Course Menu KOU - 21,000 JPY


21,000 JPY / Person (Tax & Service Included)
Including Champagne or Soft drink

Dinner 5:30 p.m.- 9:00 p.m. (Set menu 7:00 p.m. L.O. /A la Carte  8:00 p.m. L.O./Drink 8:30 p.m. L.O.)

Course Menu KOU

*The menu is subject to change depending on the availability of ingredients.

Period: March 9, 2023 – May 10, 2023

Sesame Tofu mixed with Asparagus Paste
Flower-shaped Lily Bulb
Sea Urchin

[Clear Soup]
Boiled Fat Greenling coated with Kudzu Starch
with Sakura-shaped Radish, Bracken, Mushroom & salted Cherry Blossom

Seasonal Sashimi
(Sea Bream, Yellowtail Amberjack, Pacific BluefinTuna)

[Grilled Appetizer]
Cherry Salmon grilled with Sansho
Deep-fried Wild Rocambole
Oil-pickled Firefly Squid
Yellow Leek seasoned with Sesame Dressing
Chakin shaped steamed Sweet Potato
Simmered Canola Flower wrapped with Kyoto Duck Ham
Mugwort jellied with Cream Cheese & Egg
Dried Mullet Ro

[Simmered Dish]
Bamboo Shoots simmered in Bonito Broth
Simmered Rockfish

[Recommended Side Dish]
Steamed Abalone & Wild Edible Plants (Aralia Sprout, Butterbur Sprout, Ascetic Garlic) Tempura
Seaweed Salt & Sudachi

[Side Dish]
Braised Shark Fin & steamed Abalone

[Vinegared Dish]
Steamed Icefish with Kimizu Sauce
Simmered Fava Bean

[Last Dish]
Kettle cooked Rice with Cherry Anthias
Salmon Roe marinated in Soy Sauce
Miso Soup / Japanese Pickles

Seasonal Fruits

“Infinite Time and Space Amid Cognizant Japanese Beauty”

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