reservations. In Kyoto, seasonal ingredients set the agenda for the chef to put together a course, and all fine restaurants work hard to provide the best seasonal ingredients in the best possible condition. Our approach to heating the selected ingredients is also thoroughly pursued so that our guests can enjoy the best flavors of each ingredient, without being bound by conventional practices. Finally, we season our dishes to bring out the delicate flavors of the best ingredients to their fullest.
Our menu changes approximately every two months. We would appreciate it if you could inform us of your visit history when you make a reservation. We take the utmost care to ensure that the ingredients we prepare for our guests are at their best when they make their reservations. In Kyoto, seasonal ingredients set the agenda for the chefs to put together a course, and all fine restaurants work hard to provide the best seasonal ingredients in the best possible condition. Our approach to heating the selected ingredients is also thoroughly pursued so that our guests can enjoy the best flavors of each ingredient, without being bound by conventional practices. Finally, we season the ingredients to bring out the delicate flavors of the best ingredients to their fullest. 5 appetizers □Granite □Specialties that have been prepared since the restaurant opened □Fresh fish from Maruyata in Kyoto that has been laid for a week to remove stress □2-month aged Kobe beef from Nakasegi-San in Kyoto □2 desserts □Our specialty: freshly baked hot financier □After dinner beverage (choice of 14 kinds) *After dinner beverages are available for all courses. After-meal coffee or tea is included in the price of
Our menu changes approximately every two months. We would appreciate it if you could inform us of your visit history when you make a reservation. We take the utmost care to ensure that the ingredients we prepare for our guests are at their best when they make their reservations. In Kyoto, seasonal ingredients set the agenda for the chef to put together a course, and all fine restaurants work hard to provide the best seasonal ingredients in the best possible condition. Our approach to heating the selected ingredients is also thoroughly pursued so that our guests can enjoy the best flavors of each ingredient, without being bound by conventional practices. Finally, we season our dishes to bring out the delicate flavors of the best ingredients to their fullest.
Our menu changes approximately every two months. We would appreciate it if you could inform us of your visit history when you make a reservation. We take the utmost care to ensure that the ingredients we prepare for our guests are at their best when they make their reservations. In Kyoto, seasonal ingredients set the agenda for the chef to put together a course, and all fine restaurants work hard to provide the best seasonal ingredients in the best possible condition. Our approach to heating the selected ingredients is also thoroughly pursued so that our guests can enjoy the best flavors of each ingredient, without being bound by conventional practices. Finally, we season our dishes to bring out the delicate flavors of the best ingredients to their fullest.
Our menu changes approximately every two months. We would appreciate it if you could inform us of your visit history when you make a reservation. We take the utmost care to ensure that the ingredients we prepare for our guests are at their best when they make their reservations. In Kyoto, seasonal ingredients set the agenda for the chef to put together a course, and all fine restaurants work hard to provide the best seasonal ingredients in the best possible condition. Our approach to heating the selected ingredients is also thoroughly pursued so that our guests can enjoy the best flavors of each ingredient, without being bound by conventional practices. Finally, we season the ingredients to bring out the delicate flavors of the best ingredients to their fullest. Five appetizers (except for seasonal specialties, which are priced at ¥16,000) □Granite □Selected fresh fish that has been served since the opening of the restaurant □Selected fresh fish that has been treated by Kyoto Maruyata for a week to eliminate stress □Selected fresh fish that has been treated by Kyoto Nakaseiki for a week to eliminate stress □Two desserts □Freshly baked hot financier to finish our specialty □After dinner beverage (choice of 14 kinds) *After dinner coffee, black tea, rooibos tea, green tea, herb tea, etc. are included in the price of all courses.
Our menu changes approximately every two months. We would appreciate it if you could inform us of your visit history when you make a reservation. We take the utmost care to ensure that the ingredients we prepare for our guests are at their best when they make their reservations. In Kyoto, seasonal ingredients set the agenda for the chef to put together a course, and all fine restaurants work hard to provide the best seasonal ingredients in the best possible condition. Our approach to heating the selected ingredients is also thoroughly pursued so that our guests can enjoy the best flavors of each ingredient, without being bound by conventional practices. Finally, we season the ingredients to bring out the delicate flavors of the best ingredients to the fullest. 5 appetizers (please enjoy the individual flavors and marriage of carefully selected ingredients) □Granite (palate cleanser) □Marriage of truffle and specialties that we have been offering since our opening □Selected fresh fish that has been treated, de-stressed, and laid down for one week by Mr. Maruyata of Kyoto □2-month aged Kobe beef (red) by Mr. Nakasei of Kyoto 2 months aged Kobe beef from Nakaseiki in Kyoto (we carefully examine the balance of lean meat and tannin) □Two desserts □Freshly baked hot financier to close the meal (our specialty) □After dinner beverage (choice of 14 kinds) *After dinner coffee, black tea, rooibos tea, green tea, herb tea, etc. are included in the price of all courses.
