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スパイスとハーブと共に柔らかく煮込んだ子羊と、マッシュポテト、菜の花のグリル、キノコ、デミグラスソースをペコリーノロマーノと一緒にパイで包みオーブン焼きで仕上げます。サクサクのパイ、濃厚な子羊のシチューをお楽しみください。

味、香りともに上品な本州鹿の赤味をレアカツにすることで、柔らかい食感を最大限に活かした料理。デミグラスソースと柴漬け入りのタルタルソースをお好みで。

柚庵地でマリネした京都産鰆を、皮面をパリっと焼き上げ、白味噌をつけて炙り、香りよくグリル。下にはビーツとひよこ豆で作ったフムスをディップに、国産あさりと昆布だしバターで仕上げたソースで。

【4種：国産しらすのサルサベルデ和え／甘エビの昆布マリネ／プロシュートとポテトサラダ／白身魚のエスカベッシュ】【7種：国産しらすのサルサベルデ和え／甘エビの昆布マリネ／プロシュートとポテトサラダ／白身魚のエスカベッシュ／マグロと青豆と赤玉ねぎのタルタル／国産サーモンマリネと北海道クリームチーズ／京鴨のリエット】

日本各地で水揚げされた新鮮な魚を、和洋折衷スタイルのソースでお召し上がりください。

This caprese is lavishly prepared with fresh mozzarella cheese from Milk Kobo Sora, which is made on the same day using Jersey milk freshly squeezed in the morning. Combined with seasonal fruits, it makes a refreshing and gorgeous appetizer. Please enjoy the taste of nature as it is. *Please inquire with our staff for seasonal fruits.

Moist salad chicken with homemade fermented chili oil and Kyoto pepper.

Please enjoy with a glass of wine.

生のじゃがいもの甘みを最大限に引き出すために湯で上げ、外はカリカリ、中はホクホクに仕上げる自家製フライドポテト。やさしい甘み、ホクホクの食感をお楽しみください。

玉ねぎの甘みとサクサク衣の塩味が絶妙な、ビールと相性抜群の一品。

国産豚のガツ(胃袋)とひよこ豆を丁寧に仕込み、食感と柔らかさを絶妙に仕上げたトマト煮込み。

つるっともっちり食感のニョッキを、ゴルゴンゾーラクリームでお酒と相性ピッタリの逸品に。

Marinated in brine solution to make it moist and juicy. Finished with spicy special sauce.

舞鶴港で水揚げされたスルメイカをサクサクのフライに。ビールのおつまみに最高です。

A local Spanish dish made with octopus, potatoes, and paprika.

Tender, cooked and loosened Kyonomiyako Mochi pork and vegetables are rolled in tortillas and oven-finished with smoked paprika, tomato sauce-based chili sauce and cheese.

Grilled cauliflower has just the right amount of moisture released to create a dusty, savory finish with a nutty texture and a special cumin-infused sauce.

The shoulder loin of Kyonomiyako Mochi pork, characterized by its flavor and sweet fat, is moistened at low temperature and served with a sauce made from a blend of herbs with sour and spicy flavors.

冷燻した自家製スモークサーモンにいぶりがっこクリームチーズのアクセント。

Soft-shell shrimp sautéed in a garlic sauce. Squeezed with lemon.

Crispy, juicy Kyoto chicken meat in a homemade garlic and herb-infused batter.

Mortadella ham, prosciutto, Milanese salami, salami piccante, pate de campagne.

フワフワの身質、クセのない味わいの白身魚をサクサクのフリットに。京漬物のタルタルソースでお召し上がりください。

Mimosa, pecorino romano, gorgonzola piccante, camembert and cured ham cream cheese.

しっとりジューシーな京都産鶏むね肉を、濃厚なシュプレームソースで仕上げました。鶏肉本来の旨味を引き立てる自慢の一皿です。

厳選された国産の天然マヒマヒ（シイラ）を使用。淡白ながらも、しっとりとした身を香ばしくソテーし、バターのコクとレモンの酸味が効いた、特製ハーブソースで仕上げます。

ブラックオリーブのペーストをまとわせ、パン粉と共に皮目をカリッと香ばしく、身はフワフワに焼き上げます。マッシュポテトと一緒にお召し上がりください。

The richly flavorful Kyonomiyako Mochi Pork Loin is slowly grilled to a moist finish. Served with a rich shaliapin sauce made with sake and Saikyo miso.

Japanese aqua pazza finished with the freshness of vinegared fruit and the aroma of shiso leaves. Please contact our staff for today's fresh fish.

This dish is lightly simmered together with sausage and cured bacon to enjoy the acidity of homemade choucroute, the flavor of the meat and the light smokiness.

A royal treat of Hokkaido's Saloma Black Beef slow-cooked in red wine and fond de veau. Please enjoy the tender meat, sauce and mashed potatoes together!

Kyo Duck Loin, characterized by its even and thick texture, moderate chewiness, and strong flavor, is grilled to perfection and finished rare. Serve with marsala sauce infused with the broth of Kyoto duck.

Saloma Black Beef Thigh and vegetables are boldly grilled. The beef is flambéed at the table with the flavor and aroma of tequila. Wrapped in tortillas and served with Mexican flavored sauce.

高温でグリルし、旨味を閉じ込めてレアに焼き上げ。和さびと赤ワイン塩でシンプルに。お肉の美味しさを存分にお楽しみください。

Confit dolphinfish and a salad filled with potatoes, olives, hard-boiled eggs, and other ingredients, served with anchovy-based dressing.

丹波黒豆の湯葉を使用した、動物性食材を一切使用していないサラダです。オリーブオイルとビネガーで、素材の味わいを引き立てます。

Crisp romaine lettuce with sauteed cured bacon, croutons and pecorino cheese. Served with homemade Caesar dressing.

Savory grilled white onion and sauteed Kyoto duck with a plum and balsamic dressing.

Fresh seasonal Kyoto vegetables. Steamed and finished with herb water at the table. Served with Kinzanji miso bagna cauda sauce. No animal products are used in this salad.

The umami-rich squid is lightly cooked to soften its texture, and the fresh tomatoes give the pasta more flavor than a regular tomato sauce.

Traditional Roman pasta with pancetta, pecorino cheese and tomato sauce.

Aggio Aurio e Peperoncino, based on heshiko and seafood broth, combined with kujo leeks.

宇治産のこだわり卵を使用し、パンチェッタとペコリーノチーズの旨味が際立つ王道パスタ。

Fisherman's style pasta with the flavor of mussels and squid locked in a tomato sauce.

Tomatoes, mozzarella cheese, basil, and olive oil are standard.

Simple with pickled heshiko from Kyotango, oregano, garlic, tomatoes and olive oil.

Topped with Kyoto duck ragout, Kyoto potherb mustard, cheese and egg.

Simply tomato and cheese with slices of prosciutto and arugula.

Pizza with colorful Kyoto vegetables

100% Wagyu minced beef is used. The patty (meat) is grilled to a savory flavor while being crushed. The burger is made with the powerful flavor of beef.

レモンの香りを閉じ込めたメレンゲホイップを焼いて仕上げたタルト。

ベリーの甘酸っぱさに熟成バルサミコの甘みと酸味で深い味わいに。

Message plates to convey your feelings to your loved ones on special occasions. Homemade desserts and seasonal fruits are colorfully arranged on the plate. We will write a message of your choice up to approximately 20 characters. Reservations required by the day before. Please let us know the content of your message in the comments when you make a reservation. If we cannot confirm your instruction, we will write "Happy Anniversary".