Gion Tō

The menu includes eight kinds of charbroiled dishes, appetizers using seasonal ingredients, salad with fresh vegetables, ochazuke (with Kyoto pickles) or Sarashina soba noodles, seasonal fruit and vanilla ice cream, etc. ■Today's hors d'oeuvre - seasonal ■Chawanmushi ■Salad with raw vegetables on a stick - original miso paste and green tea salt ■Charcoal grill - 8 kinds today ■Ochazuke (with Kyoto pickles) or Sarashina soba noodles ■Seasonal fruit and vanilla ice cream If you would like your message written in the remarks column for dessert of the course, please write it in the remarks column.

The menu includes eight kinds of char-grilled dishes, appetizers using seasonal ingredients, salad with raw vegetable sticks, ochazuke (with Kyoto pickles) or Sarashina soba noodles, seasonal fruits, and vanilla ice cream. This is a pairing course of a glass of Dom Pérignon, white wine, red wine, and sake (5 glasses in total) with the course. ■Seasonal appetizer of the day ■Salad of raw vegetables on a stick ～Original miso and green tea salt ～Charcoal grill ～8 kinds of dishes today～ ■Ochazuke (with Kyoto pickles) or Sarashina soba noodles ■Seasonal fruit and vanilla ice cream *If you would like to add a message to the dessert, please write it in the remarks column. +1 glass of Dom Pérignon and 5 glasses of white wine, red wine, or sake (total of 5 glasses) to be paired with the course

The menu includes seven kinds of char-grilled dishes, appetizers made from seasonal ingredients, salad with raw vegetable sticks, ochazuke (with Kyoto pickles) or Sarashina soba noodles, seasonal fruits, and vanilla ice cream.

This special course includes five kinds of char-grilled beef and one kind of seasonal vegetable, A5 rank Kobe beef char-grilled over charcoal, char-grilled and soaked seasonal vegetables, steamed egg custard with seasonal ingredients, salad with fresh vegetable sticks, ochazuke (with Kyoto pickles) or Sarashina soba noodles, seasonal fruit and vanilla ice cream.

This special course includes char-grilled lobster, A5 rank Kobe beef, five kinds of char-grilled dishes, one kind of seasonal vegetable, char-grilled and seasonally soaked vegetables, steamed egg custard with seasonal ingredients, salad with fresh vegetable sticks, ochazuke (with Kyoto pickles) or Sarashina soba noodles, seasonal fruit and vanilla ice cream.