京都翠嵐豪華精選酒店

Enjoy a dinner that combines the techniques and aesthetics of French cuisine with the techniques and aesthetics of kaiseki cuisine, and encounters new cooking methods and presentations. Enjoy the four seasons of Arashiyama as they unfold on your table using a variety of seasonal delicacies. <Appetizer> Tuna, scallop, turnip, cavialori, ciboulet <Bowl> Sea bream, tofu, tofu, leek, kinome seaweed <Sashimi> Sea bream, sea bream, sea urchin <Grilled dish> Wagyu beef, potato, cauliflower, truffle <Granite> Ine full bloom, ancient rice, caviar <Asun > Soybean longfin tuna, soybean flour, pea shoot, rape, sardine, radish and kinome miso yuba, <Goshoku, tome-bowl> dragon's eyes, sea bream, azuki bean curd, leek, aosa seaweed <Sweet> white chocolate, sake lees