Our menu changes approximately every month. We would appreciate it if you could inform us of your visit history when you make a reservation. We take the utmost care to ensure that the ingredients we prepare for our guests are at their best when they make their reservations. In Kyoto, seasonal ingredients are used to create courses for our chefs, and all of our fine restaurants work diligently to provide the best seasonal ingredients in the best possible condition. Our approach to heating the selected ingredients is also thoroughly pursued so that our guests can enjoy the best flavors of each ingredient, without being bound by conventional practices. Finally, we season our dishes to bring out the delicate flavors of the best ingredients to their fullest.
Our menu changes approximately every two months. We would appreciate it if you could inform us of your visit history when you make a reservation. We take the utmost care to ensure that the ingredients we prepare for our guests are at their best when they make their reservations. In Kyoto, seasonal ingredients set the agenda for the chef to put together a course, and all fine restaurants work hard to provide the best seasonal ingredients in the best possible condition. Our approach to heating the selected ingredients is also thoroughly pursued so that our guests can enjoy the best flavors of each ingredient, without being bound by conventional practices. Finally, we season the ingredients to bring out the delicate flavors of the best ingredients to their fullest. 4 appetizers □Specialty bluefin squid carbonara □Granite (palate cleanser) □Fish (fresh fish from Maekawa Suisan, the family business of the first manager) □Meat (Japanese brand wagyu beef) □2 desserts □Freshly baked hot financier to finish our specialty □After dinner drink (choice of 14 kinds) After-meal beverages (choice of 14 kinds) *After-meal coffee, tea, rooibos tea, green tea, herbal tea, etc. are included in the price of all courses.
Our menu changes approximately every two months. We would appreciate it if you could inform us of your visit history when you make a reservation. We take the utmost care to ensure that the ingredients we prepare for our guests are at their best when they make their reservations. In Kyoto, seasonal ingredients set the agenda for the chef to put together a course, and all fine restaurants work hard to provide the best seasonal ingredients in the best possible condition. Our approach to heating the selected ingredients is also thoroughly pursued so that our guests can enjoy the best flavors of each ingredient, without being bound by conventional practices. Finally, we season our dishes to bring out the delicate flavors of the best ingredients to their fullest.
I'd love to try the chef's 40,000 or 50,000 yen course!" This course has been requested not only by locals but also by overseas customers since the opening of the restaurant. I have been getting requests for this course since the restaurant opened, not only from locals, but also from overseas customers. Chef kept replying, "Can you give us some more time? Ten years have passed since the request, and with the guidance and encouragement of the president of our Kyoto business partner and the owner of a ryotei (Japanese-style restaurant), we have faced the ingredients, repeatedly made prototypes, built trust, and have been able to consistently share the best ingredients with our customers. From the time a reservation is made to the early morning of the day of the reservation, the chef and the president of the supplier hold numerous discussions to select the ingredients for this course. We hope you will enjoy this premium course in this milestone year of our 10th year of business in Kyoto. 5 appetizers (carefully selected seafood from the sea and the mountains!) □Granite (palate cleanser) □Marriage of truffle and specialties that we have been offering since our opening □Selected fresh fish that has been treated by Kyoto Maruyata for a week to remove stress (we carefully choose what to use and what to let rest) □2-month aged Kobe beef by Kyoto Nakasei (we carefully select the balance between lean meat and sinew) □Selected grilled Kobe beef by Kyoto Nakasei (we carefully select the balance between lean meat and sinew) 2 desserts □Freshly baked hot financier to finish our specialty □After dinner beverage (choice of 14 kinds) *After dinner coffee, black tea, rooibos tea, green tea, herb tea, etc. are included in the price of all courses.
Chef de Cuisine has worked in 55 countries, including Paul Bocuse, Joel Robuchon, Alain Ducasse, and Astrance, and his treasures are the days spent in friendly competition with colleagues from 55 different countries. After 11 years of training in France, he returned to his hometown of Japan, where the Japanese climate has once again seeped into his perspective and senses. He travels in search of the rich and profound original landscape of Japan. Like a letter of love and gratitude, the chef creates new dishes. Cooking is a unique act of traveling through space and time to tell the story of the world, according to the chef. This course is the culmination of the chef's efforts to crystallize his 10 years in business into a single dish. The staff looks forward to meeting you once in a lifetime.
