Kyoto x Wine Bishoku S

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.

Seasonal obanzai dishes and freshly cooked rice from a clay pot. A Kyoto-style basket lunch available only on weekdays. We’ve carefully arranged small portions of seasonal delicacies—such as homemade sesame tofu, dashimaki tamago, and grilled fresh fu—inside the basket. A moment of pure comfort, where the flavors the head chef honed in Kyoto come to life in every dish. Please be sure to savor this special basket-style lunch, available only on weekdays and limited to about 10 servings per day.

Perfect for choosing a venue for year-end and New Year’s parties, or business entertaining. This is a “preview course” that allows you to try the experience on your own before the actual event. A 7-course seasonal kaiseki meal prepared by our head chef, who has 10 years of experience at a Kyoto ryotei. You can experience not only the flavors of the dishes but also the restaurant’s ambiance and how well the food pairs with wine, all while envisioning your actual event. We offer private rooms for 2 to 10 guests and are happy to discuss exclusive venue rentals.

Perfect for choosing a venue for year-end and New Year’s parties, or business entertaining. This is a “preview course” that includes a 2-hour all-you-can-drink package, available even for solo diners before your main event. A 7-course seasonal kaiseki meal prepared by our head chef, who has 10 years of experience at a Kyoto ryotei. You can sample not only the flavors of the dishes but also experience the restaurant’s ambiance and how well the food pairs with wine, all while envisioning your actual event. We offer private rooms for 2 to 10 guests and are happy to discuss exclusive venue rentals.

Mushrooms bursting with the rich aroma of autumn and conger eel with its refined umami. Our Kyoto-style hot pot course, available exclusively in October, is a special menu that lets you savor the flavors of autumn in a Kyoto-style broth. The meal begins with an appetizer of abalone and autumn mushrooms, followed by a starter featuring fresh fall Pacific saury sushi and salt-roasted fresh ginkgo nuts. Next comes straw-beaten returning bonito, and for the main course, we present a Kyoto-style hot pot featuring conger eel combined with maitake, shiitake, hiratake, and shimeji mushrooms. To finish the meal, we serve rice porridge made with a broth infused with the umami of conger eel and autumn mushrooms. For dessert, we offer Japanese chestnut gelato. This is a meal-only course. Beverages may be ordered separately according to your preference. We recommend this course for business entertaining, formal dinners, or gatherings with friends.

Mushrooms bursting with the rich aroma of autumn and conger eel with its refined umami. Our Kyoto-style hot pot course, available exclusively in October, is a special menu that lets you savor the flavors of autumn in a Kyoto-style broth. The meal begins with an appetizer of abalone and autumn mushrooms, followed by a starter featuring fresh fall Pacific saury sushi rolls and salt-roasted fresh ginkgo nuts. Next comes straw-beaten returning bonito, and for the main course, we present a Kyoto-style hot pot featuring conger eel combined with maitake, shiitake, hiratake, and shimeji mushrooms. To finish the meal, we serve rice porridge made with a broth infused with the rich flavors of conger eel and autumn mushrooms. For dessert, we offer Japanese chestnut gelato. The meal includes a 2-hour all-you-can-drink selection of beer, wine, and sake. It’s highly recommended for business entertaining, dinner parties, or gatherings with friends.

It’s the season when the mountains are ablaze with vibrant colors. Our October “Miyabi Course” features seasonal ingredients that reflect the bounty of autumn. From abalone steamed in sake and charcoal-grilled fall Spanish mackerel to a bowl of red-leaf sea bream served with roasted chestnuts, and sweet sea bream presented on a magnolia leaf with sea urchin miso—we carefully craft each dish to showcase the flavors of autumn. To conclude the meal, we have prepared clay pot rice with Pacific saury, and for dessert, a Japanese chestnut Mont Blanc. We invite you to enjoy a special moment that delights all five senses, accompanied by the deepening colors of autumn.

A season where the lingering traces of autumn overlap with the arrival of winter. Our November “Miyabi Course” incorporates a touch of winter’s flavors while bidding a fond farewell to the passing autumn. Dishes include oysters and Fuyu persimmons tossed in white miso dressing, tempura of cod milt, thinly sliced filefish served with ponzu-marinated liver, a soup bowl of scallop “Hiryū-tō” served with a thin kudzu-based broth and grated Miura daikon, and grilled skipjack tuna marinated in walnut miso—each dish is carefully crafted to showcase the flavors of the season. To conclude the meal, we serve new-crop rice cooked in an earthenware pot, accompanied by marinated wild yellowtail and Shonan-style boiled whitebait, followed by freshly made warabi mochi for dessert. We invite you to savor the flavors of the season as we transition from fall to winter.