□ 5 appetizers □ Granita □ Fish dish □ Meat dish □ 2 desserts □ Freshly baked confections 《Some of the carefully selected seasonal ingredients》 Horse manure sea urchin from Rausu, Hokkaido, Osetra caviar, French morel mushrooms, French black truffles, natural Kuruma shrimp from Kagoshima, first catch conger eel from Awaji Island, Aori squid from Amami Oshima, firefly squid from Toyama, Parmigiano Reggiano from Parma, young sweetfish from Lake Biwa, French white asparagus, black-haired Wagyu beef cheek, Kita Akari potatoes from Hokkaido, 2-week aged Kobe beef Kainomi or Hiuchi, Kobe beef consomme, the freshest Kyoto vegetables, French cheese from Mr. Herve Mons, melons from Kumamoto, Baumkuchen ice cream, Hakata Amaou strawberries, chocolate cake coffee. The beans roasted in an Italian roaster and aged for 10 days feature a floral aroma and a gentle fruity acidity reminiscent of wine. Black tea 【Fruit de Chine】 A blend tea by Matsumiya, a founding member of Mariage Frères Japan, a French tea specialty store favored by Louis XIV. A blend of precious flowers and fruits from China and Tibet. When hot water is poured, a splendid aroma spreads. Black tea 【Earlgrey Imperial】 Also a blend tea by Matsumiya. A premium Earl Grey with a refined bergamot flavor enveloping Darjeeling tea, scented with golden tips. Black tea 【Rooibos Tea】 - Raspberry Vanilla - A flavored tea made from rooibos, which only grows in South Africa, rich in polyphenols and minerals. A caffeine-free tea with impressive raspberry and vanilla aromas. Hojicha Yamasa Koyamaden (Kyoto, Uji) Quality backed by a tradition established in the first year of the Bunkyū era. The tea roasted by artisans has an exquisite aroma and flavor. Genmaicha Marukyu Koyamaden
□ 5 appetizers □ Granita □ Fish dish □ Meat dish □ 2 desserts □ Freshly baked confections 《Some of the carefully selected seasonal ingredients》 Kochi's Bonito, French Foie Gras, Osetra Caviar, Hokkaido Rausu Sea Urchin, Awaji Island Conger Eel, Kyoto's Matsukaze Bamboo Shoots, Nagasaki's Wild White Sweetfish, Kagoshima's Wild Kuruma Prawn, Amami Oshima's Cuttlefish, Toyama's Firefly Squid, Parma's Parmigiano Reggiano, French White Asparagus, Lake Biwa's Young Sweetfish, Kobe Beef Chuck Roll Zabuton aged for 2 weeks, French Black Truffle, Mr. Herve Mons' French Cheese, Kumamoto Melon, Baumkuchen Ice Cream, Hakata Amaou Strawberries, Miyazaki Mango, Chocolate Cake Coffee - The beans roasted in an Italian roaster and aged for 10 days feature a floral aroma and a gentle fruity acidity reminiscent of wine. Black Tea 【Fruit de Chine】 - A blend tea by Mr. Matsuumi, a founding member of Mariage Frères Japan, a French tea specialty store favored by Louis XIV. A blend of precious flowers and fruits from China and Tibet. When hot water is poured, a splendid aroma spreads. Black Tea 【Earlgrey Imperial】 - Also a blend tea by Mr. Matsuumi. A premium Earl Grey infused with the elegant flavor of bergamot on Darjeeling tea, scented with golden tips. Black Tea 【Rooibos Tea】 - Raspberry Vanilla - A flavored tea made from Rooibos, which only grows in South Africa, rich in polyphenols and minerals. A caffeine-free tea with a striking aroma of raspberry and vanilla. Hojicha - Yamasa Koyamaden (Kyoto, Uji) - Quality backed by a tradition established in the first year of the Bunkyū era. The tea roasted by artisans has an exquisite aroma and flavor. Genmaicha - Marukyu Koyamaden
□ 5 appetizers □ 2 granites □ Fish dish □ Aged meat from Nakasei □ 2 desserts □ Freshly baked pastries. ¥15,000 and ¥20,000 courses do not change the quantity of dishes but significantly upgrade the quality of ingredients. *All course prices include coffee or tea after the meal.
《15,000 yen, 20,000 yen, and 30,000 yen have the same volume, but the quality of the ingredients is different.》
The chef's playful spirit creates an illusion as if you are dining in a grand Parisian restaurant. The flavors and aromas change instantly, leaving a deep impression on the heart and memory.
The blessings of the city's land, Kyoto carrots, are paired with the authentic bluefin tuna from Oma. We roast it whole and share one ingredient among all the customers on the floor.
The finest Ise lobster transforms into a piping hot, freshly made carbonara right before your eyes.
This is the true essence of a chef who faces ingredients with the curiosity of a child, learning from nature, producers, and the city.
This is an exquisite dish that food enthusiasts can't help but whisper they want to eat at the end of their lives.
We want you to enjoy it at its most delicious state, so we use the day's ingredients in their best condition, and this spirit continues all the way to the dessert.
The chef's playful spirit creates an illusion as if you are dining in a grand Parisian restaurant. The flavors and aromas change instantly, leaving a deep impression on the heart and memory.
・Red Wine・・・・・・5 varieties each・White Wine・・・・・・5 varieties each・Champagne・・・・・・・・1-2 varieties・Sparkling Wine・・・1 variety・Rosé Wine・・・・・・・・1 variety・Sake・・・・・・・・1 variety
About 200 types of bottled wine and about 6 types of special sake in 720ml bottles
About 20 varieties
(Please note that our store has a limited selection of French wines imported to Japan, so the brands frequently change.) We also offer a wide variety of aperitifs, digestifs, beers, whiskies, marc, and non-alcoholic drinks.
真鍋 由美.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
